Baked salmon is one of the fastest proteins you can put on the table, but it’s also easy to overcook. This method uses a hot oven and a garlic butter baste to keep the fish moist, with clear timing based on fillet thickness so you’re not guessing.
Ingredients
Serves 4.
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp (42g) butter, melted
- 3 cloves garlic, minced — mellows and sweetens as it bakes into the butter.
- 1 tbsp fresh lemon juice
- 1 tsp paprika
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Pat the salmon dry with paper towels and place skin-side down on the sheet.
- Mix melted butter, garlic, lemon juice, and paprika in a small bowl.
- Brush the mixture generously over each fillet. Season with salt and pepper.
- Bake for 12–15 minutes, depending on thickness — a 1-inch-thick fillet takes about 12–13 minutes. The salmon is done when it flakes easily with a fork and reaches 125–130°F (52–54°C) internally for medium, or 145°F (63°C) for well-done.
- Rest for 2 minutes, then serve with lemon wedges.
Tips
- Pat the salmon dry before seasoning so the butter mixture adheres instead of sliding off.
- Use a meat thermometer if unsure. Salmon overcooks quickly, and visual cues alone can be misleading.
- Leave the skin on while baking — it helps hold the fillet together and crisps up nicely.
Common Mistakes
- Overbaking. Salmon continues cooking slightly after it comes out of the oven, so pull it a touch before it looks fully done.
- Skipping the pat-dry step, which leaves the fish steaming instead of baking properly.
- Using cold salmon straight from the fridge. Let it sit at room temperature for 10 minutes before baking for more even cooking.
Substitutions and Variations
- Herb swap: Fresh dill or thyme instead of paprika for a different flavor profile.
- Honey garlic version: Add 1 tbsp honey to the butter mixture for a sweet-savory glaze.
- Skinless fillets: Reduce bake time by 1–2 minutes since there’s no skin to insulate the flesh.
Storage
Refrigerate cooked salmon in an airtight container for up to 3 days. Reheat gently in a 275°F (135°C) oven for 10 minutes to avoid drying it out. Not recommended for freezing after cooking, as texture suffers.
Frequently Asked Questions
How long do you bake salmon at 400°F?
12–15 minutes for a standard 1-inch-thick fillet, until it flakes easily and reaches at least 125°F internally.
How do I know when salmon is done?
It should flake easily with a fork and appear opaque with a slightly translucent center for medium doneness, or use a thermometer for accuracy.
Should I bake salmon covered or uncovered?
Uncovered — this lets the top brown slightly and the butter mixture caramelize instead of steaming the fish.
