This simple and delicious baked salmon recipe is perfect for a quick weeknight dinner or an impressive meal for guests. The salmon is tender, flaky, and packed with flavor, thanks to a few basic ingredients and minimal prep time.
Ingredients:
4 salmon fillets (about 6 ounces each, with or without skin)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika (optional, adds color and a hint of flavor)
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon of dried dill or fresh dill, if desired (optional)
Lemon wedges (for serving)
Method:
Warm Up the Oven:
Adjust your oven to 400°F (200°C). Get a baking sheet ready by lining it with parchment paper or lightly coating it with olive oil.
Get the Salmon Ready:
Arrange the salmon fillets on the baking sheet and dab them with a paper towel to soak up any extra moisture.
Add Flavor
Pour olive oil over the fillets and rub it in smoothly. Dust with salt, pepper, garlic powder, and paprika (if you like). Finish with a splash of fresh lemon juice and a pinch of dill for a flavor boost.
Cook:
Pop the salmon in the oven for 15-20 minutes, until it flakes apart easily with a fork. Check that the thickest part hits 145°F (63°C) inside.
Plate It Up:
Allow the salmon to sit for 2-3 minutes after baking. Serve with lemon wedges for a zesty, fresh touch.
FAQ :
1 – How can I tell when the salmon is fully cooked?
Salmon is done when it flakes easily with a fork, reaches an internal temperature of 145°F (63°C), and has an opaque, slightly firm texture.
2 – Can I use frozen salmon?
Absolutely! For optimal results, let the salmon thaw overnight in the refrigerator. If you’re pressed for time, you can submerge the sealed fillets in cold water for 30 to 60 minutes to accelerate the thawing process.
3 – What seasonings enhance salmon’s flavor the best?
A simple mix of salt, pepper, garlic, and lemon works wonders. You can also experiment with honey and soy sauce for a sweet-savory glaze or Cajun spices for a kick.
4 – Should I bake salmon with the skin on or remove it?
It’s your choice! Keeping the skin on helps retain moisture and adds flavor, while removing it makes the fish easier to eat. If baking with the skin, place it skin-side down.
5 – How do I prevent salmon from drying out?
Avoid overcooking—check it at the 15-minute mark. Adding a drizzle of olive oil or a splash of broth to the baking sheet can also help.
6 – Can I make this ahead of time?
Yes, you can season the salmon and store it in the fridge for up to 24 hours before baking. Cooked salmon keeps in the fridge for 2-3 days.
7 – What’s a good substitute for dill?
Try parsley, thyme, or rosemary. Each adds a different but complementary flavor.