The short answer: Baked salmon is one of the fastest healthy dinners there is: season the fillets, put them skin side down on a lined sheet pan and roast them in a hot oven until they flake. Bake salmon at 400°F for 12 to 15 minutes for fillets about 1 inch thick, until the thickest part reaches 145°F. Thinner fillets need 8 to 10 minutes, and a whole side takes 15 to 20 minutes.
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Below are an easy lemon garlic baked salmon recipe, a time and temperature chart by thickness, six flavor variations and the sides that go with it.
Cooking is one of my favorite ways to unwind, and baked salmon is the dinner I reach for when I want something that feels special but is on the table in about 20 minutes.
How long to bake salmon: time and temperature chart
Times are for fresh, thawed fillets on a sheet pan in a preheated oven. Start checking a couple of minutes early.
| Oven temperature | Thin fillet (½ inch) | Standard fillet (1 inch) | Thick fillet or side (1½ inches) |
|---|---|---|---|
| 350°F | 12 to 15 minutes | 18 to 22 minutes | 25 to 30 minutes |
| 375°F | 10 to 12 minutes | 15 to 20 minutes | 20 to 25 minutes |
| 400°F | 8 to 10 minutes | 12 to 15 minutes | 16 to 20 minutes |
| 425°F | 7 to 9 minutes | 10 to 13 minutes | 14 to 18 minutes |
| 450°F | 6 to 8 minutes | 9 to 12 minutes | 12 to 16 minutes |
Whatever the time, the USDA's safe minimum temperature chart lists 145°F for fish. If you don't have a thermometer, the salmon is done when it turns opaque and separates easily with a fork. Only cooking two fillets? Our air fryer salmon is done in 7 to 10 minutes with no oven to heat.
Easy lemon garlic baked salmon recipe
Serves 4. Prep 5 minutes, bake 12 to 15 minutes.
| Ingredient | Amount |
|---|---|
| Salmon fillets, about 1 inch thick | 4 (5 to 6 ounces each) |
| Olive oil or melted butter | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Lemon | 1 (zest and juice) |
| Dried dill or Italian seasoning | 1 teaspoon |
| Salt | ¾ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh parsley | For serving |
- Heat the oven to 400°F and line a sheet pan with parchment or foil.
- Dry the fish. Pat the fillets dry with a paper towel so the seasoning sticks, and set them skin side down on the pan.
- Mix the topping. Stir the oil or butter with the garlic, lemon zest, 1 tablespoon of lemon juice, dill, salt and pepper.
- Brush it on the tops and sides of the fillets.
- Bake for 12 to 15 minutes, until the salmon flakes and reaches 145°F in the thickest part.
- Finish with the rest of the lemon juice and chopped parsley, and serve right away. A spoonful of chimichurri sauce is a bright, herby topping too.
Six baked salmon flavor ideas
| Flavor | Topping | Best oven temp |
|---|---|---|
| Honey garlic | Honey, soy sauce, garlic, a little butter | 425°F |
| Maple Dijon | Maple syrup, Dijon mustard, black pepper | 400°F |
| Pesto | A thin layer of basil pesto, then parmesan | 400°F |
| Cajun | Cajun seasoning and a squeeze of lime | 425°F |
| Teriyaki | Bottled or homemade teriyaki glaze, sesame seeds | 425°F |
| Herb butter in foil | Butter, lemon slices, garlic, fresh herbs, sealed in a foil packet | 375°F |
Sweet glazes brown fast, so brush them on during the last 5 minutes if your oven runs hot. Our homemade eel sauce recipe works the same way as a sweet soy glaze.
What to serve with baked salmon
- Grains: rice, quinoa, couscous or orzo
- Vegetables: roasted asparagus, green beans, broccoli or Brussels sprouts (they can share the pan if you start them 10 minutes early)
- Potatoes: roasted baby potatoes or mashed sweet potatoes
- Fresh: a cucumber salad, Caesar salad or simple green salad
The FDA's advice about eating fish lists salmon among its "best choices" and encourages adults to eat fish two to three times a week, so salmon night is an easy one to repeat. For more ideas, see our healthy dinner ideas and sheet pan dinners.
Storing and reheating baked salmon
Refrigerate leftovers within 2 hours in a covered container. FoodSafety.gov's cold food storage chart gives cooked fish 3 to 4 days in the fridge. Leftover salmon is great flaked into rice bowls, salads, pasta or salmon patties the next day.
Put salmon night on the plan
Salmon is easier on the budget when you plan it for the week you see it on sale and use the leftovers for a second meal.
- Meal Planner & Grocery List, $3.99. Plan salmon night, the leftover lunch and the shopping list on one page.
- Family Recipe Binder, $6.99. Keep your favorite salmon glaze and bake time on a recipe card you'll find again.
- Holiday Season Bundle, $15.99 (regularly $25.94 for the six items bought separately). The meal planner plus the Christmas Budget & Gift Planner, a cleaning schedule and savings trackers for the busy season.
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Have a can of salmon in the pantry instead of fresh fillets? Our salmon patties recipe turns it into crispy cakes in about 20 minutes. Fresh fillets love a lemony finish: try our hollandaise sauce recipe. For another oven-baked seafood dinner with seasoned rice and nori, try easy sushi bake.
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Frequently asked questions
How long do you bake salmon at 400°F? Bake salmon at 400°F for 12 to 15 minutes for a fillet about 1 inch thick, or 8 to 10 minutes for thinner pieces. It's done when it flakes easily and reaches 145°F in the thickest part.
How long to bake salmon at 375°F? Bake salmon at 375°F for 15 to 20 minutes for 1-inch fillets. The lower temperature cooks more gently, which helps if you're baking a whole side of salmon or want an extra-moist texture.
How long to bake salmon at 425°F? Bake salmon at 425°F for 10 to 13 minutes for 1-inch fillets. The higher heat browns the top a little more, so it suits glazes like honey garlic or maple.
What temperature should baked salmon be when it's done? Baked salmon is safely cooked at 145°F, the USDA's minimum internal temperature for fish. Check the thickest part with an instant-read thermometer, or look for flesh that is opaque and separates easily with a fork.
Should I cover salmon with foil when baking? You don't need to cover salmon with foil when baking fillets. Bake them uncovered for a lightly roasted top, or wrap them in a loose foil packet with butter and lemon if you want them steamed and extra moist.
Do you bake salmon skin side up or down? Bake salmon skin side down. The skin protects the bottom of the fillet from drying out and usually slides right off the flesh after baking if you'd rather not eat it.
How do you keep baked salmon from drying out? Keep baked salmon moist by pulling it from the oven as soon as it flakes, brushing it with oil or butter first, and choosing fillets of even thickness. Thin tail pieces cook faster, so tuck them under or remove them early.
Can you bake frozen salmon? Yes, you can bake salmon from frozen. Rinse off any ice, pat it dry, bake at 425°F for about 10 minutes, then season it and bake 8 to 12 minutes more until it reaches 145°F.
How long does baked salmon last in the fridge? Baked salmon lasts 3 to 4 days in the fridge in a covered container. Eat it cold on salads or rewarm it gently in a 275°F oven so it doesn't dry out.
How do I fit a salmon night into my meal plan? Give salmon a regular night, such as Wednesday, and plan a second meal for the leftovers. The Meal Planner & Grocery List from HomeBase Paper Co. ($3.99) keeps the week's dinners and the shopping list on the same page.
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Sources
- USDA FSIS: Safe minimum internal temperature chart fsis.usda.gov
- FDA: Advice about eating fish fda.gov
- FoodSafety.gov: Cold food storage chart foodsafety.gov