My family loves my Easy Baked Salmon recipe! Topped with a simple honey garlic butter and lemon, this easy salmon recipe will quickly become yours too!
This best Baked Salmon recipe is on our menu almost weekly, and my kids absolutely love it. They love Grilled Salmon Kabobs and Salmon Patties too, but this garlic butter salmon is their favorite preparation. Your family will love it too, because I’ll show you how to always bake salmon just right!
Salmon is one of the most popular fish choices for home cooks. It’s healthy, delicious, and versatile – able to be prepared in many different ways. One of the easiest methods for cooking salmon is to simply bake it in the oven. But if you’re baking a pound of salmon, how long should it stay in the oven?
As a general rule, salmon should be baked at 400 degrees Fahrenheit for 10 to 15 minutes per pound. However, the exact time can vary a bit depending on a few factors.
Key Factors That Impact Salmon Bake Time
There are two main things that affect how long salmon takes to bake: how thick it is and whether it has skin on or off.
Thickness
Thicker cuts of salmon will take longer to cook through to the proper internal temperature. A thinner uniform 1 lb fillet may only need 10-12 minutes. A thick dense 1 lb cut could require closer to 18-20 minutes.
The thickest part of the salmon needs to reach 140-145 degrees F for it to be safe to eat. Use an instant-read thermometer to check for doneness.
Skin On vs. Skinless
Skin acts as an insulator, slowing down the cooking process. Skin-on salmon fillets will generally require 2-3 extra minutes in the oven compared to skinless.
The skin also adds flavor, texture, and moisture – so many home cooks prefer to cook salmon with the skin on. Just be sure to account for a slightly increased cook time.
Step-By-Step Guide for Baking 1 lb of Salmon
Follow this simple step-by-step guide for baking salmon in the oven to perfection
1. Prepare the Baking Sheet
Preheat your oven to 400°F. Line a rimmed baking sheet with foil and lightly coat the foil with nonstick cooking spray. The foil allows for easy cleanup, while the nonstick spray prevents the salmon from sticking.
2. Place the Salmon Fillet
Pat the salmon dry with paper towels and place it skin-side down on the prepared baking sheet Make sure the fillet lays flat
For a 1 lb salmon fillet, it should fit nicely on a standard 18 x 13 inch rimmed baking sheet.
3. Season the Salmon (Optional)
Lightly season both sides of the salmon with salt, pepper, herbs, spices, or citrus zest if desired. Good options include garlic powder, paprika, dill, lemon pepper, or Italian seasoning.
4. Bake the Salmon
Bake the salmon on the center rack of the 400°F oven. Follow the time guidelines below, which are based on thickness and whether the skin was left on or taken off.
- Thinner 1 lb fillet, skinless – 10-12 minutes
- Thinner 1 lb fillet, skin-on – 12-14 minutes
- Thick 1 lb fillet, skinless – 15-17 minutes
- Thick 1 lb fillet, skin-on – 18-20 minutes
During the last 2 minutes of bake time, switch your oven to broil for added color and flavor, if desired.
5. Check Internal Temperature
To confirm doneness, use an instant-read thermometer to check the thickest part of the salmon. It should register between 140-145°F when fully cooked.
6. Let Salmon Rest
Once cooked through, remove the fillet from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute through the salmon for moist, tender results.
7. Season and Serve
Add any additional desired seasonings, a drizzle of olive oil or lemon juice, and serve the baked salmon immediately. Enjoy!
Common Questions on Baking Salmon
Here are answers to some frequently asked questions about cooking salmon in the oven:
Should I flip the salmon halfway through baking?
Flipping is not necessary. Salmon can bake evenly cooking from one side only.
Can I bake salmon from frozen?
Yes, but add 5 extra minutes to the cook time if starting with frozen salmon fillets.
What temperature should I bake salmon at?
Anywhere from 400-450°F works well. Higher heat yields faster cooking.
Can I bake salmon without foil?
You can, but the fish may stick. Nonstick spray or olive oil help minimize sticking.
What are good flavor combinations?
