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
Tee says
As simple as the recipe is the share/post is very much appreciated.
Laurie says
Made this last night and it was fabulous! Made a light tasting lemony mango aioli to go with it (it is July and HOT outside) – it was such a hit with my family! Thank you for sharing!!
Sally says
So easy to make and so delicious!
Eeliyana says
I have made this recipe so many times! It’s so flavorful yet kind of neutral in the way that any side dish would go with this meal! So good! Thank you!
Meryl Dorey says
Regarding the aluminum foil question, I don’t know if anyone has already suggested this or not, but I always line foil with baking paper and it works a treat. No exposure of the food to foil, easy clean up and a complete seal so things stay moist.
Barbara Hiberman says
I don’t often write reviews of recipes but this is an exception. I was looking for a different recipe to make for company this evening. I served three different entrees and the salmon was the only one that was totally consumed. My family and company loved it and I was asked for the recipe. After dinner my husband asked me what I thought of it and I had to admit I never got a chance to try it. My loss, but I’ll be making it again in the near future.
Joanne says
This is absolutely delish!!! This is definitely going into our permanent rotation!
RC says
Flavor and texture were amazing. I couldn’t ask for anything better. Thank you!
Nora says
Im so glad, and thank you for trusting in my recipe, RC!
Mark Pullman says
Just made this with a massive filet from Costco. My dry seasonings included lemon pepper. Squeezed lemon on it before serving to give brightness. Served atop quinoa salad. Delish.
Meg says
The combo of garlic, butter and salt combined with the brown sugar sweetness was a winning recipe. Delicious!
Cristi says
I had to use white sugar instead of brown. Mine looked like your recipe pictures and tasted delish!!
Teresa says
This was so easy and delicious! I only used 1 tablespoon of butter by mistake and it was still super moist. My husband said to me “please save this recipe”! I will definitely make it again!
Ian Jefferson says
10/10
Judy Hartz says
Delicious…didn’t change a thing…salmon was moist and spices were perfect!
Bridget says
Best salmon I have ever made! My husband and daughter LOVED it! I used the olive oil instead of butter and it was perfectly delicious, your spice combination was spot on. I put it under the broiler for last three minutes to give a little crisp, so delicious!
Kathy B says
Have made this twice. Very good. And best of all no complaints about eating fish!
Pam says
it was delish! I had already bought a skin off filet, but it was fine. it got to 140 in 15 min. I wish I had checked it 5 minutes sooner. I also didn’t have any fresh parsley.
Missy1021 says
Great flavor and Im not a fish loving person!! Highly recommend it.
Nikita says
Tried this recipe last night. The seasoning flavour was good but I couldn’t get past the texture from the brown sugar. Next time I’ll dissolve it in the butter. I usually cover my salmon while cooking but it turned out great without covering.
Paula says
Awesome adding a touch of brown sugar, never thought of it.
Cheryl J says
Best salmon ever
Angela Brumbaugh says
This was very good. I would try taking the skin off before baking next time. It didn’t get crisp and I don’t care for eating the skin but it is just a personal preference.
Shannon Smith says
I’m not that much of a fish person. My son is a typical 17 year old picky eater. In trying to find some easy recipes for baked salmon I stumbled onto this one; it looked simple enough and was quick. It’s now a new household favorite. can’t wait to try more of your recipes!
Symone Griffith says
So easy and delicious !
Paul says
Great recipe. I added some fresh parsley to the garlic butter and then some thin slices of orange on top of the fillet before cooking
Kathy says
sooooo good! This recipe is now in my recipe box of favorites.
McCain says
Fantastic! If you like it a tad undercooked, cook for 13-14 minutes. But it’s delicious!! Thank you