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
Ira king says
Just made the salmon. It was easy to make and delicious. Will definitely make it again!!
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.
Islam says
I made this for my family a few months ago and they fell in love. Ever since, I’ve been making this recipe twice- three times a month and my family as well as me is still obsessed with it! They always say it tastes better than any restaurant salmon they’ve had. Thank you for sharing your recipe!
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.
Genny says
I’ve been using my skillet and let the pan get hot before I put the salmon in, it’s been perfect every time. Also use my meat thermometer to help gauge when it’s done without being over done. Used parchment paper this time so we’ll see how it goes.
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.
Nancy says
Made this a few times now – it’s delicious!
Karen says
This is the first time I have baked salmon – I was skeptical that it would be too dry and not good. My husband always grills the salmon, and I am not comfortable with the grill. This recipe could not have been easier! It was delicious and not dry. I used olive oil instead of butter and added a little blackened seasoning to the recipe. I will definitely make it again! So good and hubby liked it as well!
Carolyn James says
This is a fast, easy, and DELICIOUS recipe. I like it so much I mixed a big batch of the seasoning mix to keep on hand!
Angela says
I made this salmon recipe tonight, the seasoning was delicious! We loved this recipe, it will be a staple 🙂
SBJ says
Delicious recipe and the topping is both savory and sweet – a perfect combination. It’s quite good as a leftover, too – if you can stop yourself from eating the whole thing on the first round! A keeper – thank you!
Kathy says
Perfection! Delicious as recipe given!
Nora says
Glad you liked it, Kathy!
Mary E Mefferd says
Well, I used the ingredients as a starting point. I am on a pretty strict diet, no sugars, but raw honey is okay, as is organic maple syrup, no sugar added. This time, I used the honey. And I cannot have anything dairy, so no butter. I go to an olive oil store, and they have a “butter oil” that is all vegetarian, so I used that!
So, with all the substitutions, when I told my family “Dinner is ready” they LOVED IT! Next time, I will try the maple in place of brown sugar!
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!
Chris says
Have you used this spice mix on chicken? It was super delicious on the salmon…so just wondering. Thanks for a great recipe!
Miss pokie says
Couldn’t you use parchment paper or waxed paper in place of aluminum foil.? I don’t use foil either.
Nora says
Yes, you can absolutely use parchment paper. It does change the way the salmon bakes a little bit, but it is still perfectly delicious.
carol says
Loved salmon with this recipe !!
Nora says
I’m so glad, Carol!
AnnV says
I subscribe to Butcherbox; pasture raised meats and wild caught seafood. We missed that it was delivered and all was partially thawed by the time we found it. I had 2lbs of salmon to cook at once. Normally I just cook the individually wrapped pieces one or 2 at a time. Pan fried with lemon and tartar sauce. But I wanted something different. Having recently traveled to Budapest, I have an abundance of paprika! So I tried this recipe.
This is 100% delicious. No tartar sauce needed. Though I generally eat low carb, using zero sugar in my cooking, I did not skip the brown sugar in this recipe. I used half butter and half olive oil.
Next time, I will substitute maple syrup for the brown sugar.
Nora says
I’m so glad you were able to use your thawed salmon with this recipe, Ann!
Linda says
First time making this recipe and has become our favorite. Easy to prepare and more tasteful than other recipes. Brown sugar is a must!
Nora says
I’m so glad, Linda! And I agree, the brown sugar really takes this one over the top.
BRENDA says
WINNER!!! first time I ever tried to cook salmon (I know, just a weenie) The hubs was very impressed (and he isnt a fan of fish) the only thing I can add is that I used parchment paper over the foil, and cleanup was EZ-PZ!!!
Nora says
I’m so glad, Brenda!
Chris says
It was simple, no fuss, easy to prepare and oh sooo good.
Nora says
I’m so glad, Chris! It’s a favorite with my family, too.