This baked salmon is our favorite baked salmon recipe ever. It cooks in only 8 minutes and always turns out perfect. Learn how to bake salmon so that it turns out flaky and tender every single time!
- 4 6-ounce salmon fillets (1-inch thick)
- 2 teaspoons olive oil
- ½ teaspoon each: sea salt and pepper
- Personal favorite: ½ teaspoon each: sweet paprika, garlic powder, onion powder, chili powder, coconut sugar, and oregano.
- Lemon thyme: zest from 1 lemon, 1 teaspoon fresh thyme leaves, and a squeeze of lemon when the salmon comes out of the oven.
- Garlicky: 1 teaspoon Italian seasoning, 2 finely minced garlic cloves, and 1 thinly sliced lemon.
- Chili lime: 1 teaspoon chili powder, ½ teaspoon garlic powder, and zest from 1 lime.
- Rosemary: 1 finely minced garlic clove, 1 teaspoon minced fresh rosemary, and 1 thinly sliced lemon.
- Curry: 1 teaspoon curry powder, 1/2 teaspoon each: garlic powder and coconut sugar, and zest from 1 lime.
- Preheat your oven to 400 degrees.
- Place the salmon on a baking sheet, leaving a little room between each piece. Drizzle each salmon fillet with ½ teaspoon of olive oil and sprinkle with the salt and pepper. If using the optional seasonings, sprinkle them on top of the salmon now.
- Put the salmon in the oven and set a timer for 8 minutes. When the timer goes off, take the salmon out of the oven and let it rest for a few minutes. It will be very tender, the flesh will have turned opaque, and there will be only a few tiny spots of white showing. (see notes.)
The white stuff that you see when salmon cooks is protein that has coagulated and been pushed to the surface. Properly cooked salmon will only have a tiny bit of this.
It’s recommended that non sushi grade fish be cooked to an internal temperature of 145 degrees Fahrenheit. As the temperature will continue to rise after it’s been removed from the oven, I like to take it out when it’s 135-140 degrees. 8 minutes seems to be the exact time to get to this temperature.
In a 400 degree oven, salmon needs to bake for 4 minutes per ½ inch of thickness.
- ½ inch fillet – 4 minutes
- 1 inch fillet – 8 minutes
- 1 ½ inch fillet 12 minutes