Baked salmon recipe

Listen to me! Salmon is one of the most beautiful ingredients on the planet, but if you overcook it, it is absolute rubbish. This Baked salmon recipe is about respecting the product. We are talking about fresh fillets, vibrant herbs, and a punchy marinade that wakes up the palate. Don't you dare serve this with store-bought junk; pair it with a proper homemade Tartar Sauce to elevate the dish. It is simple, it is fast, and it is stunningly delicious. When you master this Baked salmon recipe, you will never settle for dry, flavorless fish again. Now, get your equipment ready and let us get to work!

Ingredients for Baked salmon recipe

• 1 1/2 lbs salmon fillet (cut into 4 individual fillets)
• 2 Tbsp fresh parsley, finely chopped
• 2 Tbsp extra light olive oil (or vegetable oil)
• 2 Tbsp fresh lemon juice
• 3 garlic cloves, minced, pressed, or grated
• 1/2 Tbsp Dijon mustard
• 1/2 tsp fine sea salt
• 1/8 tsp freshly cracked black pepper
• 1/2 lemon, sliced into 4 rings (for garnish)

Instructions to prepare Baked salmon recipe

1. Prep: Preheat your oven to 450°F (230°C). Line a rimmed baking sheet with a silicone liner, parchment paper, or aluminum foil for easy cleanup.
2. Arrange: Place the salmon fillets on the prepared baking sheet, skin-side down.
3. Make Marinade: In a small mixing bowl, combine the chopped parsley, minced garlic, olive oil, lemon juice, Dijon mustard, salt, and pepper. Stir well until thoroughly mixed.
4. Baste: Generously spread the marinade over the top and sides of each salmon fillet using a brush or spoon.
5. Garnish: Place one lemon slice on top of each prepared fillet.
6. Bake: Bake uncovered at 450°F for 12–15 minutes. The salmon is done when it is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C) at the thickest part.
7. Serve: Remove from the oven and serve immediately while hot.

Baked salmon recipe Details

Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4

Expert Tips

Substitutions for Baked salmon recipe

If you cannot find fresh salmon, steelheaded trout is a stunning alternative. For the herbs, if parsley is not your thing, fresh dill or cilantro adds a beautiful, vibrant kick to this Baked salmon recipe. You can also swap Dijon mustard for whole-grain mustard for a more rustic texture.

Errors to Avoid with Baked salmon recipe

The biggest crime you can commit is overcooking the fish. If it looks like chalk, you have failed! Also, do not skip the acidic element; the lemon juice is vital to cut through the richness of the fat. Finally, ensure your oven is fully preheated to 450°F before the fish goes in, or you will lose that beautiful moisture.

Alternative Cooking of Baked salmon recipe

While baking is brilliant for consistency, you can achieve a phenomenal result using an air fryer at 400°F for about 8 to 10 minutes. If you want a crispier skin, start the salmon in a screaming hot cast-iron pan for 2 minutes skin-side down before finishing it in the oven. It is all about the technique!

Frequently Asked Questions about Baked salmon recipe

Q1: Should I leave the skin on for this Baked salmon recipe?

Absolutely! The skin acts as a natural barrier, protecting the delicate flesh from the direct heat and keeping the moisture locked inside. Even if you do not plan to eat the skin, leave it on during the baking process for the best texture and flavor.

Q2: How do I know when the salmon is perfectly cooked?

Stop guessing! Use your eyes and a fork. The salmon should change from translucent to opaque. When you gently press a fork into the thickest part, the flesh should flake apart easily. If you have a thermometer, pull it out at 145°F (63°C) for a perfect result every single time.

Q3: Can I use frozen fillets for this Baked salmon recipe?

You can, but do not even think about cooking them from frozen. Thaw them completely in the fridge overnight and pat them bone-dry with a paper towel before applying the marinade. If the fish is wet, it will steam instead of roasting, and that is a disaster!