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
Becky says
Just my viewpoint. My daughter says it is fantastic. It is still way too fishy for my taste! Had high hopes because Salmon is so healthy! For those who love “”fishy fish” I’m sure you would love it
Marcia says
My favorite salmon recipe!
Carol Lee says
Amazing flavor! My new favorite recipe for cooking salmon.
Linda says
Was delicious and so easy
Sue says
This was AMAZING!! I loved it and so did my family. The only thing I did differently was to pat the salmon dry, baste the skin side with olive oil, sprinkle with a little salt and pepper and broil (in the foil “boat”) skin side up for 5 minutes to get the crispy skin that I love! Then I flipped the salmon fillet over in the foil with 2 spatulas to not have it fall apart. Then I put on the garlic butter and spices. Cooked as per the instructions but only for 15 minutes. It was perfect! The taste of the seasoning was delicious. I will absolutely be making this a go to dinner!! I served it with garlic riced cauliflower, white rice and a fresh green salad.
Jill says
Easy and delicious! I usually do salmon in my cast iron, but was feeling lazy and wanted to just throw it all in the oven and be done with it. This was so good! I’m sure I’ll be making it many times in the future. Thank you!
Pam H. says
I have never cooked salmon before because I was intimidated by the pan searing method. I just took a deep breath and trusted this process. I started with filet weighing 2.34. I used butter and the jar garlic, added some squeeze bottle lemon and dill to the toppings. Maybe we like our salmon a little more done than most people, but I baked at 375 for 31 minutes. Out of oven temperature was 135 and rose to 140. I served with well seasoned steamed asparagus. The filet was so moist and flaky and separated from skin perfectly. Thank you! I now would be brave enough to serve to guests.
Sheila F. says
Delicious. Was afraid of oven baking as I thought it would dry it out but I’ve made this twice already and it comes out perfect!
Nora says
Glad the recipe worked out well for you, Sheila!
Janet Smith says
Suggestions as to what to serve as side’s please. Love salmon and this recipe has my mouth watering!
Nora says
Janet, take a look at the “serving ideas” section of the post – lots of ideas for delicious side dishes there! In short, you can’t ever go wrong with green beans and some kind of a potato side dish when serving salmon. Hope this helps.
Peggy Burton says
the best salmon ever ! so delicious 😋
Nora says
I’m so glad, Peggy!
Alice Gatto says
This is a wonderful recipe; very easy to follow and the results were fantastic. My guests were impressed – the credit goes to the recipe, not me. I usually poach the salmon which is good, but not as good as this recipe . Thank you for sharing this one, it is going to get a lot of use here in my Pennsylvania home.
Nora says
I’m so glad, Alice! And you should still credit yourself at least partially – even the easiest recipe requires a skilled cook to turn out well.
Elizabeth says
I have made this recipe so many times. I don’t change a thing. it’s absolutely perfect as written. 🙂
Nora says
I’m so glad to hear the recipe is working so well for you, Elizabeth!
Kathleen says
This really was the best oven baked salmon I’ve ever made!
Kate Madsen says
I love salmon but my husband isn’t a big fan … tonight he raved about this recipe! Will definitely make it again!
Toni says
Love this recipe! Delicious and fast! One of our go to recipes!
Alicia says
I found this recipe and cooked it for dinner tonight. It tasted amazing! I used olive oil, instead of butter as your recipe suggested.
Yummy!
Ed says
Wife loved it!!!
Carey Rose says
So, so good. Won’t make salmon any other way.
Hannah Magana says
how / when do you remove the skin once done?
Nora says
Hannah, you don’t have to remove the skin, the salmon easily comes off. Just slice the salmon with a blunt-ish knife, but don’t cut through the skin. Then lift the salmon off the skin and serve. Hope this helps!
Brenda says
Turned out amazing, best salmon I have ever made! I added a drizzle of maple syrup to top of salmon before baking.
Nora says
Brenda, I love the idea with the maple syrup! Glad you liked the recipe.
Edward Garcia says
Just reading this recipe makes me realize how much time and effort the author put into writing this. It is very informative and you can basically add and remove ingredients because it is your choice.
Edward Garcia says
I had tried this recipe and it tasted phenomenal! Thank you for sharing such a great recipe. I will use this recipe for further cooking in the future. I am excited to cook for my family.
Elizabeth Babb says
I used to only cook salmon a certain way until I found this recipe and decided to give it a try, because why not? All the ingredients were stuff I already had Anyways. So I made it. And omg. I will never go back. This is THE. BEST. RECIPE. I could eat this every day for life. And I will admit, I was so skeptical when I was adding all those spices all together… but trust the process because this is absolutely delicious. 11/10!!
Nora says
What a lovely review, Elizabeth! Glad the recipe was such a success for you.
Kathy says
Perfection! Delicious as recipe given!
Nora says
Glad you liked it, Kathy!
Dennis Charleston says
11 of possibly 10. I added a bit of garlic. I took it out at 120 degrees. Waited 5 minutes. It is perfect!
Edward Garcia says
I can agree! It wasn’t dry and for me personally, It was a combo of sweet, spice, and savory!
Paola says
My fam loved it! I misplaced the previous recipe I made and used your recipe instead. What a hit! I baked it for 22 minutes and the smaller size of the filet was cooked at 145 which is good for my husband and the thicker side was cooked at 133 which was perfect for me. Just saved this recipe to my faves! Thanks Nora!
Nora says
I’m so glad, Paola! And I love the naturally customized internal temperatures – we do the same 🙂
June says
This is the best tasting salmon I have ever made
Nora says
I’m so glad, June!