How To Roast Salmon So It's Tender & Flaky
Perfectly oven-roasted salmon delivers tender, flaky fish with just the right amount of richness—no stovetop babysitting required. Cooking the salmon to a gentle medium keeps it moist and flavorful, making it an ideal base for sauces or simple lemon and olive oil. Pair with roasted vegetables, potatoes, and a crisp salad for an easy, satisfying meal that works any night of the week. Naturally gluten-free and dairy-free.
Servings: 6 servings
Calories: 304kcal
Equipment
Aluminum foil
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 500°F / 260°C. 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 275°F / 135°C. Cook for 14-18 minutes, depending on the thickness of the salmon, or until the internal temperature of the salmon registers 120°F / 49°C. 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
- Storage: Refrigerate leftovers airtight (glass preferred) for 3–4 days.
- Reheating: Warm gently in a covered skillet with a splash of water for 3–4 minutes (skip the microwave).
- Freezing: Cool completely, wrap tightly, and freeze up to 3 months.
- Sauce ideas: Chimichurri, dill sauce, homemade pesto, cilantro lime dressing, Italian salsa verde, aioli, or lemon beurre blanc.
Nutrition
Calories: 304kcal | Carbohydrates: 2g | Protein: 30g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 83mg | Sodium: 649mg | Potassium: 773mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 65IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg
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