Lemon, dill, garlic, honey-mustard glaze, soy-ginger marinade, teriyaki, pesto, or cajun seasoning all pair well with salmon.
Should I bake salmon with the skin on or off?
Preference! Skin holds in moisture and adds flavor. Remove after if unwanted.
How do I know when it’s done?
Use a thermometer (145°F) or check that the salmon flakes with a fork.
Tips for the Best Baked Salmon
Follow these tips for baking moist, flavorful salmon fillets every time:
- Pat the fillets very dry before baking. This allows the heat to penetrate evenly.
- Brush a thin layer of olive oil or melted butter on top to prevent drying out.
- Cut slashes diagonally across thicker fillets before baking for even cooking.
- Bake salmon in the center of the oven, away from direct bottom heat.
- Resist the urge to peek or frequently open the oven, which can lower the temperature.
- Use a thermometer, not just time, to judge doneness, especially for thicker cuts.
- Let salmon rest before serving so the proteins can relax for tenderness.
With minimal prep and a short bake time, you can enjoy tender, flaky baked salmon any night of the week. Serve it with rice or roasted veggies for an easy, healthy dinner option.
How To Choose the Best Kind of Salmon
Wild Caught and Farm Raised are the two main types of salmon you can find in my store, and I’m sure yours is too. But what’s the difference?.
- Not in the wild, but in aquaculture or other types of farming
- More fat, which makes it taste milder and lets you get away with cooking it a little too long.
- Pale pink/orange in color.
- Typically cheaper than other varieties of salmon.
- Usually Atlantic Salmon.
- This kind of salmon is caught in the ocean, as the name suggests.
- Because it needs more fat to keep its body temperature stable in the wild, it is darker, more red or orange, and leaner. This also results in a richer, more fishier flavor.
- The price is usually higher because it comes from small businesses run by fishermen.
- There are five kinds of wild salmon: chum, pink, king, and sockeye.
We like farm-raised salmon better because it is milder, but both are tasty and will taste great when you bake salmon.
Salmon has a mild flavor and pairs well with rice as a side dish. We love it with Coconut Rice, Seasoned Rice, or just a scoop of steamed white or brown rice. It’s great with Roasted Purple Potatoes or Buttered Noodles, too.
For veggies, anything green is a good choice, like green beans or broccoli.
Don’t forget the garnishes – Sprinkle on some fresh parsley or squeeze from fresh lemon juice.
I like to serve salmon with fresh lemon wedges on the side. A squeeze of lemon juice adds a burst of freshness.
There are lots of different ways to cook salmon, but this lemon garlic butter is our favorite. If you’re looking for some different flavor options, these are a few of our favorites:
- Lemon and Herbs: Add salt, lemon slices, and fresh herbs like dill, parsley, and thyme.
- salmon with dill sauce: salmon with just a few spices and a creamy dill sauce on the side.
- Honey Mustard Salmon: This salmon is topped with a mix of dijon and whole grain mustard instead of butter, which gives it a unique, slightly sweet taste.
- Teriyaki Salmon: Salmon with a sweet and sour teriyaki sauce on top We love this in a lettuce wrap.
- You can use olive oil instead of butter. Just mix the garlic and herbs with EVOO instead of butter. Brush it on lightly. It will work nicely.
How to Store and Reheat Leftovers
Storage: Place leftovers in an airtight container within 2 hours of cooking. It will keep for 2-3 days.
Reheating: Place salmon in a microwave safe dish and heat for 30 second intervals until fully heated through.
Freezing: Salmon that has never been cooked or frozen can be frozen for up to three months in a container that keeps air out. Thaw completely before cooking. Cooked salmon can be frozen for 4-6 months.
- Buy the freshest fish you can find. Fish should smell like the ocean. If it’s got a “fishy” smell, throw it back.
- Stay away from fish that has spots or is a light color. Salmon should be bright and vibrant in color.
- Cooking with the skin on locks in extra moisture.
- Make sure to use a good quality, nonstick aluminum foil. Sticky fish can be kept off with parchment paper, but the juices will get everywhere and the paper might tear.