Classic Oven-Baked Salmon

This oven-baked salmon recipe is my go-to for busy weeknights when I want something impressive but easy. It requires minimal prep, comes together in under 30 minutes, and the clean-up is simple thanks to lining the sheet pan. Using a large fillet makes for a beautiful presentation without any extra fuss or hard-to-find ingredients. Over the years this has become my favorite way to enjoy salmon regularly and I hope it becomes a staple on your table too.

I first made this during a busy work week and loved how effortless it was to feed the family something hearty and flavorful without much fuss. Now it’s one of the recipes I go back to time and again.

Ingredients

• Lemons: Two thinly sliced to roast under the salmon for bright fresh flavor and gorgeous presentation. Choose lemons that feel heavy and have thin skin for juiciness
• Salmon fillet: One large skin-on salmon fillet about three pounds gives great flavor and stays moist. Fresh or frozen works but pick the highest quality you can afford and look for firm flesh and shiny skin
• Kosher salt: To season and enhance the fish’s natural taste
• Freshly ground black pepper: Adds a gentle warmth
• Garlic: Two cloves finely chopped for aromatic depth. You can substitute minced shallots or garlic powder if needed
• Unsalted butter: Six tablespoons melted to enrich and help create a light sauce. Extra-virgin olive oil works as a substitute
• Honey: Two tablespoons to thicken the sauce and add a touch of sweetness. Light brown sugar works if you are out of honey
• Dried oregano: One teaspoon for herbal earthiness – use a good quality dried herb
• Fresh thyme: One teaspoon finely chopped for bright herbal notes. You can swap fresh oregano but taste as fresh oregano is more pungent
• Fresh parsley: Finely chopped for a pop of color and fresh flavor on top

Step-by-Step Instructions

Slicing the Lemons:

Try to slice the lemons as thinly and evenly as possible so they cook uniformly. Start by lining a large rimmed baking sheet first with foil and then parchment paper so the lemon juice doesn’t react with the foil while roasting. Arrange lemon slices in a single even layer on the parchment in the center of the pan

Placing the Salmon:

Season the salmon liberally on both sides with kosher salt and freshly ground pepper. Lay the salmon fillet carefully on top of the lemon slices to allow their flavor to infuse the fish as it bakes

Making the Sauce:

In a small bowl whisk together the finely chopped garlic melted butter honey dried oregano and fresh thyme. Pour this mixture evenly over the salmon fillet coating it well

Preparing for Baking:

Fold up the parchment and foil edges around the salmon sealing the juices inside. This keeps everything tidy and simplifies clean up

Baking the Salmon:

Preheat the oven to 350 degrees Fahrenheit. Bake the salmon until the flesh is opaque and flakes easily with a fork about 25 minutes. For accuracy use a meat thermometer aiming for an internal temperature of 145 degrees

Broiling for Color:

Switch the oven to broil and watch the salmon closely while broiling for four to six minutes until you see some nice browning spots on top adding texture and extra flavor

Serving the Salmon:

Transfer the salmon fillet and lemon slices to a serving platter. Sprinkle generously with fresh parsley for a bright finishing touch

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I love the combination of garlic butter and herbs which creates a simple yet deeply flavorful sauce that complements the salmon beautifully. A family favorite memory is when I plated this up for a special dinner and watching everyone light up at how something so simple could taste so delicious.

Storage Tips

This salmon is best enjoyed fresh on the day you bake it for the most vibrant flavor and texture. If you have leftovers let it cool completely before transferring to an airtight container. Refrigerate for up to three days and gently reheat in a low oven or microwave

Ingredient Substitutions

Butter can easily be swapped with extra-virgin olive oil for a dairy-free alternative and slightly different flavor. Honey can be replaced with light brown sugar to maintain sweetness and sauce thickness. Garlic can be replaced with shallots scallions or garlic powder based on your preference or what you have on hand

Serving Suggestions

• Pair with herb-roasted potatoes which are perfect for soaking up any leftover sauce from the pan
• Bright and tender bok choy or roasted broccolini offer a lovely contrast in texture and add vibrant greens to the plate
• Air fryer green beans are a quick side that cooks while the salmon roasts and add a crispy touch

Cultural Context

Salmon has been a prized fish in many cultures from the Indigenous peoples of the Pacific Northwest to Scandinavian countries. Its rich flavor and nutritional value have made it a staple for centuries. Oven roasting salmon with lemon and herbs elevates the natural taste while remaining true to simple traditional preparations that celebrate fresh quality ingredients.

Pro Tips

• Always line your baking sheet with foil then parchment to prevent lemon juice from reacting with metal which can cause off flavors
• Slicing your lemons thinly and evenly ensures they cook through and infuse their citrus without any bitterness
• Use a meat thermometer to check salmon doneness for perfect flakiness every time and avoid overcooking

Common Recipe Questions

→ What temperature should I bake the salmon at?

Baking the salmon at 350°F allows it to cook evenly and gently, resulting in tender, flaky flesh without drying out.

→ How do the lemon slices affect the salmon?

Lemon slices placed beneath the salmon release citrus oils and juices as they roast, infusing the fish with fresh, bright flavors and enhancing its natural richness.

→ Can I use frozen salmon for this method?

Yes, both fresh and frozen salmon work well. Just adjust baking time slightly for thicker or colder fillets to ensure even cooking.

→ What herbs pair best with baked salmon?

Oregano, thyme, and parsley offer a balanced herbal flavor complementing salmon’s richness, but rosemary or fresh oregano can also be used depending on preference.

→ Is it necessary to line the pan with foil and parchment?

Lining with foil and parchment helps prevent sticking and avoids any metallic taste from foil reacting with lemon, making cleanup easier and presentation cleaner.

→ How can I tell when the salmon is done?

The flesh should be opaque and flake easily with a fork. For accuracy, an internal temperature of 145°F ensures it’s fully cooked.

→ What can I serve alongside the baked salmon?

Herb roasted potatoes, sautéed bok choy, air fryer green beans, or roasted broccolini all pair wonderfully and can help soak up the flavorful cooking juices.