- Prep 2min
Updated August 4, 2016
lb salmon fillets (about 4 - 4 oz pieces)
tbsp olive oil
sprigs fresh thyme
Salt and pepper, to taste
Preheat the oven to 350° F. Spray an oven-safe pan with cooking oil.
Rinse the salmon in cool water and pat dry. Place into the prepared pan. Drizzle with olive oil and then sprinkle with salt and pepper. Lay a sprig of thyme over each piece.
Bake the salmon for 15-20 minutes, until it flakes easily with a fork.
Nutrition InformationNo nutrition information available for this recipe
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8 Minute Baked Salmon
This baked salmon is our favorite baked salmon recipe ever. It cooks in only 8 minutes and always turns out perfect. Learn how to bake salmon so that it turns out flaky and tender every single time!
This method of cooking salmon comes from my former neighbor, Danielle. She served it once at a dinner party and I fell in love with it. It's a foolproof recipe that turns out perfectly every time. Keep this recipe in your back pocket for when you need a healthy dinner on the table stat!
Baked Salmon In Foil
This healthy baked salmon is the best way to feed a crowd. There's no skillet cooking at all&mdasheverything is oven-baked in foil, making prep and cleanup a breeze. We believe it might just be the best baked salmon recipe. ever.
How much salmon should I buy?
Although it looks massive, you&rsquore still buying a fillet you won't be slicing it yourself, but you may have to ask the fishmonger to do it. If you think people will be hungry, aim for about ½ pound per person, keeping in mind that salmon can be surprisingly filling. Also remember that how big the meat is will affect the baking time. For a 3-pound fillet, it'll take around 25 minutes.
What's the best type of salmon to buy?
Our advice is to get the highest quality that you can afford. We encourage you to refer to the Monterey Bay Aquarium Seafood Watch for best practices when it comes to buying salmon.
Why the bed of lemons?
For this recipe, we created a bed of lemon slices to infuse the fish with a citrusy freshness. The only downside is that the skin won't get super-crispy. If seared skin is top priority for you, we recommend something along the lines of this skillet glazed lemon salmon instead.
Do I need to precook the glaze?
Another easy way to make things more interesting is a glaze. And no, there's no need to cook it down beforehand because it'll thicken and caramelize in the oven. Just whisk together the melted butter, honey, garlic, and thyme, and brush (or pour) it over the salmon. 🙌
Can I adapt this recipe?
If everything sounds amazing to you, but you're missing 1 or 2 ingredients, don't fret. It's infinitely adaptable! The honey can be replaced with brown sugar, olive oil can be used instead of butter, and rosemary is just as delicious as thyme. And in our opinion, red pepper flakes are always a good idea.
More baked salmon inspiration:
Made this recipe? Let us know how it went in the comment section below!
Editor's Note: This recipe was last updated on December 23, 2020.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
Golden-crisp on top and just barely cooked in the center, this pan seared salmon is easy to make and elegant to serve.
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 4 (6-ounce) salmon fillets, 1-1/4 in thick (I have my fish monger remove the skin, but it's fine to leave it on if you like)
- Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.
How-To Tips: Roast Salmon
Heat the Sheet
Watch the butter in the oven: It will bubble for a few seconds, but when the foam subsides, carefully remove the sheet. Tip it to coat the bottom, then add the salmon.
Checking the Fish
Insert a paring knife between the layers of flesh to check for doneness: Salmon is dark pink or orange inside when raw, even though the outside might be opaque.
Knowing It's Done
Perfectly cooked salmon separates into big, soft flakes and has some bright pink in the center. It will continue to cook a little more out of the oven.
Ginger-Tahini Oven-Baked Salmon & Vegetables
The tahini sauce does double duty in this healthy salmon recipe, serving as a glaze for the fish and also as a drizzle for the entire dish at the end of cooking. The green beans are cooked just slightly in this recipe, to still be crisp. If you like your green beans tenderer, look for thinner beans or haricot verts in the grocery store they'll cook more quickly. This sheet-pan dinner recipe is not only delicious--it also comes together with just 25 minutes of active prep time, and there's only one pan to clean up afterwards! Source: Diabetic Living Magazine, Fall 2019
Giada De Laurentiis’ Slow Roasted Salmon Is a Secretly Easy Fancy Christmas Entree
This year has been a lot to deal with, and we’re not trying to make the holidays any more stressful than they need to be. That means we’re relying on simple but oh-so-satisfying recipes to get us through, from Ina Garten’s one cookie dough five ways to peppermint bark that’s so cute, we’re giving it away as gifts. But finding a showstopping holiday entree that won’t wear us out has been a little more challenging, which is why we perked up when Giada De Laurentiis shared her deceptively easy-slow roasted salmon recipe! It looks very impressive when served on a fancy platter, but it comes together in just over an hour, making it ideal for a year when we’re trying to make sure the holidays are as relaxing and enjoyable as possible.
Our mission at SheKnows is to empower and inspire women, and we only feature products we think you&rsquoll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale.
