Baked Salmon Recipe: Succulent, Easy & Healthy Dinner Tonight

Name: Baked Salmon Recipe: Succulent, Easy & Healthy Dinner Tonight
Prep time: 10 min
Cook time: 15 min
Total time: 28 min
Ingredients: 4 Salmon fillets (6 oz each) (skin-on or skinless (wild-caught if possible)); 2 tablespoons Olive oil (extra-virgin for depth); 1 teaspoon Sea salt (or kosher salt); ½ teaspoon Black pepper (freshly ground); 1 teaspoon Garlic powder (or 2 cloves minced garlic); 1 tablespoon Dijon mustard (adds a tangy kick); Zest of 1 lemon (finely grated); 2 tablespoons Parsley (chopped fresh or 1 tbsp dried); 1 teaspoon Dill (chopped fresh (optional for extra brightness)); Lemon wedges (to serve)

This Baked Salmon Recipe delivers flaky, tender fish with a crisp, herb-kissed crust in under 30 minutes—perfect for a healthy weeknight dinner or an elegant gathering.

I first discovered this baked salmon recipe during a busy spring, when fresh market berries and tender asparagus were popping up everywhere. Back then, I needed something reliable: a dish that was both nutritious—thanks to those omega-3 rich salmon fillets—and fuss-free enough for my calendar-packed life. Over the years, I’ve tweaked the seasoning, tested ovens from coast to coast, and learned that a little lemon zest goes a long way. You know what? It never fails to impress guests, and it’s become my go-to recipe whenever I crave a healthy, flavorful dinner.

Why You’ll Love This Recipe

• Ready in about 25 minutes—no marathon cooking session required
• Hands-off baking means you can prep sides or set the table guilt-free
• A balanced boost of protein and omega-3 fats (hello, brain health!)
• Customizable herb crust—simple pantry spice mix or fancy fresh dill
• Crowd-pleasing flavors that please both kids and grown-ups
• Feeds a family of four with room for seconds (or tasty leftovers)
• Low-carb and gluten-free, ideal for many dietary needs
• Pairs beautifully with roasted veggies, rice pilaf, or fresh greens

Ingredients

• 4 salmon fillets (6 oz each), skin-on or skinless (wild-caught if possible)
• 2 tablespoons olive oil (extra-virgin for depth)
• 1 teaspoon sea salt (or kosher salt)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder (or 2 cloves minced garlic)
• 1 tablespoon Dijon mustard (adds a tangy kick)
• Zest of 1 lemon (finely grated)
• 2 tablespoons chopped fresh parsley (or 1 tbsp dried)
• 1 teaspoon chopped fresh dill (optional for extra brightness)
• Lemon wedges, to serve

Tips:

Choose salmon fillets of even thickness for uniform cooking.
Pat fillets dry before rubbing with oil and spices—this helps the crust adhere and crisps the top.

If fresh herbs aren’t on hand, dried parsley and dill work just fine—just let them bloom in the olive oil for a minute.

Directions

1. Preheat & Prep. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat so cleanup is quick and painless—trust me, you’ll thank yourself later.
2. Season Your Salmon. In a small bowl, whisk together olive oil, garlic powder, Dijon mustard, lemon zest, salt, and pepper. Brush this mixture evenly over the top of each fillet.
3. Herb Topping. Sprinkle chopped parsley and dill over the oiled fillets, pressing lightly so the herbs stick. If you love garlic, slide a few thin slices under the fish for an aromatic surprise.
4. Bake to Perfection. Place the salmon on the center rack and bake for 12–15 minutes (depending on thickness)—you’re aiming for an internal temperature of 125–130°F for that tender, just-done flake. A quick poke with a fork should reveal moist, opaque flesh.
5. Rest & Serve. Let the salmon rest for 2–3 minutes out of the oven; this helps the juices settle and keeps every bite succulent. Serve immediately with lemon wedges and your favorite side—steamed broccoli, anyone?

Servings & Timing

• Yield: 4 servings
• Prep Time: 10 minutes (gather ingredients, preheat, season fillets)
• Bake Time: 12–15 minutes (depending on thickness)
• Rest Time: 3 minutes
• Total Time: About 28 minutes from oven-on to table

Variations

• Citrus Herb Twist: Swap parsley for chopped cilantro and add a teaspoon of orange zest.
• Maple-Mustard Glaze: Replace Dijon with equal parts maple syrup and whole-grain mustard.
• Pesto-Crusted: Spread 1 tbsp of basil pesto over each fillet before baking.
• Spicy Cajun Kick: Mix Cajun seasoning into the olive oil blend and garnish with green onions.
• Lemon-Pepper Parmesan: Add grated Parmesan cheese and extra cracked black pepper on top.

Storage & Reheating

Store leftover baked salmon in an airtight container in the fridge for up to 3 days. To reheat, preheat your oven to 300°F (150°C), place salmon on a baking sheet, cover loosely with foil, and warm for 10 minutes or until heated through. You can also flake cold salmon over salads or turn it into a salmon cake—just mix with breadcrumbs, egg, and a touch of mayo, then pan-fry.

Make-ahead tip: Season your fillets up to 4 hours in advance, cover, and keep chilled until baking. The flavors intensify while you handle other dinner prep.

Notes

– I learned early on that letting the salmon sit at room temperature for 10 minutes before baking ensures it cooks evenly—no half-raw centers!
– If your oven runs hot, rotate the sheet pan halfway through to prevent one side from browning too fast.
– For an ultra-crispy top, switch to broil for the last 1–2 minutes, keeping a close eye so it doesn’t burn.
– Cooking times vary by fillet thickness—aim for about 10 minutes per inch of thickness as a rule of thumb.

FAQs

Q: Can I use frozen salmon?
A: Yes—thaw completely in the fridge overnight, pat dry, then proceed with the recipe.

Q: What if I don’t have Dijon mustard?
A: Grainy mustard, yellow mustard, or a teaspoon of plain Greek yogurt all make tasty swaps.

Q: How do I know when salmon is done?
A: It flakes easily with a fork and reaches 125–130°F internally for moist, tender flesh.

Q: Can I bake multiple racks at once?
A: You can, but rotate pans halfway through to ensure even heat distribution.

Q: Is parchment paper necessary?
A: It isn’t mandatory, but it makes cleanup foolproof and helps prevent sticking.

Q: What sides go best with baked salmon?
A: Think simple: roasted asparagus, lemon-garlic green beans, or a crisp quinoa salad.

Q: Can I use this recipe for other fish?
A: Absolutely—trout or cod fillets work, adjusting bake time by a few minutes.

Conclusion

This Baked Salmon Recipe proves that healthy eating doesn’t have to be complicated. With just a handful of ingredients, you get tender, flavorful fish every time—ideal for weeknight dinners, dinner parties, or anytime you crave a bright, protein-packed meal. Give it a try tonight, and don’t forget to share how it turned out in the comments below or tag your photos on Instagram—I adore seeing your kitchen creations!