Go Back
+ servings
baked salmon with lemon slices on a white platter.
Print Recipe Add to Collection
4.85 from 13 votes

Easy Baked Salmon

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: baked salmon, easy baked salmon, oven baked salmon
Servings: 4
Calories: 307kcal

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.

Notes

  1. 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.
  2. Use an instant read thermometer. The FDA recommends cooking fish to an internal temperature of 145°F.
  3. 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.
  4. 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.
  5. Make salmon salad salad sandwiches with any leftovers for lunch the next day.
  6. 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.
  7. Refrigerate cooked salmon in a shallow airtight container or wrap it tightly in aluminum foil or plastic wrap for 2-3 days.
  8. 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.

Nutrition

Serving: 1fillet | Calories: 307kcal | Carbohydrates: 1g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 366mg | Potassium: 859mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg