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.
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!
The temperature recommendation was spot on. Cut a half salmon into six pieces. I used olive oil and a small splash of rice wine vinegar to suspend the spices and cost the fish pieces with a brush. Lemon squeeze rather than wedges as I only had half a lemon to work with.
Sides were rice pilaf and broccoli sautéed with garlic. Excellent dinner and looking forward to the leftovers.
Wonderful! Glad your baked salmon turned out perfectly Matt :)
Nice and easily readable instructions, thanks! Will try this tonight :)
Hope you enjoy this baked salmon Nina!
Awesome directions… and it was delicious; thank you!
Glad you enjoyed this baked salmon recipe Kathy :)
Can you use olive oil instead of butter?
Yes, no problem.
The Salmon was exactly as you said, buttery, garlicky and lemony. The spices on top added to the flavor. I did put lemon rings on the salmon and baked it that way. So good!
Happy to hear this salmon turned out perfectly Diane!
Easy to cook and taste great as well very healthy!
Glad you loved this baked salmon Susan!
Can’t believe that something so simple turned out to be so good, thank you!!!!!
And no fishy smell LOL
All it takes is a few simple tips to make the best baked salmon!
I made this last night for the family and it’s a winner! Salmon was truly perfectly cooked and the light/fresh-flavored sauce is a perfect complement to the richness of the fish! This is staying in our menu rotation, for sure! Thank you!!!!
Wonderful! Glad you enjoyed this baked salmon recipe :)
The idea sounded amazing. So my dilemma was the garlic was extremely undercooked & ruined what I thought would be a perfect meal otherwise. I love garlic l, cooked garlic.
Delicious! Easy and I had all ingredients in fridge. Thank you 🙏🏻
Made this tonight. Simple and delicious! Thank you.
Glad you enjoyed this baked salmon recipe Julie!
As a dietitian I love love love this recipe! I add a teeny bit of mustard as well, and I actually add a whole lemon plus zest! Such a fantastic flavour.
So glad you enjoyed this baked salmon recipe Joseph!
Every time I make this, my husband comments it’s the most moist, flavorful salmon dish he’s ever had, and my young kids gobble it up. It has quickly become a favorite go-to recipe in our household and I couldn’t be happier incorporating an easy, delicious, and healthy dish to our routine! Thank you, Lisa!
Happy to hear this has become a go-to recipe Tina!
Absolutely delicious! I followed the recipe but omitted the parsley since there wasn’t any in the house. I tried the recipe on half a salmon side and it turned out flakey and moist just like I’d hoped
Glad this turned out just how you expected Lea!
I haven’t made it yet. I am trying to print the recipe. Thank you.
I’m not a big salmon or fish eater but this recipe looked so simple and delicious, I gave it a try. I think I found my solution to get in my healthy fish oils and lean protein into my diet. I absolutely loved it!
Glad this recipe was able to change your mind about salmon! It’s a great way to get tons of nutrients :)
Although I love salmon, I’ve never had the courage to cook it at home because it’s very expensive, but I’ve been following you for a very long time, Lisa, and I absolutely trust you. So when I received the newsletter about this recipe, I didn’t hesitate and bought some salmon. It was easy to make and very delicious. Thanks for this recipe.
Lots of love from Hungary <3
Happy to hear this recipe helped you build confidence to cook salmon again!
This was great! Will definitely use this recipe again. I appreciate being able to see it here in print and on YouTube in video format. Thanks for the tips!
No problem! Glad this post was helpful and your salmon turned out perfectly :)
Hi Lisa, this is really wonderful. I made this with salmon as well as with cod. Delicious in both cases. Trying to get more fish into the diet, so these easy to make fish recipes are so helpful. Thank you!
Amazing! Glad this has been helpful to get more seafood into your weekly routine :)
Just happened to run across your website for the first time on you rube this week. I followed your recipe for best baked salmon last night. It was outstanding, I’ve cooked salmon several ways but it can be a bit dry. This was perfect. It was good enough to have leftovers for lunch today. Tonight I made your best ever chili. It was delicious and so different from other chili I’ve had. I look forward to trying many more of these recipes. Thank you for sharing.
Glad your first recipe from Downshiftology was a hit Kathy, along with the chili meal! Excited to see what you make next :)
Easy and delicious! Thank you for posting such great recipes, Lisa. :)
Happy to hear you love this one Arlene!
