Easy Oven Baked Salmon Recipe
Cooking a salmon dinner doesn't get much easier than this! This quick and easy oven baked salmon recipe is flaky, flavorful, and no-fuss by using a simple mixture of olive oil, lemon juice, and Italian seasoning. I've also included a rundown on the different kinds of salmon and 4 tips for reheating salmon for the best results.
I freaking love salmon, and my favorite way to cook salmon is by baking it in the oven. Not only does sheet pan salmon mean there's zero chance I can screw it up on the stovetop by getting the salmon skin stuck (no matter HOW hard I try to avoid it), but it also means I can make a whole bunch of it at once! That right there is a must for my weekly meal prep.
Is salmon healthy?
It is! Salmon is rich in protein, omega-3 fatty acids, and B12.
It's well documented that those are beneficial for your heart and brain, and it's said that salmon can also help decrease inflammation and help regulate the health of your central nervous system.
As someone with a persistent B12 deficiency due to autoimmune and chronic conditions, I am always more than happy to throw a little extra salmon on my plate!
Are there different types of salmon?
There are many different kinds of salmon – but I'd like to cover the four most common that you're most likely to see when you're shopping at your local market.
And before we get into the list, it's worth noting that the first three types of salmon are all Pacific salmon – which means they are wild-caught salmon.
- Pink salmon – This is the most common Pacific salmon, and what you're the most likely to see at the store in cans. They have light-colored and flavorful flesh with a low-fat content.
- King salmon – Also known as “chinook salmon”, it's considered the best-tasting salmon with high-fat content and a rich flesh that can range from white to a deep red. And because of all that, it's also the most expensive.
- Sockeye salmon – I've also seen this called “red salmon”, which makes sense considering they have a bright reddish/orange flesh and rich flavor.
- Atlantic salmon – Unlike the Pacific Ocean which has several species of salmon, there's only one type of salmon in the Atlantic Ocean *waves from the US east coast*. All commercially available Atlantic salmon is farmed, and while “farmed” salmon has a bad reputation with regard to sustainability, it's worth looking into the specific source of your fish because they're the industry is working toward greater sustainability.
Ingredients for baked salmon
- Salmon filets – I like to purchase 1-pound filets because I cook it all at once for weekly meal planning, but you can easily substitute individual 4-ounce filets.
- Salt and pepper – Kosher salt is always a good choice, but using Himalayan pink salt is also an option. Just keep in mind that you're adding pink salt to a pinkish flesh, so keep an eye on what you're adding so you don't go overboard and end up with a fish-shaped salt lick.
- Olive oil – You're welcome to use regular olive oil or extra virgin olive oil (also referred to as EVOO). You could also use melted butter, if you'd prefer.
- Italian seasoning – I always have a little jar of my homemade Italian seasoning on hand. But if you don't, that post has a breakdown of all the ingredients so you can! You're also welcome to omit the Italian seasoning in lieu of other spices and fresh herbs for a different flavor profile.
- Lemon – We're using the juice of half the lemon to coat the salmon, and placing thin lemon slices of the other half of the lemon on top of the fish while it bakes. I've also been known to zest half the lemon to add to my olive oil mixture as well.
How to cook salmon in the oven
Step 1: Place salmon filet(s) in the center of the prepared baking sheet, skin side down. Season generously with salt and pepper.
Step 2: Slice your lemon in half, juicing one half into a small bowl. Slice the other half into thin slices – these will be placed on top of the salmon while it bakes. In the small bowl with the lemon juice, add olive oil and Italian seasoning and whisk to combine. Use a basting brush to coat the salmon filter with the olive oil mixture. Top the filet(s) with thin slices of lemon.
Step 3: Top the filet(s) with thin slices of lemon.
Step 4: Bake for 15 minutes at 450°F, or until the salmon is cooked through (use a meat thermometer to check that the internal temperature is at least 120°F in the thickest part of the salmon), opaque and flaky when pulled apart with a fork.
How do I know when salmon is done baking?
You'll know that the salmon is cooked through and done baking when it meets the following criteria:
- Temperature: The internal temperature is 120°F in the thickest part of the salmon filet. It will coast up a few degrees to 125°F while it rests. As always, I recommend using a ThermoWorks thermometer – pictured below is my go-to red Thermapen!
- Appearance: It should be pink and opaque. If you'd like it to be a little crispier, you can broil it for a few minutes as well, and that will darken the top a bit more.
- Texture: It should easily flake apart when a fork is inserted to pull off a bite.
Do I need to pan-sear the salmon?
The recipe was developed specifically to bake entirely in the oven and avoid pan searing. But if you're craving a restaurant-style pan-seared salmon, you can sear the filet(s) in a pan on the stovetop first for crispy skin before baking.
How to store leftover salmon
Store leftover salmon in an airtight container in the fridge for up to 4 days.
4 tips for reheating leftover salmon
This might be a hot take (or… cold take?) but I actually prefer my leftover salmon cold. Cold salmon is great to add to a salad, toss with some pasta, or place on some crackers as a snack.
But if you still want to reheat your salmon, here are some tips on how to do it for the best results:
- Anything but the microwave! I'm serious. Don't do it. Not only will you be “that guy” that reheated fish in the microwave and left the whole place smelling fishy, but it actually dries the salmon out.
- Turn to the oven or stovetop. To reheat your baked salmon, you can either reheat it in the oven at 275°F for 10-15 minutes, or in a pan on the stovetop over low heat until it's warmed through.
- Add a squeeze of lemon or a drizzle of olive oil. The leftover salmon is bound to lose some of its moisture, but adding lemon juice or oil can help replenish a little of that moisture (and add a little flavor).
