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. 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: 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: 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.Ingredients
Instructions
Expert
tips
Frequently asked questions
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
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
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.
Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.
Serving: 1fillet | Calories: 346kcal | Protein: 32g | Fat: 21g | Saturated Fat: 3g | Sodium: 360mg
I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.