This baked salmon is a quick, flavorful dish that delivers restaurant-quality results in just 20 minutes. With its tender, flaky texture and rich, buttery flavor, it’s a perfect balance of indulgence and nutrition. The golden crust, infused with aromatic herbs, pairs beautifully with the moist, melt-in-your-mouth center.
Packed with 34g of protein and heart-healthy fats, this dish is as nourishing as it is delicious. The subtle smokiness from baking enhances the salmon’s natural sweetness, while a hint of lemon adds a bright, refreshing finish. Perfect for busy weeknights or elegant dinners, it’s a recipe that’s sure to impress without the fuss.
What You’ll Need for Baked Salmon
- 2 salmon filets (about 6 oz each, skin-on or skinless)
- 1 Tablespoon olive oil (extra virgin recommended)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder (or substitute with fresh minced garlic)
- Juice of 1 lemon, divided (about 2-3 Tablespoons total)
- 2 Tablespoons fresh chopped parsley (or substitute with dill or cilantro for a different flavor)
How to Make Perfect Baked Salmon
- Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Season the salmon: Gently rub the salmon filets with olive oil, then evenly sprinkle with salt, black pepper, and garlic powder.
- Bake: Arrange the salmon filets in a single layer on the prepared baking sheet. Squeeze half of the lemon juice over the filets. Bake for 12-15 minutes, or until the salmon is flaky but still slightly glassy in the center when pulled apart with a fork. Check at the 12-minute mark and add more time if needed.
- Finish it off: Remove the salmon from the oven and immediately squeeze the remaining lemon juice over the top. Sprinkle with fresh parsley for a bright, fresh finish.
Elevate Your Salmon with Sauces and Toppings
Take your baked salmon to the next level with a drizzle of lemon-dill sauce (mix ¼ cup Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon chopped dill, and a pinch of salt) or a spoonful of garlic herb butter (melt 2 tablespoons butter with 1 minced garlic clove and 1 teaspoon chopped parsley). For a crunchy twist, sprinkle toasted almond slices or panko breadcrumbs over the salmon before baking.
Perfect Pairings: Serving Suggestions
Serve your baked salmon with roasted asparagus or garlic mashed potatoes for a hearty meal. For a lighter option, pair it with a quinoa salad or steamed green beans. A squeeze of fresh lemon and a sprinkle of parsley will brighten up the dish beautifully.
Storing and Reheating Made Simple
Store leftover salmon in an airtight container in the fridge for up to 2 days. To reheat, place the salmon in a preheated oven at 275°F for about 10 minutes, or until warmed through. Avoid microwaving, as it can dry out the fish. For best results, enjoy it cold in a salad or wrap the next day!
Quick Tips for Busy Cooks
Save time by prepping your salmon filets the night before—season them and store them in the fridge. When ready to bake, simply pop them in the oven. Use a digital meat thermometer to check for doneness (145°F is ideal) and avoid overcooking. If you’re short on fresh parsley, dried parsley works in a pinch!
Recipe Variations to Try
Swap out the garlic powder for smoked paprika or cajun seasoning for a bold flavor twist. For a sweeter profile, brush the salmon with a mix of honey and Dijon mustard before baking. If you’re feeling adventurous, top the salmon with sliced citrus (like orange or lime) for a vibrant, zesty finish.
Baked Salmon
Ingredients
- 2 salmon filets, (about 6 oz each)
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- juice of 1 lemon, divided
- 2 Tablespoons fresh chopped parsley
Instructions
- Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Season the salmon. Gently rub the salmon with olive oil, salt, pepper, and garlic powder.
- Bake. Arrange the salmon filets in a single layer on the prepared baking sheet and squeeze half of the lemon over them. Bake for 12-15 minutes or until the flesh of the salmon is flaky but still slightly glassy when pulled apart with a fork. I recommend you check the filets after 12 minutes and give them more time if needed.
- Finish it off. Squeeze the second half of the lemon over the salmon filets and sprinkle with parsley.