Simple Baked Salmon
I’ve made this simple baked salmon dozens of times when I needed a fast, healthy dinner that still feels a little special. It’s flaky, lemony, and forgiving — the sort of recipe you can rely on for weeknights, easy entertaining, or a low-fuss date night. If you want a citrus-forward variation later, try my baked cilantro lime salmon with avocado salsa for a brighter finish.
Why you’ll love this dish
This recipe is all about clean flavors and minimal fuss. Two fillets, a drizzle of olive oil, garlic, lemon slices, and a foil packet make it fast to prepare and easy to scale. It’s lower-fat than pan-frying, keeps salmon moist, and works with skin-on or skinless fillets.
"A no-fail weeknight winner: flaky salmon, bright lemon, and garlic — cooks perfectly every time."
Some specific reasons to try it:
- Quick: prep in under 10 minutes, total cook time 12–20 minutes depending on thickness.
- Kid- and picky-eater friendly: simple seasoning but great texture.
- Budget- and time-smart: minimal ingredients and cleanup.
- Versatile: pairs with simple sides or more elaborate salads.
If you prefer a more zesty salmon with an avocado topping, you’ll find another favorite in my baked cilantro lime salmon with avocado salsa recipe.
How this recipe comes together
Short overview before you cook:
- Preheat the oven to 400°F (200°C).
- Wrap each fillet in its own foil packet with oil, garlic, lemon, and herbs.
- Bake 12–20 minutes depending on thickness, then open and finish with fresh lemon and herbs.
This method traps steam and keeps the fish tender while concentrating flavor. Expect moist flesh that flakes easily with a fork.
What you’ll need
- 2 salmon fillets (about 6–8 oz each) — skin-on or skinless. (If using thicker fillets, add a couple minutes.)
- 2 tablespoons olive oil (1 tbsp per fillet; substitute avocado oil or melted butter if you like).
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder in a pinch).
- 1 lemon, thinly sliced (plus extra lemon for serving).
- Salt and freshly ground black pepper, to taste.
- Fresh herbs for garnish (dill, parsley, or chives).
Notes: For a slightly sweet glaze, swap half the olive oil for a teaspoon of honey or maple syrup. For a low-FODMAP option, omit garlic and add a sprinkle of lemon zest.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- Tear off two large sheets of aluminum foil. Place each salmon fillet in the center, skin-side down if present.
- Drizzle 1 tablespoon of olive oil over each fillet and gently rub to coat the top.
- Evenly sprinkle the minced garlic over the fish. Season each fillet with salt and pepper. Top each with a couple of lemon slices.
- Add a sprig of fresh herb if using, then fold the foil into a sealed packet so steam stays inside.
- Place the packets on a rimmed baking sheet and bake for 15–20 minutes. Check thinner fillets at 12–15 minutes; thicker fillets may need the full 20. The salmon should flake easily and reach an internal temperature of 145°F (63°C) at the thickest part.
- Carefully open the foil (watch the steam), transfer the fillets to plates, garnish with extra herbs and a squeeze of fresh lemon, and serve.
Keep instructions short and use a meat thermometer if you want precise doneness. Letting the fish rest a minute or two after baking helps redistribute juices.
Best ways to enjoy it
Serve the salmon simply or dress it up:
- On a bed of herbed rice or quinoa with steamed broccoli.
- Over a crisp green salad with a lemon vinaigrette for a lighter meal.
- With roasted potatoes and sautéed green beans for a classic dinner.
- Flake and fold into warm tortillas with slaw for fish tacos.
For an easy dessert to follow, consider a quick baked treat — my 2-ingredient baked cake donuts are a simple finish.
Storage and reheating tips
Short-term storage:
- Refrigerate cooled leftovers in an airtight container for up to 3 days.
- Reheat gently in a 275°F (135°C) oven for 8–10 minutes or microwave at 50% power until warmed through. Avoid high heat — it overcooks salmon.
Freezing:
- Flash-freeze cooked fillets on a tray, then transfer to a sealed freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety: cooked fish should not sit at room temperature for more than 2 hours. Discard if left longer.
Pro chef tips
- Don’t overcook: salmon continues to cook slightly after you remove it from the oven. Aim for just-opaque flesh that flakes.
- Use skin to protect the flesh: if you want a bit of texture, leave skin on and remove after cooking if preferred.
- Even thickness matters: if one end of the fillet is much thinner, fold the thin end under to help the fillet cook more evenly.
- Swap foil for parchment if you’re avoiding foil; seal packets the same way.
- For a golden top, open the packets for the last 1–2 minutes and broil briefly — watch carefully to avoid burning.
Creative twists
- Maple-Mustard: brush with 1 tsp maple syrup + 1 tsp Dijon before sealing.
- Miso-Glazed: mix 1 tbsp white miso with 1 tsp sesame oil and brush on.
- Mediterranean: add chopped olives, capers, and cherry tomatoes to the packet.
- Cajun: rub with a spice blend for a smoky kick and serve with lime.
- Veggie packet: add thinly sliced zucchini and bell pepper for a full meal in one packet.
These small swaps change the profile without extra fuss.
Your questions answered
Q: How long does this take from start to finish?
A: Plan 8–10 minutes prep and 12–20 minutes baking depending on fillet thickness — about 20–30 minutes total.
Q: Can I use frozen salmon?
A: Yes, but thaw fully in the refrigerator before baking. Partially frozen fish cooks unevenly and may require extra time.
Q: How do I know when it’s done?
A: The easiest checks are (1) a fork test — flesh flakes easily, (2) color — opaque throughout, and (3) internal temperature of 145°F (63°C) at the thickest part.
Q: Can I double or triple the recipe for more people?
A: Yes. Bake multiple packets on the same sheet pan, or use a larger pan and slightly increase baking time if fillets are thicker.
Q: Is salmon healthy?
A: Salmon is rich in omega-3 fatty acids, high-quality protein, and B vitamins — a nutritious choice when included in a balanced diet.
Conclusion
This simple baked salmon is a go-to when you want something healthy, fast, and reliably delicious. If you want more baked salmon inspiration with lemon and garlic, check out this Oven Baked Salmon Recipe – Easy, Healthy w/ Lemon & Garlic. For another quick, under-20-minute baked salmon variation, see this Easy Baked Salmon Recipe – Less than 20 minutes!.
Baked Salmon with Garlic and Lemon
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Tear off two large sheets of aluminum foil. Place each salmon fillet in the center, skin-side down if present.
- Drizzle 1 tablespoon of olive oil over each fillet and gently rub to coat the top.
- Evenly sprinkle the minced garlic over the fish. Season each fillet with salt and pepper. Top each with a couple of lemon slices.
- Add a sprig of fresh herb if using, then fold the foil into a sealed packet so steam stays inside.
- Place the packets on a rimmed baking sheet and bake for 15–20 minutes. Check thinner fillets at 12–15 minutes; thicker fillets may need the full 20.
- The salmon should flake easily and reach an internal temperature of 145°F (63°C) at the thickest part.
- Carefully open the foil (watch the steam), transfer the fillets to plates, garnish with extra herbs and a squeeze of fresh lemon, and serve.
