To avoid overcooking salmon, bake it in a 425 degree oven for just 10 minutes (20 minutes if it’s frozen). The only secret to a perfectly baked salmon is to avoid drying it!
The only secret to a perfectly baked salmon is to avoid drying it. Salmon is so wonderfully flavorful, that as long as you don’t over bake it, you’ll emerge from the kitchen with a delectable, tender, succulent salmon that everyone is going to love.
Generally speaking, you should bake salmon in a 425 degree F oven for just 10 minutes. If the salmon is frozen, cooking time doubles to 20 minutes.
Of course, the only way to know for sure that your baked salmon is ready is to use a thermometer. The thermometer should read 135 degrees F.
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 spray it with olive oil spray.
- 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).
- 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 the salmon for 10 minutes (20 minutes if baking frozen fillets), or until opaque and cooked through and internal temperature reaches 135 degrees F. Serve immediately.