Easy Baked Salmon
Succulent baked salmon flavored with garlic herb butter is a showstopper main dish. It’s perfect with a variety of side dishes and will impress anyone you serve it to.
Ingredients and Substitutions
- Salmon. I used a whole side of salmon but this recipe can be made with salmon fillets too. Use any type of salmon that is seasonally available to you. Atlantic salmon, Coho salmon, King salmon, Norwegian salmon, etc. are all delicious. This recipe can be made with any fish of your choice like cod and halibut.
- Butter. I used salted butter but unsalted butter will work too. Olive oil can be used as a dairy-free alternative.
- Fresh garlic cloves.
- Fresh herbs: I used fresh dill, parsley and thyme. Tarragon, chervil, chives and basil are all good options for salmon. Dried herbs like oregano, parsley and dill can also be used.
- Lemon zest.
- Salt and black pepper. Other spices like garlic powder, paprika, cayenne pepper, etc. can also be added.
- Lemon wedges, for serving.
How to bake salmon
- Make the garlic herb butter: Combine the softened butter with minced garlic, finely chopped herbs, lemon zest, salt and pepper.
- Prepare the salmon: Dry the surface of the salmon with paper towels. The butter won’t stick to the salmon if the surface isn’t dried well. Spread the butter all over the flesh-side of the salmon then transfer to a rimmed baking sheet, sheet pan or roasting pan lined with parchment paper (you can use foil too).
- Bake: Place the salmon into a hot oven and bake for 10-15 minutes or until the salmon is tender and done to your preference. The salmon is cooked when a sharp knife can easily be inserted into the thickest part with no resistance, although I like to remove it a little sooner because it will continue cooking as it rests and I prefer undercooking it slightly. Remove the salmon from the oven then allow to rest for 5 minutes. Slice and serve drizzled with the melted butter and lemon juice.
How long to bake salmon
Salmon is done when the internal temperature reads 145°F/62°C on a meat thermometer. Baking times will depend on how thick the salmon is and how hot the oven is. I prefer preheating the oven to 200ºC/400ºF. If the salmon is approximately 5-7cm (2-3inches) thick, it will take 10-15 minutes to cook. To avoid overcooking salmon, remove it from the oven once the salmon feels firm to the touch and the fish flakes easily with a fork. Allow the cooked salmon to rest once you remove it from the oven.
Can I make this ahead?
The salmon can be prepped with the butter a day in advance. Cover well with plastic wrap and refrigerate until ready to bake. Leftovers can be covered and refrigerated for up to 2 days in an airtight container. Any leftovers can be used for salmon pasta, fried rice, salmon cakes or used in salmon pate.
What to serve with baked salmon
Baked salmon is fantastic as a weeknight dinner (especially if you use salmon filets) but a whole side of salmon makes the perfect centrepiece for a feast table (perfect for Christmas or Easter). We love serving it with potatoes, a variety of vegetables or garlic butter rice. Asparagus, Brussels sprouts, green beans and broccoli are all delicious with salmon. We always serve the garlicky butter over the salmon but another sauce like dill-yogurt sauce or lemon butter sauce will also be delicious.
Ingredients
- 2 kg (4lb) side of salmon (I always ask the fishmonger to pin-bone the fish for me but to leave the skin on)
- ½ cup butter softened
- 4 garlic cloves minced
- 2 tbsp fresh dill finely chopped
- 1 tbsp parsley finely chopped
- 1 tbsp thyme finely chopped
- 2 tsp lemon zest
- 2 tsp salt
- 1 tsp pepper
- lemon wedges to serve
Instructions
- Preheat the oven to 400°F/205°C.
- Combine the softened butter with minced garlic, finely chopped herbs, lemon zest, salt and pepper.
- Dry the surface of the salmon with paper towels. The butter won't stick to the salmon if the surface isn't dried well.
- Spread the butter all over the flesh-side of the salmon then transfer to a baking sheet or roasting pan lined with parchment paper.
- Place the salmon into a hot oven and bake for 10-15 minutes or until the salmon is done to your preference.
- Remove the salmon from the oven then allow to rest for 5 minutes.
- Slice and serve drizzled with the butter and lemon juice.
Nutrition
FAQ
Salmon is a protein that cooks so quickly in the oven, I don’t bother covering it while baking. Covering the salmon will prevent any browning from taking place and will increase the chances of overcooking the salmon.
Flipping the salmon is not necessary with this recipe. Since the skin won’t be crisping anyway, there’s no point in flipping. If you are pan-searing salmon and wan’t crispy skin, I would recommend starting the filets, skin-side down. Cook until crisp then flip over over and cook for another 2-3 minutes until the salmon is fork tender.
Salmon is delicious with a variety of seasonings. I think salmon is its best when it has flavors like lemon, garlic, honey, dijon mustard etc. that can cut through the richness of the flesh. Fresh herbs like dill, parsley and fresh thyme are also delicious with salmon as are spices like paprika, garlic powder, onion powder and cayenne pepper.
Salmon recipes
What’s the oven temperature?
I’ve amended the recipe – thanks for notifying me of my error.