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!
Ingredients
46-ouncesalmon fillets
2teaspoonsolive oil
½teaspoonEACH: sea salt and pepper
Optional Seasonings
Personal Favorite
½ teaspoonEACH: sweet paprika, garlic powder, onion powder, chili powder, coconut sugar, and oregano.
Lemon Thyme
1teaspoonfresh thyme leaves, zest from 1 lemon, and a squeeze of lemon when the salmon comes out of the oven.
1teaspooncurry powder, ½ teaspoon each: garlic powder and coconut sugar, and zest from 1 lime.
Instructions
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 salt and pepper. If using the optional seasonings, sprinkle them on top of the salmon now.
4 6-ounce salmon fillets, 2 teaspoons olive oil
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.)
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.