In under 20 minutes, this incredible one-pan Easy Baked Salmon can be on your table and ready to eat in no time at all. The simplicity of this delicious fish, infused with the flavor of tarragon is absolutely irresistible.
Easy Baked Salmon
Here’s another fantastic for baked salmon that I make the most often at my house because it’s quick and super simple. Make this and you will wow everyone with this perfectly cooked fish with tarragon and lemon flavors that are just as good as any restaurant quality meal. I love serving this with a great salad, potatoes or rice, and some veggies.
This is one healthy and extremely delicious dinner. It’s very low in saturated fat and a good source of protein. It’s also one of the best sources of vitamin B12, and it’s bursting in potassium and other nutrients like iron and vitamin D.
- Salmon – I used fresh salmon fillets that are about 6 ounces each. If you can’t find fresh fillets, unthawed frozen ones will work great. I used sockeye salmon but use whichever type of salmon you prefer. Try Atlantic salmon or pink salmon if you prefer. While I used fillets, you can make this recipe with a large piece of salmon too, either will work.
- Spices – Just a little salt and pepper.
- Oil – Some good quality olive oil is best to brush over the salmon. This also helps to keep the fish moist.
- Lemon juice – I highly recommend freshly squeezed lemon juice. Fresh is always best.
- Tarragon – I used dried tarragon to add a subtle liquorice flavor and a fresh, spring taste with a bit of elegance. If you don’t have tarragon, you can use other herbs you like such as parsley or dill.
How To Bake Salmon
- Prep the oven and baking sheet. Preheat the oven to 400°F and grease a baking sheet with cooking spray.
- Season salmon. Place salmon fillets on the baking sheet and season with salt and pepper.
- Brush salmon with tarragon sauce. In a small bowl combine the olive oil, lemon juice and dried tarragon. Brush the olive oil lemon mixture generously over the salmon fillets, top and bottom.
- Bake. Transfer the baking sheet to the oven and bake for 12-15 minutes or until the salmon is opaque and flaky. If you prefer a bit of golden color over the top, you can broil for 1 to 2 minutes, but be careful as they can burn quickly.
- Garnish and serve. Garnish with lemon slices if desired and serve.
How Do You Know When Salmon Is Cooked?
The easiest way to tell when salmon is cooked right, is when you gently press it with your finger it should gently flake. If the salmon is overcooked, it will be dry and tough when you eat it. Using a meat thermometer will also ensure your fillets are cooked properly. The temperature of cooked salmon should be above 110°F but below 145°F.
What Temperature To Cook Salmon?
| Doneness | Temperature |
|---|---|
| Rare | 110°F to 125°F |
| Medium Rare | 125°F to 140°F |
| Medium to Well Done | 145°F+ |
Is It OK To Eat Undercooked Salmon?
We never recommend the consumption of raw or undercooked fish including salmon because it may increase your risk of food-borne illness. However, you can eat raw salmon as long as you can confirm your salmon was frozen according to FDA’s freezing guidelines.
Is The White Stuff On Salmon Normal?
That white slimy stuff is called albumin, and it’s actually just a harmless protein that solidifies as salmon cooks. It tastes completely fine, it’s good for you, it’s just another protein that comes out from the side of the salmon.
Should I Season Salmon Before Cooking?
Seasoning the fish with salt and pepper before cooking is a must for great flavor, but just as important is when you season. When seasoned too soon before cooking, the salt will start to break down the proteins in the salmon and draw moisture out of the fish, so you want to make sure you salt it just before cooking.
How To Serve Salmon
Expert Tips
- If your salmon filet has skin on one side, leave the skin on! This will not only reduce sticking but you won’t overcook your salmon.
- Use an instant read thermometer. The FDA recommends cooking fish to an internal temperature of 145°F.
- There is nothing better than perfectly cooked fish, but there is nothing worse than overcooking it. Make sure you watch it closely when it’s almost done to avoid this.
- Pin bones are sneaky and often hard to spot, but it’s worth it to take a few extra minutes to run your hand over the fillet to locate and very gently remove them before cooking. Tweezers are a handy tool to get this job done.
- Make salmon salad salad sandwiches with any leftovers for lunch the next day.
- Practice makes perfect – don’t get discouraged if your salmon doesn’t turn out perfect the first time. However, you can’t go wrong if you use a thermometer, this is the most accurate way to ensure the perfect doneness for your fish. You want your salmon to be moist and flaky.
Leftovers
Refrigerate cooked salmon in a shallow airtight container or wrap it tightly in aluminum foil or plastic wrap for 2-3 days.
Freezing
If you won’t be eating leftover salmon is the next couple of days, you can freeze it in an airtight container for about 1 month.
More Great Salmon Recipes To Try
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Easy Baked Salmon
Ingredients
- 4 salmon fillets about 6 ounces each
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 tablespoons olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon dried tarragon
Instructions
- Prep the oven and baking sheet. Preheat the oven to 400°F and grease a baking sheet with cooking spray.
- Season salmon. Place salmon fillets on the baking sheet and season with salt and pepper.
- Brush salmon with tarragon sauce. In a small bowl combine the olive oil, lemon juice and dried tarragon. Brush the olive oil lemon mixture generously over the salmon fillets, top and bottom.
- Bake. Transfer the baking sheet to the oven and bake for 12-15 minutes or until the salmon is opaque and flaky. If you prefer a bit of golden color over the top, you can broil for 1 to 2 minutes, but be careful as they can burn quickly.
- Garnish and serve. Garnish with lemon slices if desired and serve.
Recipe Notes
- If your salmon filet has skin on one side, leave the skin on! This will not only reduce sticking but you won’t overcook your salmon.
- Use an instant read thermometer. The FDA recommends cooking fish to an internal temperature of 145°F.
- There is nothing better than perfectly cooked fish, but there is nothing worse than overcooking it. Make sure you watch it closely when it’s almost done to avoid this.
- Pin bones are sneaky and often hard to spot, but it’s worth it to take a few extra minutes to run your hand over the fillet to locate and very gently remove them before cooking. Tweezers are a handy tool to get this job done.
- Make salmon salad salad sandwiches with any leftovers for lunch the next day.
- Practice makes perfect – don’t get discouraged if your salmon doesn’t turn out perfect the first time. However, you can’t go wrong if you use a thermometer, this is the most accurate way to ensure the perfect doneness for your fish. You want your salmon to be moist and flaky.
- Refrigerate cooked salmon in a shallow airtight container or wrap it tightly in aluminum foil or plastic wrap for 2-3 days.
- If you won’t be eating leftover salmon is the next couple of days, you can freeze it in an airtight container for about 1 month.
I never would have thought of using tarragon for salmon but this looks delicious and cannot wait to make! Thank you for sharing.
You’ll love it!