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Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated Jul 25, 2024
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This easy foolproof technique creates tender, buttery fillets every time.
Serves2 to 6Prep5 minutesCook6 minutes to 15 minutesJump to Recipe
Jump to Recipe
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In This Article
- How to Bake Salmon
- Temperature
- Cook Time
- Serving Ideas
If you want an easy, fancy main dish, it doesn’t get much better than salmon fillets. It can be a weeknight dinner, an al fresco meal with friends, or dinner with the in-laws — salmon will rise to any occasion. I particularly like baking salmon in the oven, as it’s more hands-off than cooking salmon on the stovetop.
Today we’re showing you the easiest, simplest way to bake salmon in the oven. It’s the kind of recipe to keep in your back pocket (although it’s hardly a recipe at all). Make it once and you’ll never wonder what to do with salmon again.
Quick Overview
How to Bake Salmon
- Plan for 8 ounces of salmon per person.
- Set oven to 425°F for tender, buttery fillets.
- Bake salmon 4-6 minutes per half-inch thickness.
The Best Oven Temperature to Bake Salmon
Baked salmon is best when cooked at 425°F in the oven. This makes for tender, buttery fillets that are done in under 10 minutes. Even thicker fillets don’t take long.
We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.
How Long to Cook Salmon in the Oven
If you’re cooking your salmon in high heat (425°F), you’ll want to aim for four to six minutes per half-inch of thickness. Since most fillets measure about one inch in the thickest part, start checking after around eight minutes in the oven.
When the fish starts to flake easily with a fork and the flesh looks opaque, it’s time for dinner!
The Best Salmon to Buy
As with any fish, buy the best salmon you can find and afford. For more information about best practices for buying salmon, search for it on the Monterey Bay Seafood Watch site.
There are five different types of salmon:
- Chinook (or King)
- Sockeye
- Coho (or Silver)
- Pink
- Chum (aka Keta, Dog, or Silverbrite)
Not sure which to choose? It all comes down to personal preference and price. See our guide to the different types of salmon.
What to Serve With Baked Salmon
Salmon pairs well with a whole range of side dishes, especially starches like roasted potatoes and rice, as in this sheet pan salmon recipe with potatoes and leeks.
Because of its rich, mild flavor it harmonizes well with all kinds of vegetables, from wilted greens to roasted broccoli to a crisp cucumber salad. See our best recommendations for salmon side dishes for inspiration.
As for toppings:
- If you love Italian flavors, try serving baked salmon with basil pesto or a dollop of herby gremolata.
- Japanese seasonings like furikake or shichimi togarashi also shine on salmon.
- The brine and heat of escabeche play well with salmon’s rich, mild salmon.
More Ways to Bake Salmon
Salmon is terrific with just a sprinkle of fresh herbs and a wedge of lemon squeezed over top as you walk to the table. Our recipe for baked salmon with herbs and lemon uses parsley, basil, and dill. Our lemon pepper salmon recipe is similar, but with more kick.
As much as we love simply baking at 425°F, there are some preparations that warrant a low and slower bake, like this maple-glazed salmon, or this suya spiced roasted salmon, or this fish roasted with chickpeas, lemons, and spices.
How to Store and Reheat Baked Salmon
Baked salmon will stay good in the refrigerator for up to two days. Refrigerate any leftovers right away. We recommend storing baked salmon in a glass container with a well-sealed lid since fish odors can linger in plastic containers even after washing.
To freeze baked salmon, wrap cooled, individual-sized portions tightly in cling wrap. Then place the wrapped piece in a freezer bag, squeezing out any excess air. Remember to label the bag with the date. The USDA recommends eating your cooked, frozen fish within three months.
Editor’s Note
We’ve retested this recipe and love how easy it is to cook salmon this way! – June 2024
Oven-Baked Salmon Recipe
This easy foolproof technique creates tender, buttery fillets every time.
Prep time 5 minutes
Cook time 6 minutes to 15 minutes
Serves 2 to 6
Nutritional Info
Ingredients
Instructions
Show Images
Preheat the oven to 425°F: Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet or roasting pan with aluminum foil or parchment paper.
Pat the salmon dry: Pat 1 to 3 pounds salmon fillets dry with paper towels.
Rub the salmon with oil, salt, and pepper: Drizzle some olive oil over the top of each piece — just enough to coat the salmon — and rub it all over with your fingers or a pastry brush. Season generously with salt and pepper.
Place the salmon on the baking sheet: Place the salmon skin-side down on the baking sheet with room around each piece.
Roast for 4 to 6 minutes per half-inch thickness of salmon: Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, roast 4 to 6 minutes — 4 minutes will give you salmon that is still a touch rare, 6 minutes will thoroughly cook it (i.e. 1-inch thick salmon will take 8 to 12 minutes).
Salmon is done when easily flaked: You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it's ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. If the salmon is sticking to the foil, let it sit for 5 minutes and it will release easily. Eat hot or cold with lemon wedges if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.
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dinner
How To
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quick
seafood
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