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This Baked Salmon recipe is simple, affordable, and perfect for busy weeknights. With just a handful of fresh ingredients, you can make tender, flaky salmon in under 30 minutes. It’s family-tested, reliable, and easy enough for both beginners and experienced cooks.
Why You’ll Love Baked Salmon!
This Baked Salmon is one of those seafood recipes I come back to again and again. It is perfect for a special occasions, but it’s simple enough for a regular Tuesday night. When salmon goes on sale, I grab a few fillets and freeze them so I can pull together a healthy dinner without a last-minute grocery run.
I’ve tested this method multiple times to make sure it turns out moist and flaky every time, no dry salmon here. It’s dependable, uses simple ingredients, and the leftovers stretch beautifully into lunches the next day.
That’s the kind of real-life cooking that makes dinner easier and keeps the grocery budget in check. Cooking salmon is one of my families favorite seafood dishes. If you love this dish, then you must try Blackened Salmon, Lemon Garlic Salmon and Slow Cooker Salmon.
Recipe Snapshot
- Budget-Friendly: Buy salmon on sale and freeze until ready to use
- Family-Tested: Mild lemon garlic flavor that isn’t overpowering
- Prep Time: 20 minutes
- Cook Time: 15–20 minutes
- Method: Oven baked, foil tented
- Freezer-Friendly: Best fresh, but leftovers freeze well
- Best For: Weeknight dinners, light meals, meal prep
Ingredients
- Salmon – Skin-on helps hold the fish together and keeps it moist, but skinless works just as well for easy serving.
- Fresh Springs of Rosemary – Fresh rosemary adds bright flavor. Two sprigs go under the salmon for aroma, and two on top for extra flavor.
- Lemons – One lemon is sliced for baking, and the second is juiced at the end for fresh flavor.
- Olive Oil – Helps keep the salmon tender and prevents it from drying out while baking.
- Salt – Enhances the natural flavor of the salmon.
- Black Pepper – Adds mild warmth without overpowering the fish.
- Garlic Cloves, minced – Fresh garlic gives the best flavor, but jarred minced garlic works great for convenience.
How to Make Baked Salmon
Step 1 – Remove the salmon from the fridge and let it sit at room temperature for about 10 minutes.
Step 2 – Preheat the oven to 375°F. Line a large baking dish or rimmed baking sheet pan with foil or a piece of parchment paper and lightly spray with nonstick cooking spray.
Step 3 – Place 2 sprigs of rosemary in the center of the foil. Slice one lemon and layer half of the slices over the rosemary. Place the salmon on top.
Step 4 – Drizzle with olive oil and season with salt and pepper. Rub to coat, then sprinkle the garlic over the salmon.
Step 5 – Chop the remaining 2 rosemary springs. Sprinkle on top of the salmon. Then place the remaining lemon slices on top.
Step 6 – Place another sheet of foil over the pan and fold it around the pan to make a tent over the salmon. Bake for 15–20 minutes, depending on thickness, until the salmon is almost cooked through.
Step 7 – Carefully open the foil (watch the steam), switch the oven to broil, and cook for 2–3 minutes until the top is lightly golden and the salmon flakes easily with a fork. Juice the second lemon and pour it over the fish. Slice and serve with extra lemon if desired. Enjoy!
What type of Salmon is Best for Baked Salmon?
Atlantic salmon is the most common and budget-friendly option. It has a mild flavor and stays tender when baked, which makes it great for families. Wild-caught salmon (like wild sockeye salmon, chum salmon, king salmon or coho) has a stronger flavor and firmer texture but also works well.
Choose the kinds of salmon that fits your budget and preference — this recipe works with any variety.
Tips for Success
- Don’t overcook – Salmon continues cooking after you remove it from the oven. Pull it out when it flakes easily but still looks slightly moist in the center.
- Use a foil tent – This keeps the salmon tender and prevents it from drying out.
- Check thickness – Thicker cuts may need closer to 20 minutes.
- Let it rest briefly – A few minutes before slicing helps keep the juices inside.
This method has been tested multiple times to ensure consistently flaky, moist results.
Variations & Substitutions
- No fresh rosemary? – Use 1 teaspoon dried rosemary or parsley instead.
- Swap herbs – Dill or thyme also works well with baked salmon.
- Use bottled lemon juice if fresh isn’t available (fresh gives the best flavor).
- Add butter – Replace olive oil with melted butter for a richer taste.
- Make it simple – Skip the herbs and use just lemon, garlic powder, brown sugar, salt, and pepper.
Keep substitutions realistic and pantry-friendly for everyday cooking.
What to Serve with Baked Salmon?
Baked salmon pairs well with simple, affordable sides that round out the meal without adding stress to your evening.
Storage & Freezer Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Cool completely, wrap tightly, and freeze for up to 2 months.
- Reheat: Warm gently in the oven at 300°F until heated through, or microwave in short intervals.
Leftovers are great:
- Cold over salads
- Flaked into scrambled eggs
- Mixed into pasta
- Added to wraps or rice bowls
FAQs
Salmon typically bakes for 15–20 minutes, depending on thickness. It’s done when it flakes easily with a fork. Baking time will vary.
Covering with foil helps lock in moisture and prevents drying. Broil briefly at the end for light browning.
The internal temperature should reach 145°F with a meat thermometer in the thickest part, and the fish should flake easily with a fork with the flesh brightly colored.
Yes. Thaw completely in the refrigerator overnight before baking for best results.
If using skin-on salmon, bake skin side down to help retain moisture.
Baked Salmon
Ingredients
- 1 lbs Salmon whole piece with skin on or off, either works
- 4 fresh springs of rosemary divided
- 2 lemons
- 1 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 garlic cloves minced (or 1 tablespoon minced garlic)
Instructions
- Remove the salmon from the fridge and let it sit at room temperature for about 10 minutes.
- Preheat the oven to 375°F. Line a large baking dish or rimmed baking sheet with foil and lightly spray with nonstick cooking spray.
- Place 2 sprigs of rosemary in the center of the foil. Slice one lemon and layer half of the slices over the rosemary. Place the salmon on top.
- Drizzle with olive oil and season with salt and pepper. Rub to coat, then sprinkle the garlic over the salmon.
- Chop the remaining 2 rosemary springs. Sprinkle on top of the salmon. Then place the remaining lemon slices on top.
- Place another sheet of foil over the pan and fold it around the pan to make a tent over the salmon.
- Bake for 15–20 minutes, depending on thickness, until the salmon is almost cooked through.
- Carefully open the foil (watch the steam), switch the oven to broil, and cook for 2–3 minutes until the top is lightly golden and the salmon flakes easily with a fork.
- Juice the second lemon and pour it over the fish.
- Slice and serve with extra lemon if desired. Enjoy!
Recipe Notes
Nutrition Facts
More Easy Salmon Recipes
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Honey Glazed Salmon Recipe
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Blackened Salmon
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This baked salmon is one of those dependable recipes that makes dinner feel a little special without extra work. It’s simple, flavorful, and easy to fit into a busy week, whether you’re cooking for your family or prepping lunches for the next day. Once you make it a time or two, it quickly becomes a go-to you can count on.
Leave a comment or a star review so other readers can see how delicious this Salmon is!
My entire loves salmon and this baked salmon turned out perfectly! It was a quick dinner that was healthy and delicious!