Oven-Baked Salmon

One of the most versatile mains I've ever developed, this sheet pan salmon is a weeknight dinner that I return to again and again. While we have no shortage of creative salmon recipes, there’s a reason this classic and simple version is one of my favorite go-tos. Whether I'm looking for the easiest way to feed a crowd or a simple, hands-off meal, this is a recipe I keep up my sleeve.

I particularly love it because of its simple prep and minimal cleanup, thanks to an easy extra step of lining the sheet pan. Using a whole large fillet also means I'll get the most impressive presentation for a recipe that takes less than 30 minutes to make. There are no special ingredients or equipment required and no last-minute trips to the store tracking down a hard-to-find component. This is really the only way I make salmon on repeat. I hope you enjoy it as much as I do.

What People Are Saying:
"Tried this recipe last night and it really is DELISH! It's only my husband and me so I adjusted the recipe accordingly. Followed direction exactly. Salmon was flaky and very flavorful. My husband loved this recipe and said it is a keeper. Will definitely make this again." - CyanPopcorn

"This is DELICIOUS! I usually pan fry my salmon, but when I saw this picture, I just had to make this presentation (and impress my mother-in-law). It worked! Absolutely perfect!" - RedBowtie

How To Make Oven-Baked Salmon

INGREDIENTS

• Salmon: My advice is to get the highest quality that you can afford—feel free to buy fresh or frozen! I encourage you to refer to the Monterey Bay Aquarium Seafood Watch for best practices when it comes to buying salmon. If you think people will be extra hungry, aim to buy about 1/2 pound per person. That being said, keep in mind that how big the meat is will affect the baking time. For a 3-pound fillet, it'll take around 25 minutes.
• Lemons: Salmon and lemons go together like PB&J, whether the juice is squeezed over or you bake the lemons right on the sheet tray as I do here. The presentation is gorgeous, and roasting in the oven gives the flavors a chance to marry. That being said, you can line the sheet pan with foil, then parchment, to avoid any interaction with the lemon and foil. If you don't have parchment paper, you can skip this step (like we did in the video above), but I definitely recommend it.
• Garlic: It'll be next to impossible for me not to include a little bit of garlic in any recipe I make, and this is no exception. But you can also add some chopped shallots or scallions instead, or even use garlic powder if you're in a pinch.
• Butter: Don't feel like taking the few seconds to melt the butter in the microwave (or you don't have enough?)? Extra-virgin olive oil is an easy swap.
• Honey: Using honey helps thicken the sauce and of course provides a touch of sweetness. If you're out of honey, add a few tablespoons of light brown sugar.
• Herbs: I love the balance of fresh and dried herbs in this recipe, but you can use whatever you've got on hand. Rosemary would complement the salmon just as much as the thyme, while you could also use fresh oregano instead of dried—just be sure to taste as you go, since fresh oregano has a shaper, more peppery flavor than dried. Be sure not to skip the parsley topping, which gives the dish a much needed pop of bright color.

STEP-BY-STEP INSTRUCTIONS

First things first: the lemons. Try to get the slices as thin and uniform as possible to ensure they cook evenly. I mentioned it above, but it's important to add the extra step of lining the pan with foil, then parchment (if you don't have parchment, like in the video above, you can skip, but again, I recommend you doing this), then layer the lemons on the parchment. The next step is to simply arrange the salmon on top of those beautiful lemon slices, then season with salt and pepper.

The sauce is what puts this recipe over the top. It's a simple mixture of chopped up garlic, melted butter, honey, and a touch of herbs. Pour the sauce over the salmon, making sure to cover it evenly.

Then, fold up the parchment and foil as much as you can to keep the juices from going all over the place and to make cleanup as easy breezy as possible.

The ideal temperature to bake salmon is at 350°. At that temperature, a large piece of salmon should take about 25 minutes to bake in the oven. The thickest part should flake easily with a fork when it’s done, but I recommend using a thermometer to ensure that the salmon has cooked through—145° is what you’re looking for.

Note: The full list of ingredients and directions can be found in the recipe below.

What To Serve With Oven-Roasted Salmon

• Herb Roasted Potatoes: You'll most likely have some sauce left on the sheet tray, and these potatoes are one of the greatest things to make to soak it all up. Plus, it's a way to utilize any extra herbs.
• Chili Oil Smashed Potatoes: Same goes for these potatoes, but these pack some heat and of course are fun to serve smashed.
• Bok Choy: Beautiful baby bok choy are seared and steamed for one of the simplest sides ever. Some greens to go along with roasted salmon are one of the best ways to complete the meal.
• Air Fryer Green Beans: Feel like using your air fryer while the salmon roasts? It takes just about 10 minutes for these beans to bring out their color and achieve that ideal fork-tender texture.
• Roasted Broccolini: Another gorgeous-looking side of greens that would really put your weeknight dinner over the top.

Storage

I highly suggest enjoying this the night of for peak flavor, but if you happen to have any leftover salmon, let it cool completely, then transfer to an airtight container. Refrigerate for up to 3 days.