Cooking salmon for dinner doesn't get much easier than this! This quick and easy 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.
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 oil, 1 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
Storing leftovers: Store leftover salmon in an airtight container in the fridge for up to 4 days.Reheating leftover salmon:
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.