Oven Baked Salmon

So, Here’s My Go-To Oven Baked Salmon (And Yes, It’s Foolproof…Mostly)

Let me tell you, I didn’t always like Salmon—blame my aunt Judy, who once baked it till it was dry as toast at a family reunion. But somewhere between my fourth mildly uncooked filet and, oh, my tenth attempt at not setting off the smoke alarm, I stumbled on this oven baked salmon technique that just works. Probably helped I finally bought a timer. So now, whenever I’m short on dinner ideas (which is a lot—I can almost hear my fridge sigh in sympathy), I toss this together. Even my kids don’t complain. That’s saying something.

Why I Keep Coming Back to Baked Salmon

Honestly, I make this when I need a dinner that looks like I put in effort (spoiler: I didn’t, really). There’s almost no clean-up, and it goes with any side you fancy. My family actually cheers when they see salmon on the table, mostly because it’s not pasta again. Plus, if I’m having a rough day, salmon just makes me feel all posh and fancy, even if I’m still in house slippers and pajama pants.

Oh, and did I ever tell you about the time I accidentally grabbed the bottle of cinnamon instead of smoked paprika? Didn’t love it. Not recommended.

What You’ll Need (But Don’t Sweat the Small Stuff)

• 4 salmon fillets (about 125-150g each) – skin on because I’m too lazy to take it off, but you do you
• 2 tablespoons olive oil (or melted butter – sometimes I swap if I’m out of oil)
• Juice from half a lemon (sometimes I just grab that squeeze bottle stuff, no shame)
• 1 teaspoon garlic powder (if I have fresh garlic, I’ll grate a clove in instead)
• 1 teaspoon smoked paprika (regular paprika or even chili powder works, but that smoky flavour is my favorite)
• Salt – about 1/2 teaspoon, but I just sprinkle
• Black pepper – a few good twists; or cracked with the bottom of a mug, I’ve been there
• 2 tablespoons fresh chopped parsley (optional, and sometimes I skip it if it’s wilted or MIA form the fridge)

Let’s Make Oven Baked Salmon! (Don’t Overthink It)

1. Preheat your oven to 200°C (that’s 400°F for everyone stateside). If your oven runs a bit hot like mine, go a tad lower, or just keep an eye on it.
2. Line a baking tray with foil or baking paper. Less mess = more time for tea. Spread a tiny bit of oil on it, unless you fancy scraping fish skin off the tray later (I don’t).
3. Pat your salmon fillets dry with a paper towel. I know—it feels fussy, but actually, I find it helps get a better texture.
4. Pop them skin side down on the tray. Drizzle the olive oil over the top, then rub it in a bit with your fingers. Or use a brush, if you’re feeling fancy.
5. Sprinkle salt, pepper, garlic powder, and smoked paprika (or whichever spice misadventure you’re feeling brave enough to try) evenly over the fillets. Squeeze that lemon juice all over—don’t worry if seeds drop, fish don’t mind.
6. Bake in the hot oven for 12-15 minutes. Check them at 12—when they flake easily with a fork and look just opaque, they’re done! And if you poke one and it still looks a bit raw in the middle, give it a minute or two more. Don’t panic if they look a little pale; they’ll taste lovely, promise.
7. Scatter with fresh parsley (if you remembered), then serve hot. This is where I usually sneak a bite off the corner—chef’s tax.

A Few Notes I Learned the Hard Way

• If you use frozen salmon, let it thaw and pat it real dry, or it’ll go kind of steamy-mushy. Which isn’t my fave.
• Leaving the skin on is less work, but I know someone who always peels it after—it’s up to you. I just eat around it.
• I sometimes mix up the lemon for lime, if that’s what’s knocking around in the fruit bowl. Works just fine.

Stuff I’ve Tried—For Better or For Worse (Variations)

• Honey Mustard: Spread a teaspoon of Dijon mustard mixed with a squidge of honey on top before baking. My partner liked this, my teenager did not.
• Asian-ish: Swap the lemon juice for a splash of soy sauce and a sprinkle of sesame seeds. Actually, I find it works better if you add a little grated ginger, too.
• Parmesan-Crusted: I tried parmesan on top once and, I’ll be honest, it kinda burned. Maybe keep an eye on it or add in the last 5 minutes.