- Cover it. Tenting aluminum foil over the salmon while reheating it in the oven will help ensure that it doesn't dry out or burn before the center is thoroughly warmed through.
Helpful tips
- Use a meat thermometer. This is the most reliable way to know that your roasted salmon is cooked through. As always, I recommend using a ThermoWorks thermometer like my go-to red Thermapen!
- Change up the seasonings. Go ahead and mix it up each time you bake salmon! This is just my base recipe, and I like the flavor the Italian seasoning brings to the table (literally), but you can swap it for any spices and fresh herbs you might like. The addition of minced garlic is also an easy win.
- Bake lots of salmon at once! I like to bake a 1-pound filet and use it for meal prep lunches throughout the week.
FAQs
It is! Salmon is rich in protein, omega-3 fatty acids, and B12. It's well documented that those are beneficial for your heart and brain, and it's said that salmon can also help decrease inflammation and help regulate the health of your central nervous system.
There are many! See the body of this post for a rundown on all the different types of salmon to learn more.
Store leftover salmon in an airtight container in the fridge for up to 4 days.
You'll know that the salmon is cooked through and done baking when it meets the following criteria:
– Temperature: The internal temperature is 120°F in the thickest part of the salmon filet. It will coast up a few degrees to 125°F while it rests. As always, I recommend using a ThermoWorks thermometer – pictured below is my go-to red Thermapen!
– Appearance: It should be pink and opaque. If you'd like it to be a little crispier, you can broil it for a few minutes as well, and that will darken the top a bit more.
– Texture: It should easily flake apart when a fork is inserted to pull off a bite.
1) Anything but the microwave! I'm serious. Don't do it. Not only will you be “that guy” that reheated fish in the microwave and left the whole place smelling fishy, but it actually dries the salmon out.
2) Turn to the oven or stovetop. To reheat your baked salmon, you can either reheat it in the oven at 275°F for 10-15 minutes, or in a pan on the stovetop over low heat until it's warmed through.
3) Add a squeeze of lemon or a drizzle of olive oil. The leftover salmon is bound to lose some of its moisture, but adding lemon juice or oil can help replenish a little of that moisture (and add a little flavor).
4) Cover it. Tenting aluminum foil over the salmon while reheating it in the oven will help ensure that it doesn't dry out or burn before the center is thoroughly warmed through.
Leaving a comment and star rating is a great (and free) way to support Stress Baking. After you've enjoyed this recipe, click on the stars below and leave a comment to share your experience – thank you!
Easy Oven Baked Salmon
Ingredients
- 16 ounce salmon filet, can substitute individual 4 ounce filets
- ½ teaspoon Coarse salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 lemon
Instructions
- Preheat oven to 450°F, and prepare a rimmed baking sheet with parchment paper aluminum foil.
- Place salmon filet(s) in the center of the prepared baking sheet, skin side down. Season generously with salt and pepper.16 ounce salmon filet1/2 teaspoon Coarse salt1/4 teaspoon freshly ground black pepper
- Slice your lemon in half, juicing one half into a small bowl. Slice the other half into thin slices – these will be placed on top of the salmon while it bakes.1 lemon
- In the small bowl with the lemon juice, add olive oil and Italian seasoning and whisk to combine.2 tablespoons olive oil1 tablespoon Italian seasoning
- Use a basting brush to coat the salmon filter with the olive oil mixture. Top the filet(s) with the thin slices of lemon.
- Bake for 15 minutes, or until the salmon is cooked through (use a meat thermometer to check that the internal temperature is at least 120°F in the thickest part of the salmon), opaque and flaky when pulled apart with a fork.
- Transfer to plates and serve immediately. Enjoy!
Video
Notes
- Anything but the microwave! I'm serious. Don't do it. Not only will you be “that guy” that reheated fish in the microwave and left the whole place smelling fishy, but it actually dries the salmon out.
- Turn to the oven or stovetop. To reheat your baked salmon, you can either reheat it in the oven at 275°F for 10-15 minutes, or in a pan on the stovetop over low heat until it's warmed through.
- Add a squeeze of lemon or a drizzle of olive oil. The leftover salmon is bound to lose some of its moisture, but adding lemon juice or oil can help replenish a little of that moisture (and add a little flavor).
- Cover it. Tenting aluminum foil over the salmon while reheating it in the oven will help ensure that it doesn't dry out or burn before the center is thoroughly warmed through.
Nutrition Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
This is one of my favorite recipe. It is easy to follow and the salmon comes out the way you want it. We love that it also has directions on how to reheat leftover salmon. We used to microwave in the past. But stopped doing that ever since. We use this salmon recipe once once a week. We highly recommend it. We have been a huge fan of stress baking. Made all kinds of cookies, cakes, drinks and other food recipes on this site for the last five years. Not just for cooking or baking at home but also for family gatherings and holidays. We highly appreciate Leslie for this portal!
Thank you for the kind words, glad you enjoy it all!
Just what I wanted! I freaking love salmon too, and more to the point I’ve been wanting to get back into the habit of cooking real food again; while Wegmans chicken pot pie is a crowd pleaser at home, I feel guilty having too many buy-and-stick-in-the-oven dinners.
This was totally as advertised- super easy to prepare, absolutely real food, healthy (on the side I made an easy lemon asparagus thing)- and super tasty- everyone loved it. Oh also- I LOVED how each step had the quantities in gray underneath (“2 tablespoons olive oil | 1 tablespoon Italian seasoning”) so I didn’t have to constantly flip back to the beginning to remember how much I needed.
Anyhoo- thank you Leslie! I always think of your site as gooey desserts, but poking around I see some other dinners- I think I’ll try the gnocchi and Brussels sprouts next!
I’m so glad that you loved it! And asparagus + salmon is a go-to combo of mine, too :)