The Best Baked Salmon Recipe

This is the salmon recipe our fans (and staff!) come back to time and again. It's simple enough for a weeknight, yet packed with layers of smartly chosen flavors.

Level: Easy | Yield: 4 servings | Total: 25 min | Active: 10 min

Nutritional Information Per Serving

Serving Size: 1 of 4 servings

Calories: 444
Total Fat: 29 g
Saturated Fat: 9 g
Carbohydrates: 9 g
Dietary Fiber: 1 g
Sugar: 5 g
Protein: 36 g
Cholesterol: 109 mg
Sodium: 461 mg

About This Recipe

This easy baked salmon recipe delivers on every front: tangy, sweet, savory, and crunchy. Topped with buttery golden breadcrumbs and a sprinkle of chopped parsley and a flavorful spice blend, it's ideal for a weeknight meal but also elegant enough to serve to guests.

How to Bake Salmon in the Oven Like A Pro

Baked salmon can often end up tasting dull or overdone. With expert advice and step-by-step guidance, your salmon will turn out tender and full of flavor.

Line your baking sheet with foil. Not only does this make cleanup much easier, but you can also shape the foil into a shallow boat around the salmon before baking. This helps the seasoning stick to the fish and redirects heat from the oven and pan, gently steaming the sides for moist, perfectly cooked salmon.

Leave the salmon skin on. Salmon skin is edible and plays an important role here: baking the salmon skin-side down creates a barrier between the fish and the hot pan, allowing the flesh to cook slowly and evenly without drying out.

Use Dijon mustard. Dijon and salmon are a perfect match. It helps the toppings adhere to the fish and keeps the flavors bright. Even if you find Dijon too sharp straight from the jar, give it a tryits tang blends beautifully with the sweet brown sugar and savory garlic and paprika in the rub.

Apply the baked salmon rub in two layers. After spreading Dijon on the fish, add the brown sugar mixture first, then the panko mixture. The first layer flavors the salmon as it bakes, while the crunchy topping crisps up in the oven.

Monitor baking time carefully. Depending on the size and weight of your fish, or minor differences in oven temperature, salmon baked at 425 degrees F will be ready in 15 to 18 minutes. Check after 15 minutes or use an instant-read food thermometer. The FDA suggests cooking salmon to an internal temperature of 145 degrees F, though some chefs prefer 125 to 140 degrees F for "medium" cooked salmon.

What to Serve with Baked Salmon

One of the best things about this baked salmon dish is how versatile it is. Serve it with rice and a green salad, steamed or grilled asparagus, or roasted potatoesyou can even cook these sides on a separate baking sheet while the salmon bakes.

How to Store and Reheat Baked Salmon

Refrigerator storage: Cooked salmon will keep in the refrigerator for up to 3 days. Store it in an airtight container or wrap it tightly in plastic or foil.

Reheating: Place it on a foil-lined baking sheet in a 275-degree-F oven for 10 to 15 minutes.

Freezing: While cooked salmon can technically be frozen for up to 6 months according to the FDA, freezing is not recommended for this recipe as it can affect the texture and flavor.

Ingredients

1 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon mustard
2 tablespoons light brown sugar
teaspoon paprika
teaspoon garlic powder
teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
cup panko breadcrumbs
cup parsley leaves, chopped
2 tablespoons unsalted butter, melted

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, teaspoon kosher salt and a few grinds of black pepper in another small bowl.
Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon; this will help collect the juices so they don't spread and burn.
Bake until the breadcrumbs are golden brown and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.