Sometimes you just need an easy dinner that’s also on the fancy side, and this baked salmon is it! We love this easy recipe because there’s no marinating time, but it’s still super flavorful. This salmon isn’t just good for you, it’s delicious too. Win-win!
For more easy salmon recipes, try our Lemon Garlic Air Fryer Salmon Bites.
Why My Recipe
- Dinner in 25 minutes flat. No marinating required!
- Simple garlic herb oil keeps it juicy and full of fresh flavor.
- One pan, easy cleanup, and totally foolproof.
This is one of those recipes where the quality of ingredients can really make it shine. Using freshly squeezed lemon juice, fresh parsley, and a high-quality olive oil makes all the difference. This recipe isn’t just quick and easy, it also looks and tastes gourmet!
Ingredient Notes
- Salmon Filet: Choose a fillet that has an even thickness throughout and one that doesn’t smell fishy. You can also use frozen. Just thaw overnight and pat dry.
- Extra Virgin Olive Oil: Regular olive oil works as well as other neutral-flavored oils.
- Lemon Juice: You’ll want to use fresh lemon juice for the best flavor. Bottled lemon juice tends to have a more muted flavor, but it works if you’re short on time.
- Lemon Slices: Used as a garnish, adding a fresh pop of color and tang.
- Garlic: Fresh garlic always has the best flavor, but pre-minced garlic from a jar can also be used—it just tends to be slightly bitter.
- Parsley: It’s just there to add a pop of color. It’s optional, but it does make it look a little more fancy.
Salmon Options
Frozen Salmon: Frozen salmon is a lifesaver for those busy nights! Thaw it overnight in the fridge or in cold water for about 30 minutes if you’re short on time. Don’t forget to pat it dry before baking.
Wild-Caught vs. Farm-Raised: Wild-caught salmon is the deeper pinkish-red salmon you see in the store. It has a bolder, richer flavor and firmer texture. Farm-raised salmon is the lighter pink salmon, which has a milder flavor. Farm-raised is almost always cheaper. Both are great here, so pick what works for you.
Skin-On or Skinless: If your salmon has skin, you can remove it easily by sliding a sharp knife between the skin and flesh, and it’ll come right off.
Why This Recipe Works
This recipe keeps things simple, but there’s still a lot going on behind the scenes to make it turn out perfectly every time.
Foil Tent = Moisture Lock: Wrapping the salmon in foil helps trap steam as it bakes, which keeps the fish juicy and prevents it from drying out. It’s basically a built-in moisture control system.
Even Heat = Even Cooking: Baking at 375°F gives the salmon enough time to cook through gently without blasting it with too much heat too fast. This helps prevent the edges from overcooking before the center is done.
No Marinating Needed: The garlic-herb olive oil mixture acts like a quick marinade that infuses flavor as it cooks. Since it’s poured right over the top, it seasons the fish as it bakes. No waiting required!
Finishing Touches: Adding parsley and lemon slices after baking keeps the flavor bright and fresh, instead of dull and cooked out.
Pro Tip: Purchasing
Ask to smell your salmon before purchasing from a fish counter or market. A fishy, ocean-like smell indicates that the salmon is not fresh and may have been sitting there for a while. Fish should always smell clean and fresh.
Generally, you want to cook it the same day. If using frozen fish, make sure to eat the fish as soon as possible after thawing for maximum freshness and minimum fishiness.
Variations to Try
This recipe is great as-is, but it’s also super flexible. Here are a few ways to switch things up:
Herb Crust: Mix ½ cup panko breadcrumbs with 1 tablespoon melted butter and 1 tablespoon chopped parsley. Sprinkle on top before baking (leave foil open for the last 5 minutes to toast it).
Mustard Glaze: Whisk 1 tablespoon Dijon mustard into the olive oil mixture for a tangy twist.
Foil Packet Method: Cut the salmon into portions and wrap each one in its own foil pouch. Great for individual servings or tossing on the grill.
