This delicious baked salmon is coated in olive oil, garlic, and thyme. It needs just 15 minutes in a 425°F oven to come out perfectly cooked, moist, and tender!
The only secret to perfectly baked salmon is to avoid drying it. If you don't overcook it, you'll emerge from the kitchen with a delectable, tender fish that everyone will love. Whether I cook blackened salmon, teriyaki salmon, or paprika salmon, I always cook this fish to medium doneness - not a second longer!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Salmon fillets: I use skin-on salmon. The skin is the best part! It also helps protect the fish from sticking to the pan and from drying out.
- Olive oil: I use it to coat the fish before baking it. Butter is another delicious option.
- To season: Kosher salt, black pepper, garlic powder, and dried thyme. I prefer garlic powder to fresh minced garlic, as it coats the fish more uniformly.
Variations
Add More Spices
In the photo below, the salmon was seasoned with salt, pepper, garlic powder, and chili powder for a delightfully bold flavor. I served it with roasted broccolini.
Creamy Baked Salmon
Added in 2026: A version I've learned to love so much that I almost always default to it nowadays is to add heavy cream for an exceptionally rich, tender fish. I bake the fish as usual for the first 10 minutes, drizzle it with heavy cream (a tablespoon per fillet), and return it to the oven for 5 more minutes to finish baking.
Some of the heavy cream bakes into the salmon while the rest accumulates on the bottom and coats the skin. After pulling it from the oven, I use a pastry brush to coat the salmon with the creamy pan juices.
In the image below, you can see the creamy salmon served with roasted butternut squash and roasted broccoli.
Instructions
This is such an easy recipe. The oven does all the work, and, unlike baked white fish, since salmon is fatty, there's less risk of it drying out. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Use a pastry brush to coat the salmon fillets with olive oil.
Sprinkle the salmon fillets with salt, pepper, and spices. Place them on a rimmed baking dish. If using, arrange lemon slices around them.
Bake the salmon until it reaches an internal temperature of 145°F, garnish with parsley, and serve.
Excellent Recipe. I've always been afraid of cooking salmon, but this was perfect on the first try. It tasted and looked appetizing as well.
Roy
Read more comments
Excellent Recipe. I've always been afraid of cooking salmon, but this was perfect on the first try. It tasted and looked appetizing as well.Recipe Tip
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. Here's a photo that illustrates how the salmon should look on the inside when it's done:
On the other hand, the salmon shown in the photos below is overcooked. See those white streaks? That's albumin, which appears on salmon when it's overcooked. You can also see that the inside appears dry when it should be opaque but moist:
The only reliable way to ensure the fish is cooked through and avoid under- or overcooking is to use an instant-read thermometer.
Recipe FAQs
For even cooking, it's best to cut a big chunk into individual, 6-ounce portions. It IS possible to bake a large piece, but then you risk the edges becoming overcooked while the middle is still raw.
This is a matter of personal preference. You can use either. I love salmon skin. It's fatty and delicious. So, I use skin-on salmon.
Yes. Simply increase the cooking time to about 20 minutes for 6-ounce fillets. In fact, baking fish from frozen often helps prevent them from drying out. However, you should only do this with smaller, 6-ounce fillets. Bigger fillets could be undercooked in the middle if you cook them frozen.
When cooking from frozen, it's especially important to check for doneness with an instant-read thermometer.
No. You should leave it uncovered. If you use foil, the salmon will steam instead of baking.
Serving Suggestions
There are so many sides to choose from - this is a truly versatile main dish. But since I cook the salmon at 425°F, I like to serve it with a side dish I can cook in the same oven, like roasted green beans, as shown in the photos below.
Other sides that I often pair with baked salmon include:
- Roasted butternut squash
- Roasted mushrooms
- Cauliflower gratin
- Roasted fennel
- Roasted cherry tomatoes
- Roasted Brussels sprouts
- Roasted cauliflower, as shown in the photo below.
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for up to three days. I don't like reheating them, as they become fishy, so I flake them and use them cold as a salad topping the next day, as shown in the photo below.
If you prefer to reheat the leftovers, do so very gently. Cover the fish and reheat it in the microwave at 50% power, turning often, until heated through.
Recipe Card
Simple 15-Minute Baked Salmon
Video
Ingredients
- 4 salmon fillets - 6 ounces each, skin-on or skinless, about 1 inch thick, pin bones removed
- 2 tablespoons olive oil - extra-virgin
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper - freshly ground
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
Optional:
- 1 lemon - sliced and seeded
- 2 tablespoons parsley - chopped, for garnish
Instructions
- Preheat the oven to 425°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.4 salmon fillets
- Using a pastry brush or clean hands, coat the salmon fillets with olive oil.2 tablespoons olive oil
- Sprinkle the salmon on both sides with kosher salt, black pepper, garlic powder, and thyme.1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon dried thyme
- Arrange the salmon fillets on the baking dish, skin side down. If using, arrange the lemon slices around the fish. Lightly brush the lemon slices with olive oil.1 lemon
- Bake the salmon, uncovered, until it reaches an internal temperature of 145°F. This should take around 15 minutes.
- Garnish with chopped parsley and serve.2 tablespoons parsley
Notes
- Updated in 2026: See the article above the recipe card for an AMAZING variation with heavy cream that I make almost exclusively these days. It's so good and creamy.
- Seasonings, especially salt, are guidelines. Adjust to taste.
- 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. However, the best way to ensure the fish is done is to use a thermometer.
- You can line the baking dish with nonstick foil to minimize sticking.
- To cook frozen salmon, increase the baking time to about 20 minutes for 6-ounce fillets. Baking fish from frozen often helps prevent them from drying out. However, you should only do this with smaller, 6-ounce fillets. Bigger fillets could be undercooked in the middle if you cook them frozen. When cooking from frozen, it's especially important to check for doneness with an instant-read thermometer.
- You can keep the leftovers in an airtight container in the fridge for up to 3 days. I don't like reheating them - they become fishy. So I flake them and use them cold as a salad topping the next day. If you prefer to reheat the leftovers, do so very gently. Cover the fish and reheat it in the microwave at 50% power, turning often, until heated through.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Roy says
Excellent Recipe:
I've always been afraid of cooking Salmon, but this was perfect on the first try. It tasted and looked appetizing as well.
Vered DeLeeuw says
Yay! I'm glad this was a success, Roy!
Elle says
The easiest way to make delicious salmon! I enjoy pan-frying too, but find it much harder to get the perfect internal temperature that way. This produces flaky, delicate salmon with great flavor.
Vered DeLeeuw says
Glad you liked this recipe, Elle! Thanks for the review.
jenny says
Yep, no-fail! I made this recipe tonight and it's definitely a winner in my book.
Vered DeLeeuw says
So glad you enjoyed it, Jenny. 🙂