Baked Salmon
Updated April 16, 2024
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
- Comments
- Read comments
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Ingredients
4 (6-ounce) skin-on or skinless salmon fillets
2 tablespoons olive oil
2 teaspoons minced garlic or 1 teaspoon garlic powder
2 teaspoons light brown sugar
2 teaspoons kosher salt (such as Diamond Crystal)
1 teaspoon sweet paprika
½ teaspoon black pepper
Half a lemon, for serving
Nutritional analysis per serving (4 servings)
4 grams carbs; 94 milligrams cholesterol; 429 calories; 11 grams monosaturated fat; 7 grams polyunsaturated fat; 6 grams saturated fat; 30 grams fat; 1 gram fiber; 437 milligrams sodium; 35 grams protein; 2 grams sugar
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
- Step 1
Heat the oven to 400 degrees and line a sheet pan with parchment paper.
- Step 2
Pat the salmon dry with paper towels and place on the sheet pan. Brush the fillets all over with the olive oil.
- 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.
- 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.
Private Notes
Comments
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.
Would recommend halving the salt - much too salty
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.
Delicious and quick! Next time though I’ll reduce the salt by half.
Found this recipe for a moment when I had half an hour to get dinner on the table, and it worked! Usually I futz around with ideas from comments, but tonight I followed the recipe as written (with 1/2 tsp less kosher flake salt bc we are low salt people), using garlic powder instead of taking time to mince. Some thin side cuts were done in 10 mins, and the thicker center pieces took more like 15-16 mins. The flavors were spot on. Great alongside steamed veggies for a light, healthy meal.
too much salt, but otherwise a good recipe