Oven Baking Salmon: A Guide

This simple, infallible method consistently yields soft, buttery fillets.

Baked salmon fillets are the epitome of a simple yet elegant main course. Salmon is a versatile food that can be enjoyed on any occasion, be it a midweek date night, an outdoor supper with friends, or dinner with the in-laws. I especially enjoy baking salmon since it requires less supervision compared to stovetop salmon preparation.

Now, we’re going to demonstrate the most straightforward method for baking salmon in the oven. Though it’s scarcely a recipe at all, it’s the kind of recipe you should always have on hand. Once you’ve made it, you won’t ever be stuck for ideas on what to do with salmon.

How to Bake Salmon

• Plan for 8 ounces of salmon per person
• Set oven to 425°F for tender, buttery fillets
• Bake salmon 4-6 minutes per half-inch thickness
• Serve with roasted potatoes, wilted greens, or roasted broccoli

Baked salmon is best when cooked at 425°F in the oven. This makes for tender, buttery fillets that are done in under 10 minutes. Even thicker fillets don’t take long.

We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

How Long to Cook Salmon in the Oven

If you’re cooking your salmon in high heat (425°F), you’ll want to aim for four to six minutes per half-inch of thickness. Since most fillets measure about one inch in the thickest part, start checking after around eight minutes in the oven.

When the fish starts to flake easily with a fork and the flesh looks opaque, it’s time for dinner!

The Best Salmon to Buy

As with any fish, buy the best salmon you can find and afford. For more information about best practices for buying salmon, search for it on the Monterey Bay Aquarium Seafood Watch site.

There are five different types of salmon:

1. Chinook (or King)
2. Sockeye
3. Coho (or Silver)
4. Pink
5. Chum (aka Keta, Dog, or Silverbrite)
   
   Not sure which to choose? It all comes down to personal preference and price. See our guide to the different types of salmon.

What to Serve With Salmon

Salmon pairs well with a whole range of side dishes, especially starches like roasted potatoes and rice, as in this sheet pan salmon recipe with potatoes and leeks.

Because of its rich, mild flavor it harmonizes well with all kinds of vegetables, from wilted greens to roasted broccoli to a crisp cucumber salad. See our best recommendations for salmon side dishes for inspiration.

As for toppings:

• If you love Italian flavors, try serving baked salmon with pesto or a dollop of herby gremolata.
• Japanese seasonings like furikake or schichimi togarashi also shine on salmon.
• The brine and heat of escabeche play well with salmon’s rich, mild salmon.

More Ways to Cook Salmon

Salmon is terrific with just a sprinkle of fresh herbs and a wedge of lemon squeezed over top as you walk to the table. Our recipe for baked salmon with herbs and lemon uses parsley, basil, and dill. Our lemon pepper salmon recipe is similar, but with more kick.

As much as we love simply baking at 425°F, there are some preparations that warrant a low and slower bake, like this maple-glazed salmon, or this suya spiced roasted salmon, or this fish roasted with chickpeas, lemons, and spices.

How to Store and Reheat Salmon

Baked salmon will stay good in the refrigerator for three to four days. Refrigerate any leftovers right away. We recommend storing baked salmon in a glass container with a well-sealed lid since fish odors can linger in plastic containers even after washing.

To freeze baked salmon, wrap cooled, individual-sized portions tightly in cling wrap. Then place the wrapped piece in a freezer bag, squeezing out any excess air. Remember to label the bag with the date. The USDA recommends eating your cooked, frozen fish within three months.

INGREDIENTS

• 1 to 3 pounds skin-on salmon fillets (8 ounces per person)
• Olive oil
• Salt
• Pepper
• Lemon wedges, to serve

EQUIPMENT

• Roasting pan or baking sheet
• Aluminum foil

INSTRUCTIONS

SHOW IMAGES

1. Preheat the oven to 425°F: Heat the oven to 425°F with a rack placed in the middle. Line a roasting pan or baking sheet with foil.
2. Pat the salmon dry: Pat the salmon dry with a paper towel.
3. Rub the salmon with oil, salt, and pepper: Drizzle some oil over the top of each salmon — just enough to coat the salmon — and rub it over the salmon with your fingers or a pastry brush. Sprinkle the salmon generously with salt and pepper.
4. Place the salmon in the roasting pan: Place the salmon in the roasting pan, skin-side down. Transfer to the oven.
5. Roast for 4 to 6 minutes per half-inch thickness of salmon: Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, roast 4 to 6 minutes — 4 minutes will give you salmon that is still a touch rare, 6 minutes will thoroughly cook it.
6. Salmon is done when easily flaked: You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
7. Serve immediately: Enjoy your salmon immediately. Leftovers will keep refrigerated for about 5 days, and can be gently reheated in the microwave or used cold.