How to Cook Salmon
If you’ve ever wanted a foolproof way to make tender, perfectly cooked salmon every single time, this easy oven method is about to become your new go-to. It’s simple, reliable, and lets the natural flavor of the salmon shine. With just a little seasoning and a quick bake, you get flaky, juicy salmon that works for weeknight dinners, meal prep, or whenever you want something healthy and delicious without spending all night in the kitchen.
Servings: 3 people
Ingredients
- 3 medium skin-on salmon fillets
- 1 tablespoon olive oil
- Salt and pepper to taste
- Paprika to taste
- Fresh parsley to garnish chopped
Instructions
- Preheat the oven to 375°. Place a rack in the middle of the oven. Line a baking sheet with parchment paper or just use a cast iron skillet. Remove salmon from the fridge and pat the salmon fillets with a paper towel.
- Place salmon (skin-side dowin the baking sheet or cast iron skillet. Drizzle some oil over the top of each salmon fillet. Use a pastry brush or your fingers to rub the oil all over the salmon.
- Season with salt, pepper and paprika (or Cajun seasoning) and transfer to the oven.
- Bake for 10-15 minutes. Time depends on the thickness of your salmon. So, check it after 10 minutes in the oven. Salmon is done when it gets at the minimum internal temperature of 145˚F. Use a meat thermometer to check the internal temperature. You also know if it’s ready when the salmon flakes easily with a fork. Squeeze a little bit of lemon juice on top of it before serving.
Video
Notes
- It's important to pay dry the salmon so it browns nicely instead of steaming in the oven.
- I recommend keeping the skin on so the salmon stays moist. The skin is also edible and gets crispy when cooked in the oven.
- I recommend getting wild-caught salmon over farmed salmon.
- To store: Store leftovers in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat salmon on the stovetop or microwave.
- To freeze: Freeze in a freezer-safe bag once the salmon fillets have reached room temperature. Freeze for up to 4 months.
Nutrition
Serving: 1/3 | Calories: 283kcal | Protein: 28g | Fat: 18g | Cholesterol: 79mg | Sodium: 451mg | Potassium: 719mg