This is an easy baked salmon recipe your whole family will love. Using only 4 ingredients, you can create this delicious main dish in 15 minutes or less!
Wild caught Alaskan salmon season runs from April to September. That means, even Americans living in the center of the country can get their hands on fresh caught salmon.
It just so happens that salmon is my favorite variety of fish. Good quality salmon can sometimes be difficult to find, even during “salmon season.”
For Father’s Day this year, Kim was able to find a pound of wild caught Alaskan salmon along with some crab cakes at our local meat market.
Needless to say, I was excited. After we ate lunch, Kim decided she wanted to share my recipe on the blog.
Well, here it is, my easy baked salmon recipe. The dish is basically foolproof to prepare and only uses four ingredients.
It’s simple, elegant, and so delicious. Especially when covered with Kim’s dill sauce. Now, enough talk, it’s time to cook!
How to make our easy baked salmon recipe:
You know what the best part about making this recipe is? There’s little to no prep work involved.
All you have to do is preheat your oven to 400°F. and line an baking dish with foil.
After that, use a paper towel to dry off the fish and if you see any bones, go ahead and remove them as well.
Now, lay the salmon in the pan, skin side down.
Then, drizzle the olive oil over the fish. Typically, I will rub it in to make sure it’s equally distributed across the whole pound.
Afterward, sprinkle the salt and pepper over the meat.
Last, place the fish the in oven for about 10 to 20 minutes depending upon your desired doneness.
We cooked ours until they were medium-well. Some people like salmon rare, if so, start checking the fish at the 10 minute mark.
That’s it, remove it from the oven and serve. Your easy baked salmon recipe is done.
You can serve it with fresh veggies or pasta, whatever you like best. Kim and I hope you enjoy this main entrée and wish you all the best 🙂
Easy Baked Salmon Recipe Tips:
- Okay, I’m about to get all food snobby on you for moment, so you’ve been warned. Personally, I do NOT recommend using this recipe on farm raised or previously frozen salmon. I feel, you will need more seasonings due to the unpleasant after taste associated with farm raised or thawed out fish. However, if frozen is all you can get and you still want to try the recipe, then please allow the salmon to thaw out completely before getting started.
- In regards to thawing out fish, it’s always best to let it unfreeze in your fridge. If you don’t have time for that, then grab a large mixing bowl and fill it with cold water. Toss in the salmon, in it’s packaging, into the water and let it thaw. Please, don’t just leave it on the counter. As soon as meat begins to warm, bacteria can grow on the surface of the meat. Some bacteria won’t die during the cooking process, leaving you with an upset tummy.
- My last tip involves the salmon skin. It’s recommended to leave the skin on the fish during the cooking process. Otherwise, the salmon could dry out.
- 1 Lb. Salmon (fresh! or see tips for frozen)
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- Preheat oven to 400 degrees. Line a baking dish with aluminum foil or use a cast iron skillet for baking salmon.
- Use a paper towel to dry the salmon, and remove any loose bones.
- Place the salmon in the baking dish. Brush the fish with olive oil, then season with salt and pepper.
- Place the salmon in the oven and bake for 4-6 minutes for every ½ inch of thickness.
- Remove the salmon from the oven and serve immediately.