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
Roberto says
Easy and quick recipe to make for the family here in Sacramento on this cold and rainy evening. Will have to try the sugar next time. Used cilantro insta’s of parsley and added lemon. Delicious! Thanks!!
suzy says
so good -i have made the whole filet- 2ibs and 1/2 -1 lb always delicious -used 1/2 ingredients for 1ib salmon and she is correct -use the aluminum foil -i used a small casserole dish and that skin is baked on -soaking in sink right now enjoy
Mandy says
Delicious!!!!
Suzin says
48 years of marriage and I’ve finally decided to cook fish.
My husband loves salmon, but I never cook fish of any kind because when I was growing up, my mom NEVER cooked fish.
My mom associated fish with the Depression because sometimes the only food her family had was the stinky crappy they caught in the creek running through their farm. This led to her lifelong distaste for fish of any kind which she passed on to me. Interesting how family and life experiences influence food choice!
I’ve finally broken down and am now cooking fish thanks to the marvelous recipes – such as this one – available on the internet along with detailed instructions on how to do the cooking. Thank you SO much for this recipe. I just made it with 3 single salmon fillets and my husband is raving about it. And — even I like it!!! I’m now going to download your other salmon recipe. Great recipe, great tutorial!
Nancy says
Just an FYI – you can’t crimp it, but parchment paper also works well to make clean up easier. Thanks for the recipe.
Liala says
Was very tasty. I didn’t have Italian seasoning so just used oregano. My husband thought he would have liked it even more with no sugar.
We had a 1 lb fillet, so I baked it for 15 min and let it rest for 5. It was perfectly done.
Victoria says
I made this per the recipe and it was very good. I was looking for a new way to prepare salmon and this was perfect. I used parchment paper instead of foil and put two small fillets in a bread loaf pan and it worked perfect. Next time I will try smoked paprika, which I almost reached for this time, and less brown sugar. Easy and fast dinner!
4whirledpeas says
We made this for Thanksgiving, and served it with fresh made cranberry sauce, brussell sprouts, carrots, and mashed potatoes. It was really delicious. Thank you so much for the recipe.
Krista says
This was my first time making salmon myself, I made it exactly as this recipe says, my whole family of 6 said it was the best salmon they’ve ever had. Thank you so much:) my husband who usually makes our salmon said now it is my job lol.
Pat says
We moved ours out to the grill but followed the recipe. Fabulous…Best ever. Love so many of your recipes. This one has moved to my permanent recipe book.
Lee says
Great recipe! Made it for my parent’s last night and they loved it! I did too! I would definitely recommend this recipe and will make it again. I think even people that are not always a fan of fish for dinner would enjoy this. Next time I think I’ll try with olive oil instead of butter to see if I like it that way too.
Lola505 says
Hubby’s the salmon fan and I made this recipe because I didn’t have much on hand to make his other favorite recipes. He LOVED it, and I didn’t mind it, either. Will be a repeat, for sure.
Nora says
I’m so happy to hear, Lola!
Ayanna says
I’m a pescatarian & salmon is a regular meal for me & my husband always looking for different options to try!!
Mary Kay says
Best salmon recipe I’ve ever made. Next day had leftover salmon and broccoli heated on plate two min in microwave and it was just as good as the night before! My husband even liked it and he usually wants cod.
Nora says
I’m so glad, Mary Kay!
Kristen S says
Used this recipe with wild caught Alaskan salmon. Best we ever had!
Nora says
I’m so happy to hear this, Kristen!
Donnalee West says
Most excellent recipe ? enjoyed it immensely❣ My oven cooks a little higher on the temperature scale, but I set the alarm to cover that issue, so we had a winner dinner❣ I do not know how I cooked anything without the use of a thermometer, I love it❣
Nora says
I’m so glad, Donnalee! And yes, I agree on the thermometer. Most helpful kitchen gadget!
Beth says
I have never once left a review on a recipe. This is delicious!!
Nora says
What an honor to receive your first review, Beth. Glad the recipe turned out so well for you!
Melissa P. says
I consider myself a very good cook, and I never leave reviews. I made this- as is- and it was the best salmon I’ve ever made. My husband loved it too. Thank you!
Nora says
I’m so very glad, Melissa. I appreciate you taking the time to leave a review!
Jola says
I’m not a fish lover but love this recipe! Can’t wait to make it for my friends.
Chris E says
Did this on the charcoal grill, basically a low bake, and it turned out AMAZING. I substituted chili powder for paprika (as I didn’t have any) was a HUGE hit with the family.
Nora says
Sounds great on the grill, Chris!
Donna says
Lovely
Natasha says
Thank you for this delicious salmon recipe! It turned out wonderfully! I especially loved the brown sugar twist!
Ron Shott says
My wife and I share preparation of meals. Today was my turn and I was a little unsure about the brown sugar – but went ahead anyway, substituting only oregano for Italian Seasoning (none in the pantry), and chopped bell pepper and Anaheim peppers to add as garnish and cooked it, using my thermometer – AND it got my review and my wife’s review (she is much more discriminating than I) also
C. D. Dresser says
Delicious! Made this for our dinner for two this evening, and we both loved it. The only problem? Your picture of ingredients includes pepper, but your list of ingredients with the instructions does not. So, I added an eighth of a teaspoon of pepper to the dry ingredients (because I was making a 1/2 recipe for one pound of salmon, not two), and that tasted great. Please update the instructions & add the pepper!
Nora says
Yep, you’re absolutely right – added it to the recipe card just now! Thanks for the heads up, I appreciate it.
Susan Oliver says
I was looking for another way to cook salmon other than the air fryer. This recipe is easy and delicious! The salmon was flaky and moist. Definitely a recipe I’ll use again.
Nora says
I’m so glad, Susan!
Tim McDonald says
I always make a recipe as is, when making it the first time. Yes the foil is a must as the skin completely stuck to the foil. The portion I had was one pound and 20 minutes was very good. Nevt time I may use smokey paprika or hot. Just to ad a little kick. Definitely has been put in the salmon rotation.
Nora says
I’m so glad, Tim!
Leonard Starczynski says
I wanted to try something new beside lemon and spices. I was hesitant because of the Italian spice and brown sugar but I followed your recipe. I have to say it cooked great and stayed very moist. The flavors were great together and it looked just like your picture. This is surely a keeper and the lemon I bought will be used for something else going forward. Great flavor and 5 stars all the way.
Carolina98 says
Very easy and very good!
Nora says
I’m glad to hear it!
Amy says
I normally don’t comment on recipes, but felt the need to with this one. It was so easy and a hit with my whole family, including 3 picky kids! They said it’s their new favorite dinner!
Nora says
I’m so glad, Amy!
Heather says
My husband always wants salmon cooked using one favorite recipe we have and never wants to try a new recipe. I talked him into trying this. My teenage daughter was not happy about salmon for dinner and was prepared to make herself something else to eat. When she saw it was different than normal she gave it a try and said it was the best salmon she’s ever had. My teenage son thought he could taste teriyaki in it and loved it. My husband said it was amazing! Everyone agrees it’s a new favorite. Thank you so much!
Nora says
I’m so, so glad, Heather! I’m always happy to hear when picky eaters like a recipe of mine.