This Oven Baked Salmon is brushed with garlic butter, then sprinkled with a delicious brown sugar spice mix for the perfectly baked, flavorful salmon fillet. This is hands-down the best and easiest way to prepare salmon fillet for dinner!
There is nothing quite like a whole 2 pound salmon fillet gracing the dinner table. It’s so easy you can make it basically any night of the week (no need to be intimidated by cooking fish anymore!)… But it’s also so impressive, you can make it for any fish-loving dinner guests and it will be absolutely perfect.
While I do love air frying salmon fillets, the only way to make a whole side is in the oven, and it’s honestly just as easy and probably my favorite way to eat salmon.
I’ve been showing you how I oven bake chicken breast and how I oven bake pork chops last week – now it’s time to go for fish!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Salmon: I highly recommend using a whole salmon fillet with the skin on. It yields the juiciest fish with the most flavor – and the least issues with sticking to the foil, thanks to the skin. You can absolutely use this recipe if you have cut, skinless fillets. Just make sure you watch the baking time VERY closely in order to prevent the salmon from overcooking. And you’ll want to brush your foil with oil or melted butter before adding the salmon to keep it from sticking.
- Melted butter: If you want to avoid butter/dairy, you can easily use olive oil instead. The flavor is not exactly the same, but it is still very delicious when made with olive oil.
- Brown sugar: Feel free to skip the brown sugar if you want to avoid sugar completely. I was resistant to using sugar on my savory proteins for a very long time, but when I finally came around to it… I realized how amazing it tastes. Still, it’s fine to skip it if you must, the flavor and caramelization will just be different. If you only have white sugar, use ½ tablespoon.
- Garlic: If you don’t have fresh garlic, you can use 1 extra teaspoon dried garlic powder.
- Italian seasoning: I love the flavor this adds, but feel free to leave it out or use a different dried herb (oregano is delicious, so is rosemary).
How to bake salmon in the oven
1. Place the salmon on a piece of foil set on a rimmed baking sheet. Fold the sides slightly up around the salmon, to catch any dripping butter. Combine the minced garlic with the melted butter. Brush about half of it over the salmon.
2. Combine the spices, then sprinkle them evenly over the salmon. Drizzle with the remaining garlic butter.
brush with garlic butter combine spices sprinkle over salmon drizzle with remaining butter
3. Bake the salmon at 375°F for about 15-20 minutes, depending on your preferred doneness. The fish is done when it flakes easily, but is still glossy/shiny – not dull. See further below for some temperature references.
before baking after baking
I like to sprinkle on some chopped parsley, but you can skip it if you prefer/don’t have the time.
Recipe tips
- I like to stir the garlic into the hot, just-melted butter for the best flavor. I let the butter sit on the counter for 5 minutes to make it cool down a little and get a little thicker in texture to make it easier to brush onto the fish.
- I appreciate that some of you may not want to use aluminium foil, but please know that cleanup can be a real chore if you choose to skip it. You will also potentially lose some of the garlic butter due to more evaporation when it runs all over the baking sheet.
- You can baste the salmon with the garlic butter and juices about halfway through baking. It’s not crucial to the success of the recipe, but it does help the fish to stay more succulent.
- Be careful not to overbake your salmon. Many people say they don’t like fish, and many would probably like it a lot better if they didn’t eat it overcooked. If the flesh flakes easily and looks opaque, you’re good to go. It should still have a shine and look juicy, it should not look dry.
Internal temperature for salmon
The USDA recommends an internal temperature of 145°F minimum for all fish.
However, this is quite high for salmon and if you’re willing to forego this internal temperature recommendation at your own risk, 125°F – 130°F is actually when salmon is the most succulent, while still perfectly flaky. As far as the risk goes… most chefs will cook salmon to 120°F – 125°F and if you order salmon when you eat out, chances are you’ve been eating salmon cooked below 145°F all along.
I usually cook my salmon to 125°F, then let it rest until it reaches 130°F – about 5 minutes. Then I serve it. But please pick a temperature you feel comfortable with, and if you want to cook your salmon to 145°F it will still be perfectly nice. Just make sure you pull it FAST when it reaches the temperature.
I do highly recommend a food thermometer (affiliate link) for controlled cooking. They are cheap and effective, and I’ve been a huge fan ever since I started using one a few years ago. I even use it to check the internal temperature of cake. Well worth the small investment!