Sheet Pan Dinner: Add chopped asparagus, zucchini, or baby potatoes to the pan before adding the salmon. Everything cooks together!
From Frozen: Don’t have time to thaw? Place the frozen fillet directly on the foil, add an extra 5–8 minutes of baking time, and check for doneness with a thermometer. Make sure to still drizzle the sauce on top.
Broiled Finish: For a golden top, open the foil for the last 2–3 minutes and broil on high. Watch it closely!
| Thickness | Approx. Bake Time at 375°F |
|---|---|
| 1/2-inch | 10 to 12 minutes |
| 3/4-inch | 15 to 18 minutes |
| 1-inch | 18 to 22 minutes |
| 1 1/4-inch | 20 to 25 minutes |
| 1 1/2-inch | 24 to 28 minutes |
| Note: If using frozen salmon, add 5–8 minutes to the times above. |
Doneness and Temperature Guide
Knowing when salmon is done can feel tricky, but here’s what to look for:
Internal Temp: The USDA recommends cooking salmon to 145°F, but many chefs aim for 125–135°F for medium-rare to medium. Use a meat thermometer and poke the thickest part.
Flake Test: Gently press a fork into the center. If it flakes easily and is no longer translucent, it’s done.
Color Clues: The inside should be an opaque pink throughout. Slightly deeper pink in the very center is still safe and often preferred.
FAQ and Troubleshooting
It was likely overcooked. Start checking early and use a thermometer. Remember: salmon continues to cook slightly after it’s removed from the oven.
That’s called albumin. It’s a totally harmless protein that sometimes shows up when salmon cooks a bit too fast. To minimize it, cook at a moderate temp and avoid overbaking.
Yes! You’ll need to add 5 to 8 minutes of cook time and be sure to check the internal temperature. Still drizzle the olive oil mixture right over the top.
Just pop it back in for a few more minutes. Check the thickest part with a thermometer.
Either is fine. If you don’t like the skin, it easily peels off after cooking. If you leave it on, place the salmon skin-side down so it acts like a natural barrier.
Make it a Meal
Steamed Rice: A simple side of steamed rice is an excellent way to enjoy the flavorful juices from the chicken. Rice is a great option because it absorbs all the delicious drippings. You can use plain white rice or brown rice depending on your preference.
Potatoes: Roasted potatoes pair well with salmon, or you can always serve with a side of fluffy, buttery mashed potatoes.
Vegetables: Add some green with some roasted broccoli or asparagus. You can always make things easy with our frozen veggies hacks. The whole point of this dinner is to keep things simple!
More salmon recipes…
I made this for dinner last night, and it is delicious. The recipe comes together extremely fast and makes for a super moist salmon. Thank you!
– Jocelyn
I’m going to make this with trout. We prefer trout and this recipe looks great.
I am making this tonight for my husband and myself. The sauce tasted really good. I hope that the salmon tastes that good!
When I was putting the sauce together, I really wanted to add honey, a very small splash of soy sauce, and about 1/2 tablespoon of Dijon mustard. I think I will create a sauce with this recipe as a base and add the 3 ingredients above to see how that tastes. I think it will be great, well at least in my mind it will be!
Your suggestion is well taken! I will try it this weekend. Thank you for posting it.
Great recipe. I have been afraid to bake salmon thinking I would overcook it. But your recipe came out perfect. I’ve made it at least four times. Only substituted dry parsley for the fresh because I didn’t have any fresh. Thank you!
We made this tonight and the whole family loved. Will definitely make again. Quick and easy for a weeknight!
My husband and I loved this! Will make it again for sure!
I made this for dinner and it was absolutely delicious. Really simple and easy, too!
How do you print recipe?
You click the print icon in the recipe itself. This will bring up a new window or tab where you’ll find a clean, printer-friendly recipe ready to go.
I made this for dinner last night, and it is delicious. The recipe comes together extremely fast and makes for a super moist salmon. Thank you!
Can this same recipe apply for chicken fillet?
I’m sure you could use the same sauce, but baking time and method will be different.