The secret to perfect baked salmon isn’t complicated—it’s all about simple ingredients, bold seasoning, and a roasting technique that keeps every bite tender and flaky. This recipe delivers all that in under 20 minutes. Whether you’re craving a healthy weeknight dinner or need something impressive without fuss, this method guarantees restaurant-level results right from your oven.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Fast & Foolproof: Ready in about 15 minutes, with minimal prep and zero fancy tools.
- Big Flavor, Simple Ingredients: A blend of garlic, paprika, and brown sugar creates the perfect balance of savory and subtly sweet.
- Perfect for Any Occasion: Ideal for busy evenings, meal prep, or serving guests.
- Consistently Juicy: The seasoning locks in moisture, so your salmon turns out flaky—but never dry.
What truly sets this baked salmon apart is the effortless technique: a quick homemade rub that caramelizes beautifully in the oven while keeping the fish incredibly tender. It’s comfort food made elegant—and guaranteed to impress without stress.
Ingredients Needed
For the Salmon
- 4 salmon fillets (about 6 oz each; skin-on or skinless—both work)
- 2 tablespoons olive oil (extra-virgin adds richer flavor)
- 2 teaspoons minced garlic or 1 teaspoon garlic powder
- 2 teaspoons light brown sugar (helps with caramelization)
- 2 teaspoons kosher salt (preferably Diamond Crystal for even seasoning)
- 1 teaspoon sweet paprika (adds color + subtle smokiness)
- ½ teaspoon black pepper, freshly ground
- ½ lemon, for squeezing over the cooked fillets
Feel free to add fresh herbs on top (like parsley or dill) for a bright finish.
How to Make Baked Salmon
Step 1 — Prepare the Oven and Pan
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup effortless.
Step 2 — Dry and Oil the Salmon
Gently pat each salmon fillet dry using paper towels—removing excess moisture helps the seasoning stick and promotes better browning. Arrange the fillets on the prepared pan and brush them all over with olive oil, ensuring even coverage.
Step 3 — Season Generously
In a small bowl, mix together the garlic, brown sugar, salt, paprika, and black pepper. Sprinkle this mixture evenly over the salmon, then lightly press it in. This helps the spice rub adhere and creates a flavorful crust as it bakes.
Step 4 — Bake to Perfection
Bake for 12–15 minutes, depending on the thickness of your fillets. The salmon is ready when it easily flakes with a fork and the center is just opaque. Right before serving, squeeze fresh lemon juice over the hot fillets to brighten the flavors.
Serving and Storage Tips
Serving Ideas
- Pair with roasted vegetables, garlic mashed potatoes, or a crisp green salad.
- Add a drizzle of honey mustard, lemon butter, or tzatziki for extra flavor.
- Serve over rice or quinoa for a satisfying meal-prep bowl.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat gently: Warm in a low oven (275°F/135°C) for 8–10 minutes, or microwave in 20–second intervals to avoid drying out.
- Do not freeze cooked salmon if you want to preserve its texture—it becomes grainy once thawed.
Helpful Notes
- Thicker fillets may need an extra 2–3 minutes in the oven; check doneness early to avoid overcooking.
- If using garlic powder instead of minced garlic, the crust will brown more evenly and won’t risk burning.
- Want extra caramelization? Broil the salmon for the last 1 minute, watching closely.
- This recipe works beautifully with trout or Arctic char as well.
Baked Salmon
Ingredients
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat the salmon fillets dry, then place them on the lined baking sheet. Brush evenly with olive oil.
- In a small bowl, combine garlic, brown sugar, salt, paprika, and black pepper. Sprinkle the mixture over the salmon and press lightly to help it adhere.
- Bake for 12–15 minutes, or until the salmon flakes easily and the center is just opaque. Finish with a squeeze of fresh lemon juice before serving.
Notes
Conclusion
This baked salmon recipe is everything a home cook wants: fast, flavorful, reliable, and versatile enough for everyday meals or special occasions. The simple seasoning blend adds depth without overpowering the natural richness of the fish, and the high-heat roasting method ensures moist, flaky results every time.
If you try this recipe, I’d love to hear from you! Leave a comment and a star rating—your feedback helps others discover it too.
Feel free to share your photos on Pinterest or Facebook, and tag your creation so others can be inspired.
What variation did you try—did you add herbs, spice it up, or serve it with a special sauce? Let me know in the comments!
Frequently Asked Questions (FAQ)
Can I use frozen salmon?
Yes—just thaw it completely and pat it very dry to avoid excess moisture. Frozen salmon may release more liquid, so allow a couple of extra minutes of baking time.
How do I know when the salmon is cooked?
The fillets should flake easily with a fork, and the center should be just opaque. For precision, aim for an internal temperature of 125–135°F (51–57°C).
Can I make this recipe gluten-free or dairy-free?
It’s naturally gluten-free and dairy-free—no substitutions needed.
What other seasonings work well?
Try adding chili flakes, Cajun seasoning, Italian herbs, or a touch of smoked paprika for deeper flavor.
Can I meal prep this salmon?
Absolutely. Bake as directed, cool completely, and store in portioned containers with vegetables or grains. It reheats beautifully without drying out.