Tender, flaky oven baked salmon with just the right seasoning, ready in about 20 minutes. Six ingredients, one sheet pan, and a hot oven do all the work. This is the salmon recipe I come back to when I want the fish itself to be the star.
Looking for some flavor variation?
My Honey Garlic Salmon uses the same oven method with a sticky glaze. For other methods, my Air Fryer Salmon and Grilled Salmon with Lemon Butter are both great.
The Keys to Nailing This Recipe
A few things make the difference between salmon that’s tender and flaky versus dry and overcooked.
- Pat the salmon dry first. Surface moisture keeps the seasoning from sticking and prevents that nice color from developing.
- Pull it at 140°F, not 145°F. Carryover cooking will bring it up to 145°F while resting. Pull at 145°F and you’ll likely overshoot.
- Bake hot and bake fast. 450°F seals in moisture and finishes the salmon in 12 to 16 minutes, before it has a chance to dry out.
How to Make Oven Baked Salmon
For this recipe we’ll use 2 fresh salmon filets of about 6 oz each. This is a common cut that most supermarkets carry. Skinless or skin-on both work, and the cooking time is the same. Total prep is about 5 minutes and the oven does the rest.
Step 1: Preheat the oven to 450°F
Always start with a fully preheated oven. With a high-heat, short cook time recipe like this one, the oven needs to be at temperature when the salmon goes in.
✦ 450°F = Ideal Temp. I’ve tested both 350°F and 400°F. They work, but you’ll need more time and the texture isn’t as good. 450°F gives the best combination of moist interior and a little color on top.
Step 2: Line the sheet pan and prep the salmon
Line a baking sheet with aluminum foil and give it a quick spritz of cooking spray. The foil makes cleanup almost nothing.
Pat the salmon filets dry with paper towels. Place them skin-side down on the foil and brush the tops with melted butter. (Melt the butter in a small dish in the microwave for about 30 seconds.)
RecipeTeacher Expert Tip
Pat the salmon dry before seasoning. Wet salmon means the seasoning slides off and the surface steams instead of baking. Thirty seconds with paper towels is all it takes.
Step 3: Season generously
Mix the paprika, garlic powder, salt, and pepper, then sprinkle generously over the top of the salmon. Be liberal with it. Salmon can handle a good amount of seasoning, and you want every bite to have flavor.
✦ Skin on or skin off both work. If you’re using skin-on filets, you don’t need to season the skin side. Just place skin-down on the foil and the seasoning goes on top.
Step 4: Bake for 12 to 16 minutes
Bake at 450°F for 12 to 16 minutes. The exact time depends on the thickness of your filets. Thinner filets (closer to ¾ inch) will be closer to 12 minutes; thicker cuts (1¼ inch or more) closer to 16.
The salmon is done when the internal temperature in the thickest part hits 140°F to 145°F on an instant read thermometer and the fish flakes easily with a fork.
RecipeTeacher Expert Tip
Pull the salmon at 140°F. It will continue cooking on the plate and climb to 145°F while it rests. If you wait until your thermometer reads 145°F in the oven, the residual heat will push it past that and you can lose the tender texture.
Step 5: Rest and serve
Let the salmon rest for 2 to 3 minutes before serving. This is when the carryover cooking finishes and the juices settle back into the fish.
Serve with fresh lemon slices and dill. That’s the classic finish, and it’s the right one for this recipe.
RecipeTeacher Expert Tip
Roast vegetables on the same pan. Asparagus, broccoli, or zucchini all roast well at 450°F and finish in about the same time as the salmon. Add them to the sheet pan when the salmon goes in.
Make It Your Own
Once you have the base method down, the variations are endless. A few favorites from the site:
- For a sweet and spicy Asian-inspired glaze, my Asian Air Fryer Salmon marinade works just as well in the oven at 450°F.
- For bold Cajun flavor, my Air Fryer Blackened Salmon seasoning blend translates perfectly to oven baking.
For sweet-and-savory, my Air Fryer Teriyaki Salmon marinade is a winner.
Of course, salmon is ideal for a little fresh lemon and dill. Just wait until you try this, you won’t believe how flavorful it is!
Some favorite pairings for this recipe include Air Fryer Zucchini and Peppers, Air Fryer Asparagus, Baked Asparagus with Parmesan and Garlic, Instant Pot Parmesan Potatoes. Another really fun idea is to serve this with our fresh Mango Salsa. Oh my goodness the flavors and texture of the mango salsa are so wonderful with the salmon!
