How to Cook Salmon in the Oven

This is my go-to method for cooking salmon in the oven, and I’ve been making it for over 12 years. You only need one pan, a few basic seasonings, and 15 minutes in the oven to get tender, flaky salmon with a lightly golden top. I bake it at 375°F, which I’ve found is the best temperature for keeping the inside moist without drying out the edges. It works with Atlantic, king, coho, or sockeye salmon, and it’s simple enough for a busy weeknight but good enough to serve to guests.

Gather the Ingredients:

Salmon fillets: I always use skin-on salmon fillets. The skin acts as a natural barrier between the flesh and the heat, which helps the salmon stay moist and prevents it from drying out on the bottom. I prefer center-cut fillets when I can find them because they have a more even thickness, which means they cook more evenly. I typically use Atlantic salmon for this recipe, but I’ve made it with king, coho, and sockeye too, and they all work beautifully.

Pro Tip: Wild-caught salmon has a more complex, deeper flavor and is my preference when I can find it at the market. That said, farmed Atlantic salmon is what I use on most weeknights because it’s reliable, widely available, and stays moist in the oven. Either one works beautifully in this recipe.

Olive oil: I always coat the fillets with olive oil before seasoning. This helps the seasoning stick, encourages a light golden color on the surface, and keeps the flesh from drying out during baking. I use extra virgin olive oil, but any neutral oil like avocado oil works just as well.

Salt and black pepper: I never skip a generous seasoning of salt and pepper. This is the base that brings out the natural flavor of the salmon. I like to season right before the salmon goes into the oven so the salt doesn’t draw out moisture.

Paprika: I always add paprika because it gives the salmon a beautiful warm color and a very mild smoky flavor that complements the richness of the fish. You can swap it for smoked paprika for a deeper flavor, or use Cajun seasoning if you want a little heat.

Fresh parsley: I always finish with fresh parsley just before serving. It adds a little brightness and color that makes the dish look as good as it tastes.

How to cook salmon in the oven

Step 1: Pat the salmon dry and let it rest. I always take my salmon out of the fridge about 10 minutes before baking. A fillet that’s too cold goes into the oven at an uneven temperature, which means the outside can overcook before the center is done. I also pat it dry with a paper towel, and this step matters more than people think. A dry surface means the olive oil grips the fish properly and you get that light golden color on top instead of the salmon just steaming in its own moisture.

Step 2: Season generously, skin-side down. I always place the salmon skin-side down, no exceptions. The skin acts as a protective layer between the flesh and the heat of the pan, which keeps the bottom of the fillet from drying out. Once it’s placed, I drizzle olive oil over the top and use my fingers to rub it all over so there are no dry spots. Then I season generously with salt, pepper, and paprika right before it goes into the oven. I never season too far in advance because salt draws moisture out of the fish.

Step 3: Bake and check early. I bake at 375°F and I always start checking at the 10-minute mark, especially for thinner fillets. Salmon goes from perfectly done to overcooked quickly, and checking early costs you nothing. For exact times based on fillet thickness and oven temperature, see my guide below.

Step 4: Bake for 10 to 15 minutes. The exact time depends on the thickness of your fillets. I always start checking at the 10-minute mark for thinner fillets (about 3/4 inch) and at 12 to 13 minutes for thicker ones (about 1 inch). See my full temperature and time guide below for exact times at different oven temperatures.

Step 5: Salmon is done when it reaches a minimum internal temperature of 145˚F. Use a meat thermometer to check the internal temperature. You also know if it’s ready when the salmon flakes easily with a fork. Before serving, top with some fresh parsley or other fresh herbs of your preference.

Want to try a different method? I have a full guide to Pan Seared Salmon and Broiled Salmon on the blog.

How to Tell When Salmon is Done

I always check my salmon using two methods together, never just one.

Internal temperature. I insert a meat thermometer into the thickest part of the fillet. At 145°F it’s fully cooked. I personally pull mine at 140°F because carry-over cooking finishes it perfectly on the plate.

The fork test. I press a fork gently into the thickest part and twist slightly. If the flesh flakes apart easily in clean layers, it’s done. If it resists, it needs a few more minutes.

Color. The flesh shifts from deep translucent orange-pink to a lighter opaque pink as it cooks. When just a thin translucent line remains in the very center, it’s ready to come out.

Pro Tip: If you notice white liquid seeping from the salmon while it bakes, that’s albumin, a natural protein that is completely harmless. But if you see a lot of it, your oven temperature is too high. I drop it down by 25°F next time when that happens.

What should I serve with Oven baked salmon?

Oven baked salmon pairs well with almost any side. I usually keep things simple on weeknights. Some of my favorites are roasted cauliflower, potato salad, and mashed butternut squash.

For a lighter meal, I flake leftover salmon over a green salad or add it to a grain bowl with rice and roasted vegetables. Roasted asparagus, steamed green beans, or a simple cucumber salad all work beautifully too.