How to Bake Salmon In the Oven Recipe

Oven-Baked Salmon

Discover the ideal baked salmon recipe that delivers moist, flavorful fillets every single time.

Recipe Details

• Level: Easy
• Yield: 4 servings
• Total Time: 20 minutes
• Prep Time: 5 minutes
• Cook Time: 15 minutes

Nutritional Analysis Per Serving

• Calories: 177
• Total Fat: 11 grams
• Saturated Fat: 2.5 grams
• Cholesterol: 47 milligrams
• Sodium: 170 milligrams
• Carbohydrates: 0 grams
• Dietary Fiber: 0 grams
• Sugar: 0 grams
• Protein: 17 grams

Recipe courtesy of Kathleen Daelemans

Simple, nutritious, and ready in just 20 minutes: Chef Kathleen Daelemans' oven-baked salmon is a standout choice for weeknight dinners. Over 400 reviews confirm this recipe deserves a spot in your regular meal rotation.

Key Steps to Perfect Baked Salmon

Dry the salmon thoroughly. This is a crucial step! Use several sheets of paper towel to pat the salmon fillets dry before seasoning. Removing excess moisture helps the tops brown nicely during roasting, since moisture can prevent proper browning.

Position the salmon on the baking sheet skin side down. Roasting salmon is straightforward, but remember that fish fillets are delicate and can break easily. The skin acts as a protective layer between the salmon and the baking sheet, reducing the risk of sticking or falling apart. Placing the skin down also allows it to crisp up from the heat of the pan.

Use high heat for best results. At 450 degrees F, the salmon cooks quickly and stays juicy, resulting in tender fillets. The high temperature also gives the skin a crisp, golden finish.

Add extra flavor with Toasted Almond Parsley Salsa. Baking salmon is simple, but plain salmon can get dull if eaten often. Brighten up your meal with a homemade salsa made from capers, red wine vinegar, shallots, parsley, and almonds. Instead of just lemon juice, this salsa brings a mix of tangy, fresh, and crunchy flavors.

Check for doneness properly. Bake until the salmon's exterior is opaque and slightly firm to the touch. To check for doneness, gently press the edge of the salmon with a fork; the layers should flake apart easily, and you can peek between them to see the color. Deep pink means rare, while pale pink indicates the salmon is fully cooked.

Ingredient Substitutions

Can I make this recipe with other kinds of fish? Yes! These same steps work well with any whitefish such as cod, halibut, sea bass, or tilapia. Whitefish is done when it looks slightly opaque. Hearty fish fillets are great, but the salsa also pairs nicely with shrimp and scallops.

Serving Suggestions

Chef Daelemans recommends roasted squash as a side, but there are plenty of other options that go well. For a lighter meal, try cauliflower mashed potatoes, baked sweet potatoes, or sauted broccoli. For something heartier, serve with rice pilaf or whole grain pasta.

Ingredients

For the Salmon:

• 12 ounce salmon fillet, cut into 4 pieces
• Coarse-grained salt
• Freshly ground black pepper
• Toasted Almond Parsley Salsa, for serving
• Baked squash, for serving (optional)

For the Toasted Almond Parsley Salsa:

• 1 shallot
• 1 tablespoon red wine vinegar
• Coarse grain salt
• 2 tablespoons capers, rinsed
• 1 cup fresh flat-leaf parsley
• 1/2 cup toasted almonds
• Extra-virgin olive oil

Instructions

Baked Salmon:

1. Preheat the oven to 450 degrees F.
2. Season salmon with salt and pepper.
3. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle.
4. Bake until salmon is cooked through, about 12 to 15 minutes.
5. Serve with the Toasted Almond Parsley Salsa and squash, if desired.

Toasted Almond Parsley Salsa:

1. Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.
2. Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go.
3. Mix again and adjust the seasonings.