100+ EASY 30 Minute Meals - Tastes Better From Scratch

Seared Scallops

Lauren Allen — Thu, 06 Feb 2025 12:00:00 +0000

This pan Seared Scallops recipe is so easy to make, with a beautiful golden crust and garlic butter sauce to spoon on top. It’s a restaurant-quality dish that you can cook confidently at home!

Seared Scallops is my go-to for effortless elegance.

I’m all about fancy or impressive meals that are really quick and easy to make and pan Seared Scallops definitely makes the cut (so do do Crab Cakes, Beef Tenderloin and Braised Short Ribs!) This scallops recipe is a show-stopper! But scallops are not cheap, so important to cook them perfectly, and I’m going to walk you though exactly how.

And don’t miss my other favorite seafood recipes like Baked Salmon, King Crab Legs, Cioppino, Seafood Pasta, Crawfish Etouffee or Shrimp and Grits!

Buy the right kind of Scallops:

Buy “Dry” Scallops: Dry scallops don’t have any additives and will cook and taste best. “Wet” scallops have been brined in chemicals and water, which keeps them from searing well and may have a more rubbery texture after cooked. If you aren’t sure if they are wet or dry, check the label or ask the fishmonger at the store. No Dry Scallops: If you can’t find any dry scallops, America’s Test Kitchen recommends soaking the wet scallops in a mixture of cold water, lemon juice, and salt for 30 minutes.
Sea Scallops vs Bay Scallops: The most common type of scallop in the US grocery stores and restaurants are sea scallops. Bay scallops are mostly found on the East coast. They are sweeter and a lot smaller. Use either type!

How to cook Scallops:

Prep Scallops: Pat scallops dry with paper towels. (Remove the small side muscle from scallops, if necessary). Season with salt and pepper.

Cook Scallops: Heat oil and butter in a large skillet until hot then arrange scallops with space between them. The oil should be hot enough (but not burned) so the scallops sizzle when added. Don’t overcrowd the pan, so they get a golden crust (cook in batches, if needed). Cook for about 2 minutes, until a golden crust forms on the bottom. Reduce heat to medium high then flip each scallop and cook for 1-2 minutes more, until golden on the bottom and opaque/translucent on the sides.

Check for doneness: Scallops cook very quickly (usually less than 5 minutes). When they’re done they should feel firm with a little bounce. Err on the side of undercooking since you can always return them to the pan to cook longer. They will continue to cook a little as they rest.

Garlic Butter Sauce: Remove cooked scallops from pan then add 2 tablespoons butter, scraping any browned bits from the bottom of the pan. Add 3-4 cloves garlic, juice from half of a lemon, and ¼ cup white wine, chicken or vegetable broth). Cook for 2-3 minutes. Spoon sauce over seared scallops for serving, garnishing with fresh parsley if desired.

Serve Scallops with:

Pasta with the garlic butter sauce
French Green Beans
Roasted Vegetables
Mashed Potatoes
Seafood Pasta
Artisan No Knead Bread
Coconut Rice
Hibachi style with rice, vegetables and yum yum sauce.

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Seared Scallops

This pan Seared Scallops recipe has a beautiful golden crust and is served with the best garlic butter sauce to spoon on top. It's a restaurant-quality dish that you can cook confidently at home!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 126kcal

Author Lauren Allen

Cost 19

Ingredients

1 ½ lbs Sea Scallops*
salt and pepper
1 Tablespoon butter
1/2 Tablespoon olive oil
Garlic and butter for serving

Instructions

Prep Scallops: Pat them dry thoroughly with paper towels. (If necessary, remove the small side muscle from the scallops.) Season with salt and pepper.
Cook: Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added. Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.
Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.
Test for Doneness: Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce. Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.
Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan. Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.
Serve sauce over scallops. Garnish with fresh chopped parsley, if desired. Store leftover scallops in the fridge for up to 2 days.

Video

Notes

Yield: 1 1/2lb Sea Scallops.

