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5 from 4 votes

Oven Baked Salmon Recipe

This easy baked salmon is topped with honey garlic butter and lemon for tender, flaky results every time. Ready in about 25 minutes, it's a family favorite for busy weeknights.
Prep Time10 minutes
Cook Time15 minutes
Rest5 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings
Author: Kristin Maxwell

Ingredients

  • 1.5 pounds salmon fillet
  • 1 lemon zested, then sliced
  • 6 tablespoons butter softened
  • 2 tablespoons honey
  • 3 cloves garlic minced
  • 2 teaspoons fresh minced parsley
  • Kosher salt

Instructions

  • Preheat oven to 400 degrees F. Line a large rimmed sheet pan with foil.
  • Lay the salmon skin-side down on the foil. Season lightly with salt.
  • In a small bowl, combine softened butter, honey, garlic, lemon zest, and minced parsley. Spread evenly over the top of the salmon, then top with lemon slices.
  • Bring up the sides of the foil around the salmon to create a shallow boat. This keeps the juices contained. Covering completely is optional.
  • Bake for 15-18 minutes until the salmon is light pink, flakes easily with a fork, and registers 130-140°F on a meat thermometer.
  • Remove from the oven and let rest for 5 minutes before serving. Serve with extra lemon wedges if desired.

Notes

  • Don't skip the rest time. Letting the salmon rest for 5 minutes allows the temperature to rise and the juices to redistribute.
  • Check for doneness early. Start checking at 12 minutes for thinner fillets. You can always cook longer, but you can't undo overcooked fish.
  • Temperature guide: 130-135°F for medium, 135-140°F for medium-well, 145°F+ for well done. The USDA recommends 145°F.
  • Frozen salmon: Add 5-8 minutes to the cooking time. Add the butter topping during the last 10 minutes.
  • Foil is key. Use good quality nonstick foil. The honey in the butter can stick, and foil makes cleanup easy.
  • Storage: Refrigerate leftovers in an airtight container for 2-3 days.
  • Reheating: Microwave in 30-second intervals, covered loosely to retain moisture.
  • Freezing: Freeze uncooked fresh salmon up to 3 months; cooked salmon up to 4-6 months.

Nutrition

Serving: 4ounces | Calories: 290kcal | Carbohydrates: 8g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 141mg | Potassium: 594mg | Fiber: 1g | Sugar: 6g | Vitamin A: 402IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg

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