This baked salmon is one of those recipes I turn to when I want something easy, comforting, and still kind of impressive. It’s flaky, tender, full of flavor—and best of all, you don’t need to be a chef to get it right.
Baking salmon at home has become a regular Sunday dinner thing for me. I grew up watching my mom serve salmon with buttery garlic rice and veggies, and it always felt like a treat. Now, I serve it with roasted green beans or some herby mashed potatoes and it never disappoints.
Why I Keep Salmon on My Dinner Rotation
Salmon has this “fancy but simple” thing going for it. When you bake it with garlic butter, it somehow feels like a restaurant meal—but without the bill.
I love that it cooks in under 20 minutes, needs just a handful of ingredients, and you can dress it up or down depending on your mood. Got fresh herbs? Toss ’em on. Want something tangy? Add a splash of lemon. And leftovers? They go right into a salad or grain bowl the next day—no extra cooking needed.
What You’ll Need to Get It Right
Fresh Salmon
I usually grab fillets with the skin on—helps hold everything together while baking and keeps the fish moist. If I’m buying from the counter, I’ll give it a quick sniff (it should smell like clean ocean, not like a fish market) and a little press to check for springiness.
Garlic Butter Sauce
Melted butter, lemon juice, and fresh garlic—that’s all it takes. I usually eyeball it, but about 2–3 tablespoons of butter per fillet works well. Sometimes I add a pinch of paprika or fresh chopped parsley for extra flavor and color.
Salt and Pepper
Just before baking. I learned the hard way that seasoning salmon too early draws out moisture and dries it out.
Step-by-Step: How I Bake It at Home
Let the Salmon Sit
I leave the fillets out on the counter for 20–30 minutes before baking. Cold salmon straight from the fridge cooks unevenly, so room temp is key.Prep the Pan
Line a baking tray with foil and lightly spray with oil. The foil makes cleanup easier and keeps the fish from sticking.Pat Dry, Don’t Rinse
I never rinse salmon—it just spreads bacteria in the sink. I simply pat it dry with a paper towel to get rid of excess moisture.Make the Garlic Butter
Melt butter, mix in lemon juice and minced garlic. Spoon it generously over each fillet.Bake
Pop it in a preheated 400°F oven for 12–15 minutes. I check it around the 12-minute mark using a fork—if it flakes easily and looks opaque, it’s done. If I’m being precise, I use a thermometer and look for 125°F in the thickest part for medium. Anything over 140°F and it starts drying out.Rest and Serve
Once out of the oven, let it rest for 5 minutes. I usually serve it with lemon wedges and a side of roasted green beans or rice pilaf.
My Go-To Serving Ideas
- With Veggies: Roasted asparagus, garlic green beans, or even a big side of sautéed mushrooms.
- With Grains: I like it over wild rice or creamy risotto—makes it feel extra special.
- With Salad: Leftover salmon the next day over greens with a mustard vinaigrette? So good.
I also love breaking it into chunks and tossing it into salmon bowls with quinoa, avocado, cucumber, and a spicy yogurt drizzle.
Smart Tips from My Kitchen
- Choose Good Quality Salmon
King salmon (Chinook) is my favorite when it’s available—it’s buttery and rich. Coho and Sockeye are great too. Atlantic salmon is easier to find and more budget-friendly, but just make sure it’s fresh. - Thaw Frozen Salmon the Right Way
I thaw mine overnight in the fridge. If I’m in a hurry, I place the vacuum-sealed bag in a bowl of cold water. No hot water—ever—it messes with the texture. - Leave the Skin On While Baking
It acts like a little heat shield and keeps the fillet juicy. Once cooked, you can easily slide your spatula between the skin and the flesh to serve. - Don’t Overbake
Seriously. If you’re unsure, take it out earlier rather than later—it keeps cooking as it rests. The goal is moist and flaky, not dry and chalky.
Leftovers? Here’s What I Do
I keep leftover salmon in an airtight container in the fridge, and it stays good for about 2 days. I flake it over a salad or mix it into scrambled eggs for breakfast. It also makes a great filling for wraps or sandwiches.
I don’t recommend reheating it in the microwave—it can turn rubbery. If you must warm it up, do it gently in a skillet on low heat with a splash of water and cover it with a lid.
Quick FAQs
How do I know if salmon is fresh?
Look for a mild smell, vibrant orange-red color, and a firm texture that bounces back when pressed. Avoid anything with dry, discolored edges.
Can I use frozen salmon?
Absolutely—just make sure it’s fully thawed and patted dry before baking.
Should I remove the skin before baking?
Nope! Bake it with the skin on. It keeps the salmon juicy and prevents sticking. You can easily separate the flesh from the skin after baking.
What internal temp should salmon reach?
I go for 125°F for medium. The USDA says 145°F, but I find that too dry for my taste.
Baked King Salmon
This oven-baked salmon is my go-to when I want something that's both elegant and effortless. It’s tender, flaky, and brushed with a simple lemon garlic butter that brings the whole dish to life. Whether it’s a weeknight dinner or something a bit more special, this one never disappoints.
Ingredients
- 1½ to 2 pounds salmon fillet (cut into six 4oz portions or kept whole)
- Freshly ground black pepper
- Salt, to taste
- 3 tablespoons unsalted butter, melted
- 4 garlic cloves, finely minced
- 2 teaspoons fresh lemon juice
- Fresh parsley, chopped (for garnish, optional)
- Lemon slices, for garnish (optional)
Instructions
- Let the salmon sit out on the counter for about 20 to 30 minutes so it can come to room temperature. This helps it cook more evenly. Pat the surface dry with paper towels before seasoning.
- Preheat your oven to 400°F. While it heats up, line a baking sheet with foil and lightly grease it with cooking spray. Place the salmon skin-side down on the foil.
- In a small bowl, mix the melted butter with the garlic and lemon juice. Brush this mixture generously over the top of the salmon.
- Bake the salmon uncovered for about 12 to 15 minutes, depending on the thickness of your fillet and how well done you prefer it. For the most tender result, I usually take mine out when the internal temperature reaches around 125°F — it'll continue cooking a bit as it rests. For reference, the USDA recommends 145°F if you like it more well done.
- You’ll know the salmon’s ready when it flakes easily with a fork in the thickest part.
- Garnish with fresh parsley and lemon slices before serving, if you’d like a pop of color and brightness.
Notes
- Cajun Style: Brush with olive oil and season generously with Cajun spice before baking.
- Dill Lover's Version: Stick with the garlic butter, then add a sprinkle of fresh or dried dill after baking.
- Air Fryer Method: Pop it in a preheated air fryer at 400°F for 8–10 minutes if you want a faster version.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 367Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 111mgSodium 191mgCarbohydrates 1gFiber 0gSugar 0gProtein 34g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
This baked salmon is one of those recipes that’s simple enough for a weeknight but feels like a celebration. Whether you’re cooking for one or feeding your family, it’s the kind of dish that always gets eaten down to the last flaky bite.
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