Baked Salmon (Perfect Every Time)
Serves: 4
Prep: 5 min
Bake: 12–15 min
Ingredients
Salmon
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4 salmon fillets (6 oz / 170 g each), skin on or off
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2 tbsp olive oil
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2 cloves garlic, minced
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1 tbsp fresh lemon juice
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1 tsp lemon zest
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1 tsp dried oregano or thyme (or 1 tbsp fresh)
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½ tsp salt
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¼ tsp black pepper
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Lemon slices for serving (optional)
Optional Garnish
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Fresh parsley or dill, chopped
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Extra lemon wedges
Method
1. Preheat & Prep
Preheat oven to 200°C (400°F).
Line a baking sheet with parchment paper or foil (lightly grease foil if using).
2. Season the Salmon
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Pat salmon fillets completely dry with paper towels (key for crisp top).
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In a small bowl, mix olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper.
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Brush or rub mixture over top and sides of salmon.
3. Bake
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Place salmon on prepared baking sheet, skin-side down (if skin-on).
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Bake 12–15 minutes depending on thickness.
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12 minutes for 1-inch thick fillets
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15 minutes for 1½-inch thick fillets
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Salmon is done when it flakes easily with a fork and internal temperature reaches 145°F (63°C).
4. Serve
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Transfer to plates. Garnish with fresh herbs and lemon slices/wedges.
💡 Pro Tips
| Tip | Why |
|---|---|
| Pat salmon dry | Wet skin/flesh = steamed, not baked; dry = better browning |
| Don’t overcook | Dry, chalky salmon is the #1 mistake; 145°F is perfect |
| Leave skin on | Holds fillet together; skin pulls off easily after baking if you don’t want it |
| Room temp before baking | Take salmon out of fridge 15–20 minutes before baking for even cooking |
🍯 Variations
| Style | Add/Change |
|---|---|
| Maple Glazed | Mix 3 tbsp maple syrup + 1 tbsp soy sauce + 1 tsp Dijon mustard. Brush on last 5 minutes. |
| Honey Mustard | Mix 2 tbsp honey + 2 tbsp Dijon + 1 tbsp olive oil + 1 clove garlic. |
| Blackened | Rub with 1 tbsp blackened seasoning (paprika, cayenne, garlic powder, thyme, oregano) + sear in hot cast iron for 2 min per side before baking 5 min. |