Serving ideas
I enjoy this salmon with a side of my instant pot potatoes or mashed potatoes (or instant pot mashed potatoes, ha!)- they’re all done so fast for a speedy dinner all around! You can also serve rice with your salmon if you prefer.
We always add some vegetables, too, but which greatly depend on the season. Sometimes it’s just frozen peas, but sautéed green beans (or air fryer green beans), roasted broccoli (or air fried broccoli) or roasted asparagus (or… you guessed it, air fryer asparagus) are all great choises.
A refreshing Cucumber Tomato Avocado Salad, a black bean mango salsa or a chunky avocado salsa go really well with this recipe, too!
More easy salmon recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Oven Baked Salmon
Recipe details
Ingredients
- 1 (2-pound) whole salmon fillet skin-on preferred
- 3 tablespoons melted butter OR olive oil
- 2 cloves garlic minced
- 1 tablespoon brown sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ground black pepper to taste
Instructions
- Prep: Heat oven to 375°F. Place a large piece of foil on rimmed baking sheet, place salmon fillet on top (skin side down, pink side up). Crimp edges of foil around salmon to make a little "boat".
- Season: Combine melted butter and minced garlic. Brush half of mixture over salmon. Combine remaining ingredients in a small bowl, evenly sprinkle over salmon. Drizzle with remaining garlic butter.
- Bake: Bake salmon for 15-22 minutes, depending on preferred doneness (see notes for internal temperatures). Baste salmon with juices halfway through baking, if desired. Once done, remove salmon from oven and rest for 5 minutes, then serve.
Notes
Ingredient notes
Salmon: I always use a whole skin-on side of salmon. I like to because it’s much harder to overcook vs single fillets. Feel free to use 4 cut fillets though, and bake them for 10-15 minutes instead. Garlic: If you don’t have fresh garlic, you can use 1 extra teaspoon dried garlic powder. Italian seasoning: I love the flavor this adds, but feel free to leave it out or use a different dried herb (oregano is delicious, so is rosemary).Recipe tips
- I like to stir the garlic into the hot, just-melted butter for the best flavor. I let the butter sit on the counter for 5 minutes to make it cool down a little and get a little thicker in texture to make it easier to brush onto the fish.
- I appreciate that some of you may not want to use aluminium foil, but please know that cleanup can be a real chore if you choose to skip it. You will also potentially lose some of the garlic butter due to more evaporation when it runs all over the baking sheet.
- 15 minutes of baking usually puts a whole salmon fillet at exactly 125°F for me. After 20 minutes, it will be at 140°F. After 22 minutes, at 145°F. See below for recommended temperatures.
Internal temperature
The USDA recommends an internal temperature of 145°F minimum for all fish. However, this is quite high for salmon and if you’re willing to forego this internal temperature recommendation at your own risk, 125°F – 130°F is actually when salmon is the most succulent, while still perfectly flaky. I usually cook my salmon to 125°F, then let it rest until it reaches 130°F – about 5 minutes. Then I serve it. But please pick a temperature you feel comfortable with, and if you want to cook your salmon to 145°F it will still be perfectly nice. Just make sure you pull it FAST when it reaches the temperature. I do highly recommend a food thermometer (affiliate link) for controlled cooking. They are cheap and effective, and I’ve been a huge fan ever since I started using one a few years ago. I even use it to check the internal temperature of cake. Well worth the small investment!Nutrition
More recipe information
Recipe first shared on 01/01/2020. Updated with new photos, new text and updated recipe on 01/09/2022.
Updates to recipe made:
- Easier prep (no searing on stove – it’s not necessary!)
- More seasoning for more flavor
- A little less butter
ASHLEY M. says
oh my goodness! this is so good. I just finished baking the salmon and had my first bite and it is so yummy! I can’t wait for my husband to try it. plus, this was super simple to make. thank you
Nora says
I’m so glad, Ashley!
Lisa says
My husband and I really enjoyed this very easy to prepare salmon!
Nora says
I’m so glad, Lisa!
Natalya says
Amazing recipe thank you so much
Nora says
I’m glad you liked it, Natalya!
Jennifer says
Do you ever soak your salmon in milk prior to cooking? If so, does this change the texture or flavor in anyway? I am new to cooking fish and I have heard this is a ‘thing.’ Should I be doing this?
