Baked Salmon Recipe [Chef-Tested] Feeds 6 Fast

Q: How long does cooked salmon fillet last in fridge?

Cooked salmon fillet lasts 2-3 days in the refrigerator when stored in an airtight container at 40°F (4°C) or below. For best texture, eat within 2 days — day-3 salmon remains food-safe per USDA guidelines but develops a noticeably softer, less appealing consistency. Always refrigerate within 2 hours of cooking.

Q: How to make baked salmon fillet?

Also, place a salmon fillet skin-side down on a parchment-lined sheet pan. Coat with 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, and a blend of garlic, paprika, salt, pepper, and Italian seasoning. Bake at 400°F (200°C) for 12-15 minutes until it reaches 130-135°F (54-57°C) internal temperature, then rest for 3 minutes before serving.

Q: How to cook baked salmon fillet?

Meanwhile, preheat the oven to 400°F (200°C) and line a rimmed sheet pan with parchment paper. Place the seasoned salmon skin-side down and bake uncovered for 12-15 minutes, depending on thickness. Check doneness with an instant-read thermometer — pull at 130-135°F (54-57°C) and allow carryover cooking to finish it. A center-cut fillet will rise 10-15°F (-9°C) during a 3-minute rest.

Q: How to cook salmon oven recipe?

Because of this, the most reliable oven method for salmon is 400°F (200°C) for 10 minutes per inch of thickness, skin-side down on a parchment-lined sheet pan. Season with olive oil, garlic, lemon juice, and your preferred spices before baking. An instant-read thermometer targeting 130-135°F (54-57°C) at the thickest point gives consistent results across all salmon varieties.

Q: How long do you bake salmon fillet?

Additionally, bake salmon fillet at 400°F (200°C) for 12-15 minutes for a standard 1-inch thick center-cut fillet. Thinner tail pieces need 8-10 minutes at the same temperature. The rule is roughly 10 minutes per inch of thickness at 400°F (204°C) — a thermometer reading of 130-135°F (54-57°C) is more reliable than time alone.

Q: Can I bake salmon in a convection oven?

After that, yes — reduce the time by about 15-20% compared to a conventional oven. At 400°F (200°C) in convection mode, a 1-inch center-cut fillet is typically done in 10-12 minutes. The circulating air removes surface moisture faster, which means edges firm and color more quickly. Start checking temperature at the 10-minute mark.

Sadka

Description

Because of this, baked salmon is a dry-heat cooking method where a salmon fillet — typically 1 to 2 lbs — is placed uncovered on a sheet pan and cooked in an oven between 375°F (190°C) and 425°F (220°C) until the proteins set and the flesh separates cleanly into its natural flakes. Unlike poaching or steaming, baking produces a slightly firmer surface texture while maintaining a moist interior, especially when the fish isn’t overcooked past 145°F (63°C).

Ingredients

Scale

2 lbs salmon fillet

2 tablespoons olive oil

2 tablespoons fresh lemon juice

3 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon Italian seasoning

Fresh parsley and lemon slices, for garnish

Salmon variety: Atlantic salmon (farmed) is fattier and more forgiving. Sockeye is leaner with a stronger flavor and cooks about 1-2 minutes faster at the same temperature. Coho sits between the two.

Lemon juice: Swap for lime juice in equal measure for a slightly sharper citrus note.

Italian seasoning: Use ½ teaspoon dried oregano + ½ teaspoon dried thyme if you don’t have the blend.

Paprika: Smoked paprika adds depth but changes the flavor profile noticeably. Both work.

Cook Mode Prevent your screen from going dark

Instructions

Prep the pan. Line a half-sheet pan with parchment paper. Place the salmon skin-side down. The skin acts as a natural barrier between the heat source and the delicate flesh (sounds counterintuitive if you’ve been flipping fish, but it works — the skin renders and releases cleanly from parchment after baking).
Add oil and acid. Drizzle 2 tablespoons olive oil and 2 tablespoons fresh lemon juice directly over the fillet. Use your hand or a brush to coat the entire surface.
Mix and apply the seasoning. Combine 3 cloves minced garlic, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 teaspoon Italian seasoning in a small bowl. Spread the mixture evenly over the top of the fillet — concentrate it slightly at the thickest part, which needs the most flavor penetration.
Bake. Place in the preheated oven and bake for 12-15 minutes. At the 12-minute mark, press the thickest part with a fingertip — it should feel like pressing a firm pillow, with slight resistance that gives. If it feels completely soft and raw-yielding, give it 2 more minutes.
Check temperature. Insert an instant-read thermometer at the thickest point. Pull the salmon at 130-135°F (54-57°C). If you wait for 145°F (63°C) inside the oven, a thick center-cut fillet will reach 155-160°F (68-71°C) after carryover — that’s overcooked, chalky, and dry. I learned this the hard way after ruining a beautiful 2-lb Atlantic fillet in my first year of testing: waited for the “safe” number on the thermometer inside the oven, pulled it at 145°F (63°C), and ended up with a fillet that flaked like cardboard. Don’t make that mistake.
Rest and garnish. Remove from the oven and let rest uncovered for 3 minutes. A thick center-cut fillet will rise 10-15°F (-9°C) during this window, reaching the USDA-safe 145°F (63°C) target from a pull temp of 130-135°F (57°C). Garnish with fresh parsley and lemon slices. Serve immediately.

Notes

Store leftovers in an airtight container for up to 4 days.
Can be frozen for up to 3 months.
Reheat gently on stovetop for best results.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Dish
Cuisine: International

Nutrition

Calories: 345
Fat: 20
Carbohydrates: 1
Protein: 38