The Best Oven Baked Salmon

Ingredients

• 0.5 lb salmon fillets (Use even-sized fillets; skin on if possible.)
• 1 tbsp olive oil (Or another neutral cooking oil.)
• 1 lemon (Juiced; approximately 3 tbsp juice.)
• 2 cloves garlic (Minced.)
• 0.5 tsp salt (Or to taste.)
• 0.25 tsp black pepper
• 1 tbsp thyme (Chopped; rosemary may be substituted. Optional.)

Steps

1. 1

   Pat the salmon fillets dry with paper towels. Check for any remaining bones by running your fingers over the fillets and removing bones with tweezers if necessary. Let the salmon come to room temperature on the counter for 15 minutes.

2. 2

   Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.

3. 3

   Juice the lemon and mince the garlic. Add both to a small bowl with the olive oil, then stir to combine.

4. 4

   Brush the lemon-garlic oil mixture over both sides of the salmon, or rub it in gently with your hands.

5. 5

   Season both sides of the salmon with the salt and black pepper.

6. 6

   Sprinkle the optional chopped thyme over the salmon. Use chopped rosemary instead if preferred.

7. 7

   Arrange the salmon skin-side down on the prepared baking sheet. Bake at 375°F (190°C) for 12–15 minutes, until the thickest part is light opaque pink and flakes easily. Cooking time will vary with the thickness of the fillets.

8. 8

   For additional browning or crispness, optionally broil the salmon for 1–2 minutes at the end, watching it closely.

9. 9

   Remove the salmon from the oven and, if desired, let it rest for about 5 minutes. For a temperature check, aim for approximately 140°F (60°C) at the thickest point, or remove it about 5°F below the target and allow carryover cooking to finish it.

10. 10

    Serve immediately with vegetables, grains, salads, or other sides of your choice.

Notes

To avoid overcooking, use a meat thermometer and remove the salmon when it is slightly below the desired final temperature; residual heat will continue cooking it as it rests. Cool leftovers before storing in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw frozen salmon overnight in the refrigerator before reheating. Optional additions include smoked paprika, Italian seasoning, oregano, honey, brown sugar, or pesto.

Nutrition per serving

• main
• seafood
• baked
• oven-roasted
• quick meal
• gluten-free
• dairy-free
• high-protein