Now, don’t get scared at the phrase “slow-roasted.” While slow roasting something like a big beef roast could take all day, slow roasting salmon, which can be cooked up in minutes, simply means that it’s baked in the oven for about an hour. The relatively low heat and longer cooking time mean the fats in the salmon have time to render without drying out the meat, leaving you with a succulent, tender piece of fish.
Another way that De Laurentiis elevates this dish is by toasting whole spices and crushing them, instead of using pre-ground spices. She uses coriander and fennel seeds to infuse the salmon with flavor. However, if you don’t have whole cumin or fennel seeds, you can use the pre-ground kind – but toast them in a dry skillet before using them anyway, which will help activate their flavorful essential oils.
The salmon is placed on top of sliced fennel, coated in whole-grain mustard, then crusted with the fennel, coriander, and salt, before heading to the oven.
To serve, you simply transfer the salmon to a serving platter (the color contrast between the salmon and this blue Le Creuset serving platter would be especially striking), sprinkle it with fennel fronds, and drizzle it with some good olive oil to add extra richness.
What to serve with such a dish? The oven will be occupied, so we recommend something that can be quickly made on the stove top, like Ina Garten’s Green Beans Gemolata, or De Laurentiis’ crispy orzo antipasti salad for some fresh, cool crunch to go along with your rich salmon.
It’s a meal that’s definitely worthy of your holiday table, but it won’t take you all day to make. You’ll get the best of both worlds – a delicious, celebratory entree, and time to relax and enjoy it.
- 4 oranges
- 3 limes
- 1 (3-lb.) skin-on salmon fillet, pin bones removed
- 2 tablespoons unsalted butter, melted
- 2 teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- 4 tablespoons unsalted butter, cubed
- ¼ cup chopped fresh dill, divided
Preheat oven to 400°F. Slice 1 orange and 1 lime into 1/4-inch thick rounds.
Place salmon, skin side down, on a parchment-lined rack set inside a rimmed baking sheet. Brush salmon with melted butter. Sprinkle with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Cover loosely with aluminum foil. Roast in preheated oven 25 minutes. Uncover and arrange citrus slices over salmon in an artful pattern. Return salmon to oven, and roast at 400°F until fish flakes easily with a fork, about 20 minutes.
Meanwhile, juice remaining oranges and limes (making 1 1/4 cups juice). Strain juice into a stainless-steel saucepan. Bring to a boil over medium-high, reduce heat to medium, and simmer until reduced to about 2/3 cup, about 10 minutes. Remove from heat. Stir in cubed butter, 2 tablespoons of the dill, and remaining salt and pepper.
Place salmon on a platter sprinkle with remaining dill. Serve with sauce.
Preheat the oven to 475 F. Line a half sheet pan with aluminum foil.
In a medium skillet, heat the olive oil over medium-high heat. Add the onions and scallion whites and cook, stirring often, until softened and lightly caramelized, 10-12 minutes. Stir in the coriander, cumin, turmeric and cayenne and cook, stirring continuously, until fragrant, about 1 minute.
Stir in the tomato paste and cook, stirring often, until well incorporated and caramelized to the color of rust, 3-4 minutes. Remove from the heat and stir in the lemon zest. Season with salt and let cool slightly.
Place the side of salmon on the prepared sheet pan, skin-side down (and arranged diagonally to fit, if necessary), and season with a heavy pinch of salt. Spread the tomato mixture over the top of the salmon in an even layer. Roast for 15-20 minutes, until the salmon is golden and reaches an internal temperature of 145 F. (If desired, broil the salmon for 2-3 minutes to get more color.)
Garnish the salmon with the scallion greens, then serve with lemon wedges.
Simply: Easy Everyday Dishes From the Bestselling Author of Persiana, by Sabrina Ghayour
It’s the easiest salmon I’ve ever cooked: perfectly charred along the edges and flaky and tender within. Cutting the fish into cubes creates extra surface area for browning. The creamy marinade plays double duty here, bringing subtly spicy and smoky flavors, while acting as a protective coating that keeps the salmon moist. “It’s the perfect blend of spices to stand up to the wonderful salmon flavor, without overpowering the fish itself,” says Ghayour.
It’s the easiest salmon I’ve ever cooked.
To make yogurt and spice roasted salmon, set your oven to its highest temperature (for me, that’s about 500 degrees)—and if your oven has a convection setting, use it! Allow plenty of time for it to preheat, so it gets as hot as possible. Then mix together your marinade, add the salmon cubes, and toss until each piece is well coated. There’s no need for a long rest. Just let your oven do all of the work: Spread the salmon cubes on a parchment-lined baking sheet and put them in the oven. After about 10 minutes, you’ll have the crispy-charred salmon of your dreams.
If you don’t have salmon, Ghayour says this method of combining super-high heat with quick cooking also works with other firm-fleshed fish like cod or haddock. Whether I stick with salmon or other fish, I know this: My Sunday nights are forever changed.