Frozen Scallops: Thaw quickly by placing them (in their closed package) in a bowl of ice water, or thaw overnight in the fridge, before using.

Scallops: Buy fresh scallops from the seafood counter, or frozen scallops but allow them to thaw completely before using. Try to buy “dry” scallops, if possible. Wet scallops have been brined in water and chemicals and may not sear as well as dry scallops will. Also, smell them to check for freshness–they won’t have a strong “fishy” odor, if they’re fresh.

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I originally shared this recipe August 2021. Updated February 2025.

Air Fryer Chicken Wings

Lauren Allen — Wed, 22 Jan 2025 12:00:00 +0000

These crispy Air Fryer Chicken Wings take 5 minutes to prep with basic pantry seasonings. They can be cooked from fresh or frozen and have multiple different sauce options.

Air Fryer Wings are the easiest!

Really though, Air Fryer Chicken Wings are a MUST on game day! I do still love my original crispy baked chicken wings but I love how air fryer wings effortlessly achieve the crisp we want and only take 5 minutes to prep.

Toss them up in any wing sauce you want; it’s fun to have a few different flavors! My wing sauce recipe is a sweet and spicy buffalo sauce, but we also love them with Hot honey, BBQ sauce, and Ranch.

Check out all of my appetizers like Popcorn Chicken, Ham and Cheese Sliders, BBQ Meatballs, and Pulled Pork Nachos!

How to make Air Fryer Chicken Wings:

Dry and Season: Pat wings dry with paper towels. This step is essential for the wings to be crispy. Mix salt, pepper, garlic powder, paprika, and baking powder (has to be aluminum free baking powder) in a small bowl then sprinkle it over the wings. Toss the wings so they all get evenly coated in the seasoning.

Air Fry: Place wings in the air fryer basket, skin side up. Turn them every 5 minutes during cooking time, until they are crispy and browned (15-20 minutes). Remove from air fryer and rest for 5 minutes before tossing in your favorite sauce. Try the buffalo sauce down in the recipe card or Honey BBQ, BBQ, or Ranch!

For Perfectly Crispy Wings:

Pat them Dry. Use paper towels and get the wings as dry as you can before you add seasonings.
Use aluminum-free Baking Powder. This will help the chicken wings have that perfectly brown crispy coating we love. I like to use the red label Rumford brand. Aluminum free is essential or the flavor will be off.
Don’t Stack the Wings. When you arrange the wings in the air fryer, make sure they are in a single layer and have a little space between.

Recipes Variations:

Baked Chicken Wings.
Frozen Chicken Wings: Follow the recipe to prep and season the wings then cook them in the air fryer frozen. Add on about 10 additional minutes, until they are cooked and crispy.

Serve With:

Fresh Veggies and Homemade Ranch
Other finger foods or game-day appetizers, like:
French Fries
Potato Wedges
Baked Mac and Cheese
Rice Pilaf
Buttermilk Cornbread

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Air Fryer Chicken Wings

These crispy Air Fryer Chicken Wings take 5 minutes to prep with basic pantry seasonings. They can be cooked from fresh or frozen and have multiple different sauce options. They are the highlight of every party!

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 274kcal

Author Lauren Allen

Cost 13

Equipment

Air fryer

Ingredients

4 pounds chicken wings , halved at joints, wing tips discarded
2 Tablespoons baking powder (aluminum free)*
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder

Buffalo Sauce:

1/3 cup Frank's Wings Hot Sauce
1 1/2 cups light brown sugar
1 Tablespoon water

Instructions

Dry wings with paper towels. This is essential to getting a crispy coating.
Season: Combine salt, pepper, garlic powder, paprika, and baking powder in a small bowl then sprinkle seasoning over the wings, tossing to evenly coat.
Air Fry: Preheat air fryer to 400 degrees. Spray the fry basket with cooking spray. Arrange wings in an even layer, skin side up. Spray the top of the wings with cooking spray and air fry, turning the wings every 5 minutes for about 15 minutes or until crispy. Total cook time will depend on the size of the wings and air fryer but may take up to 20 minutes.
Sauce: Remove from air fryer allow to rest for 5 minutes before tossing in desired sauce.
Buffalo wing sauce: In a medium saucepan over medium heat stir together all sauce ingredients. Mix well until sugar has dissolved.

