Best Ever Baked Salmon
The Real Reason I Love This Salmon (And You Might Too)
So, picture this — it’s a dreary Tuesday (the kind where the cat won’t even glance at you) and everyone in the house is inexplicably hangry. That’s usually when I whip out my Best Ever Baked Salmon recipe. My cousin Dave once called it “the only fish dish I’d happily eat cold from the fridge at midnight.” Honestly, I took that as the highest compliment — even if he left crumbs everywhere.
I messed up salmon plenty before hitting on this version. Dry, weirdly rubbery, under-seasoned — all the classics. But this one? It’s impressively forgiving; and if you can manage not to nap while it’s cooking (ahem, learn form my mistake), it delivers every time. Sometimes I joke it’s easier than boiling an egg, which maybe isn’t saying that much coming from me!
Why You’ll Probably Love Making This (Besides How Fast It Disappears)
- I make this anytime I need dinner on the table faster than you can say “where’d I put my keys?”
- My family goes bananas for it because — let’s be honest — folks just don’t want a heavy dish during the week.
- I serve it when friends swing by unexpectedly (and act all casual, like I didn’t just scramble to thaw it out ten minutes before).
- Honestly, it’s the only fish dish my neighbor will eat without giving me that “thanks, but no thanks” look.
- Plus, almost no clean-up if you use foil — and I do, after a tragic sheet pan event last Christmas.
- Had a day where nothing goes right? Well, at least dinner’s on autopilot.
(If salmon’s not your jam — could this change your mind? Maybe!)
What Goes Into the Best Ever Baked Salmon?
- 1 salmon fillet (about 1kg or “roughly the size of your forearm,” as my granny said — she was a character)
- 2-3 tablespoons olive oil (sometimes I swap in melted butter if I’m feeling fancy or just outta olive oil)
- 3 big cloves garlic, minced (confession: I use jarred sometimes, don’t tell the food purists)
- Juice and zest of 1 lemon (or just a good squirt from the plastic lemon if that’s what’s on hand; no judgment)
- A handful of fresh dill (parsley works too — I once used cilantro by mistake, it’s not bad, just… unusual)
- Salt and freshly ground pepper, to taste (Granny swore by sea salt — table salt is fine, honestly I’ve never noticed a big difference)
- A teaspoon of honey or maple syrup (this is optional, but my daughter claims it’s “the secret ingredient”)
How I Bake Salmon (With Some Questionable Shortcuts)
- Preheat the oven to 200°C (or about 400°F, give or take — my oven’s always a little moody anyway). Line a baking tray with foil or parchment. (Or not, if you’re feeling brave about scrubbing pans later!)
- Pat your salmon dry. It sounds fussy but, trust me, it helps the oil and seasoning stick around.
- Put the fish skin-side down on your tray. Drizzle the olive oil all over. Maybe use your hands if you don’t mind getting a bit messy; kids love this part (until they don’t).
- Scatter the garlic over, then the lemon zest and juice. Sprinkle on salt, pepper, and fresh dill. This is where I sometimes panic and add paprika or whatever’s in reach — pro tip: don’t get too wild.
- If you remembered the honey or maple syrup, drizzle that now. I sometimes forget, and nobody complains, but it’s that bit of magic if you get it right.
- Bake, middle shelf, for 12-15 minutes. Thicker side facing the back of the oven because I read that somewhere. The flesh should flake easily and look just barely cooked in the fattest part — don’t overthink it. If you do overbake, squeeze an extra lemon over and pretend it was intentional.
- Let it rest a couple minutes. Or, y’know, dig in right away — but be warned: it’s steamy and I’ve absolutely burnt my tongue doing that (who waits for salmon to rest anyway?).
Don’t worry if it looks a bit pale at first — once you cut into it you’ll see it’s perfect inside (at least, that’s what I tell myself every time).
Notes Worth Keeping (Because I Learnt the Hard Way)
- Farmed or wild salmon? I say whatever’s best on the day (or on sale!). Honestly, it all tastes great with this treatment.
- I once tried letting the salmon marinate for hours; turns out, it doesn’t need it. Ten minutes is plenty.
