This Perfectly Baked Salmon is one of those recipes I come back to again and again because it is so simple and so good. With just a handful of ingredients and about 5 minutes of prep, you get tender, flaky salmon with fresh lemon, olive oil, and Mediterranean seasoning. I’ve made salmon this way for years, and honestly, it’s so good that I hesitate to order salmon at restaurants because I know how delicious and easy it can be at home!
Why You’ll Love This Recipe
- Made with just a handful of simple ingredients.
- Only about 5 minutes of prep.
- Tender, flaky, and full of flavor.
- Baking is easy and hands-off, which makes this a great salmon recipe for beginners.
- Perfect for busy weeknights but nice enough for a family dinner.
- Easy to pair with rice, vegetables, salads, or potatoes.
What Kind of Salmon Should You Buy?
Years ago, I was standing at the fish counter wondering what I was actually supposed to be looking for when the fishmonger came around and gave me some incredibly helpful advice. Since then, I always look for a center-cut salmon fillet because the thickness is more even, which helps the salmon bake evenly. King salmon is richer and more buttery, while sockeye salmon has a deeper color and a stronger salmon flavor. Plan on roughly 4–6 ounces of salmon per person.
How Do You Know When Baked Salmon Is Done?
The salmon should look opaque and flake easily with a fork while still feeling moist and tender in the center. For the most reliable check, use an instant-read thermometer in the thickest part of the fish; the USDA recommends cooking fin fish to 145°F.
Tips for Success
- Start with a center-cut fillet. The even thickness helps the salmon cook at the same rate.
- Place the salmon skin-side down if the skin is still attached.
- Don’t overcomplicate the seasoning. Olive oil, Mediterranean seasoning, and fresh lemon are really all you need.
- Watch the thickest part of the fillet. That’s the spot that tells you whether the salmon is done.
- The visual cue: The salmon should be opaque, flake easily, and still look moist rather than dry.
- Let it rest for a couple of minutes after baking before slicing into portions.
Customizations and Variations
- Add garlic powder or fresh minced garlic.
- Sprinkle with paprika or chili powder for a little extra warmth.
- Add fresh dill, parsley, or thyme.
- Swap the Mediterranean seasoning for your favorite seafood seasoning.
- Use lime instead of lemon.
- Add a little pesto or herb butter after baking.
- Turn it into a sheet pan meal by adding quick-cooking vegetables alongside the salmon.
Preparing the salmon takes a total of 5 minutes, you line a baking sheet (I love this set of baking sheets) with aluminum foil, lay the salmon filet on the baking sheet, sprinkle seasoning on (Mediterranean/Greek seasoning is my favorite), lay lemon slices on top and then drizzle with olive oil, bake, and voila, perfect!
Frequently Asked Questions
- What kind of salmon should I use? A center-cut salmon fillet is ideal because the thickness is more even. King salmon is richer and more buttery, while sockeye has a deeper color and stronger flavor.
- Do I need to cover the salmon while it bakes? No. Leaving it uncovered helps it bake rather than steam. Covering it will create a softer, more steamed texture.
- Can I use lime instead of lemon? Yes. Lime works beautifully and gives the salmon a slightly different citrus flavor.
- Can I use lemon juice instead of fresh lemon slices? Yes. A squeeze of fresh lemon juice works well if you don’t have a whole lemon.
- Can I turn this into a full meal? Absolutely. Serve it with rice and vegetables, or add quick-cooking vegetables to the same sheet pan.
- How do I know the salmon is done? It should be opaque and flake easily with a fork. For food safety, cook fin fish to an internal temperature of 145°F.
Storage and Reheating
- Store: Keep leftover salmon in an airtight container in the refrigerator for 3–4 days.
- Reheat: Warm gently in the oven, air fryer, or microwave just until heated through so it doesn’t dry out.
- Serve again: Leftover salmon is great cold or warm in salads, wraps, rice bowls, or alongside roasted vegetables.
- Freeze: Cooked salmon can be frozen, although the texture is best when enjoyed fresh or refrigerated.
This is still one of my favorite ways to make salmon because it proves how little you actually need to do to make it delicious. A good piece of salmon, olive oil, Mediterranean seasoning, lemon, and a hot oven — that’s really it. Simple, dependable, and one of those family dinners I know I can make without overthinking anything.
If you like this salmon recipe, you might also like:
- 5 ingredient ginger teriyaki salmon and green beans
- 5 Ingredient Pesto Salmon Recipe
- Baked BBQ Salmon With Mango Salsa Recipe
- Roasted kale and salmon detox salad
Find all of my seafood and fish recipes here.
Perfectly Baked Salmon
Equipment
Ingredients
- 1 lb. Salmon Center Cut, about 16 oz
- 2 Tablespoons Extra Virgin Olive Oil (I like this one]
- 1 Tablespoon Mediterranean Sea Salt
- 1/2 Lemon sliced and slices halved
Instructions
- Preheat oven to 350. Line a baking sheet with aluminum foil.
- Place salmon (skin side down if skin is on) on the lined baking sheet. Drizzle olive oil on the filet, sprinkle with Mediterranean Sea Salt, place lemon slices on top.
- Bake for 20 minutes. Remove from oven and let rest for 2 minutes, then cut into fillets and enjoy!
Erica Malone says
The tip about pulling the salmon just before it looks fully done is such a good reminder — carryover heat has saved many a fillet at my house. Lemon, garlic and olive oil is my go-to combination as well; it honestly works on everything. This one is going straight into the weeknight rotation, thank you!
Sweetphi says
You’re so welcome, glad the tip worked for you!!
