Baked Salmon
This cozy baked salmon is tender, flaky, and full of lemon-garlic goodness. It’s an easy, no-stress recipe that feels fancy without the drama — perfect for busy weeknights or when you want something healthy-ish that still tastes amazing.
Ingredients
- 4 salmon fillets about 5–6 oz each, skin-on or off — your call
- 2 tablespoons olive oil the good stuff if you have it
- 2 tablespoons melted butter for flavor, obviously
- 3 cloves garlic minced (don’t be shy)
- 1 lemon zest + juice = magic
- 1 teaspoon paprika smoky, cozy vibes
- ½ teaspoon dried oregano or Italian seasoning
- Salt and black pepper season like you care
- Optional but cute: fresh parsley or dill for finishing
Instructions
Preheat and set the scene
- First things first — preheat your oven to 400°F (205°C).
- Line a baking sheet with parchment paper or foil (future-you will be so grateful).
- Place the salmon fillets on the pan and pat them dry with a paper towel. This helps the seasoning actually stick instead of sliding around like it’s on ice.
Make the flavor situation
- In a small bowl, mix together:
- Olive oil
- Melted butter
- Garlic
- Lemon zest
- Lemon juice
- Paprika
- Oregano
- Salt and pepper
- Smell it.
- If it smells good already, you’re doing it right.
Brush it on like you mean it
- Spoon or brush that lemony garlic goodness all over the salmon. Top, sides — get in there. This is where the flavor lives.
- If you’re feeling extra (and I usually am), add a thin slice of lemon on top of each piece. It looks cute and keeps the fish juicy.
Bake until just right
- Pop the salmon into the oven and bake for 12–15 minutes, depending on thickness.
- You’ll know it’s ready when:
- It flakes easily with a fork
- The center is opaque, not raw but not dry
- Your kitchen smells like you know what you’re doing
- Please don’t overbake it “just to be safe.” That’s how salmon gets offended.
Rest, garnish, and serve
- Let the salmon rest for 2–3 minutes after baking.
- Sprinkle with fresh herbs if you have them, and maybe an extra squeeze of lemon because… yes.
Notes
- Patting the salmon dry before seasoning helps the flavors stick and keeps the texture perfect.
- Don’t overbake — salmon is done as soon as it flakes easily with a fork.
- Skin-on salmon stays extra juicy when baked skin-side down.
- Fresh lemon makes a big difference here, but bottled will work in a pinch.
- Leftovers keep well in the fridge for up to 2 days and are delicious cold in salads or wraps.
- Feel free to customize with honey, chili flakes, or fresh herbs to match your mood.