Baked Salmon

By Lidey Heuck

Updated April 17, 2024

Baked Salmon
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(1,047)
Notes
Read community notes

This simple oven-baked salmon comes together in just 20 minutes and leans on everyday seasonings like garlic, brown sugar, paprika and pepper for an easy weeknight dinner. Feel free to swap in your favorite spices or blends, or serve with some fresh, chopped herbs if you have them on hand. Center-cut salmon fillets will take a few minutes longer to cook because of their thickness, so monitor doneness with a fork (the fish will flake easily when cooked). Serve with simple weeknight sides like couscous and sautéed kale, or use as a protein to top salads or grain bowls.

Learn: How to Cook Salmon

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Ingredients

Yield:4 servings
  • 4(6-ounce) skin-on or skinless salmon fillets
  • 2tablespoons olive oil
  • 2teaspoons minced garlic or 1 teaspoon garlic powder
  • 2teaspoons light brown sugar
  • 2teaspoons kosher salt (such as Diamond Crystal)
  • 1teaspoon sweet paprika
  • ½teaspoon black pepper
  • Half a lemon, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

429 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 35 grams protein; 437 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees and line a sheet pan with parchment paper.

  2. Step 2

    Pat the salmon dry with paper towels and place on the sheet pan. Brush the fillets all over with the olive oil.

  3. Step 3

    In a small bowl, combine the garlic, brown sugar, salt, paprika and pepper. Sprinkle the spice mixture over the fillets, pressing gently to coat the tops and sides.

  4. Step 4

    Bake the salmon until it flakes easily and is just cooked in the center, 12 to 15 minutes, depending on the thickness of the fillets. Squeeze the lemon over the fish and serve.

Ratings

4 out of 5
1,047 user ratings
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Cooking Notes

iglookeeper

I personally love some brown sugar on salmon. When it caramelizes, it’s divine and works so well with the buttery flavor of the salmon. I serve lemon wedges with it to add a tang.

LuluCooks

I slow-roast salmon at 275º for exactly 20 minutes for myself (I like it very soft and just barely done) and a mere 22 minutes for my husband and others who like it medium but moist. It doesn't seem raw but rather cooked gently and perfectly ... 400º for 20 minutes sounds like it would be cooked dry.

Judith

It’s really no faster to sauté, plus sautéing stinks up my kitchen more (plus smoke on occasion). So I like to bake my fish.

Plays in Peoria

Haven’t you ever heard of a maple glaze on salmon? Delicious. Same principle using brown sugar. Don’t knock it until you try it. Especially when you know not of what you speak.

Carol

There are several different flavors of salmon depending on where they were raised. Coho salmon has a great deal of flavor and can stand on it's own, whereas Atlantic salmon tends to be quite bland. Atlantic salmon's flavor can be enhanced with the addition of spices, brown sugar and a bit of butter. Sugar adds color and a firmer texture. When cooking Atlantic salmon I make a paste of brown sugar, a touch of melted butter, a splash of rum, and a dash of blackened seasoning. Lemon on the side.

GGhvnc

Unless I have the oven on for something else, I'm not going to waste time & fuel to heat it up when it's so fast to saute on stovetop. Salmon only needs a few spices, no sugar!

Gumbo's Dog House

Is the sugar added in this recipe just for flavor or is it chemistry? Sugar added when brining along with salt, I've read, affects the structure of proteins and the resulting texture of the meat but brining takes much more time. We've used this method many times with garlic powder, onion powder and smoked paprika. And since the oven is on we also roast vegetables, potatoes and even frozen french fries. Very easy and quick meal.

Sonia

Would recommend halving the salt - much too salty

Babs

This was easy and the flavor was incredible. I will definitely make this again.

too salty

I just made this tonight and it was way too salty. I used half as much salt which was one teaspoon and it was way way too salty.

Janet in NYC

This was delicious and so easy! I love the mixture of sugar and spice on the salmon for a change from the usual way I cook it. Served with rice and broccoli rabe.

Clara!

I agree this was much too salty.

Lana

This was far too salty for us. We’ll try it with just a smidge of salt next time. I like the sound of using maple syrup as suggested above.

live your life

I didn’t make the sauce but used this recipe as a guide for roasting 3 salmon fillets w just S P, olive oil and a few lemon slices on top. 12 mins at the prescribed temp was perfect - super moist salmon but cooked through. I’ll try the sauce next time as well.

Lis

We did NOT enjoy this. Garlic was too sharp, and I used store-brand kosher salt, which made this almost inedible salty. Had to wash the cooked fish to eat it.

Jeff

Way too much salt.

CJ

As I just posted, I am switching to low sodium, iodized table salt, and not using kosher salt. When using table salt you use 1/2 the amount of kosher salt. If you say 2 tsp of kosher salt is too much, then I would try only 1/2 tsp table salt, to start.

Marcia

I made this as written, it baked for about 13 minutes at 400. Perfection, the salmon was silky, the topping added flavor but didn't overpower.

Adam

Perfect baked salmon. This was wonderful, quick and easy on a weeknight.

Jrob

X3 Too salty and artificial tasting with garlic powder.

Julie

This was delicious. You could honestly omit the salt if you aren’t a fan, there’s so much going on flavor wise it may not be needed, based on how you typically salt your food. However, you have to be ok with salmon sharing the show with the flavors. They complement each other. I seasoned Coho salmon and served with roasted sweet potato fries. Really good paprika takes this to the next level. Will be making again!

john golden

I would cost the salmon with Dijon mustard and then cover with the sugar mixture

Sandra

Halve the salt!

Anne

If you cook it at 400 it will simply dry out after 20 minutes. To keep it moist, slow roast at 275 even if you have to leave it in the oven for 22-23 +/- minutes.

Wendy

I heat the roasting pan in the oven at 500 and then once heated, put the salmon on the sheet and turn down to 275 for 11 minutes. I don't use brown sugar or garlic. It's so good!

T

Way too salty. Decrease amount of salt.

Jo Ann

Delicious! Only used half teaspoon of kosher salt. I think it could’ve gotten away with a quarter of a teaspoon.

Max

The salt and garlic was way too concentrated (I usually like more of both). My eight year old who loves fish left the table in tears. Not a success haha!

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