Best 11 Simple Oven Baked Salmon Recipes

EASY, NO-MESS BAKED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
• Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
• Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.

SIMPLE OVEN-BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Evenly season salmon fillets with salt, pepper, and dill. Drizzle lemon juice evenly over fillets.
• Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Cut each fillet into 2 pieces and serve.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

OVEN-BAKED SALMON

Steps:

• Preheat the oven to 450 degrees F.
• Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.
• Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.
• Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.

BAKED SALMON

Steps:

• Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with butter. Combine remaining ingredients; pour over salmon. , Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.

OVEN-ROASTED SALMON

Steps:

• Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.

BAKED SALMON IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.
• Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.
• Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.

BAKED SALMON

Steps:

• Heat the oven to 180C/160C fan/gas 4. Brush each salmon fillet with the oil or butter and season well.
• Put the salmon fillets in an ovenproof dish. Cover if you prefer your salmon to be tender, or leave uncovered if you want the flesh to roast slightly.
• Roast for 10-15 mins (or about 4 mins per 1cm thickness) until just opaque and easily flaked with a fork. Serve with a sprinkling of chopped herbs, lemon slices and steamed long-stem broccoli, if you like.

BAKED SALMON FILLETS

Steps:

• Preheat oven to 375°F.
• Pour 1 Tbsp of olive oil evenly in the bottom of a 9x9-inch glass baking dish.
• Place the fillets in the bottom of the baking dish.
• Pour the remaining olive oil over the fillets.
• Sprinkle half of the garlic over the fillets.
• Sprinkle the bread crumbs over the fillets.
• Sprinkle the cheese over the fillets.
• Bake for approximately 18 to 20 minutes making sure not to over bake.
• Squeeze the juice of a lemon quarter over each fillet (optional).

BEST DAMN OVEN BAKED SALMON

Steps:

• Preheat oven to 450°(F)
• Line a baking sheet with aluminum foil and spray with cooking spray.
• Place salmon filets on pan, skin-side down, and brush with melted butter. (Melt the butter in a small dish in the microwave for about 30 seconds).
• Generously add all the seasoning to the salmon.
• Bake at 450°(F) for 12-16 minutes, or until internal temperature in thickest part of salmon registers 145°(F) on an instant read thermometer.
• Serve with lemon slices and fresh dill as garnish.

SIMPLE BAKED SALMON

Steps:

• If your salmon is frozen thaw it out, rinse, and pat dry. You can use a whole or half fish or steaks or fillets for this recipe.
• Lay a sheet of aluminum foil flat that is about 4" wider than the fish all the way around.
• Coat the aluminum foil with olive oil.
• Cut the lemon in to 1/4" slices and lay them down on the olive oil where the salmon will cover them.
• Sprinkle 1/3 to 1/2 the dill over the lemon.
• Sprinkle salt and pepper all over the salmon.
• Lay the salmon over the lemon and dill.
• If you have a whole fish oil the inner cavity and insert dill and lemon slices.
• Sprinkle dill then lay lemons on the top of the fish.
• Coat the inside of another sheet of aluminum foil the save size as the first with olive oil, put it over the top of the fish and seal the two pieces of foil all the way around.
• Place in a preheated grill or 400F oven and cook about 40 mins (for a whole fish) or until the internal temperature reaches 135F - a fork should easily be able to pierce the foil and through the fish when it is done.
• Remove top layer of foil, dill and lemons. Draw a knife down the back bone from front to tail. Slide the top fillet off the bones and place on a serving platter. Gently pull the spine with all the bones and tail off the lower fillet. Place the lower fillet on the serving platter without the dill and lemon. Enjoy! The fist is wonderful as is but may also be served with Hollandaise sauce.