Easy Baked Salmon
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Let’s talk about fast, flavorful dinners because we all need more of those. This Easy Baked Salmon is foolproof—perfectly flaky, seasoned just right, and infused with bright lemon and fragrant tarragon. The best part? You’ll have it on the table in 20 minutes with only one pan to clean. Dinner goals achieved.
Before You Start
- Let the salmon warm up – I like to take it out of the fridge 10-15 minutes before baking. If it’s too cold, the outside cooks faster than the inside, and you end up with dry edges and a raw center.
- Pat it dry – Before seasoning, I always grab a paper towel and blot the fillets well. This helps the seasoning stick and prevents the salmon from steaming instead of roasting. No one wants soggy salmon!
- Use fresh lemon juice – I never use bottled lemon juice for this. Fresh lemon juice has a brighter, cleaner flavor that makes all the difference. It’s a tiny step, but it really lifts the dish.
- Don’t overbake – I start checking at 12 minutes because I like my salmon flaky, not dry. If it’s opaque and flakes easily, it’s done. Overcooking makes it tough, so watch it closely.
- Broil for a golden finish – If I want a bit of color on top, I turn on the broiler for the last 1-2 minutes. But I never walk away—salmon can go from golden to burnt in seconds!
- Swap the tarragon if needed – Tarragon has a unique flavor, but if I’m in the mood for something different, I’ll use dill, parsley, or thyme instead. Each herb gives the salmon a new twist, so I change it up depending on what I have.
Ingredients You’ll Need
- 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.
First things first—set your oven to 400°F so it’s nice and hot when the salmon goes in. I like to grease my baking sheet with a little cooking spray to prevent any sticking. If you want even easier cleanup, you can line it with parchment paper.
Lay the salmon fillets on the baking sheet skin-side down (if they have skin). Now, season them with salt and pepper on both sides. I like to keep it simple here since the tarragon and lemon bring a lot of flavor
In a small bowl, mix together the olive oil, lemon juice, and dried tarragon. It’s a quick little sauce, but it really soaks into the salmon while it bakes. Use a brush or a spoon to coat each fillet, making sure you get both the top and bottom. More flavor = better salmon.
Pop the tray into the preheated oven and bake for 12-15 minutes. I usually check mine at 12 minutes because every oven is a little different. You’ll know it’s done when the salmon is opaque and flakes easily with a fork. If you want a bit more color on top, turn on the broiler for the last 1-2 minutes, but don’t walk away—it can go from golden to burnt fast!
Once the salmon is out of the oven, let it rest for a minute before serving. I like to squeeze a little extra lemon juice on top for brightness. If you’re feeling fancy, garnish with lemon slices or a sprinkle of fresh herbs. Then, just serve and enjoy!
How To Serve
This Easy Baked Salmon goes with just about anything, but I love pairing it with fresh, light sides that don’t overpower the delicate flavor. Here are some of my favorite sides to serve with this:
Sautéed Peas
Easy Tossed Salad
Greek Rice
Mashed Potatoes
Frequently Asked Questions
How do I know when the salmon is cooked?
always check at 12 minutes by pressing a fork into the thickest part—if it flakes easily and looks opaque, it’s done. If you want to be exact, use a thermometer—145°F (63°C) is the magic number.
Can I use fresh herbs instead of dried tarragon?
Yes! I love using fresh herbs when I have them. Fresh tarragon, dill, or parsley all work great—just double the amount since fresh herbs aren’t as strong as dried.
How do I store leftover salmon?
Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. I like to reheat it gently in the oven at 300°F for a few minutes or just eat it cold in a salad.
Can I freeze baked salmon?
Yes, but fresh is always better. If you do freeze it, wrap it tightly and store it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.
What’s the best way to reheat salmon?
I avoid the microwave because it dries out the fish. Instead, I warm it in the oven at 300°F for about 10 minutes or in a pan over low heat with a splash of water to keep it moist.
Can I make this recipe with skin-on salmon?
Absolutely! I actually prefer skin-on because it helps keep the salmon moist. Just bake it skin-side down, and it will crisp up slightly while locking in all the juices.
What Temperature To Cook Salmon?
For food safety, the USDA recommends cooking salmon to 145°F (63°C) in the thickest part. However, many chefs prefer it slightly under that for better texture. Here’s a refined version:
| Doneness | Temperature |
|---|---|
| Rare | 110°F to 125°F |
| Medium Rare | 125°F to 140°F |
| Medium to Well Done | 145°F+ |
Discover More Salmon Recipes
- Bang Bang Salmon
- Cajun Honey Butter Salmon
- Firecracker Salmon
- Garlic Butter Salmon (Sheet Pan Dinner)
- Baked Lemon Pepper Salmon
- Maple Mustard Glazed Salmon
- Salmon Wellington
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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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 400°F and grease a baking sheet with cooking spray.
- Place salmon fillets on the baking sheet and season with salt and pepper.
- 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.
- 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 with lemon slices if desired and serve.
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 USDA 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
