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
Rene Williams says
My favorite recipe for salmon and so easy!!
Chris says
I use this every time. It is now the go to process becoming a staple for cooking salmon. It is perfect, I would add a broil for 5 mins at the end of 20 mins but that’s optional. It gives it a good crisp.
Virginia Fox says
Baked an individual salmon using this recipe. It was easy and very good. Mixed up spices as instructed and saved what I didn’t use for my next salmon dinner. Served with asparagus and jasmine rice.
LeeAnn Hess says
A family favorite. We have it once a week.
Michelle V. Miles says
Easy and so delicious! Great recipe!
Jules Geisler says
Great salmon recipe – I will be keeping this one for sure. Very simple and you can adjust the seasonings to your taste. I think the brown sugar is key.
Andy Mac🏴 says
An absolute triumph! Half Scottish salmon side as I live in Scotland 🏴 Ingredients and quantities were perfect, was a bit wary of the sugar quantity… BUT no need to worry. Accompanied by sautéed green beans and steamed Jersey Royal potatoes. Bravo! This recipe is a keeper. Planning a whole salmon side for a BBQ later in the year, it will go down a treat.
Melanie says
Love this! Used what I had in the cabinet. Dark brown sugar, smoked paprika, basil and oregano instead of Italian seasoning. Then the rest of the spices. Taste the mixture before you use it on the salmon and adjust the amounts of spices to your liking.
Melissa says
so delicious, quick and easy!
Sharon J. says
Delicious!!! Followed recipe as is, and turned out amazing. Thank you!
Rebecca says
This recipe is delicious! I have tried with the italian seasoning as your recipe notes, but I’ve also tried it with dried oregano and prefer that. I like more robust seasoning, so I presume that is why. I also added a pinch of cayenne pepper. Again, I like stronger flavors than the average gal. But coming from a true salmon lover, appreciated this recipe to add to my circle of salmon rotations. Thank you!
Janet P. Gaurie says
Easy with accessible ingredients. I use smoked paprika—it takes it to a new level.
Jasmine says
I literally never rate recipes but I’ve made this so many times and every time my mind is blown again at how good it is, by far the best salmon recipe I’ve tried. I use a smaller piece of salmon and it’s extra flavourful with all the seasoning. If you’re reading this pls try making this, you won’t regret it!!
Suzette Calleja says
I used parchment paper with the aluminum foil underneath and rolled the edges of the foil so the butter wouldn’t drip out.
Dee says
Excellent! So easy and tastes so good!!!
Linda Woods says
Tasty & juicy. I left out the sugar.
Rosie says
Wonderful
Dianne says
Absolutely delishious!! Plus it is easy to prep and cook.
Jonica says
Best baked salmon recipe I’ve ever tried. I won’t make salmon another way. So delicious. Thank you for sharing this with all of us.
Sharla H says
Made this recipe as is tonight. It was SO good. All the family loved it.
Alicia says
I want to try this but will the brown sugar make it sweet tasting? I am not big to much of a sweet taste on my meat….
Nora says
Alicia, no, not in my experience. Feel free to cut it in half, or even less, to make sure it’s not too much sweetness for you.
Maggie Herron says
Made this today exactly as described and served with roasted mini potatoes and peppers. Absolutely delicious!!!! Will definitely make again.
Isabel says
Love it! My husband didn’t eat salmon before and now I make it ever Friday. Thank you.
Ashley says
best salmon I’ve ever had!!! my husband agrees.
Holly says
One of the best salmon recipes ever. Have made about 4 times now.
So easy.,,
Cynthia says
Delicious! My 18 yr old son made this for his dad’s birthday tonight. He added his on twist along with your spices. He used Slap Your Moma original blend, thyme, rosemary and left out black pepper, to the butter he added lemon juice and minced garlic. Perfect blend not to much just right.
Stephanie says
This was a family hit! The salmon was so flavorful. Everyone loved it including our 8 and 12 year old. Next time we will double it for a household of 5. Made this with a side of oven roasted veggies with bacon. Delish!