The only secret to a perfectly baked salmon is to avoid drying the fish. Salmon is so wonderfully flavorful, that as long as you don’t overbake it, you’ll emerge from the kitchen with a delectable, tender, succulent salmon that everyone is going to love.
Salmon is a fatty fish, so this is not a low-calorie dish, but this fat is very healthy. Just make sure you get wild salmon (Pacific, king/chinook or sockeye) rather than farmed (Atlantic).
- Olive oil spray
- 4 (6 oz) wild salmon fillets, skin on or skinless, about 1-inch thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- Preheat the oven to 425 degrees F. Place rack in the middle of the oven. Line a large baking dish with foil and lightly spray it with olive oil spray.
- Run your finger across the fillets to check for bones. If your fish have bones in them, remove the bones with fish bone tweezers (I found mine on Amazon).
- Arrange the salmon fillets on the baking dish, skin side down. Brush the tops with the olive oil, and sprinkle with the salt, pepper, thyme and garlic.
- Bake for 10 minutes (20 minutes if baking frozen fillets), or until opaque and cooked through and internal temperature reaches 135 degrees F.