Best Baked Salmon
271 Comments
Mar 05, 2025
This post may contain affiliate links. See my disclosure policy.
This easy baked salmon is hands-down the salmon recipe I make most often in my house! The salmon filets are topped with a simple lemon butter sauce and fresh herbs, then quickly baked in the oven until perfectly tender and flaky.
Why You’ll Love This Baked Salmon
When you’re craving a super easy salmon dinner it’s hard to beat this reader-favorite recipe. I have several foolproof, oven-baked staples that I’ve perfected over the years, like baked chicken breast, baked cod, and this baked salmon. They’re the foundation for many of my weeknight meals and make it easy to whip up a delicious dinner in a pinch. So when my body craves omega 3’s and a light, healthy meal, I turn to this oven-baked salmon. It comes out perfectly every single time! Here’s what else you’ll love about my recipe:
- Beginner-friendly. If you’re new to cooking and want a foolproof recipe, this is the one for you!
- Quick and easy. It takes just 20 minutes from start to finish. The only prep work is making the herb butter topping.
- No mess. While I love pan-seared salmon, that approach can sometimes cause splattering and mess. This baked salmon is splatter-free!
- Great for meal prep. While this recipe is delicious on its own, leftovers can be transformed into a flaky salmon salad or salmon patties. I’ll share more ideas below!
Baked Salmon ingredients
- Salmon: You can make this with individual filets or one large piece (i.e. half of a salmon). It works great either way! And if you have any questions on how to shop for salmon, I’ve got plenty of tips below.
- Lemon Butter Topping: Butter, fresh lemon juice, and garlic is the ultimate trio for great-tasting seafood. If you’re dairy-sensitive, ghee also works.
- Fresh Herbs: You can use a variety of tender herbs, but I love a parsley and dill combination. It complements the salmon beautifully.
Find the printable recipe with measurements below
Tips For Choosing The Right Salmon
- Go for wild-caught. Wild salmon is more nutritious, flavorful, and vibrant in color. Unlike farmed salmon, it’s less likely to contain pollutants or antibiotics.
- Best types to buy. King, sockeye, and coho salmon are top choices. Since wild salmon is seasonal, availability varies, but always look for bright pink, well-marbled fillets.
- Fresh vs. frozen. Unless you’re buying the catch of the day from a fish market, frozen salmon is often the better option. It’s flash-frozen right after being caught, preserving its freshness better than the “fresh” salmon (which isn’t so fresh) sitting on ice.
How To Bake Salmon Perfectly
- Let the salmon come to room temperature. Take your fillets out of the fridge and let them sit on the counter for about 15 minutes. This ensures even cooking.
- Make the butter mix. In a small bowl, stir together the melted butter and lemon juice. Then brush the butter mix over the fillets in a baking dish.
- Baking time. Sprinkle the minced garlic, salt, and black pepper on each fillet, and bake for 12 to 15 minutes at 375°F (190°C). Remove the salmon from the oven and sprinkle the parsley and dill on top before serving!
Common questions
No, don’t remove the skin before baking. It will help protect the fillet from the pan’s heat, cook the salmon more evenly, and retain its delicious juices. Plus, after the salmon is cooked, you can easily slide the skin right off.
If you notice some white slimy substance on top of your baked salmon, don’t panic. It’s actually just a protein in the salmon called albumin that becomes solid when heated. The hotter the salmon cooks, the more albumin will come out. So to prevent a thick white layer, cook your salmon at a gentle temperature.
You’ll know the salmon is done baking when it flakes apart easily with a fork. I don’t often use an instant-read thermometer when baking salmon, but if you want to double-check, the internal temperature should be 125°F to 130°F for moist, perfectly cooked salmon.
Thaw it in the fridge overnight (and on a plate to catch any liquid). If you’re a few hours away from dinner, you can thaw it in a big bowl of cold water. This should take about an hour or so, depending on its thickness.
Ways To Serve
- Round out a dinner plate. With a variety of side dishes! Try fluffy rice, mashed potatoes, or garlic herb roasted potatoes for your carbs. For veggies, green beans, roasted Brussels sprouts, or roasted asparagus are excellent choices.
- Layer it onto a salad. Create something similar to my salmon avocado salad with fresh, seasonal vegetables and a lemon vinaigrette.
- Make a grain or protein bowl. There are many ways to create a grain or protein bowl, but I love a Mediterranean version with lentils, leafy greens, tomatoes, cucumbers, shredded cabbage, and a side of tzatziki.
