How to Cook Salmon
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.
Servings: 3 people
Ingredients
- 3 medium skin-on salmon fillets
- 1 tablespoon olive oil
- Salt and pepper to taste
- Paprika to taste
- Fresh parsley to garnish chopped
Instructions
- Preheat the oven to 375°. Place a rack in the middle of the oven. Line a baking sheet with parchment paper or just use a cast iron skillet. Remove salmon from the fridge and pat the salmon fillets with a paper towel.
- Place salmon (skin-side dowin the baking sheet or cast iron skillet. Drizzle some oil over the top of each salmon fillet. Use a pastry brush or your fingers to rub the oil all over the salmon.
- Season with salt, pepper and paprika (or Cajun seasoning) and transfer to the oven.
- Bake for 10-15 minutes. Time depends on the thickness of your salmon. So, check it after 10 minutes in the oven. Salmon is done when it gets at the 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. Squeeze a little bit of lemon juice on top of it before serving.
Video
Notes
- To thaw frozen salmon: Place the sealed fillet in a bowl of cold water for 30 to 45 minutes, changing the water halfway through. Or refrigerate overnight for the best texture. Never use warm or hot water as it causes uneven thawing.
- To store: Store leftovers in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat salmon on the stovetop or microwave.
- To freeze: Freeze in a freezer-safe bag once the salmon fillets have reached room temperature. Freeze for up to 4 months.
Nutrition
Serving: 1/3 | Calories: 283kcal | Protein: 28g | Fat: 18g | Cholesterol: 79mg | Sodium: 451mg | Potassium: 719mg