Video

Notes

Yield: About 24 wings. Serving Size: About 3 wings.

*Nutritional information does not includes buffalo sauce.

Baking Powder: use aluminum free (like Rumford brand). Do NOT use Baking Soda! Baking powder must be aluminum free or the taste will be off.

Frozen Chicken Wings: Follow the recipe to prep and season the wings then cook them in the air fryer frozen. Add on about 10 additional minutes, until they are cooked and crispy.

Baked Chicken Wings

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I originally shared this recipe April 2021. Updated December 2023 and January 2025.

Black Pepper Chicken

Lauren Allen — Sun, 19 Jan 2025 12:47:07 +0000

This simple Black Pepper Chicken recipe has crispy chicken tossed in a homemade sauce with sautéed bell pepper, celery, and onion served on a bed of rice. It’s flavorful, comforting, and ready in less than 30 minutes!

Ridiculously good Black Pepper Chicken

The number of times I’ve made this in the last few months is…to many to count (and my family never got sick of it, which isn’t always the case when recipe testing!) It’s ridiculously good, with minimal effort required!

The chicken has the perfect crisp (without deep-frying), and a black pepper sauce with just the right amount of punch. I love that it’s a meal-in-one, with rice, veggies and protein, and it’s easy enough for any busy weeknight. I marinate the chicken, make the sauce and chop veggies, all in the morning, so that dinner-time is a breeze. So delicious and flavorful, and the leftovers are great too (lunch meal-prep, anyone?).

Want more 30-minute meals? Try Tuscan Chicken Pasta, Pastalaya, Hibachi Chicken, Pimento Cheese BLT, or Taco Soup!

How to make Black Pepper Chicken:

Marinate Chicken: Add chopped chicken to a bowl with soy sauce, oyster sauce, black pepper, and salt and set aside. Add cornstarch to a large bowl or resealable plastic bag and set aside.

Make Sauce by stirring sauce ingredients in a bowl.

Sauté Chicken: Remove chicken pieces from marinade and add to bowl or bag with cornstarch, tossing well to coat. Heat oil in a large skillet or wok over medium-high heat. Once hot, add ½ of the chicken pieces, spacing them out, so they can get golden and crisp on the outsides, flipping once, about 5 minutes, or just until cooked through. Remove chicken to a plate, reserving the oil in the pan. Repeat with remaining chicken, adding more oil if needed.

Sauté Veggies and Combine: Pour a tiny bit more oil in the pan if needed, then add onion, celery and bell pepper. Cook, tossing occasionally, over medium-high heat for a few minutes, until tender. Pour in sauce then simmer until it begins to slightly thicken. Add chicken and stir to coat. Serve Chinese black pepper chicken over hot cooked rice.

Make Ahead and Storage Instructions:

To Make Ahead: Marinate the chicken up to a day in advance, stored in the fridge. Mix sauce ingredients and chop veggies ahead of time.

To Store: Store leftover pepper chicken in an airtight container in the fridge for 3-5 days, depending on freshness of chicken used.

More Asian-Inspired Dishes:

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Black Pepper Chicken

This simple Black Pepper Chicken recipe has crispy chicken tossed in a homemade sauce with sautéed bell pepper, celery, and onion on a bed of rice. It's flavorful, comforting, and ready in less than 30 minutes!

