Name: Baked Salmon Recipes That’ll Make You Look Like a Pro
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 salmon fillets, skin on or off; 2 tbsp olive oil; 2 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped; Lemon slices, for garnish (optional)

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This baked salmon recipe is one of those easy wins that always makes you feel like you’ve got your life together. It’s fast, packed with flavor, and somehow feels fancy without any effort. I mean, who needs a culinary degree when you’ve got salmon, garlic butter, and a baking sheet? We’re talking tender, juicy salmon fillets—yes, even the frozen ones you panic-bought last week—topped with garlicky, herby goodness and roasted until just right. It’s one of the best salmon recipes I’ve ever made, and it takes almost no time. Whether you’re feeding your picky kids or trying to impress a date who swears they ‘don’t like fish,’ this one’s a keeper. Need something quick after a long day? This checks all the boxes for quick salmon recipes, and if you’re on a frozen salmon rescue mission, I’ve been there. This salmon easy recipe truly belongs in the hall of fame for Easy Salmon Recipes.

1) Key Takeaways
2) Easy Baked Salmon Recipe
3) Ingredients for Baked Salmon
4) How to Make Baked Salmon
5) Tips for Making Baked Salmon
6) Making Baked Salmon Ahead of Time
7) Storing Leftover Baked Salmon
8) Try these Main Course Recipes next!
9) Baked Salmon Recipe
10) Nutrition

1) Key Takeaways

This baked salmon recipe uses fresh or frozen fillets.
Garlic, lemon, and parsley bring bold flavor fast.
Ready in 25 minutes with minimal prep.
Perfect for weeknight dinners or quick lunches.

2) Easy Baked Salmon Recipe

We all need one of those go-to dinners that feels like a win, right? This baked salmon recipe has saved me more times than I can count. It’s fast, it’s easy, and most of the ingredients are already in your kitchen. That’s a solid dinner plan in my book.

I usually keep a few salmon fillets tucked in the freezer just for nights like these. And let’s be real, if you’ve ever stared at a frozen salmon block thinking, “What now?” this recipe’s your answer. It checks all the boxes for quick salmon recipes, especially those frozen salmon recipes baked to flaky perfection.

The best part? You can toss everything onto a baking sheet and relax while the oven does the magic. That’s my kind of cooking. With lemon, garlic, and a drizzle of olive oil, it’s no surprise this dish ranks high on my personal list of easy salmon recipes.

3) Ingredients for Baked Salmon

Salmon Fillets: I usually use center-cut salmon with the skin on. If frozen, thaw first for even cooking. It stays moist and flakes beautifully when baked just right.

Olive Oil: This adds richness and helps lock in the moisture. Don’t skimp, a good drizzle makes all the difference.

Lemon Juice: Fresh-squeezed is best here. It brightens everything and cuts through the natural richness of the salmon.

Garlic: Minced or finely grated, garlic gives the fish that savory kick. Two cloves do the trick without overpowering.

Salt: I go for kosher salt, just enough to wake up the flavor. Be generous, but taste as you go.

Black Pepper: Freshly cracked adds a bit of edge. Don’t overdo it. A few twists are all you need.

Fresh Parsley: This adds color and freshness. Sprinkle it after baking for the best texture and flavor.

Lemon Slices: Optional but pretty. I like to add a couple on top for a bit more citrus punch and visual appeal.

4) How to Make Baked Salmon

Step 1. Preheat your oven to 400°F. Line a sheet pan with parchment or foil. Easy cleanup makes me very happy.

Step 2. Lay out the salmon fillets, skin-side down. Pat them dry with a paper towel. This helps the oil and seasoning stick.

Step 3. In a small bowl, mix olive oil, lemon juice, garlic, salt, and pepper. Stir it up with a fork or tiny whisk.

Step 4. Brush or spoon that mixture over the salmon evenly. Make sure each fillet is coated, edge to edge.

Step 5. Bake for 12 to 15 minutes. Start checking at 12. The salmon should flake with a fork but still look juicy in the center.

Step 6. Sprinkle parsley and add lemon slices. Serve warm and watch everyone nod in approval.

5) Tips for Making Baked Salmon

Don’t skip drying the fish. Moisture on the surface will steam instead of bake. A dry top means crispy edges.

Use a thermometer if you’re unsure. Pull the salmon at around 125°F for medium doneness. It keeps cooking after you take it out, so don’t wait too long.

Try different herbs if parsley isn’t your thing. Dill, thyme, or chives all work well with salmon and keep the flavors fresh.

6) Making Baked Salmon Ahead of Time

I’ve made this baked salmon recipe ahead of time for everything from lunches to dinner parties. If you do prep it early, hold off on baking until about 20 minutes before mealtime.

You can also marinate the fillets in the garlic-lemon mix and keep them in the fridge for a few hours. They’ll soak up that flavor and be ready to go straight into the oven.

If you’re meal prepping, cook them completely, let them cool, and portion them into containers. This baked salmon stays good for a few days and works well with rice, salads, or roasted veggies.

7) Storing Leftover Baked Salmon

Got leftovers? Wrap them tight or store in an airtight container. They’ll last up to three days in the fridge. Trust me, you’ll be glad they’re there.

To reheat, warm in a 275°F oven until just hot, or microwave gently. Either way, don’t overdo it. Dry salmon is nobody’s favorite.

If you’re not in the mood for a repeat meal, flake the leftovers into a salad, sandwich, or scramble. This recipe keeps giving.

8) Try these Main Course Recipes next!

9) Baked Salmon Recipe