In this easy weeknight dinner recipe, salmon fillets are seasoned with olive oil, garlic, and thyme, then baked in the oven. Show
All they need are 15 short minutes in a 425°F oven and they emerge perfectly cooked, moist and tender! I cook salmon often and have many different recipes for this delicious fish on this website. It's my favorite fish, with tuna coming in at a close second. I prefer it to mild white-fleshed fish such as cod or halibut. In my opinion, the only secret to perfectly baked salmon is to avoid drying it out! This fish is so wonderfully flavorful. As long as you don't overcook it, you'll emerge from the kitchen with a delectable, tender fish that everyone is going to love. Here's a good recipe for you to make. Jump to:
IngredientsYou'll only need a few simple ingredients to make this tasty salmon recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
InstructionsThis is such an easy recipe. The oven does all the work! The detailed instructions are included in the recipe card below. Here are the basic steps:
Expert tips
Frequently asked questionsShould I use a large salmon fillet or cut it into pieces? For even cooking, it's best to cut a big chunk into individual, 6-oz portions. It IS possible to bake a large piece, but then you do run the risk of the edges becoming overcooked while the middle is still raw. So I prefer to use smaller pieces. How long should I bake salmon? Not long! You don't want to dry it out. Generally speaking, you should bake 6-oz fillets in a 425°F oven for just 12-15 minutes. Should I use skin-on or skinless filets? This is completely a matter of personal preference. Personally, I love the skin. In fact, I enjoy the skin on all fish, especially if it's crispy. Can I cook salmon from frozen? Yes. Simply increase the baking time to about 20 minutes for 6-oz fillets. In fact, baking fish from frozen often helps avoid drying them out. VariationsI love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a couple of ideas for you:
Serving suggestionsSide dishesThere are so many sides to choose from - this is a very versatile main dish. But since I bake it in a 425°F oven, I like to serve it with a side dish that I can cook in the same oven. So I often serve it with one of the following:
SauceI don't usually serve this dish with a sauce. Unlike poached salmon, which has a very mild flavor and can benefit from the addition of sauce, baked salmon is very flavorful on its own, especially when cooked with the skin on and when not overcooked. Storing leftoversYou can keep the leftovers in the fridge, in an airtight container, for up to 3 days. I don't like reheating them - they often end up too dry. So I flake them and use them cold as a salad topping the next day: If you prefer to reheat them, do so very gently. Cover the fish pieces and reheat them in the microwave on 50% power, turning often, until heated through. Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time. Recipe card4.98 from 191 votes Pin Recipe Share on Facebook Print RecipeBaked Salmon RecipeThis delicious baked salmon is seasoned with olive oil, garlic, and thyme. Just 15 minutes in the oven and it emerges perfectly cooked, tender and flavorful! Prep Time15 mins Cook Time15 mins Total Time30 mins Course: Main Course Cuisine: American Servings: 4 servings Calories: 346kcal Author: Vered DeLeeuw INGREDIENTS
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INSTRUCTIONS
WATCH THE VIDEO:NOTESThe USDA says that you should cook fish to medium (145°F). If you don't have a thermometer, you can check with a fork. The center of each fillet should be opaque and flaky. If it's still translucent and resists being flaked with a fork, it's not done yet.To cook from frozen, simply increase the baking time to about 20 minutes for 6-oz fillets. In fact, baking fish from frozen often helps avoid drying them out. However, you should only do this with smaller, 6-oz fillets.Bigger fillets will likely be undercooked in the middle if you cook them from frozen. And when cooking from frozen, it's especially important to check for doneness with an instant-read thermometer or to use a fork to make sure the center is opaque and flaky. ADD YOUR OWN NOTESClick here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost. DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.
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