Course Main Course

Cuisine Chinese

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 526kcal

Author Lauren Allen

Cost 13

Ingredients

Chicken Marinade:

1 ½ lbs boneless skinless chicken breasts , cut into bite-size pieces (680 grams)
2 Tablespoons low-sodium soy sauce
2 teaspoons oyster sauce
1 ½ teaspoons fresh cracked black pepper
1 teaspoon salt
1/2 cup cornstarch (65 grams)
1/3 cup vegetable oil (80ml)

Sauce:

1 ½ Tablespoons oyster sauce
3 Tablespoons low-sodium soy sauce
1 1/2 cups chicken stock , low sodium (360ml)
3-4 garlic cloves , minced
1 1/2 Tablespoons freshly grated ginger
1 1/2 teaspoon fresh cracked black pepper
3 Tablespoons granulated sugar
1 1/2 teaspoons cornstarch

Stir Fry:

1 medium white onion , chopped into bite-size pieces
2 ribs celery , chopped
1 red bell pepper , large, chopped into bite-size pieces

Serving:

5-6 cups hot cooked white rice (850-1000grams)

US Customary – Metric

Instructions

Marinate Chicken: Add chicken pieces to a bowl with 2 Tablespoons soy sauce, 2 teaspoons oyster sauce, 1 ½ teaspoons black pepper, and 1 teaspoon salt. Set aside. Add ½ cup cornstarch to a large bowl or resealable plastic bag and set aside.
Make Sauce: Mix sauce ingredients together and stir to combine.
Coat chicken in cornstarch: Remove chicken pieces from marinade and add to bowl or bag with cornstarch, tossing well to coat.
Sauté Chicken: Heat oil in a large skillet or wok over medium-high heat. Once hot, add ½ of the chicken pieces, spacing them out, so they can get golden and crisp on the outsides, flipping once, about 5 minutes, or until cooked through. Remove chicken to a plate, reserving the oil in the pan. Repeat with remaining chicken. Add more oil if needed.
Sauté Veggies: Pour a tiny bit more oil to the pan if needed and add onion, celery and bell pepper. Cook, tossing occasionally, over medium-high heat for a few minutes, until tender.
Finish: Add sauce and simmer until it begins to slightly thicken. Add chicken and stir to coat.
Serve over hot cooked rice.

Notes

Serving Size: 1 cup rice, and about 1 ¼ cups black pepper chicken.

Make Ahead Instructions: Marinate the chicken up to a day in advance, stored in the fridge. Mix sauce ingredients and chop veggies ahead of time.

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Ham and Cheese Sliders

Lauren Allen — Thu, 09 Jan 2025 12:00:00 +0000

These easy Ham and Cheese Sliders are the ultimate crowd pleaser! They have ham and cheese on Hawaiian rolls and drizzled with a buttery Dijon mustard sauce, then baked until golden and cheesy. Make them for a quick dinner or fun appetizer.

Sometimes the simplest foods, like Ham and Cheese Sliders, are everyone’s favorite.

I’m fine with that because they’re just about the easiest dinner. We serve them with fresh fruit and another side like coleslaw, mac and cheese, baked beans, or a green salad.

Ham and Swiss sliders are also one of the most crowd-pleasing appetizers at our house, and a must for game-day parties. Side note, many recipes for these call for poppyseeds, but I’m not a fan in this case. I don’t think they add enough flavor difference to make-up for the annoyance of getting them stuck in your teeth.

The best part is you can prep them in advance, even adding the sauce on top, and refrigerate them until you’re ready to bake and serve. They’re also an inexpensive way to feed a crowd. Feel free to double the batch and eat the leftovers another night.

How to make Ham and Cheese Sliders:

Assemble: Slice the Hawaiian rolls in half horizontally and place the bottom halves in a greased baking dish. Lay 1-2 slices of ham then cheese on each roll and place the top of the rolls on top.

Sauce: Whisk melted butter, mustard, Worcestershire sauce and grated onion in a small bowl then carefully spoon on top of the sandwiches. Let rolls sit for 10-15 minutes before baking, or you can cover and place in the fridge for up to 1-2 days before baking (depending on freshness of your ingredients).

Bake ham and swiss sliders at 350°F for 15 minutes, or until warm and cheese is melted.

Make Ahead and Freezing Instructions:

To Make Ahead: Assemble and spoon sauce on top, then cover well refrigerate for up to 2 days, depending on how fresh your ingredients are. Remove from fridge at least 15 minutes before baking, then bake as directed.

