How To Cook Salmon In The Oven

The idea of cooking salmon in the oven may seem daunting for some, but it’s actually an easy and foolproof method that guarantees moist and delicious fish every time. With the right ingredients and techniques, you can create a tasty and healthy meal that will impress your family and friends. In this article, we’ll teach you how to cook salmon in the oven, step by step, along with some tips and tricks to elevate your dish.


– 4 salmon fillets (around 6-8 oz each)
– Olive oil or cooking spray
– Salt and pepper
– Lemon wedges
– Herbs or spices (optional)


1. Preheat the oven to 400°F.

2. Arrange the salmon fillets on a greased baking sheet. If the skin is still on the fillets, place them skin side down.

3. Drizzle olive oil or spray cooking spray on top of the fillets. Use a brush or your fingers to spread the oil evenly.

4. Season the salmon with salt and pepper to taste, along with any herbs or spices you like. Some popular choices include dill, thyme, paprika, garlic powder, or cumin.

5. Place the salmon in the oven and bake for 12-15 minutes, depending on the thickness of your fillets. Check the fish at the 12-minute mark to avoid overcooking it. The salmon should be opaque and flaky, with an internal temperature of 145°F.

6. Remove the salmon from the oven and let it rest for a few minutes before serving. Squeeze some fresh lemon juice on top of the fillets for extra flavor.


– Choose fresh and high-quality salmon for the best results. Look for firm and bright pink flesh, with a mild odor. Avoid fish that smells fishy or mushy.
– If you want to enhance the flavor of the salmon, you can marinate it for a few hours in advance. Mix some olive oil, lemon juice, garlic, and herbs in a bowl, then coat the fish with the mixture and refrigerate for 1-2 hours before baking.
– Don’t overcrowd the salmon on the baking sheet, as this may cause uneven cooking and steaming. If you have more fillets than your sheet can accommodate, use two sheets or cook in batches.
– If you’re cooking frozen salmon, make sure to thaw it in the fridge overnight before baking. This will prevent the fish from losing moisture and becoming tough.
– You can use a meat thermometer to check the internal temperature of the salmon. Insert the probe in the thickest part of the fish and wait for the reading to stabilize. Remove the salmon from the oven when the temperature reaches 145°F.
– Leftover salmon can be stored in an airtight container in the fridge for up to 3 days. You can reheat it in the oven or microwave, but be careful not to overcook it.


Q: Can I use parchment paper or aluminum foil to line the baking sheet?
A: Yes, you can use either of these options to prevent the salmon from sticking to the pan. Simply lay a sheet of parchment paper or foil on top of the sheet, then place the fillets on top. Brush the paper or foil with oil before adding the salmon.

Q: Do I need to remove the skin from the salmon before baking?
A: It’s up to your preference. Some people like to eat the skin as it adds extra texture and flavor to the dish. If you don’t like it, you can remove it with a sharp knife before or after cooking.

Q: Can I add vegetables or potatoes to the baking sheet together with the salmon?
A: Yes, you can roast vegetables or potatoes alongside the salmon for a complete meal. Choose vegetables that can cook at the same temperature and time as the fish, such as asparagus, broccoli, carrots, or squash. Cut them into bite-sized pieces and toss them in oil and spices before baking.

Q: What type of salmon is best for baking?
A: There are different types of salmon available, but the most common ones are Atlantic, Pacific, and sockeye. All of them can be baked, but sockeye salmon is known for its rich and distinct flavor, whereas Atlantic salmon is milder and more widely available. Look for wild-caught salmon instead of farmed salmon, as it contains more nutrients and less contaminants.

Q: How do I know if the salmon is fresh?
A: Fresh salmon should have firm and shiny flesh, with no discolorations or bruises. The skin should be intact and slimy. Smell the fish to check for any strong odors or off-flavors. If the fish is not fresh, it may have a sour or ammonia smell and feel mushy to the touch.

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