Thanks for the delicious recipe!
Of course! Hope you enjoy this easy baked salmon Jenny.
Thanks! Very easy recipe! Wi-ll let you know how it turned out😊
If you can find farm raised salmon from Norway (Costco carries it) their “pens” are suspended in the North Sea open ocean so don’t have the same issues that most farm raised salmon has. I learned this from a Norwegian chef and restauranteur.
Thanks for the tip Mike!
This is such a winner. We eat salmon almost every week, but I always prepare it in a frying pan. But never has my salmon been so moist and tasty as with your instructions. After the meal husband and kids asked if in the future I could only use this recipe. So you are the salmon queen in our house now ;-).
Happy to hear this is one the whole family can enjoy Babette :) Stay tuned for more salmon recipes in the near future.
Made this yummy salmon recipe Saturday night with a side of baked butternut squash. Such an easy way to make a delicious meal. But, I have to truthfully admit that my husband and I still think your dijon baked salmon is the absolute best!!!
Those two are definitely competition, but I’m glad you enjoy both salmon recipes :)
Baked Salmon is my favorite recipe. thanks for sharing with us.
Of course! Hope you enjoy this recipe Sinthia :)
Made this today for lunch. Simple and delicious. Really lets the salmon shine.
Glad you enjoyed the lemon garlic butter sauce! It’s always a winner when it comes to seafood recipes :)
Hi! Would this work with firm white fish?
Hi Hazel – yes, you can use a white fish in this recipe, no prob!
I made this last night and the whole family including 2 and 5 year old kids loved it!
Wonderful! Glad the whole family enjoyed this salmon recipe :)
This is easily the best recipe for baked salmon I’ve tried so far. The fillets are moist and flacky and the lemony butter sauce is like spring in the winter if you know what I mean. I’ve loved the tips about the seasoning of the fillets and the use of parsley and dill. It really takes no more than 15 minutes to put it together and makes for a perfect quick dinner during the week. Thank you, Lisa!
Happy to hear your salmon fillets turned out perfectly Carmen!
Wow! Finally a salmon recipe that results in PERFECTLY cooked salmon without being dry. Downshiftology, you have done it again!! I had just about given up on cooking salmon as it was either undercooked or dried out, literally no in between. I cooked it for 12 minutes and let it sit for a few minutes after and it was perfect!! I added some creole seasoning but the lemon butter to start was pure perfection! Thank you!
Hi Ciera – I’m so happy you loved the recipe! Using a more gentle temperature and not overcooking are really the two most important things when it comes to cooking the perfect salmon. Sounds amazing with the creole seasoning as well. Enjoy!
This recipe turned out great! My husband always turns up his nose at salmon because he always says it is always dried out. But, this was wonderful and he gave it a 5☆ review! Thanks!
Wonderful! I’m so happy you and your husband loved the recipe Eileen. Not overcooking salmon is definitely key. :)
Followed recipe exactly, but not sure what “normal sized” pieces of salmon are.
I cooked two 7oz pieces of centre-cut, fresh salmon.
recipe ingredients will be in everyone’s cupboard, nothing hard to find, simple, easy to follow directions
lovely flavours that complimented salmon, not heavy or overpowering
In my oven, had to cook salmon for 20 minutes to suit our tastes. beautiful result!
lovely recipe…. thank you.
Hi Heather – I would consider normal size to be about 6-7oz. Glad your fillets turned out perfectly!
Thank you for the recipe. I am wondering how nutritional characteristics can be assigned, such as calories, when no actual portion size for the salmon is named. Is the salmon filled 3 oz., 5 oz. 6 oz. etc.?
Hi Catherine – Thanks for pointing that out! I just added to the recipe card the size of the fillets, which are 6oz.
Thanks for the insight of farmed salmon. In British Columbia the farmed salmon industry has caused tremendous harm to the environment and wild salmon runs.
Thank you for this simple, easy to follow and very tasty recipe,
We love salmon, but there are a few family members whose motto is “nothing from the sea will ever be in me,” and who can’t stand “fishiness,” in spite of their knowing the health benefits (omega-3!) of having fish in their diet.