To Freeze: Assemble sandwiches and spoon sauce on top. Cover with two layers of aluminum foil sprayed with cooking spray and freeze for up to 3 months. Bake from frozen for 18-25 minutes, until the top of the rolls are golden and cheese is melted.

Serve Ham and Cheese Sliders with:

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Ham and Swiss Sliders

These easy Ham and Cheese Sliders are the ultimate crowd pleaser, with hot baked ham and cheese on Hawaiian rolls with a buttery Dijon mustard sauce. Make them for a quick dinner or an irresistible appetizer.

Course Main Course, Side Dish

Cuisine American

Prep Time 1 10

Cook Time 15

Total Time 1 25

Servings

Calories 279kcal

Author Lauren Allen

Cost 6

Ingredients

12 Hawaiian Rolls , or other slider rolls
8 ounces cheese , swiss or cheddar are our favorites
12 slices good quality ham , or more, if desired
1/2 cup salted butter , melted (115 grams)
2 teaspoons dijon mustard
2 teaspoons dried minced onion
2 teaspoons Worcestershire sauce

US Customary – Metric

Instructions

Grease a 9×13’’ dish with non-stick cooking spray. Set aside.
Assemble sandwiches: Slice the rolls in half horizontally and place the bottom halves in the baking dish. Layer 1-2 slices of ham and cheese on each roll and cover with roll tops.
Make sauce: In a small bowl mix together the melted butter, mustard, grated onion, and Worcestershire sauce. Spoon the sauce over the tops of the sandwiches. Allow rolls to rest for 10-15 minutes before baking, or refrigerate for up to 1-2 days (depending on how fresh your ingredients are).
Bake at 350 degrees F for about 15 minutes, or until warmed through and the cheese is melted.

Video

Notes

Yield: 12 sliders. Serving Size: 1 sandwich slider.

Make Ahead Instructions: Assemble and spoon sauce on top, then cover and refrigerate for up to 2 days, depending on how fresh your ingredients are. Remove from fridge at least 15 minutes before baking, then bake as directed.

Freezing Instructions: Assemble sandwiches and spoon sauce on top. Cover with two layers of aluminum foil sprayed with cooking spray and freeze for up to 3 months. Bake from frozen for 18-25 minutes, until the top of the rolls are golden and cheese is melted.

Nutrition

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I originally shared this recipe June 2013. Updated January 2020 and January 2025.

Chicken Pasta Salad

Lauren Allen — Tue, 07 Jan 2025 12:00:00 +0000

Our cold Chicken Pasta Salad recipe has spinach, mandarin oranges, craisins, almonds, and parmesan cheese tossed with bowtie pasta and chicken in a creamy greek yogurt dressing. It’s fresh, healthy, and absolutely delicious!

Chicken Pasta Salad is my healthy (and protein-packed) lunch, dinner, and meal-prep hack!

This is one of those hearty pasta salad recipes you can enjoy all year round; the ingredients are accessible, it’s filling, protein packed, and tastes light and fresh. The creamy greek yogurt-based dressing is absolutely guilt-free (and adds even more protein).

It’s a great salad for meal prep (just like our other mason jar salad recipes); Divide the dressing between four quart-size mason jars. Add pasta, chicken, other toppings, and add spinach last. Secure the lid and store them in the fridge for an easy lunch throughout the week.

And you can totally serve Healthy Chicken Pasta Salad for dinner, too. I like to grab a rotisserie chicken so there’s hardly any cooking required. Trust me, you need this easy pasta salad in your life!

How to make Chicken Pasta Salad:

Make Dressing: Whisk all dressing ingredients until smooth or use a blender to make it really smooth. Refrigerate until ready to serve.

Cook Pasta: Cook pasta according to package instructions then drain and rinse with cold water. Add to a large bowl, add ¼ cup dressing and toss to combine.

Combine: Add chicken, spinach, mandarin oranges, craisins, green onion, parmesan cheese, and toasted almonds. Add more dressing on top (you may not want to use it all). Toss everything to combine and serve.

