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A perfectly flaky baked salmon fillet seasoned with fresh dill and topped with bright lemon slices on a baking sheet.

Simple Baked Salmon Perfect Every Time

This foolproof recipe delivers a perfectly moist and tender salmon fillet every time. Baked in an aromatic steam pocket of lemon and garlic, the fish emerges incredibly flaky and flavorful, making it an effortlessly elegant main course for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 to 2-pound center-cut salmon fillet, skin on or off
  • 2 tablespoons extra-virgin olive oil
  • 1 whole lemon, thinly sliced, plus extra wedges for serving
  • 3-4 cloves garlic, minced or thinly sliced
  • 1/4 cup fresh dill or parsley, chopped
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly cracked black pepper, or to taste

Equipment

  • Oven
  • Baking sheet
  • Parchment paper or aluminum foil
  • Knife
  • Cutting board
  • Paper towels
  • Measuring spoons
  • Instant-read thermometer (optional)

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with a large piece of parchment paper or foil, ensuring enough overhang to fold over the fish. Lightly grease the center.
  2. Pat the salmon fillet completely dry with paper towels. Place it in the center of the prepared baking sheet. Drizzle with olive oil and use your hands or a brush to coat the entire surface.
  3. Season the fillet generously with kosher salt and black pepper.
  4. Arrange the thin lemon slices in an even layer over the top of the salmon. Scatter the minced or sliced garlic over and around the lemon slices.
  5. Bring the sides of the parchment or foil up and fold them over to create a loose tent or packet around the salmon. This will trap steam while it bakes.
  6. Place the baking sheet in the center of the preheated oven. Bake for 12-15 minutes, depending on the thickness of your fillet. The salmon is done when it flakes easily with a fork or an instant-read thermometer registers 125-130°F (52-54°C) at the thickest part.
  7. Carefully remove the baking sheet from the oven and open the packet, being cautious of hot steam. Let the salmon rest for 3-5 minutes.
  8. Garnish with fresh chopped dill or parsley and serve immediately with extra lemon wedges on the side.

Notes

Key Tips for Success: Always pat the salmon dry before seasoning to ensure a better texture. Season right before baking to prevent the salt from drawing out moisture. Avoid overbaking; check for doneness at the lower end of the time range.
Substitutions: Melted butter or avocado oil can be used instead of olive oil. Lime or orange slices can replace lemon. Fresh thyme or rosemary are good alternatives to dill or parsley.
Variations: For a Mediterranean twist, add Kalamata olives, cherry tomatoes, and capers before baking. For an Asian-inspired flavor, use sesame oil, soy sauce, and minced ginger instead of the olive oil and lemon.