Lemon Garlic Baked Salmon
Baked salmon needs very little hands-on work. The fillets go onto a lined tray, get a spoonful of olive oil mixed with garlic, lemon zest, lemon juice and herbs, and bake in a hot oven for about 12-15 minutes. There is no searing and no flipping, and the oil and lemon mix with the cooking juices into a light sauce for spooning over rice, potatoes or greens.
Published
- Prep Time
- 10 mins
- Cook Time
- 15 mins
- Total Time
- 25 mins
- Servings
- 4 servings
How do you make Lemon Garlic Baked Salmon?
Heat the oven to 200°C (400°F). Place 4 salmon fillets (about 150 g each) on a parchment-lined tray, season with salt and pepper, and spoon over olive oil mixed with garlic, lemon zest, lemon juice, dill and parsley. Bake for 12-15 minutes for 2.5 cm (1 inch) thick fillets, or 8-10 minutes for thin ones, until opaque, flaky and 70°C (158°F) in the centre.
- Total time
- 25 mins
- Calories
- 370 per serving
- Protein
- 31 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Salmon
Lemon garlic oil
Equipment
Rimmed baking sheet · Parchment paper · Small bowl · Thin spatula · Instant-read thermometer
Quick Directions
Heat the oven
Heat the oven to 200°C (400°F) with a rack in the centre.
Season the salmon
Pat the fillets dry with paper towels and place them on the tray, skin side down if they have skin, with a few centimetres between each one.
Add the lemon garlic oil
Stir the olive oil, garlic, lemon zest, lemon juice, dill, half the parsley and the red pepper flakes, if using, together in a small bowl.
Bake
Bake for 12-15 minutes for fillets about 2.5 cm (1 inch) thick.
Serve
Let the salmon rest on the tray for 2 minutes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect lemon garlic baked salmon.
Heat the oven
Heat the oven to 200°C (400°F) with a rack in the centre. Line a rimmed baking sheet with parchment paper.
Season the salmon
Pat the fillets dry with paper towels and place them on the tray, skin side down if they have skin, with a few centimetres between each one. Tuck any thin tail ends underneath so each piece is an even thickness. Season with the salt and pepper.
Add the lemon garlic oil
Stir the olive oil, garlic, lemon zest, lemon juice, dill, half the parsley and the red pepper flakes, if using, together in a small bowl. Spoon it evenly over the fillets, spreading the garlic across the tops. Arrange the lemon slices around the salmon.
Bake
Bake for 12-15 minutes for fillets about 2.5 cm (1 inch) thick. Thin fillets or tail pieces about 1.5 cm thick take 8-10 minutes, and very thick pieces of 3.5-4 cm take 16-20 minutes. The salmon is done when it has turned from translucent to opaque, flakes easily when pressed with a fork at the thickest part and reads 70°C (158°F) in the centre.
Serve
Let the salmon rest on the tray for 2 minutes. Sprinkle with the rest of the parsley, spoon the pan juices over the top and squeeze over the roasted lemon slices. For skin-on fillets, slide a thin spatula between the flesh and the skin to lift the salmon off, leaving the skin on the parchment if you prefer not to eat it. Serve with lemon wedges.
Recipe Tips
- Time the salmon by thickness, not weight. Measure the thickest part, use the times in the bake step and start checking a couple of minutes early, because thin pieces go from moist to dry quickly.
- Buy centre-cut fillets of the same thickness so they finish together. If one piece is much thinner, take it out of the oven a few minutes before the others.
- For a golden top, switch to the broiler (grill) for the last 1-2 minutes and watch closely so the garlic does not burn.
- White beads that form on the surface are albumin, a protein pushed out as the fish heats. A lot of it usually means the salmon is cooked through or close to overcooked, so check it straight away.
Variations
- Sheet pan dinner: toss 1 bunch of trimmed asparagus with 1 tsp olive oil and a pinch of salt and arrange it around the salmon. It roasts in the same time.
- Dijon lemon salmon: whisk 1 tbsp Dijon mustard into the lemon garlic oil. Most Dijon is gluten-free, but check the label.
- Swap the herbs: use fresh basil, thyme or tarragon instead of dill, or add 1 tbsp drained capers with the lemon slices.
- Foil packets: wrap each seasoned fillet loosely in foil with two lemon slices and bake for 15-18 minutes. The fish steams in its own juices and stays very moist.
Nutrition (per serving)
| Calories | 370 |
|---|---|
| Protein | 31 g |
| Carbs | 2 g |
| Fat | 27 g |
| Saturated fat | 5.5 g |
| Fibre | 0.3 g |
| Sugar | 0.4 g |
| Sodium | 380 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freeze cooked salmon in an airtight container for up to 2 months. It is best flaked into salads, pasta or fish cakes after thawing overnight in the fridge.
- Reheat
- Reheat covered in a 160°C (325°F) oven for 10-12 minutes until hot to 74°C (165°F), or flake it cold over salads and grain bowls.
Lemon Garlic Baked Salmon FAQs
How long do you bake salmon at 200°C (400°F)?
Bake salmon fillets about 2.5 cm (1 inch) thick for 12-15 minutes at 200°C (400°F). Thin fillets around 1.5 cm thick take 8-10 minutes, and very thick pieces of 3.5-4 cm take 16-20 minutes. The salmon is ready when it flakes easily and reads 70°C (158°F) in the thickest part.
How do you know when baked salmon is done?
Cooked salmon changes from glossy and translucent to opaque all the way through, and it flakes easily when you press the thickest part with a fork. For certainty, use an instant-read thermometer: cook fish to 70°C (158°F) in the centre.
Should I bake salmon with the skin on or off?
Either works. Skin-on fillets hold together better and the skin protects the underside from drying out, but the skin stays soft rather than crisp in the oven, so most people lift the flesh off and leave the skin behind. Skinless fillets are easier to serve and may be done a minute or two sooner, so start checking early.
Should you cover salmon when baking it?
No. Bake it uncovered at 200°C (400°F) so the top sets and the lemon garlic oil roasts onto the fish. Wrapping the fillets in foil steams them instead, which gives a softer, very moist result and takes 15-18 minutes.
Can I bake salmon from frozen?
Yes. Rinse off any ice glaze, pat the fillets dry and bake at 200°C (400°F) for 20-25 minutes for 2.5 cm (1 inch) thick pieces, adding the lemon garlic oil halfway through. Check that the centre reaches 70°C (158°F). Thawed salmon cooks more evenly.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