What to Serve Alongside
Salmon plays well with almost any vegetable side, especially something green with a starchy carb to round it out. A few of my favorites:
- Oven Roasted Asparagus — roasts right alongside the salmon at 450°F
- Oven Roasted Garlic Parmesan Broccoli
- Roasted Rosemary and Garlic Potatoes
- Instant Pot Rice Pilaf
- Easy Stovetop Sautéed Green Beans
For something fresh and a little different, top the salmon with my Sweet and Chunky Mango Salsa. The brightness of the mango against the rich salmon is one of my favorite combinations on this site.
Storage and Reheating
Refrigerator: Store leftover salmon in an airtight container in the fridge for 3 to 4 days.
Reheating: The oven works best for keeping the texture right. Reheat at 275°F for about 15 minutes covered loosely with foil. The microwave works in a pinch, but the salmon can dry out fast, so go in 30-second increments. The air fryer at 350°F for 3 to 5 minutes is another good option.Cold leftovers: Don’t sleep on cold salmon. Flake it over a salad, into pasta, or onto a bagel with cream cheese. Some of the best lunches start with leftover baked salmon.
FAQs
How do I know when baked salmon is done?
Two things to look for. The internal temperature in the thickest part should read 140°F to 145°F on an instant read thermometer, and the fish should flake easily when you press a fork into it. Pull it at 140°F if you can, since carryover cooking will bring it up to 145°F while resting.
Can I use frozen salmon filets?
Yes, but fresh gives the best results. If you’re cooking from frozen, add 5 to 10 minutes to the cook time. For the best texture, defrost first. My How to Defrost Salmon (Do’s and Don’ts) guide walks through the safe ways to do it.
Should I bake salmon with the skin on or skin off?
Either one works. Skin-on filets help protect the bottom of the fish from overcooking and the skin crisps up if you want it. Skinless filets are just as easy. Cook either one skin-side down on foil.
What should I serve with baked salmon?
A green vegetable and a starch is the easy answer. Asparagus, broccoli, and green beans all pair well, and rice or roasted potatoes round out the plate. For something different, mango salsa on top brings a fresh, bright contrast to the salmon.
Other Salmon/Fish Recipes
If you liked this one, you’ll love these:
- Oven Baked Mediterranean Cod
- Baked Garlic Butter Salmon
- Sheet Pan Miso Salmon and Broccoli
- Sheet Pan Lemon Dill Salmon with Green Beans
- Air Fryer Salmon Bites
Recipe
Best Damn Oven Baked Salmon
- Total Time: 20 minutes
- Yield: 2 servings
Description
A simple, foolproof oven baked salmon with classic seasoning. Six pantry ingredients, one sheet pan, and a hot oven for tender, flaky salmon in about 20 minutes — the version I make on repeat when I want the fish itself to be the star.
Ingredients
- 2 salmon filets, 6oz each
- 1 tbs melted butter
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp black pepper
Instructions
- Preheat oven to 450°(F). Line a baking sheet with aluminum foil and spray with cooking spray.
- Pat salmon filets dry with paper towels. Place on the pan skin-side down and brush the tops with melted butter.
- Mix paprika, garlic powder, salt, and pepper in a small bowl. Sprinkle generously over the tops of the filets.
- Bake at 450°F for 12 to 16 minutes, until the internal temperature in the thickest part of the salmon reads 140°F to 145°F on an instant read thermometer and the fish flakes easily with a fork.
- Let the salmon rest for 2 to 3 minutes. Serve with lemon slices and fresh dill.
Notes
Pull at 140°F: Carryover cooking brings the salmon to 145°F while resting. Waiting until 145°F in the oven can overshoot and dry the fish out.
Pat dry first: Removing surface moisture helps the seasoning stick and the salmon develop color on top.
Skin on or off: Both work. Cook skin-side down either way.
Frozen salmon: Add 5 to 10 minutes to the cook time, or defrost first for best results.
Storage: Refrigerate in an airtight container for 3 to 4 days. Reheat in the oven at 275°F for 15 minutes, the air fryer at 350°F for 3 to 5 minutes, or in the microwave in short bursts.
Roast vegetables alongside: Asparagus, broccoli, and zucchini all roast well at 450°F and finish in about the same time as the salmon.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Oven
- Cuisine: American
Nan Smith says
This is the only way I cook salmon now. It’s so tasty. I add smoked paprika as well.
Hailey H says
My favorite salmon recipe!!