Baked salmon is a healthy protein that's easy to make in less than 20 minutes. It turns out moist, tender and flaky every time!
Perfect for busy weeknights and goes great with a variety of side dishes.
This is absolutely one of my favorite ways to make salmon. It's so quick and easy and it always turns out amazing.
Serve baked salmon with a healthy side dish like low carb broccoli salad or creamy coleslaw. Throw it in a salad or turn it into salmon patties. The possibilities are endless!
What is the best way to bake salmon?
There are a few ways to cook salmon in the oven. You can simply place the fish, skin-side down onto a baking sheet or dish and allow the salmon to bake uncovered. However, we’ve found that the best way to bake salmon is wrapped in foil.
The foil not only makes for easy cleanup, it traps the moisture of the salmon inside, making sure the fish stays flaky, moist and tender without drying out.
If you have any concerns about using foil, simply place the fish onto a piece of parchment paper instead. The sides can be folded over to trap the steam inside while baking.
Preheat the oven to 375°F and line a baking sheet with foil. Place the salmon, skin side down, onto the foil. Brush the pink flesh with ghee and sprinkle the salt and pepper evenly on top. Fold the sides of the foil up and around the fish to lock in the moisture.
Bake the salmon for 10 minutes OR 5 minutes per ½" of thickness measuring from the thickest part of the filet. Serve immediately.
Tips for success
Room temperature: Take the salmon out of the fridge 30-60 minutes before you plan to pop it in the oven. This will ensure that the fish cooks more evenly.
Don’t overbake: You want to remove the salmon from the oven just a minute or two before it’s completely cooked on the inside. Remember, about 4-5 minutes per ½” thickness. This is because the fish will continue to bake internally after it is removed from the oven. Over baked fish will be dry and less flavorful.
Ghee: We love to use ghee because it gives the baked salmon a rich buttery flavor. If you like a more neutral flavor, use avocado oil or olive oil instead.
Skin on or off: Whether you like to eat salmon skin or not, the easiest way to remove the skin is by baking the fish with the skin on. After the salmon is done baking, simply insert a spatula between the flesh and the skin to lift the fish up, thus removing the skin.
Frequently asked questions
Bake salmon at 375°F. This is a good temperature to use for baking salmon covered or uncovered.
The answer to this question will depend on the thickness of the filet. In general, you will bake for 4-5 minutes per ½ inch of thickness. Use the thickest part of the fish to determine the total baking time.
Wild sockeye salmon is typically thinner than farm raised or Atlantic salmon so plan to bake the farm raised longer.
The easiest way to tell if the salmon has finished cooking is to use a fork to press down on the top of the fish and see if the salmon separates or flakes.
A sure way to know is to take the internal temperature using a digital thermometer. It should read 145°F when it is done cooking.
Cooked salmon can be stored in the fridge for up to 2 days. It can also be frozen for up to 2 months.
Leftovers! This is one of the great things about baked salmon versus other types of baked fish. It tastes amazing cold! Use leftovers to make salmon patties or salmon avocado salad.
Easy Baked Salmon
- 1 lb. wild caught salmon
- 1 tablespoon ghee or olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat the oven to 375°F and line a baking sheet with foil.
- Place the salmon, skin side down, onto the foil. Brush the pink flesh with ghee and sprinkle the salt and pepper evenly on top. Fold the sides of the foil up and around the fish to lock in the moisture.
- Bake the salmon for 10 minutes OR 5 minutes per ½" of thickness measuring from the thickest part of the filet. Serve immediately.
Did you make this recipe? Let me know!