Storage & Reheating Tips
- For storing in the fridge: Let the salmon cool completely before storing it in a sealed container. It will stay good for 3 to 4 days.
- How to freeze: If you have leftovers you won’t eat within a few days, freeze the salmon for up to 3 months in an airtight container. If you have multiple pieces, use parchment paper in between to prevent sticking.
- For reheating: To avoid drying out the salmon, reheat it in the oven (around 275°F) for about 10 minutes, or in the microwave until just warmed through. The key here is to reheat it low and slow!
More Ways To Cook Salmon
- Orange Glazed Salmon: A favorite weeknight dinner recipe.
- Salmon Avocado Salad: A light and fresh salad for summer.
- Cedar Plank Salmon: The perfect outdoor grilling recipe.
- Dijon Baked Salmon: So simple, yet so delicious.
- Or browse through my list of salmon recipes for more ideas!
If you make this baked salmon recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Best Baked Salmon
Description
Video
Equipment
- Enamelware Casserole Pan One of my favorites for baked mains!
Ingredients
- 4 (6-ounce) salmon fillets
- 2 tablespoons butter, melted
- ½ tablespoon lemon juice, plus more lemon slices for garnish
- 3 garlic cloves, minced
- kosher salt and freshly ground black pepper, to taste
- 1 teaspoon finely chopped parsley
- 1 teaspoon finely chopped dill
Instructions
- Brush the salmon. Preheat your oven to 375°F (190°C) and let the salmon come to room temperature for 15 minutes. Mix the melted butter and lemon juice (I use the juice from ¼ slice of lemon) in a small bowl. Then, place the salmon in the baking dish and brush the butter mix all over.
- Bake the salmon. Top the salmon with the minced garlic, salt, and pepper, and bake for 12 to 15 minutes, or until cooked through.
- Garnish and serve. Sprinkle the fresh parsley and dill on the salmon before serving.
Lisa’s Tips
- The best temperature: I find that baking at 375°F (190°C) is ideal for keeping salmon moist and preventing overcooking, even if it’s left in the oven a minute or two longer. But, keep in mind that the cooking time will depend on the fillet’s size and thickness.
- A standard fillet needs 12 to 13 minutes
- A thicker fillet needs 13 to 15 minutes
- A whole side of salmon needs 15 to 20 minutes.
- Storage tips: The fillets will stay good in the fridge for 3 to 4 days in a sealed container.
- If you’re dairy-sensitive you can use ghee or a light brush with olive oil as well.
- I love to use this casserole pan for baked salmon, but I’ve got a few more options listed on the Shop page!
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally published January 2021, but updated to include new photos and information for your benefit!
Great and quick! What else is needed? I typically make salmon with a ton of butter and lemon juice and wasn’t sure if only 2 TBL butter would do the trick but it did!! Perfect volume of garlic lemon juice and seasonings. Will definitely make again and save the butter for homemade bread. Thank you for another great recipe!
You definitely don’t need to drown your salmon in butter for flaky, tender filets! Glad you found the perfect ratio with this recipe, Kristi.
Your falafel recipe is off the chart! As an Israeli born, I haven’t had such a good falafel in many many years. I’m hooked I made it to all my friends and they keep coming for more.
Thank you!
Yay, happy to hear you love it, Menny!
This is very tasty! Thank you
This was the star of the “salmon sampler platter” I made when I had to cook up a bunch of salmon at once and tried several recipes. Easy to make, moist, and tasty. I can see why this is LIsa’s “go-to” salmon recipe! Even my husband–a non-fish fan–liked this one!
Sounds like you’ve found a winning baked salmon recipe! Glad it worked out for cooking up many filets at once.
So easy and tasty. I used olive oil instead of butter and it was still delicious.
Hi Sarah – Happy to hear your salmon turned out great with olive oil instead, enjoy!
This was really really good. I didn’t have fresh dill, so I put 1/8 tsp dried dill into the butter lemon mixture. Definitely company worthy!
Glad you were able to work with what you had on hand! Also, couldn’t agree more with you that this baked salmon is perfect for dinner guests. Enjoy!
OH MY GOD!!! I could never eat any salmon that was cooked. Only raw salmon in sushi and with lots of wasabi and soya sauce. But my husband and kids love it anyway, anywhere. When hubby brought some pieces from the market I looked at them and did not know what to do. And then I found your recipe. I could not get enough of it… A big THANK YOUI!!!
