Name: Baked Salmon Fillet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 (6-ounce) salmon fillets; 2 tablespoons butter, melted; ½ tablespoon lemon juice, plus more lemon slices for garnish; 3 garlic cloves, minced; kosher salt and freshly ground black pepper, to taste; 1 teaspoon finely chopped parsley; 1 teaspoon finely chopped dill

When you’re craving something light, flavorful, and downright simple, this Baked Salmon recipe is your go-to. It’s a weeknight hero that takes less than 20 minutes from start to finish—and it always turns out flaky, juicy, and full of fresh lemon and herb flavor.

Why You’ll Love This Baked Salmon Recipe

Foolproof for beginners: Whether you’re new to cooking salmon or a total pro, this recipe is super approachable.
Quick and easy: No marinade, no fancy equipment. Just a handful of fresh ingredients and a single baking dish.
No mess: Unlike pan-seared salmon, this version keeps your stove clean and your kitchen stress-free.
Perfect for meal prep: Serve it hot with dinner or flake it into salads, grain bowls, or wraps for later.

Ingredients You’ll Need

Salmon fillets: You can use individual fillets or a single large side of salmon.
Butter: Helps keep the salmon moist and rich. Ghee or olive oil work too!
Fresh lemon juice: Brightens up the flavor.
Garlic: Minced for a subtle punch.
Fresh herbs: I love parsley and dill for their light, clean flavor, but feel free to use your favorites.
Salt & pepper: Essential for seasoning.

Tip: Let your salmon sit at room temperature for 15 minutes before baking. It ensures even cooking!

How to Make Baked Salmon

Prep the oven and salmon:
Preheat your oven to 375°F (190°C). Pat the salmon dry with paper towels and place it skin-side down in a lightly greased baking dish.

Make the lemon butter:
Melt the butter and mix it with lemon juice. Brush it generously over the salmon.

Season:
Sprinkle minced garlic, salt, and black pepper evenly over the fillets.

Bake:
Pop the dish into the oven and bake for 12–15 minutes, depending on the thickness of your fillets. The salmon should be opaque and flake easily with a fork.

Garnish and serve:
Top with chopped parsley and dill, then serve immediately!

Helpful Tips for Success

Don’t skip the skin: Leave the skin on while baking—it helps keep the salmon moist and flavorful. After baking, it peels off easily if you don’t want to eat it.
What’s that white stuff? That’s albumin, a harmless protein that appears when salmon is overcooked. To minimize it, bake just until done and don’t skip the resting time.
Fresh vs frozen? Flash-frozen salmon is often fresher than what sits out at the seafood counter. Thaw it overnight in the fridge or under cold running water in a pinch.

Serving Ideas

Classic dinner plate: Serve with mashed potatoes, wild rice, or roasted baby potatoes. Add a veggie side like roasted asparagus or green beans.
Salmon salad: Flake leftovers over mixed greens with avocado, cucumber, and a lemon vinaigrette.
Build-a-bowl: Layer it over quinoa or brown rice with roasted veggies, hummus, and a drizzle of tahini or tzatziki.

Storing & Reheating Leftovers

In the fridge: Cool the salmon completely, then store in an airtight container for up to 4 days.
In the freezer: Freeze for up to 3 months. Place parchment paper between pieces so they don’t stick.
To reheat: Reheat gently at 275°F (135°C) in the oven for about 10 minutes or in the microwave at 50% power to keep it from drying out.

Yield: 4