Meal Prep Instructions (for Mason Jar Salads):

Divide the dressing between four quart-size mason jars. Add pasta, chicken, other toppings, and add spinach last. Secure the lid refrigerate for 3-5 days (depending on freshness of ingredients). To eat, pour mason jar salad out into a bowl, and enjoy.

More Pasta Salad Recipes:

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Chicken Pasta Salad

This cold Chicken Pasta Salad recipe has spinach, mandarin oranges, craisins, almonds, and parmesan cheese tossed with bowtie pasta and chicken in a creamy greek yogurt dressing. It's fresh, healthy, and absolutely delicious!

Course Main Course, Salad

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 582kcal

Author Lauren Allen

Cost 9

Ingredients

8 ounces farfalle pasta (white or whole wheat) (225 grams)
2 cups cooked chicken , chopped (300 grams)
2 ounces baby spinach leaves (100 grams)
1 11 ounce can mandarin oranges drained
1/2 cup dried cranberries (60 grams)
2 green onions , chopped
1/3 cup freshly grated parmesan cheese (30 grams)
1/3 cup slivered almonds toasted, (30 grams)

Dressing:

2 Tablespoons olive oil
2 Tablespoons plain Greek yogurt , or mayonnaise
2 teaspoons dijon mustard
3 Tablespoons honey
Zest from 1 orange and lemon
Juice from ½ of an orange and lemon
½ teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper

US Customary – Metric

Instructions

Make dressing by combining all ingredients and whisking until smooth. Refrigerate until ready to use.
Cook pasta according to package directions. Drain and rinse with cold water.
Assemble: Add pasta to a large bowl. Add ¼ cup dressing and toss to combine. Add chicken, spinach, mandarin oranges, craisins, green onion, parmesan cheese and toasted almonds and toss.
Drizzle dressing over the top (to taste, you may not want to use it all), and toss everything to combine. Serve immediately.

Notes

Meal Prep Instructions (Mason Jar Salads): Divide the dressing between four quart-size mason jars. Add pasta, chicken, other toppings, and add spinach last. Secure the lid refrigerate for 3-5 days (depending on freshness of ingredients). To eat, pour mason jar salad out into a bowl, and enjoy.

Nutrition

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I originally shared this recipe July 2017. Updated November 2019 and January 2025.

Baked Salmon

Lauren Allen — Fri, 03 Jan 2025 12:00:00 +0000

It’s so easy to make my Baked Salmon recipe at home, and it’s just as good (and much less expensive) than a restaurant. We love a garlic butter seasoning, but have tips for using other salmon seasonings as well.

Any level of cook can master this Baked Salmon recipe.

Nothing beats a perfectly cooked fillet of salmon, and although it’s always one of the more expensive items on a menu, it’s extremely easy (and much cheaper) to make from home.

My mom regularly baked salmon for Sunday dinner growing up (or flank steak, or a “surf and turf” combination of steak and salmon) and it’s one of my favorite meals, with roasted vegetables and wild rice pilaf or risotto and sautéed mushrooms. Delicious!

Plus leftover salmon makes a great meal the next day on top of a salad, or with our salmon bowls.

If you love seafood recipes you must try my Seared Scallops, Shrimp and Grits, Fish and Chips, Cioppino, or Seafood Pasta.

How to bake Salmon:

Rest Salmon on the counter for 20-30 minutes until at room temperature. Pat the fresh with a paper towels to remove excess moisture, then place on a baking tray lined with aluminum foil and sprayed with cooking spray.

Make garlic butter by mixing melted butter, lemon juice, and garlic then spoon over top of the salmon.

Bake at 400°F for 12-15 minutes, or until 120-130 degrees for medium rare/medium (no higher than 140ºF) when checked with a thermometer. It will continue to cook as it rests, so don’t overcook it. You can also check salmon for doneness by gently pulling back on the thickest part of the flesh with a fork; it should flake easily and look opaque.