Happy to hear you found a new favorite way to enjoy salmon, Deborah!
We have salmon about once a week. We get fresh never frozen salmon with a good date for Walmart. This was a quick and easy recipe and my husband who is quite picky liked it a lot. I will definitely make it again. To cut down on calories I may try it with some type of olive oil instead of the delicious butter.
I’m glad you and your husband enjoyed this baked salmon, Deanie!
I absolutely love this recipe!! It is my go to for a quick, easy, but delicious dinner! It comes out perfect every time and takes very minimal effort. It was one of the first recipes I made when I started cooking and now I can’t tell you how many times I’ve made it because I make it so often. I pretty much have it memorized at this point! The salmon is perfectly flaky, the garlic isn’t over powering and the lemon adds the perfect zing! Please make this for yourself!!
I’m so glad you found a baked salmon recipe you can make regularly now, Jordan!
I make this recipe all the time and it’s literally the best salmon. It’s easy to make and delicious!
Hi Lindsey – I’m so glad this has become your go-to baked salmon recipe!
Love this recipe but my garlic turns grey/blue?! Any ideas why?
Fast, easy and delicious! I am cooking this recipe for the 3rd time tonight and now I want salmon almost every day lol!
Haha, a great salmon recipe will definitely have you coming back for seconds and thirds. ;) Enjoy!
Easy and very tasty! Thanks for the tips regarding the cooking time!
Glad you enjoyed this baked salmon recipe, Daniela!
I wanted a basic salmon recipe and although this is the first time I have posted about it, this is my go-to recipe. Usually, I have colorful salads with lots of flavor and texture, so I like the elegance and simplicity of the buttery garlic sauce on the fish.
Thanks, Lisa, and staff for the great job.
Your fan, Chari
I’m so glad you found a staple baked salmon recipe to keep in your back pocket, Chari!
Easy and delicious – my first time making salmon and yummo! I put a few rosemary leaves on top at the end and grilled some lemons for garnish.
Happy to hear your first time making baked salmon was a success, Bella!
I really enjoyed it. I added more lemon after it was cooked and a bit more salt as I am always afraid of over salting.
More lemon juice is always welcome, especially when it comes to baked salmon!
Is the 296 cals for 1 fillet or 4?
Hi lynn – The nutritional information will always be per serving. In this case, it’s one fillet.
Like you said very moist at 375 degrees.
Hi Jane – Glad your salmon turned out perfectly moist!
The best baked salmon ever 🤗
No photos, sorry; it was eaten before I realised…
As I’m dairy intolerant, I used coconut oil with the lemon juice and also added some zest. Don’t do salt, either.
I baked it on a bed of sliced red peppers, and served with fried thinly sliced celeriac, steamed carrots and pak choi. It was absolutely yummy.
Thank you for the inspiration.
PS I always dabble with recipes!
Hi Mags – Thanks for the review and happy to hear you loved this recipe!
Could I cook this and then serve it at room temperature?
Hi Patricia – Yes, you can. Although, I think it tastes best when served warm.
Adapt spices to other species of fish. Thanks, TG
Excellent every time. Thank you….I can cook salmon well
Hi Marta – You can’t ever go wrong with this baked salmon recipe!
We love this recipe in our family, even the 14 year old eats and loves it! It is the only way we prepare salmon in our house.
Hi Christine – Happy to hear this baked salmon has been such a hit!
My husband made this tonight – said it was delicious!! Thank you – as always your recipes are the best:-)
I’m happy you and your husband both loved this baked salmon, Debbie!
Great recipe
Hi Robert – Happy to hear you love this baked salmon recipe!
One of the best baked salmon baking recipes I have found, Thank you so much Lisa for sharing this. I was born and raised in Thunder Bay ONT and never remember my mother making salmon this good.
Thank you, Terry! I’m so thrilled you love this recipe. :)
This was dinner last night. YUM! I think I didn’t add enough lemon juice (my mistake), but I will definitely been making this again. My husband is a huge salmon fan and he enjoyed it as well. Thank you! :)
Hi Karen – I’m glad both you and your husband enjoyed this baked salmon recipe!
My husband made your baked salmon yesterday. It was so wonderful!
Thanks much!
Aileen
Hi Aileen – Happy to hear this recipe worked out great!
I made the salmon, it was delicious.
