Go Back
–+ servings
Four salmon filets in a white baking dish.

Easy Baked Salmon Recipe

Samantha Erb
Made with simple ingredients, my easy baked salmon recipe is tender, flaky, and packed with delicious flavor. It’s ready in under 30 minutes, making it a great recipe for meal prep. I love serving it with all my favorite sides too!
No ratings yet
Print Recipe Pin Recipe Rate ★
Prep Time 5 minutes
Cook Time 12 minutes
Cooling Time 3 minutes
Total Time 20 minutes
Course Dinner Recipes
Cuisine American
Servings 4
Calories 280 kcal

Ingredients

  • 4 salmon fillets
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice

Instructions
 

  • Preheat the oven to 400 degrees F and optionally line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  • Pat each of the salmon fillets dry with a paper towel.
  • In a small bowl, mix together the onion powder, garlic powder, Italian seasoning, paprika, salt, and black pepper. Brush the rimmed baking sheet with the olive oil to prevent sticking.
  • Place salmon fillets skin-side down on the prepared baking sheet. Drizzle the lemon juice over the salmon fillets, then sprinkle the spice mixture evenly over each fillet.
  • Cover the pan with aluminum foil (optional for more tender salmon) and bake the salmon for 12–15 minutes (adjust the bake time based on the salmon's thickness). The salmon is done when it flakes easily with a fork and its internal temperature reaches 145 degrees F at the thickest part.
  • Broil for 1-2 minutes for a crispy crust (optional).

Notes

  • Line the baking tray with parchment paper or aluminum foil for easy cleanup!
  • Always dry the salmon with paper towels before seasoning to remove excess moisture for a more crispy skin.
  • Let the fish sit at room temperature for 10 minutes before baking so it cooks evenly.
  • Cover the salmon with an additional layer of foil before baking for a more tender salmon.
  • Check the thickness of the fish. I always adjust the baking time if the fish is thinner or thicker than 1 inch so nothing gets over (or under) cooked.
  • Allow the fish to rest for 2 to 3 minutes before serving to keep it nice and juicy!
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Calories: 280kcalCarbohydrates: 2gProtein: 34gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 94mgSodium: 657mgPotassium: 867mgFiber: 0.4gSugar: 0.3gVitamin A: 197IUVitamin C: 3mgCalcium: 29mgIron: 2mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

Tried this recipe?Let us know how it was!