How to cook wild salmon without drying it out

In this easy weeknight dinner recipe, salmon fillets are seasoned with olive oil, garlic, and thyme, then baked in the oven.

All they need are 15 short minutes in a 425°F oven and they emerge perfectly cooked, moist and tender!

I cook salmon often and have many different recipes for this delicious fish on this website. It's my favorite fish, with tuna coming in at a close second. I prefer it to mild white-fleshed fish such as cod or halibut.

In my opinion, the only secret to perfectly baked salmon is to avoid drying it out! This fish is so wonderfully flavorful.

As long as you don't overcook it, you'll emerge from the kitchen with a delectable, tender fish that everyone is going to love. Here's a good recipe for you to make.

• Ingredients
• Instructions
• Expert tips
• Frequently asked questions
• Variations
• Serving suggestions
• Storing leftovers
• Related recipes
• Recipe card

Ingredients

You'll only need a few simple ingredients to make this tasty salmon recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

• Salmon fillets: I like to use skin-on fillets. I feel that the skin is the best part!
• Olive oil: I love this delicious oil, but if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. Olive oil is, however, more flavorful.
• Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the fish could end up being too salty.
• Garlic powder and dried thyme: I prefer using garlic powder to fresh minced garlic in this recipe, as I find that it coats the fish more uniformly.
• Optional ingredients: I sometimes add lemon slices and bake them with the fish. I also sometimes top the finished dish with chopped parsley for a pretty garnish.

Instructions

This is such an easy recipe. The oven does all the work! The detailed instructions are included in the recipe card below. Here are the basic steps:

• You start by coating the fish fillets with olive oil on all sides. I use a pastry brush, but you can use your hands if you wish.
• Then, you sprinkle the fillets with salt, pepper, and spices.
• Now, place the fish pieces on a rimmed baking dish. If using, place lemon slices around them.
• Bake the salmon until it's cooked through. Its internal temperature should reach 145°F and you should only keep it in the oven until it reaches this temperature. You don't want to overcook it.

Expert tips

• According to the USDA, fish should be cooked medium (145°F). If you don't have a thermometer, you can check with a fork. The center of each fillet should be opaque and flaky. If it's still translucent and resists being flaked with a fork, it's not done yet.
• There's no need to cover the salmon in foil when you bake it. You should leave it uncovered.

Frequently asked questions

Should I use a large salmon fillet or cut it into pieces?

For even cooking, it's best to cut a big chunk into individual, 6-oz portions. It IS possible to bake a large piece, but then you do run the risk of the edges becoming overcooked while the middle is still raw. So I prefer to use smaller pieces.

How long should I bake salmon?

Not long! You don't want to dry it out. Generally speaking, you should bake 6-oz fillets in a 425°F oven for just 12-15 minutes.

The only way to know for sure that the fish is done is to use a thermometer. So for example, if your fillets are significantly larger than 6 oz, they will need more time in the oven. Especially if they're thick.

Should I use skin-on or skinless filets?

This is completely a matter of personal preference. Personally, I love the skin. In fact, I enjoy the skin on all fish, especially if it's crispy.

Even though the skin does not get crispy in this recipe, I still prefer skin-on salmon fillets. But the recipe is the same whether the fish has skin or is skinless.

Can I cook salmon from frozen?

Yes. Simply increase the baking time to about 20 minutes for 6-oz fillets. In fact, baking fish from frozen often helps avoid drying them out.

However, you should only do this with smaller, 6-oz fillets. Bigger fillets will likely be undercooked in the middle if you cook them from frozen.

And when cooking from frozen, it's especially important to check for doneness with an instant-read thermometer or to use a fork to make sure the center is opaque and flaky.

Variations

I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a couple of ideas for you:

• Coat the salmon in melted butter or ghee instead of olive oil.
• You can vary the spices you use. In addition to garlic and thyme, consider using onion powder and paprika. Ground cumin is another tasty option.

Serving suggestions

Side dishes

There are so many sides to choose from - this is a very versatile main dish. But since I bake it in a 425°F oven, I like to serve it with a side dish that I can cook in the same oven. So I often serve it with one of the following:

• Roasted green beans
• Roasted butternut squash
• Cauliflower gratin
• Roasted fennel

Sauce

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. I don't like reheating them - they often end up too dry. So I flake them and use them cold as a salad topping the next day:

If you prefer to reheat them, do so very gently. Cover the fish pieces and reheat them in the microwave on 50% power, turning often, until heated through.

• Teriyaki Salmon

• Pan-Fried Salmon Steak

• Pan-Fried Salmon

• Blackened Salmon

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Recipe card

Baked Salmon Recipe

This delicious baked salmon is seasoned with olive oil, garlic, and thyme. Just 15 minutes in the oven and it emerges perfectly cooked, tender and flavorful!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 346kcal

• ▢ 4 (6 oz) salmon fillets skin on or skinless, about 1 inch thick
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon sea salt)
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon dried thyme

Optional:

• ▢ 1 lemon sliced and seeded
• ▢ 2 tablespoons parsley for garnish

• Preheat your oven to 425 degrees F. Position a rack in the middle of the oven.

• Run your finger across the salmon fillets to check for bones. If your fish have bones in them, remove the bones with fish bone tweezers (I found mine on Amazon).

• Using a pastry brush or clean hands, coat the salmon fillets all over with olive oil. Sprinkle them on both sides with kosher salt, black pepper, garlic powder, and thyme.

• Arrange the salmon fillets on the baking dish, skin side down. You can line the baking dish with nonstick foil to minimize the risk of sticking. If using, arrange the lemon slices around the fish. Lightly brush the lemon slices with olive oil.

• Bake the salmon uncovered until it's opaque and cooked through and its internal temperature reaches 145 degrees F. Depending on your oven, this should take around 12-15 minutes. Garnish with chopped parsley and serve. 

The USDA says that you should cook fish to medium (145°F). If you don't have a thermometer, you can check with a fork. The center of each fillet should be opaque and flaky. If it's still translucent and resists being flaked with a fork, it's not done yet.

To cook from frozen, simply increase the baking time to about 20 minutes for 6-oz fillets. In fact, baking fish from frozen often helps avoid drying them out. However, you should only do this with smaller, 6-oz fillets.

Bigger fillets will likely be undercooked in the middle if you cook them from frozen. And when cooking from frozen, it's especially important to check for doneness with an instant-read thermometer or to use a fork to make sure the center is opaque and flaky.

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Serving: 1fillet | Calories: 346kcal | Protein: 32g | Fat: 21g | Saturated Fat: 3g | Sodium: 360mg

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