Hi Susan – Happy to hear you enjoyed this baked salmon!
I have removed his skin on both sides, so will there be some problem in baking?
Hi Mohd – No, that should be fine.
Delicious, made this with baked zucchini so healthy … Thank you
Hi Linda – What a delicious combination! Glad you enjoyed this recipe.
Best Salmon recipe ever!!!! Thanks Lisa 💖
Hi Anita – Glad you love this salmon recipe!
Best salmon I have ever made – so easy and absolutely delicious
Yay, love to hear that!
Recipe was simple to prepare but needed more flavor. Also, the garlic turned this blueish green color after baking. From what I’ve read there’s a chemical reaction between garlic, lemon and butter that occurs and can turn the garlic color.
Absolutely delicious. My whole family demolished it!
Wonderful! Happy to hear they loved it!
This Salmon trecipe is so delicious that you won’t need anything more
Thanks so much! I’m happy you loved the recipe.
My granddaughter loves salmon and she is learning to cook. As her very first dinner I chose your recipe. She is getting a graded on what she is doing as an elective class. She nailed this recipe. It tasted fabulous and we have put this in our favorite recipes to make. Even the family members that aren’t salmon fans have been win over. Look forward to trying some of your other recipes.
Oh wonderful! And congrats to your granddaughter on nailing this recipe. Yay!
Making it tonight. Smelling great!
Hope your salmon turned out perfectly, Paul!
I always thought I was just not good with seafood, but honestly, this dish is so easy to make and so flavorful! The salmon came out perfectly moist and flaky, just amazing! I can’t wait to try more of your seafood recipes!
I’m so happy you loved this baked salmon recipe, Carmen!
Very, very tasty and easy! A definite new favorite. Thanks so much. 🍣
Happy to hear you’ve found a new favorite salmon recipe, Janelle!
Thank you so much. I love it !!!
AWESOME 😎
Thanks so much, Claude!
Salmon has enough fat on it’s own and all the baked salmon recipes I found were using butter or olive oil. This recipe was perfect letting the salmon cook fast enough to be flakey but not too dry. And using just salt and pepper lets the salmon taste come through instead of fat and lemon juice. I will be using this from now on. Thank you.
Thank you for helping me cook salmon..l need this kind of food along with avocados and such because l am ill. Since l have been trying these new foods (always loved veggies/fruits over any food) l have discovered the wonderful tastes and my Dr. Blood lab tests prove the results. That you. You and others have helped my health. I never knew knew l liked all these foods/ingredients. Stay safe; God Bless you!
You’re more than welcome! I’m happy you love this recipe and have found it beneficial to your wellness. :)
The easiest and most moist salmon I have ever made.
Happy to hear this salmon recipe is a winner!
This was ridiculously easy to make. I left the skin on and it was crispy and the salmon was tender and juicy. Finally no overcooked dry salmon! Thank you Lisa!
Cheers to juicy, flaky salmon!
I googled for a baked salmon recipe, and 4 popped up immediately. I chose yours when I saw a 5-star rating. Best decision! When I read through the ingredients and recipe, it was so easy, I had no reason to look any further. It’s quick, it’s easy, it’s delicious! 😋
Wonderful! I’m glad you ended up loving this baked salmon recipe, Marlyn.
Just put salmon the oven. Can’t wait to taste it.
Hope it turned out great, Judy!
So simple but great taste. Surprised as my father, who doesn’t generally like salmon, liked this.
Wonderful! So happy you and your father enjoyed the recipe.
This turned out wonderful! Can you use the same technique with other fish?
You sure can!
Best oven baked salmon!
Lisa, I first found you on YouTube and subscribed to your emails. I am really not one to follow recipes, but use recipes for inspiration, and you are totally inspirational. Your recipes are simple and fresh. Usually I grill or sautee salmon and trout. Tonight I had a friend for dinner, and I decided to use the oven, using your guidance to cook some trout. PERFECTION! I used a rub that a friend makes, and gives me some every so often. Will definitely be making it again. Also, this week, for the very first time I tried cooking in the air fryer. I usually only use it for reheating and crisping. I made a chicken breast using my friend’s rub and the air fryer as you suggested. It was perfect! Moist and just right, not undercooked nor overcooked. Thank you so much for so generously sharing your cooking and healthy nutrition wisdom.
Thanks so much for your kind words and happy to hear all the recipes have been turning out perfectly Helen!