- If you’re using frozen salmon, thaw it under a cold tap in the packet. It seems sketchy but it works.
- Lemon zest: don’t overdo it. I did once, and could barely taste the salmon under all that citrusy zing.
Variations (And That One Time I Went Too Far)
- Lime instead of lemon — actually super tasty, but don’t forget to halve the juice if you want to avoid puckering faces.
- Smear some Dijon mustard all over before baking for a bit of sharpness; my brother insists this is best, but he also puts ketchup on steak, so…
- I sprinkled sesame seeds on once for crunch. Good idea, but the seeds went everywhere. Prepare to vacuum!
- Tried baking on a cedar plank. Smelled amazing, but forgot to soak the plank first — small smoky inferno. Maybe try this guide if you’re braver than me.
What If I Don’t Have the Right Gadgets?
- Baking sheet or roasting tin is perfect. No rack needed — I used one once and the skin stuck everywhere, boo.
- If you have no grater for the zest, use a veggie peeler and just mince the peel really fine. Works in a pinch, just please don’t use your fingers (learned that the hard way — ouch).
- No spatula? Just use two big spoons. Or, eat straight from the pan (nobody’s judging here).
Storing (Not That There’s Ever Leftovers…)
Technically, you can store leftover salmon in an airtight box in the fridge for up to two days. I know, because I looked it up. But honestly — in my house? It never lasts more than a day. If by some strange miracle there’s any left, flake it over a salad or tuck it in a wrap for lunch (it tastes even better the next day, at least I think so).
How I Like to Serve It: Beyond Just a Squeeze of Lemon
We usually pile up fluffy rice and roasted broccoli with this salmon. Some nights, I’ll do it with crusty bread and a quick tomato-cucumber salad — reminds me of picnic teas as a kid. My little one dips hers in mayo (sacrilege, but who am I to judge?). And if you want to get really fancy — a dollop of green sauce is amazing.
Don’t Make These Rookie Mistakes (I Did…)
- I rushed the resting step once — salmon fell apart when I tried to serve. Rookie move. Just wait a minute, trust me.
- Oh, and don’t crank up the heat thinking it’ll cook faster. That’s how you get weird, dry edges (bleurgh — not a vibe).
- Crowding the pan? Guilty. Leave space or you’ll get limp fish. Not lovely, and definitely not Instagrammable.
FAQ (aka: Stuff Friends Have Actually Asked Me)
Can I use frozen salmon?
Yup! Just thaw it out first for best results. I’ve baked it straight from frozen in a pinch — it works, but expect a bit more liquid in the pan and maybe a tiny bit less flavor. Still edible!
What if I don’t have fresh herbs?
Dried dill, parsley, or even Italian seasoning will do in a storm (or just skip it — the world will keep turning, promise). Actually, sometimes I just do lemon and garlic and it’s a bit more basic, but everyone still eats it.
How do I know when it’s done?
When it flakes easily with a fork, she’s ready. I used to poke it with a knife… but honestly, the fork trick is easier. If it’s pale pink and just starting to separate at the thickest bit, you’re golden.
Can I make this on a grill?
All power to you! Just use foil and indirect heat, and keep an eye on it. Salmon cooks quick — blink and it’ll be done.
Is this recipe better with skin on or off?
I leave the skin on to protect the flesh while baking. Plus, some people like to eat the crispy bits. But it works fine skinless too — the baking time might be a minute less.
(That reminds me: one time, I accidentally bought skinless fillets, and for a second, thought I’d ruined dinner. Spoiler: it was totally fine.)
If you try it and it all falls apart anyway, just call it “salmon flake” and act like you meant to serve it that way. Works every time.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 3 cloves garlic, minced
- 1 lemon, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
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2Arrange the salmon fillets skin-side down on the prepared baking sheet.
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3In a small bowl, mix together the olive oil, melted butter, and minced garlic. Brush the mixture evenly over the salmon fillets.
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4Season the salmon with salt and black pepper and top each fillet with lemon slices.
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5Bake for 12-15 minutes or until the salmon is opaque and flakes easily with a fork.
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6Garnish with fresh parsley and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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