This easy baked salmon it is tender, flaky and lightly seasoned. Ready to eat in about 30 minutes, it’s perfect every time to add a versatile source of protein to all your favorite meals and only requires a few simple ingredients.
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Everything you need to know about the main ingredients
This is an overview of the main ingredients in this recipe. See recipe card for full ingredients and instructions.
- Salmon: You will need a kilo of salmon with the skin removed. I used a 1 pound piece cut in half, but you can also use individual fillets. Use your favorite salmon such as Atlantic, Sockeye, King or Coho salmon. Look for brightly colored, moist fish with shiny skin. Fresh salmon should not smell fishy!
- Olive oil: this allows the seasoning to stick and lock in moisture, preventing the salmon from drying out. Choose a high quality olive oil that you like.
How to make this easy salmon recipe
- Dry the salmon with paper towels, and place in the center of a pan.
- Drizzle with olives oil over the salmon, and season with salt and pepper.
- in the oven until the salmon is opaque pink and flakes easily with a fork.
- Add a squeeze fresh lemon juice and fresh dilland enjoy!
Tips and tricks from Ashlea
- Line up your baking. To prevent sticking and for easy cleanup, line your baking sheet with parchment paper before adding the salmon.
- Be sure to dry the salmon thoroughly. This allows it to burn instead of steam, and also promotes baking.
- Avoid overcooking. Use a meat thermometer to check the internal temperature of the salmon. I prefer to cook mine at 130-135 degrees Fahrenheit. The exact baking time will vary depending on the size and thickness of your salmon.
- Let rest before serving. Let your baked salmon rest at room temperature for a few minutes before serving. This allows it to finish cooking and helps keep it tender and flaky.
My favorite ways to serve it
I like to serve this recipe with a green salad and boiled white rice or simple sides lemon rice. It is delicious with such options caramelized onion mashed potatoes, kale slawand roasted harissa vegetables.
Or, for a lighter option, add it to salads like mine salmon Caesar salad or simple and easy salmon salad!
How to save
Refrigerator: Once cooled, transfer the remaining salmon to an airtight container and store in the refrigerator two or three days.
Freezer: Wrap leftover salmon in foil and transfer to a freezer bag or container. Until it freezes a month. Then thaw in the refrigerator to serve.
Warm up: Warm thawed salmon in the microwave, in a hot pan with a little oil, or in the oven at 275 degrees Fahrenheit until heated through.
More easy salmon recipes
Looking for more? Find all our best healthy salmon recipes!
I hope you give me this Easy baked salmon recipe a test! Quick and easy to make, it’s tender, flaky and tasty! I want to know if you try this recipe! Leave a comment with a star rating below. You can do it too take a picture and tag it @healthy good INSTAGRAM. Your feedback helps support all things healthy and makes it possible for me to continue creating the recipes you know and love.
Description
This is easy baked salmon it is tender, flaky and lightly seasoned. Ready to eat in about 30 minutes, it’s perfect every time to add a versatile source of protein to all your favorite meals and only requires a few simple ingredients.
- 1 the pound the salmonskin removed (I used a 1 pound half cut piece but you can also use individual fillets)
- olive oil
- kosher salt
- black pepper
- lemon, cut into slices and thinly sliced for decoration
- fresh chopped dill, for garnish
to serve
- simple green salad
- cooked white rice
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Pat the salmon dry with paper towels and place in the center of the pan.
- Drizzle a generous amount of olive oil over the salmon, then season with kosher salt and pepper.
- Bake the salmon for 15-20 minutes or until the internal temperature reaches your desired temperature. (I prefer 130-135). The cooking time will depend on the thickness of the fish.
- Remove the salmon from the oven and finish with a sprinkling of fresh lemon and fresh dill before serving.
Photo: Sasha Hooper
