How To Roast Salmon (Quick & Flaky!)

If you’ve been here a while, you know how much we love salmon. It’s the protein we cook with the most and truly feels like a valued member of the Well Seasoned family. It’s about time we share an easy Roasted Salmon recipe to get you through busy weeknights or to enjoy on special occasions.

What makes this roasted salmon recipe different? The cooking method! Start at a high heat with a preheated baking sheet, then immediately drop the temperature. This results in a quicker cooking of the flesh and exterior of the salmon, while maintaining all that beautiful moisture inside. It’s so easy, anyone could master this in one go!

This is a no fuss, simple to prep salmon recipe that results in tender, moist, flaky fish with a subtle, delicate flavor. Just imagine serving this to friends and family! The oohs and aahs!

You can serve the roasted salmon plain or pair it with a sauce, such as Lemon Beurre Blanc, Cilantro Chimichurri (pictured below), or even a drizzle of Hollandaise. And the leftovers are fantastic over salads! More sauce ideas as well as serving suggestions below!

Table of Contents show all

Ingredients You’ll Need

Fresh salmon: Look for fresh salmon that is bright pink with firm, shiny flesh. This is Atlantic salmon, though you can check out our salmon guide for more information on the different species.
Extra virgin olive oil: To ensure the salmon doesn’t stick to the oil and the seasonings stick to it. You could also use a neutral oil such as grapeseed, avocado oil, canola, or vegetable oil
Kosher salt: To season the salmon and bring out its mild, delicate flavor. HImalayan pink sea salt is great too!
Garlic powder: This adds a little extra flavor, but is less intense than fresh garlic.
Freshly ground black pepper: To season the salmon.
A fresh lemon: Zested on top of the salmon fillet, then cut into wedges for serving. Salmon and tangy fresh lemon juice are a match made in heaven!
Optional, fresh herbs: garnish with any fresh herbs you like, such as fresh parsley, basil, cilantro, oregano, thyme, or fresh dill!

Equipment: you’ll need a rimmed baking sheet and some aluminum foil.

Some of our favorite veggie side dishes for this easy baked salmon: grilled asparagus, roasted broccoli or fennel, a big arugula salad, or this green bean salad.

Side of salmon on a foil lined baking sheet with lemon zest. — Preheat an oven and sheetpan, then place salmon on a large sheet of foil that’s been coated with oil or nonstick cook spray. Season the fish with Kosher salt, garlic powder, black pepper, and lemon zest.

How To Make Roasted Salmon

Prep the salmon. Preheat a sheet pan in an oven at 500F for at least 5 minutes. Pat the side of salmon dry with a paper towel, then arrange on a large sheet of aluminum foil that’s at least a few inches longer than the fish. Coat the foil with 2 tablespoons olive oil or nonstick cooking spray before adding the fish.
Season the salmon. Add a little olive oil, Kosher salt, garlic powder, and black pepper to the fish, then zest 1 lemon right on top.
Roast the salmon. Carefully lift the foil then transfer the salmon right on top of the baking sheet. Reduce the oven temperature immediately to 275F. Roast for 14-18 minutes, or until the fish is opaque and flakes easily. It should register an internal temperature of 120F in the thickest part of the fish.

We recommend the Thermapen MK4 to check for doneness on all meats!

Does it make a difference whether I use a whole side of salmon versus individual salmon fillets? No! You can use portioned salmon filets or a whole side. I think it’s easier to transfer a whole side of salmon, but either is fine.

Roasted salmon on a baking sheet with lemon zest. — Arrange the foil on top of the preheated sheet pan, then lower the temperature of the oven and place the fish inside. Cook for 14-18 minutes, or until an internal temp of 120F is reached.

FAQs

How do I know when the salmon is cooked through?

The salmon is cooked through when it flakes easily with a fork. You can check for doneness with an instant read thermometer. We recommend a temperature of 120F for salmon that is cooked medium, as the temperature will continue to rise as it rests.

Can I cook the salmon skinless?

Yes, you can cook the salmon skinless. However, the skin will help to keep the fish moist while it’s cooking.

What are some side dishes that I can serve with roasted salmon?

Some popular side dishes for salmon include roasted vegetables, such as broccoli or broccolini, garlic mashed potatoes, and rice pilaf.

Is salmon healthy?

Yes, it has a ton of health benefits! Salmon is high in omega-3 fatty acids and a great source of animal protein. It’s also high in calcium, vitamin B, potassium, selenium, and antioxidants. We love it so much we eat it every single week. Be sure to check out the rest of our salmon recipes.

Leftovers, Storage, & Reheating

Leftovers should be kept in an airtight container in a fridge for 3-4 days. Remember, seafood has a shorter shelf life than other animal proteins. We recommend a glass container, as the smell of fish can linger in plastic containers. even after washing thoroughly.
To reheat roasted salmon: try to avoid using as a microwave to reheat, as it tends to dry out the fish quickly. Instead, reheat the salmon slowly in a nonstick skillet over medium heat. Add a splash of water along with the salmon, then cover it and warm throughout, about 3-4 minutes.
Freezing: Allow the salmon to cool completely to room temperature, then wrap individual portions of salmon tightly in plastic wrap. From there, place each wrapped piece of fish in a freezer or vacuum-seal bag. Remove all excess air, label with the date, then freeze for up to 3 months.

Roasted salmon on a baking sheet seasoned with salt pepper and lemon zest. — You can transfer the salmon to a serving tray or serve it right on the baking sheet, family-style.

Expert Tips

When selecting a piece of salmon at the store, look for a fish that is bright pink in color and has firm, shiny flesh. Avoid salmon that is dull in color or has any signs of discoloration.
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.
Aluminum foil: If you’re using a nonstick aluminum foil you do not need to add any oil or butter. If not, however, you may want to brush it with a little bit of oil or coat with nonstick cooking spray to prevent the fish from sticking. Plus, the skin helps to keep the fish moist!
Allow salmon to come to room temperature if you have time — this helps to ensure even cooking!
Serve the salmon with a squeeze of lemon juice and a sprinkle of herbs.

Cilantro chimichurri sauce in a glass jar.

Best Sauces For Roasted Salmon

Salmon is such a versatile ingredient! You can enjoy it simply with Kosher salt, black pepper, and lemon juice, but it can be fun to jazz it up with a sauce too! Here are a few of our favorites to pair with seafood:

Shredding oven roasted salmon with two forks. — We love to top the oven baked salmon with a sauce, like our cilantro chimichurri.

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 favorites:

Roasted side of salmon with cilantro chimichurri on a sheet pan with roasted asparagus. — Roasted asparagus makes a great healthy and seasonal side dish.

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.

Tender flaky salmon fillet with chimichuirri. — **Don’t forget to pin this for later!**

This is such a simple cooking method to master that we know it will become a staple in your home, just as it has in ours. If you make this Oven Roasted Salmon recipe, please let us know by leaving a review and rating below!

And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!

Print Recipe

5 from 1 review