Nora says
Hi Jennifer! Great question—and welcome to the world of cooking fish! 🐟
Yes, soaking salmon (or other fish) in milk is definitely a thing, though it’s more commonly used for frozen or previously frozen fish that has a stronger “fishy” smell or taste. The milk helps neutralize that by binding to compounds in the fish oils. It doesn’t really change the texture much, but it can gently mellow the flavor, especially if the fish isn’t super fresh.
That said—you absolutely don’t have to do this. I don’t soak my salmon in milk, especially if I’m starting with fresh or good quality frozen salmon. A simple pat dry, some seasoning, and proper baking is all you need to make it taste amazing!
So bottom line: if you’re working with salmon that smells a little stronger than you’d like, a quick 20–30 minute soak in milk can help. Otherwise, skip it and enjoy the simplicity!
Susie says
This was delicious! Made it with Swerve brown sugar for a Keto version. So good!
Nora says
I’m so glad, Susie!
KWPR says
what a crock! can’t even print the recipe without signing up and if you sign up it says right on the screen that they will sell your email address to send advertising
Nora says
Hi,
I’m sorry you feel that way, but I want to clarify a few things:
You do not get signed up for anything spammy when entering your email. I don’t see where it says I sell email addresses? The popup clearly explains your options, including how to log in with Grow if you prefer not to enter your email each time. You’ll only receive my recipes if you choose to stay on the list, and you can unsubscribe anytime.
These recipes are free to access, but they’re not free to create. I spend 60+ hours a week testing, writing and creating recipes, and maintaining this site—and I’m always paying third parties to double check the recipes before they’re published because I very much care to only share 100% working recipes. Asking for an email address in return for a printable version helps support the work that goes into making quality, reliable content in a world where that’s getting harder and harder to find.
I care deeply about my readers’ experience and am always working to improve it. I just ask for the same kindness and respect in return. I’ve asked my developer to add a dismiss button, as I truly want everyone to feel comfortable here—even if this means people will choose not to be supportive. It genuinely saddens me to see how often the work of small, independent creators is taken for granted these days.
Best,
Nora
Suzanne says
Excellent! First time I ever made salmon in the oven and not on grill, I liked this much better
Nora says
I’m so glad, Suzanne!
Sandra says
This was super easy to make & was thoroughly enjoyed by my fussy family, so much so, that they’ve asked for it 2 nights in a row. It has now been added as a regular on our dinner list. Thank you.
Nora says
I’m so glad, Sandra!
TNTHARLEYDAVIS says
DELICIOUS!! VERY TASTY, JUICY, THOROUGHLY ENJOYED BY MYSELF AND MY HUSBAND!
Nora says
Happy to hear it 🙂
YaYa says
I prepared this recipe for a group of ladies and it was a hit. Even those who weren’t keen to salmon loved it. This will definitely be a regular staple in my house.
Nora says
That’s so great to hear!
John W says
I rarely cooked Salmon until giving this recipe a try. It is SOOO good! We make it at least twice a month. I make a double or triple mix of the spices and put in an empty garlic powder bottle so it is ready all the time. Usually make the garlic butter in advance so that is ready as well and keeps prep work simple. Excellent recipe.
Nora says
I’m so glad you like the recipe, John!
Twinclan says
My kids loved it!
Judie says
So easy to make and clean up. All ingredients were on hand. Loved it. Will definitely make this a salmon go to recipe
Joyce C Mathes says
Delicious! Easy to fix, easy to clean-up (I used the foil boat trick). I bought a frozen wild-caught filet, thawed it in fridge, and did everything except didn’t use Italian seasoning (I was out). It was great and is a new fam fav!
Nora says
I’m so glad, Joyce!
Katherine says
Excellent Flavor! Even my teenager loved it – that’s high praise!
Coleen says
I had salmon defrosted, but no recipe in mind. No special ingredients needed, I had everything in my pantry. It came out really good! Served it with lemon-scallion couscous and steamed carrots.
Rebecca says
I made this one night for dinner and everyone loved it! It has also been requested to be made again by my husband. It was very juicy and full of flavor!
Christine says
Delicious!!! The whole family loved it. Even my 4yo who never likes to eat fish. Great recipe! I will definitely be making this over and over again.
Paige says
So easy and so delicious! It’ll be one of my go to recipes!
Jan says
Very good. I will make it again
Rex Sappenfield says
Best Salmon I ever tasted! Thank you!