Baked Salmon

Name: Baked Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
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

By Lidey Heuck

Updated April 16, 2024

Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
1:15
Credit...The New York Times

Media 1 of 2

Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Rating: 4(2,481)
Comments: Read comments

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
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

Ingredient Substitution Guide

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.

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Ratings

4 out of 5

2,481 user ratings

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Comments

LuluCooks3 years ago

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.

Sonia3 years ago

Would recommend halving the salt - much too salty

iglookeeper3 years ago

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.

Peter4 days ago

So I used Diamond Crystal kosher salt, which the recipe calls for and is supposed to be very forgiving and a chef's friend, and it was STILL WAY TOO SALTY. Next time I'll halve the salt. I also found that 15 minutes at 400 dried out the fish.

sherrimcm17 days ago

wayyyyy to salty- I used diamond kosher too. we had to scrape off the topping which is a shame. the salmon was very good and I would use 1/4 of the salt and perhaps up the sugar for a great, easy meal!

J.M.Martin1 month ago

I wouldn't make this recipe again. The flavors didn't quite come together, something is missing, can't think of what might bring it all together.

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