Arpita Patel says
I love Baked foods they are healthy and they keep the flavour too. Salmon is one of my favourite fish and this baked salmon is one of the best around. It just tastes awesome and healthy. Thanks
Village Bakery says
Great recipe. Thanks so much for sharing – Joe
Sweetphi says
You’re so welcome
Jenne Delkus says
Delish – cookingtime and temp was spot on! I topped mine with orange pepper and French onion dip – baked it for 15 minutes – then added feta cheese, fresh diced tomatoes and chopped kalamata olives to the top and broiled it on 500 for 3 minutes
Sweetphi says
So happy to hear how much you liked it!Love all the variations you made!
Mikki says
Is it better to bake or cook over stove salmon.,1st time cooking salmon!?
Sweetphi says
I would say baking would be best for the 1st time cooking salmon 🙂
James says
Do you need to cover the meat to cook and make it soft
Sweetphi says
No, you don’t need to cover it, but if you’d like to do so, you definitely can (it just more ‘steamed’ that way).
Terry says
I tried this recipe and the salmon came out GREAT. I love that it is so simple to make. My husband loves it. Thank you.
Sweetphi says
Hi Terry, thank you so much for commenting (so sorry I’m only responding now, I only saw this now!), so glad you and your husband love this!
Stephanie Sands says
Can we do lime instead of lemon?
Sweetphi says
Yes, it would still be delicious!
Stephanie Sands says
Thank you ?❤️
kim says
Do you have to rinse the salmon and pat it dry before seasoning and cooking it? I’d like to try this recipe tonight. Thank you.
Sweetphi says
You certainly can if your salmon looks like it needs it (the ones I get from the store never look like they need it, but the prepackaged ones from the freezer section sometimes need it). Thank you for commenting. Hope you enjoy 🙂
Alisha says
I’ve only had Salmon once or twice before at restaurants, but it was a little to dry for me, looking for a moist recipe to make myself at home, I’m going to try your recipe, it seems very easy to make, Is there any good sides you could recommend that would go great with this Salmon?
Sweetphi says
Hi Alisha, I like serving this salmon with vegetables and rice. This recipe for balsamic grilled vegetables (you can bake them also) https://sweetphi.com/balsamic-grilled-vegetables-side-dish-recipe/ is my favorite way to make vegetables 🙂
Carmen A Green says
Thank you. Family and i loved it.
Sweetphi says
So happy to hear that Carmen, thanks for sharing?
Wanda says
I roasted zucchini, yellow and white squash, red,orange,yellow and green peppers, asparagus, mushrooms, and red onions. With this baked salmon, it was deeeelicious!
Sweetphi says
YAY, I’m so happy to hear you liked the salmon, those sides sound delicious 🙂
Albina says
Me and my boyfriend had an amazing salmon for diner. Thank you for the recipe
Sweetphi says
You’re so welcome, so glad you liked it, it’s one of my absolute favorite recipes 🙂
Lita Watson says
After finishing that dish, can i preserve it by putting it in a container then storing it in refrigerator? How long can it be preserved by that way?
Sweetphi says
Hi Lita, yes, you can definitely store leftovers in the refrigerator. I would say leftovers would last for up to a week in an airtight container 🙂
Isaiah Duvall says
I dont have lemon can i use juice instead?
Sweetphi says
I have never tried it with juice, it might be a little too sweet if you’re thinking of using something like lemonade, but you could certainly give it a try 🙂
Isaiah Duvall says
I used lemon juice it was great thank you
Sweetphi says
So happy to hear that 🙂
Mary allen says
Best and easiest salmon recipe I have ever tried! Thank you. This is coming from someone that doesn’t even like salmon! Sooo good.
Sweetphi says
Oh my goodness, thank you so much for your kind words, so happy to hear that you liked this recipe 🙂
Kate says
Oh, I love me some salmon. Congrats on your e-cookbook launch! I love the concept! Just saw your name on the Chopped Con list and I am excited to meet you, Phi!
Sweetphi says
Thank you so much for your lovely comment Kate, salmon is the best, isn’t it? And thank you for the congrats on the ecookbook 🙂 I’m super excited to see you speak, I can’t believe it’s less than a week away!!
Abby @ The Frosted Vegan says
How did I miss that you did an e-bookbook?! Go girl!
Sweetphi says
Thank you so much for the compliment girl, totally appreciate it 🙂
Kiran @ KiranTarun.com says
Mmmm… I love salmon and nothing better than baking it. So good with simple seasonings. Congrats on the ebook!
Sweetphi says
Isn’t salmon baked the best? Thank you so much on the congrats for the ebook 🙂
Erica says
Very cool on the e cookbook, Phi!
Sweetphi says
Thank you so much Erica, definitely took a lot of time to put together, so I appreciate the comment 🙂
Mira L says
This is just a perfect “fish Friday” simple and delicious salmon recipe! So easy! I agree on your recommendations on cooking and buying salmon! Just subscribed and am excited to check your e-cook book out 🙂
Sweetphi says
Why didn’t I think of that, I LOVE the sound of ‘fish Friday’ 🙂 Thank you so much for your lovely comment and for signing up to get my ecookbook, hope you enjoy it!
liztiptopshape says
My grandma always talks about how simple and quick it is to make salmon (and complains about restaurants that say it takes a long time!). This looks delicious!!
Sweetphi says
Haha, your grandma sounds like one smart lady 🙂 Thanks for commenting!
Patricia says
Don’t have Olive oil
What should I use.
Sweetphi says
I would use another cooking oil – like vegetable oil or grapeseed oil.