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(2,230)
Comments
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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.

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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.

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Ratings

4 out of 5
2,230 user ratings
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Comments

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.

Sonia

Would recommend halving the salt - much too salty

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.

The Southerner

I thought the saltiness was tempered by adding lemon juice over the sauce.

SeaShell

Nice recipe, unique flavor well suited for salmon, I used a 1lb filet for two people and cut it half to speed cooking time. Used Diamond Kosher salt, reduced it to 1.5 teaspoons and it was still too salty for my liking - next time I will further reduce to 1 tsp next time. Threw asparagus on the other side of the sheet pan and everything was perfectly cooked in 15 minutes.

Not a fan, very watery

Was not a good combination, will not make again

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