Recipe for Baked Salmon

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This recipe for baked salmon is the easiest recipe you can make with fresh salmon and a brown sugar marinade. Served with a side salad and crispy potatoes this makes the perfect lunch or dinner in under 30 minutes.

Salmon and tuna are my kids’ favorite over any other fish. They will eat these raw in a poke bowl, baked, pan-seared, or fried.

Did you know salmon is rich in Omega-3 fatty acids? It can lower cholesterol and reduce inflammation. It also reduces the risk of heart diseases and is the perfect meal for weight loss.

Why make this salmon?

• The recipe is very simple and easy – all you do is pour the marinade over the salmon and bake for 20 minutes.
• The marinade is made with simple pantry staples you probably already have on hand.
• Most of the ingredients are very versatile and can be easily substituted.
• I am baking a whole salmon fillet but you can also bake smaller salmon filets.
• My kids love to eat this salmon with rice pilaf or turmeric rice with a side of roasted carrots or squash. And my personal favorite is a cherry tomato or avocado salad or cauliflower rice.

Ingredients and substitutes

• Salmon – Any types of salmon will work for baking – Atlantic salmon, chinook salmon, Coho salmon, Pink salmon, Sockeye salmon, King salmon. Always make sure to buy your fish from a trusted store. Also, leave the skin on when you pan sear it like this, as the skin prevents it from falling apart.
• Brown sugar – This adds a nice sweet flavor but also gives the salmon a deeper color. You can also use 2 tbsp honey instead.
• Olive oil – use good quality olive oil for flavor. Alternatively, subsitute the oil with melted butter for a rich butter sauce marinade.
• Herbs – I am using fresh thyme and dill because I have those on hand. You can also use rosemary and parsley. Dill is a great combination with fish.
• Chilly – I am using some sweet and spice spicy chilly sauce today just for some added spice. You can use all spicy or all sweet chilly sauce.
• Garlic and onions – I highly recommend using powdered so they do not burn in the oven. They add a wonderful flavor.
• Lemon – Is just what you want to take away that fishy smell. I have used both the juice as well as slices. The slices bake and add another level of flavor puls they do taste delicious.

Best baked salmon recipe

• Take the salmon out of the refrigerator onto a counter for at least 30 minutes to an hour. Cut it to size if necessary, pat salmon dry with a paper towel.
• Preheat the oven at 400 F / 200 C/ Gas Mark 6.
• Next, combine all the marinade ingredients in a small bowl – starting with garlic and onion powder, salt and pepper, thyme, dill, mustard paste, chilly paste, paprika, olive oil, brown sugar, and lemon juice.

Marinate

• Line a baking tray with aluminum foil or parchment paper. Then, generously spray it with oil.
  Pro tip – The oil will prevent the salmon from sticking to the foil. And if you don’t have an oil spray, use a pastry brush to smear some oil.
• Place the salmon on the baking sheet and season with salt and black pepper on both sides. Then, pour the marinade and marinate on both sides as well.
  Pro tip – This salmon can be marinated in the fridge for up to 3 hours. And if you choose to marinate for more than 30 minutes, use a stainless steel or glass container, not aluminum as aluminum can react with the acid in the marinade and give the fish a metallic taste.

• Fold the foil close towards the salmon so the juices do not burn easily in the baking tray. Place the lemon slices and sprinkle some more chopped dill (or parsley) on top.

Bake

• Bake for 20 to 25 minutes or until done.
  • The recommended internal temperature for cooking salmon is – medium 145 F to 147 F or 60 to 63°C.
  • But, it can also be served at medium-rare 122 to 127°F or 50 to 53°C (this is what I served my salmon).
    Pro tip – Resting after baking will continue to cook the salmon further.
• When you take it out of the oven, let it cool for at least 5 to10 minutes before serving. I like to flip the lemon slices over putting the chared sides down and garnish with fresh herbs such as chopped parsley and more lemon wedges.
• Enjoy!

Salmon cooking temperature

• Salmon Cooking Temperature
  • The salmon is done when the fish flaked with a fork and the flesh becomes pale and opaque.
  • It is recommended that salmon be fully cooked at medium, which is an internal temperature of about 145 F to 147 F or 60 to 63°C on an instant read thermometer (measure at the thickest part of the fish).
  • But, salmon can be eaten medium-rare if you buy from a trusted source. The internal temperature for medium-rare should be about 122 to 127°F or 50 to 53°C (this is what I like to serve my salmon).

Salmon serving suggestions

• Today, I am serving this salmon with avocado salad and skillet Hasselback potatoes.
  • You can even try other salads such as celery, carrots, cabbage, etc.
• You can also serve veggies for side dish such as:
  • Skinny Mashed Potatoes, Oven-Baked Potato Wedges or Potato Chips
  • Garlic Parmesan Asparagus or sesame green beans
  • Easy Swiss Chard Patties or spinach potato patties
  • Roasted Lemon Dill Potatoes – or garlic roasted potatoes
  • Sauteed broccoli, garlic mushrooms, brussels sprouts

More fish recipes

• Parmesan Breadcrumb Crusted Salmon
• Easy Honey Garlic Salmon (20 mins)
• Seared Ahi Tuna Steak
• Garlic Butter Salmon (20 mins)
• Ahi Tuna Poke Bowl
• Balsamic-Glazed Salmon
• See all salmon recipes or see more fish recipes

Frequently asked questions

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Easy Baked Salmon Recipe

Author: Veena Azmanov

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Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Calories: 352kcal

Adjust Servings Here: 4 servings

Description

This baked salmon is the easiest recipe you can make with fresh salmon. Served with a side salad and crispy potatoes this makes the perfect lunch or dinner in under 30 minutes.

