My Go-To Method For Oven-Roasted Salmon
If you’ve been here a while, you already know I adore salmon. It’s the ingredient I cook the most and truly feels like a valued member of the Well Seasoned family. It’s about time I share an easy roasted salmon recipe (in case you don’t feel like pan-searing salmon on a stove top) to get you through busy weeknights or to enjoy on special occasions.
Pair it with practically any sauce (silky smooth lemon beurre blanc, herby cilantro Chimichurri, or even a drizzle of homemade hollandaise, perhaps?) and you’re good to go!
What makes this roasted salmon recipe different?
It’s all about the cooking method! Preheat a baking sheet, add the salmon, then drop the oven temp. The hot pan sears the surface, locking in moisture for tender, flaky fillets with delicate flavor—an effortless, foolproof way to impress any crowd.
What To Look For When Buying Salmon
Look for fresh salmon that is bright pink with firm, shiny flesh. Skip any that look dull or discolored. Here, I’m using Atlantic salmon, though any kind will work. Check out our salmon guide for more information on the different species.
- Optional, fresh herbs: garnish with any fresh herbs you like, such as fresh parsley, basil, cilantro, oregano, thyme, or fresh dill!
Make A Whole Side Or Individual Salmon Filets
Use individual fillets or roast an entire side—perfect for family-style meals and my go-to when feeding a crowd. Keep the skin on to shield the flesh and lock in moisture.
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Expert Tips
- If buying frozen salmon, make sure the packaging has a tight seal (airtight is the best to avoid freezer burn) and has no tears or rips.
- Foil tip: Nonstick foil needs no extra oil or butter.
- Prep: Let the salmon stand at room temperature before cooking for even doneness.
Some of my favorite veggie side dishes to serve alongside: grilled asparagus, roasted broccoli or fennel, a big arugula salad, or this green bean salad. And you’ll love turning the leftovers into salmon rice bowls!
More Ways To Cook Salmon
If you love salmon as much as we do, you’re always on the hunt for new great salmon recipes to try at home. These are some of our personal and reader favorites:
- Rich, buttery pistachio-crusted salmon
- Broiled miso salmon (perfect for rice bowls!)
- Bourbon-glazed salmon with chili oil
- Crab-stuffed salmon filets
- Salmon baked in parchment paper
- Spinach and feta-stuffed salmon Florentine
- Crispy pan-seared salmon filets with lemon parmesan sauce
- Slow-baked salmon with herb shallot butter
- Pan-fried salmon cakes
Different Varieties Of Salmon
There are several different types of salmon that are sold at stores. Some of the most popular types include:
- Atlantic salmon: This is the most common type of salmon that is sold. It is a large fish that has a rich, flavorful flesh.
- Coho salmon (or Silver): This is a smaller fish than Atlantic salmon. It has a slightly lighter color and a more delicate flavor.
- Sockeye salmon (or Red): This is another small fish that has a deep red color and a strong, flavorful flesh.
- King salmon (or Chinook): This is the largest type of salmon. It has a rich, oily flesh that is prized for its flavor.
- Chum salmon (or Dog): This is the smallest of the five Pacific salmon, and they have a slightly oily flesh.
- Pink salmon (or humpback): This is the most abundant type of salmon, and they have a mild flavor.
What’s available to you locally may depend on the region you live in. Each of these salmon varieties is delicious, however, and can be roasted. The biggest variation in cook time will be the thickness of the salmon fillet.
This fool-proof method will quickly become a weeknight staple. Give this oven-roasted salmon a try, then drop a ⭐️⭐️⭐️⭐️⭐️ rating and review!
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How To Roast Salmon (Quick & Flaky!)
Equipment
Ingredients
- 2 lb side of salmon skin on, center-cut
- 4 Tbsp olive oil divided
- 1½ tsp Kosher salt
- 1 tsp garlic powder
- ¼ tsp freshly ground black pepper
- 1 medium lemon zested, then cut into wedges for serving
- Cilantro chimichurri optional, but recommended for serving
Instructions
- Preheat the oven. Place an oven rack on the lowest position in the oven, then place a rimmed baking sheet on top and preheat to 500F. Allow the pan to heat for at least 5 minutes.
- Prepare the salmon. Pat salmon dry with a paper towel, then place on a sheet of heavy duty aluminum foil that’s been coated with 2 Tbsp oil or nonstick cook spray. Make sure it’s at least a few inches longer than the fish. Drizzle the salmon with 2 Tbsp olive oil, then season with 1½ tsp Kosher salt, 1 tsp garlic powder, and ¼ tsp freshly ground black pepper. Zest 1 lemon over the top of the salmon.
- Roast the salmon. Carefully remove the baking sheet, then transfer the salmon right on top of the foil. Return to the oven, then immediately reduce the heat to 275F. Cook for 14-18 minutes, depending on the thickness of the salmon, or until the internal temperature of the salmon registers 120F. The fish will continue to cook slightly after being removed from the oven.
- Garnish, then serve. Serve the salmon with lemon wedges. A couple of serving sauce suggestions are included below!
Notes
- Store: Seal leftovers in a glass, airtight container and refrigerate for 3–4 days. (Seafood spoils faster than meat and can scent plastic.)
- Reheat: Skip the microwave—add a splash of water to a non-stick skillet, cover, and warm the salmon over medium heat for 3–4 minutes.
- Freeze: Cool completely, wrap each portion tightly in plastic, place in freezer or vacuum-seal bags, expel air, label, and freeze for up to 3 months.
- Serving sauce suggestions:
Nutrition
Photography by Jo Harding.
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