Baked Salmon
A quick and easy baked salmon recipe that is flaky and juicy, seasoned with garlic and lemon, perfect for weeknight dinners or entertaining guests.
Ingredients
Main Ingredients
- 2 pieces salmon fillets (about 6–8 oz / 170–225 g each) Skin on or off, as preferred.
- 2 tablespoons olive oil Or melted butter for a richer flavor.
- 2 cloves garlic, minced Or 1/2 teaspoon garlic powder.
- 1 piece lemon, thinly sliced Zest for extra brightness if desired.
- Salt and freshly ground black pepper, to taste
- Fresh herbs for garnish (dill, parsley, or chives) Dried dill or Italian seasoning works as substitutes.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Tear off two pieces of aluminum foil large enough to wrap each fillet. Place a fillet in the center of each sheet, skin-side down if it has skin.
- Drizzle 1 tablespoon of olive oil over each fillet and rub to coat the top surface.
- Sprinkle minced garlic evenly over the fillets, then season with salt and pepper. Add a couple of lemon slices on top of each piece.
- Add a sprig of fresh herb if using, then fold the foil into sealed packets — crimp the edges so steam won’t escape.
Cooking
- Bake the packets on a rimmed baking sheet for 15–20 minutes. Check at 12–15 minutes for thinner fillets.
- The salmon should flake easily and reach an internal temperature of 145°F (63°C) at the thickest part.
Serving
- Carefully open the foil (watch for hot steam) and transfer the fillets to plates. Garnish with extra herbs and a squeeze of fresh lemon.
Notes
For storing, refrigerate cooled salmon in an airtight container for up to 3 days. Freeze wrapped tightly for up to 2 months. When reheating, warm gently to avoid drying.