Baked Salmon Recipe

Preheat and prepare pan

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil a baking dish large enough to hold the fillets in a single layer.

Make the marinade

In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), chopped fresh dill, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until combined.

Pat dry and season salmon

Pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet or dish. Brush or spoon the marinade evenly over the top of each fillet, making sure edges are covered. Reserve about 1 teaspoon of the marinade for finishing if desired.

Optional marinate time

If time allows, let the salmon sit with the marinade at room temperature for 10–20 minutes (no more than 30 minutes) to let flavors penetrate. Do not marinate longer if using citrus-heavy mixtures, as the acid can begin to cure the fish.

Bake the salmon

Place the baking sheet in the preheated oven. Bake for 10–14 minutes depending on thickness: estimate about 10 minutes per inch (2.5 cm) of thickness measured at the thickest part. Salmon is done when the flesh flakes easily with a fork and the internal temperature at the thickest point reaches 125–130°F (52–54°C) for medium (or 135°F / 57°C for well done). Avoid overbaking.

Finish and rest

Remove the salmon from the oven. If you reserved some marinade, spoon or brush the reserved teaspoon over each fillet. Let the salmon rest for 3–4 minutes; it will continue to cook slightly and the juices will redistribute.

Top each fillet with a lemon slice and drizzle a little extra olive oil if desired. Sprinkle with chopped fresh parsley or dill. Serve immediately with your choice of sides (roasted vegetables, rice, salad or potatoes).