All of my best tips for how to make the most perfectly baked salmon in the oven. This baked salmon recipe is easy to customize with your favorite seasonings, and takes less than 15 minutes from start to finish.
Today we’re moving on in our series about baked proteins from meat (chicken, steak, pork) to shrimp to…fish!
This baked salmon recipe is easy to customize with your favorite seasonings, and only takes about 15 minutes from start to finish.
4salmon filets, skin-on (about 6–8 ounces each)
2 tablespoons high-heat oil, such as avocado oil or canola oil
Kosher salt and freshly-cracked black pepper
fresh lemon wedges
Let salmon rest on the counter for 15-30 minutes, until they have (at least mostly) come to room temperature.
Heat oven to 450°F. Line a baking sheet with aluminum foil (or use an oven-proof non-stick skillet).
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.
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.
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.
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!
*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.