Video

Ingredients 

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• ▢ 2 lbs (0.9 kg) Salmon
• ▢ 1 tsp Salt
• ▢ ½ tsp Pepper
• ▢ ½ tsp Garlic powder
• ▢ 1 tsp Onion powder
• ▢ 1 tsp Fresh thyme ((1/2 tsp dry))
• ▢ 1 tbsp Fresh dill
• ▢ 1 tsp Mustard paste
• ▢ 2 tsp Chilly paste ((I used half sweet and half spicy) )
• ▢ 2 tbsp Olive oil
• ▢ 2 tsp Brown sugar
• ▢ 2 tbsp Lemon juice
• ▢ ½ tsp Sweet paprika

Plus

• ▢ 2 tbsp Parsley ((chopped for garnish) )
• ▢ 1 Lemon (sliced thinly)
• ▢ 2 tbsp Dill ((Chopped for garnish) )

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Instructions

• Take the salmon out of the refrigerator onto a counter for at least 30 minutes to an hour. Cut it to size if necessary, pat dry with a paper towel.
• Preheat the oven at 400 F / 200 C/ Gas Mark 6.
• Combine all the marinade ingredients in a small bowl – starting with garlic and onion powder, salt and pepper, thyme, dill, mustard paste, chilly paste, paprika, olive oil, brown sugar and lemon juice.
• Line a baking sheet with aluminum foil. Then, generously spray it with oil.

  Pro tip – The oil will prevent the salmon from sticking to the foil. If you don't have an oil spray use a pastry brush to smear some oil.
• Place the salmon on the baking tray and season with salt and black pepper on both sides. Then, pour the marinade and marinate on both sides as well.

  Pro tip – This salmon can be marinated in the fridge for up to 3 hours. If you choose to marinate for more than 30 minutes, use a stainless steel or glass container, not aluminum as aluminum can react with the acid in the marinade and give the fish a metallic taste.
• Fold the foil close towards the salmon so the juices do not burn easily in the baking tray. Place the lemon slices and sprinkle some more chopped dill (or parsley) on top.
• Bake for 20 to 25 minutes or until done. The recommended internal temperature for cooking salmon is – medium 145 F to 147 F or 60 to 63°C.

  But, it can also be served at medium-rare 122 to 127°F or 50 to 53°C (this is what I served my salmon).

  Pro tip – Resting after baking will continue to cook the salmon further.
• When you take it out of the oven, let it cool for at least 5 to10 minutes before serving. I like to flip the lemon slices over putting the chared sides down and garnish with more fresh herbs such as chopped parsley and more lemon wedges.
• Enjoy!

Recipe Notes & Tips

• Ask the fishmonger/ butcher to clean the fish for you. Make sure he removes the pin bones. If not, use a pair of tweezers to remove them before you cook it. These small pin bones can be very unpleasant when swallowed. 
• Salmon skin is safe to eat but while it tastes good in some recipes, it does not in others. Baked in the oven makes the skin soft and rubbery which is not delicious. Pan-searing or pan-frying on the other hand makes it crispy and delicious. 
• Keep the skin on as it prevents the salmon from falling apart during cooking as well as locks in some moisture.  
• Score a few lines on the skin before cooking. This will prevent it from shrinking during cooking. 
• Pat dry the fish well before you season it. The marinade will stick better and the water won’t create a big messy splatter as soon as it hits the oil. 
• Heat the oil /butter in the pan well before you add the salmon or the skin will stick to the pan. I always prefer using a non-stick frying pan for cooking fish
• Always start by cooking the fish skin side down. This will give you crispy skin,  keeps the fish moist, and also prevent you from overcooking it when you flip it 
• Use high heat at the beginning when cooking the skin. This will prevent it from sticking. But, lower the heat a minute later so the fish does not dry out. 
• Note that the salmon will continue to cook even after it has been taken out of the pan
• Reheating salmon – Salmon can overcook when reheated so it must be handled carefully. To reheat in a 
  • Skillet – heat the skillet once hot add the salmon and a splash of water. Cover and cook for 2 to 4 minutes 
  • Microwave – place a clean wet paper hand towel over the salmon and cook at 50% powder for 60 to 90 seconds. 
    Pro tip -the water in the skillet and wet paper towel for microwave creates steam which heats the salmon evenly. 
• Freezing salmon – Cooked salmon can be frozen in an airtight container for up to 2 months. Thaw in the fridge for best results. 

Salmon cooking temperature

• It is recommended that salmon be fully cooked at medium which is an internal temperature of about 145 F to 147 F or 60 to 63°C (measure at the thickest part of the fish).
• But, salmon can be eaten medium-rare if you buy from a trusted source. The internal temperature for medium-rare should be about 122 to 127°F or 50 to 53°C (this is what I like to serve my salmon)

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 352– kcalCarbohydrates: 7– gProtein: 46– gFat: 15– gSaturated Fat: 2– gCholesterol: 125– mgSodium: 761– mgPotassium: 1203– mgFiber: 1– gSugar: 3– gVitamin A: 488– IUVitamin C: 22– mgCalcium: 52– mgIron: 3– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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