These moist, flaky oven-baked salmon filets are generously seasoned with a spicy kick and a lemony flourish. It’s one of those easy, never-fail-you recipes that packs a real flavor punch.
Spicy, lemony, moist—this recipe is everything you could ever want a salmon dinner to be! And honestly, any meal that can work for a fancy date night or a quick weeknight meal holds a special place in my heart.
Plus, this salmon is so tasty that you’ll probably forget it’s also incredibly good for you. Here’s to all the healthy foods that still taste like a treat.
Keeping Baked Salmon Moist
Moist, flaky salmon is pretty simple. The trick is to avoid overcooking it. Ten to fifteen minutes at high heat－400℉ (205℃)－works well for me. However, cook times will vary depending on how thick your salmon filets are.
Just start checking them around the 10-minute mark. When the fish loses all opacity and the thickest section flakes easily with a fork, it’s time to pull them out of the oven. They’re done!
How to Bake Salmon in the Oven
- Pat the salmon dry and season both sides with salt and pepper. (Photo 1)
- Melt the butter, then saute the minced garlic, paprika, onion powder, cayenne pepper, parsley, and basil for 30 seconds to a minute. Turn off the heat and let the mixture sit for about 5 minutes so the flavors meld. Finally, add the lemon juice to the mix. (Photos 2-3)
- Brush the salmon with the spice mixture, covering every inch. (Photo 4)
- Bake for 10-15 minutes or until cooked through, depending on the fillets’ thickness and your preference. When the thickest part of the salmon easily flakes with a fork, it’s perfectly cooked. (You could do this stovetop if you don’t want to heat the oven.) (Photo 5)
- Garnish with lemon slices and serve with your favorite sides. (Photo 6)
Recipe Notes
- Season the fish with soy sauce, grated ginger, minced garlic, and a touch of honey for an Asian-inspired twist.
- Spread a layer of basil pesto over the salmon filets and sprinkle with grated Parmesan cheese before baking for an Italian take.
- Take a whiff. Fish should smell like the ocean, not fishy, and watch out for bruising. If you’re buying frozen filets, avoid packages that say “color added” or include non-natural ingredients.
- Feel free to use skin-on salmon, baking it skin down, which creates a barrier to hold in the juices.
- Setting a timer will prevent overcooking the salmon. Fish cooks fast, and it’s easy to forget about it when you’re busy making sides.
Make-Ahead and Storage Instructions
Salmon will stay good in the fridge for 3-5 days or in the freezer for up to 3 months, so feel free to make this dish ahead. Just let it cool and refrigerate or freeze it in an airtight container.
Thaw frozen salmon overnight before reheating it. Pop it in the microwave, air fryer, or your oven set to a low temp (325℉/160℃) for about 10 minutes or until just heated through.
What Goes With Oven-Baked Salmon
Oven-baked salmon goes with loads of sides. Enjoy it with garlic mashed potatoes or creamy orzo and bacon-wrapped green beans. Or serve it chilled over a strawberry spinach salad and top it with mango salsa.
More Sumptuous Salmon Recipes to Try
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”VkWj59UL” upload-date=”Mon Aug 06 2018 20:14:42 GMT+0000 (Coordinated Universal Time)” name=”Oven Baked Salmon” description=”Oven Baked Salmon – moist and flaky highly seasoned salmon fillets with a lemony and spicy kick. A perfect easy weeknight meal for busy folks or as a low-carb go-to Lenten meal. Spicy, lemony, and moist – everything you want a salmon dinner to be!”]
This blog post was first published in February 2018 and has been updated with additional tips, new photos, and a video.
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