My father always washed his fish in cold water and then carefully washed the sink with soap, first with hot and then cold water (to neutralize the fish odor). He would then place his salmon fillets in whole milk and let them remain in that “milk bath” overnight before patting them thoroughly dry and letting them air dry further in the refrigerator for a couple of hours before bringing them out and letting them get to room temperature as a final step before cooking, which he usually would do on our gas grill…even in the wintertime.
I can’t recall, but I think he would also sometimes add baking soda to the milk bath as a means of further mitigating that fishiness that some people dislike so much.
What’s your method of lessening unwanted fish odors?
Also, though fisherman, including my father, will tell you the very best salmon in the world come from the North Pacific waters and are so-called “line caught,” these fish tend to have the strongest fish flavors. My father sought out salmon caught off the coast of Ireland and Scotland, because they were milder.
Btw, he would tell us that most fish have parasitic worms and that heating to 145° was necessary in order to destroy them!
Thanks again for your tips!
Will
Chicago
Hi Will – I’m glad you love salmon! I’ve actually never tried to reduce fish odors, so don’t have any tips for that. But freezing salmon (it’s usually frozen immediately on the boat) helps to kill parasitic worms as well.
Hi Lisa! I’m curious about why this casserole dish is your favorite for salmon? Is there a method to choosing a baking pan? For example I have a glass pan is there a difference in using that?
Hi Michelle – you can use any casserole dish or baking sheet for this recipe. Feel free to use what you have on hand!
I love all the ingredients you use for this recipe I’m a fan of garlic, lemon parsley dill you making me a better cook for my man God you and yours
If you love garlic, this recipe is a must!
I never knew there was a name for that white stuff! I’ve been buying the wild caught, but finding it so dry. Will try turning down the temp and brush with butter the next time I make. Thank you!
Yep! There’s a reason for the white stuff on top :) Excited for you to try this method. Let me know how it turns out.
Hi Lisa, Do you think I would cook for the same amount of time if I used my air fryer?
Hi Jessica – I haven’t tried this using an air fryer. But if you do, just keep an eye on it as it cooks and let me know how it turns out!
So why are you using farmed atlantic salmon pics?
And you are simply incorrect about farmed salmon. When it comes from Norway….. antibiotics are banned the country years ago. Same with Ireland where much of it is organic. Same with New Zealand. Chile uses a lot it’s true.
Hi Michael – these aren’t farmed atlantic salmon in the photos, they’re wild Alaskan salmon from Copper River Salmon. And antibiotics aren’t currently banned in those countries, but their antibiotic use on farmed salmon has been greatly reduced in the past year which is a wonderful thing.
I made this last night for dinner after a long day at work. Salmon was terrific. I got to use my new garlic press! I paired with carrots oregano and whole 30 compliant mashed potatoes. Easy and delicious. My husband loved it and ate my leftovers.
Glad this recipe was a success Marie!
Thank you for this recipe. I just made it and I loved it especially the separate bits of garlic on top. Now I would like a pan like yours. Is it a Falcon and how did you get it?
So glad you enjoyed this baked salmon Patricia! As for the pan, you can find it linked in the recipe notes towards the very bottom :)
OMG! Your detailed explanations are so useful! You even cover how to buy and choose fresh salmon. I love it and am sharing it with my husband to read and learn. :) He is responsible for cooking fish at home!
Glad you learned a few new things through this post :)
This Salmon is a quick, easy and perfect weeknight protein.
Nothing beats the simple baked salmon for busy weeknights :)
You can’t beat baked salmon. So many different ways to flavour it too.
Absolutely! This lemon garlic butter sauce is definitely one to add to your list though :)
Lisa, Have you tried Sous Vide Salmon? It is fantastic. Easiest way I know to get Salmon cooked to a perfect internal temperature and certainly not over cooked one bit. I cook mine is a ziploc bag with all the seasonings you used and it is incredible.
Hi Paul – yes, sous vide is great as well and definitely keeps the salmon moist. I’m sure I’ll add a recipe for that in the future. ;)
It sounds wonderful, I want to try this recipe tonight. Can you please let me know how to incorporate dried dill and parsley if I do not have fresh herbs? Should I still add it after cooking?
This is such a lovely flavor of Garlic,butter and lemon. Delicious and healthy as I love fish too.
It really is the best combination of flavors, especially for seafood :)
What a flavorful salmon recipe to try for dinner. Thanks for sharing.
Of course! Enjoy :)