All they need are 15 short minutes in a 425°F oven and they emerge perfectly cooked, moist and tender! I cook salmon often and have many different recipes for this delicious fish on this website. It’s my favorite fish, with tuna coming in at a close second. I prefer it to mild white-fleshed fish such as cod or halibut.
Ingredients
You’ll only need a few simple ingredients to make this tasty salmon recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: As long as you don’t overcook it, you’ll emerge from the kitchen with a delectable, tender fish that everyone is going to love. Here’s a good recipe for you to make.
Salmon fillets: I like to use skin-on fillets. I feel that the skin is the best part!Olive oil: I love this delicious oil, but if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Olive oil is, however, more flavorful.Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the fish could end up being too salty.Garlic powder and dried thyme: I prefer using garlic powder to fresh minced garlic in this recipe, as I find that it coats the fish more uniformly.Optional ingredients: I sometimes add lemon slices and bake them with the fish. I also sometimes top the finished dish with chopped parsley for a pretty garnish.
Instructions
This is such an easy recipe. The oven does all the work! The detailed instructions are included in the recipe card below. Here are the basic steps:
You start by coating the fish fillets with olive oil on all sides. I use a pastry brush, but you can use your hands if you wish.Then, you sprinkle the fillets with salt, pepper, and spices.Now, place the fish pieces on a rimmed baking dish. If using, place lemon slices around them.Bake the salmon until it’s cooked through. Its internal temperature should reach 145°F and you should only keep it in the oven until it reaches this temperature. You don’t want to overcook it.
Expert tips
According to the USDA, fish should be cooked medium (145°F). If you don’t have a thermometer, you can check with a fork. The center of each fillet should be opaque and flaky. If it’s still translucent and resists being flaked with a fork, it’s not done yet.There’s no need to cover the salmon in foil when you bake it. You should leave it uncovered.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a couple of ideas for you:
Coat the salmon in melted butter or ghee instead of olive oil.You can vary the spices you use. In addition to garlic and thyme, consider using onion powder and paprika. Ground cumin is another tasty option.
Serving suggestions
Side dishes
There are so many sides to choose from - this is a very versatile main dish. But since I bake it in a 425°F oven, I like to serve it with a side dish that I can cook in the same oven. So I often serve it with one of the following:
Roasted green beansRoasted butternut squashCauliflower gratin Roasted fennel
Sauce
I don’t usually serve this dish with a sauce. Unlike poached salmon, which has a very mild flavor and can benefit from the addition of sauce, baked salmon is very flavorful on its own, especially when cooked with the skin on and when not overcooked.Rarely, when I make steamed asparagus, microwave asparagus, or roasted asparagus to go with this dish, I make hollandaise sauce to drizzle on both.
Storing leftovers
Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time. If you prefer to reheat them, do so very gently. Cover the fish pieces and reheat them in the microwave on 50% power, turning often, until heated through.
Recipe card
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