Serve baked salmon fillet with Green Beans, Potatoes Au Gratin, Whole Roasted Cauliflower, Waldorf Salad, Vinegar Coleslaw, or Beet Salad.

Tips for Baking Salmon:

Buy High Quality Salmon like King Salmon (Chinook), Silver Salmon (Coho), Red Salmon (Sockeye), Pink Salmon (Humpback), or Atlantic Salmon.
Check For Freshness: First do a quick smell check; fresh salmon should have a mild, salt-water smell (NOT a strong fishy smell). Then gently poke the flesh and it should spring back. Choose bright orange-red hue in the fillet (nothing with darkening flesh around the edges or brown/yellow discoloration). If you buy a whole salmon, look in the eyes of the fish and choose bright, clear eyes, not sunken or cloudy.
Thaw Frozen Salmon Properly in the refrigerator or place in a sealed bag under running cold water until thawed. Don’t use hot water or heat! Let it sit at room temperature before baking.
Do Not Rinse: Washing your fish is unnecessary and just contaminates the rest of your sink. Any bacteria will be killed during cooking. Water can also break down the flesh of the salmon. Just pat salmon flesh with a paper towels.
Season – But Not Too Soon: Unlike most meats, we don’t want to add the seasoning (especially salt) too early as it will bring the moisture out and leave the salmon dry. Season just before baking.
Leave skin on for baking as it helps protect the fillet from the heat of the pan and keep the juices and cook evenly. When it’s time to serve, slide the spatula under the flesh and it will separate from the skin easily.
Don’t Overcook: Most restaurants serve salmon medium rare, but you can cook it a little longer if you prefer. Ideally, remove the salmon just before it’s done as it will continue cooking while it rests. I aim for between 120-130 degrees F (USDA recommends 145 F but I think that is overcooked…you can use your best judgement in this case).

More Salmon recipes:

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Baked Salmon

An easy Baked Salmon recipe that is just as good as the restaurant, seasoned with a lemon garlic butter on top.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Rest time 20

Total Time 50

Servings

Calories 360kcal

Author Lauren Allen

Cost 15

Ingredients

1 ½ – 2 lbs salmon fillet (or about six (4oz) portions)
salt and freshly ground black pepper

Garlic Butter :

3 Tablespoons butter , melted
4 cloves garlic , minced
2 teaspoons lemon juice
fresh chopped parsley and lemon slices , for garnish, optional

US Customary – Metric

Instructions

Rest salmon. Set salmon on counter and allow it to rest for 20-30 minutes to come to room temperature. Pat with a paper towels. (You can cut one large salmon filet into smaller 3-4 oz portions, or leave it whole).
Line a sheet pan or any baking tray with a piece of aluminum foil. Lightly spray with non-stick cooking spray. Place fillet on top, skin side down.
Garlic butter: Melt butter and stir in garlic and lemon juice. Spoon mixture over the flesh of the salmon fillet. You can enclose the aluminum foil around the salmon, if you want (some people prefer it cooked inside a pocket of foil, to make sure it's moist) but you don't have to.
Bake at 400 degrees F for 12-15 minutes depending on thickness of salmon and desired doneness. USDA recommends 145 degrees F (Remove it a few degrees before desired temperature, as it will continue to cook outside the oven). I always cook my salmon to 120-130 degrees F, for medium rare to medium.
The easiest way to check if salmon is done is to use a fork to gently pull back on a section in the thickest part of the filet. The salmon should flake away easily.

Video

Notes

Alternate seasoning ideas:

Cajun: brush salmon filets with olive oil and sprinkle generously with cajun seasoning. Bake as instructed.
Dill: Season salmon with the garlic butter in the recipe, and bake as directed. Sprinkle some fresh chopped dill on top when it comes out of the oven (or sprinkle generously with dried dill before baking).

Air Fryer Salmon: Cook salmon in preheated air fryer at 400 degrees for 8-10 minutes.

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*I originally shared this recipe September 2013. Updated October 2019, March 2022 and January 2025.