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How To Make Baked Salmon

Baked Salmon

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Description

This baked salmon recipe is easy to customize with your favorite seasonings, and only takes about 15 minutes from start to finish.


Scale

Ingredients

  • 4 salmon filets, skin-on (about 68 ounces each)
  • 2 tablespoons high-heat oil, such as avocado oil or canola oil
  • Kosher salt and freshly-cracked black pepper
  • fresh lemon wedges

Instructions

  1. Let salmon rest on the counter for 15-30 minutes, until they have (at least mostly) come to room temperature.
  2. Heat oven to 450°F.  Line a baking sheet with aluminum foil (or use an oven-proof non-stick skillet).
  3. Blot the salmon filets dry on all sides with paper towels.  Place the salmon skin-side-down the prepared baking sheet (or skillet).  If the ends of the salmon filets are really thin, just tuck them under a bit for even cooking.
  4. Brush the salmon on all sides (except the bottom) with oil.  Sprinkle each filet with a generous pinch of salt and black pepper, along with any other dry seasonings you prefer.
  5. Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet).  You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
  6. Remove pan from the oven and transfer the salmon to a clean serving plate, either with the skin or leaving the skin behind.  Sprinkle each filet with a good squeeze of lemon juice, plus any extra fresh herbs or sauce that you prefer.  Then serve warm and enjoy!

Notes

*The FDA recommends cooking salmon to an internal temperature of 145°F, measured in the thickest part of the salmon filets.  The salmon will continue to cook a bit more once it has been removed from the oven, so I would pull it out of the oven once it reaches an internal temperature of 140°F.  Or if you like your salmon a bit less cooked (as I do), I would recommend pulling it out at 135°F.

Recipe slightly adapted from Better Homes & Gardens.