What You’ll Need—but Don’t Get Fancy (Equipment)

• Baking tray (any old one will do)
• Foil or baking paper, unless you’re a thrill-seeker who likes stuck-on salmon bits
• If you don’t have a brush for oil, I just use my fingers. They wash, after all

Stashing Leftovers (If You Even Have Any)

This keeps in the fridge for up to 2 days in a sealed container. Though honestly, in my house it never lasts more than a day! Cold salmon on toast is my secret breakfast treat. You can even add it to a salad if feeling virtuous the next day.

How We Usually Serve It (Or, My Family’s Salmon Game)

We almost always go for a side of roasted new potatoes and a quick green salad—mainly because I can prep those while the salmon’s cooking. But sometimes someone demands plain white rice (usually me, actually). On Fridays we have it with a dollop of sour cream and chives because it feels fancier—don’t ask why, it’s just tradition around here.

The Few Things I’ve Learned (Pro Tips, For What They’re Worth)

• I once tried rushing the baking step on high heat. Regretted it because the top dried out and the bottom was, well, salmon pudding.
• If you’re not sure if it’s done, poke a fork in the thickest part and twist gently. If it flakes, good! If not, back in for a couple of minutes.
• Actually, I think oven baked salmon tastes even better the next day after the flavors have cozied up together.

Wait, Can You…?

• Can I use frozen salmon? Totally! Just thaw it properly and dry it first, or you’ll get soggy bits. Learned that the messy way.
• Do I have to use lemon? Nah—you can use lime, or skip it if citrus isn’t your thing. Sometimes I forget and nobody complains.
• Can I make this ahead? I mean, you can prep it ahead, but fresh out of the oven is best. Unless you’re purposely planning for leftovers, which I rarely manage because my son swipes seconds before I can blink.
• Can I add more spices? Go wild! Just don’t do cinnamon. Seriously—trust me!

And if you ever spill oil on the floor like I did last week, just remember: socks aren’t the best mops. But honestly, who isn’t a bit messy in the kitchen now and then?

★★★★★ 4.50 from 21 ratings

Oven Baked Salmon

yield: 4 servings

prep: 10 mins

cook: 15 mins

total: 25 mins

This oven baked salmon recipe is super easy, flavorful, and perfect for a quick dinner. Juicy salmon fillets are baked with olive oil, lemon juice, and a simple spice blend, then served hot with a sprinkle of fresh parsley.

🖨️ Print Pin Recipe

Ingredients

• 4 salmon fillets (about 125-150g each) – skin on because I’m too lazy to take it off, but you do you
• 2 tablespoons olive oil (or melted butter – sometimes I swap if I’m out of oil)
• Juice from half a lemon (sometimes I just grab that squeeze bottle stuff, no shame)
• 1 teaspoon garlic powder (if I have fresh garlic, I’ll grate a clove in instead)
• 1 teaspoon smoked paprika (regular paprika or even chili powder works, but that smoky flavour is my favorite)
• Salt – about 1/2 teaspoon, but I just sprinkle
• Black pepper – a few good twists; or cracked with the bottom of a mug, I’ve been there
• 2 tablespoons fresh chopped parsley (optional, and sometimes I skip it if it’s wilted or MIA form the fridge)

Instructions

1. 1
   Preheat your oven to 200°C (that’s 400°F for everyone stateside). If your oven runs a bit hot like mine, go a tad lower, or just keep an eye on it.
2. 2
   Line a baking tray with foil or baking paper. Less mess = more time for tea. Spread a tiny bit of oil on it, unless you fancy scraping fish skin off the tray later (I don’t).
3. 3
   Pat your salmon fillets dry with a paper towel. I know—it feels fussy, but actually, I find it helps get a better texture.
4. 4
   Pop them skin side down on the tray. Drizzle the olive oil over the top, then rub it in a bit with your fingers. Or use a brush, if you’re feeling fancy.
5. 5
   Sprinkle salt, pepper, garlic powder, and smoked paprika (or whichever spice misadventure you’re feeling brave enough to try) evenly over the fillets. Squeeze that lemon juice all over—don’t worry if seeds drop, fish don’t mind.
6. 6
   Bake in the hot oven for 12-15 minutes. Check them at 12—when they flake easily with a fork and look just opaque, they’re done! And if you poke one and it still looks a bit raw in the middle, give it a minute or two more. Don’t panic if they look a little pale; they’ll taste lovely, promise.
7. 7
   Scatter with fresh parsley (if you remembered), then serve hot. This is where I usually sneak a bite off the corner—chef’s tax.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320cal

Protein: 35 gg

Fat: 18 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 2 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

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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