Baked Salmon Recipe (Perfect Seasoning!)

close up of baked salmon fillets on a pan with parsley on top.

Baked Salmon Recipe (Perfect Seasoning!)

Course: Main Course

Cuisine: American

Keyword: baked salmon

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 281kcal

Author: Megan Gilmore

Baked salmon is an easy weeknight dinner idea that turns out perfectly flaky and tender. The seasoning blend will make you crave it every week!

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Ingredients

4 salmon fillets (about 4 to 6 oz. each)
1 tablespoon olive oil
¾ teaspoon fine sea salt (see notes)
½ teaspoon garlic powder
½ teaspoon smoked paprika
2 teaspoons coconut sugar
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 400ºF and line a rimmed baking sheet with parchment paper. Arrange the salmon fillets skin-side-down on the parchment paper about 2 inches apart from each other.
Drizzle the fish with olive oil and rub it evenly over the top and sides. In a small bowl, combine the salt, garlic powder, smoked paprika, coconut sugar, and black pepper. Stir well, then sprinkle the seasoning blend over each fillet. Coat the fish generously, rubbing it on the top and sides of the fish. (No need to season the bottom.)
Bake at 400ºF for 12 to 15 minutes. Use an internal thermometer to check the thickest part of the fish. The FDA recommends cooking fish to 145ºF, but I prefer to remove it from the oven at 130ºF. The fish will continue to cook slightly when you remove it from the oven, thanks to carry-over cooking. (You can also test the fish without a thermometer simply by flaking the center with a fork. If it looks opaque and flakes easily, it's done!)
Let the salmon rest on the pan for at least 5 minutes after removing it from the oven. Then it's ready to serve! (Feel free to garnish with fresh parsley or other herbs, if you like.) Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Notes

The nutrition information is for one 6-ounce salmon fillet. It is automatically calculated using generic ingredients, so it's just an estimate and not a guarantee.

Salmon Note: The temperature of your salmon can affect the cooking time. If it's cold from the fridge, it may require a longer cooking time. If it's been sitting out at room temperature for a while, it may cook faster. (Thickness is also something to watch for; thin salmon could cook as fast as 10 minutes.) I prefer using wild-caught salmon, like Coho and Sockeye. (King salmon is also available wild-caught, but it's pricey!)

Salt Note: I always use Real Salt brand, which is an unrefined mineral salt. Use the same salt if you want the same flavoring. Table salt will taste different, so start with less if you're using a different variety.

Nutrition