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
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 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