Recipe

Simple Baked Salmon Fillet

Tender, flaky salmon with lightly browned edges and a lemon butter finish. Fast, forgiving, and weeknight-level easy.

By Matt Campbell

•

4.8

Two baked salmon fillets on a parchment-lined sheet pan with lemon slices, herbs, and glossy butter pooling around the fish

Baked salmon is the kind of dinner that looks like you tried harder than you did, which is my favorite genre of cooking. You get the cozy comfort of a hot tray coming out of the oven, plus the bright, punchy payoff of lemon and garlic. And the cleanup? Basically a single sheet pan and your dignity intact.

This recipe is intentionally simple: a quick seasoning , a short bake, and a buttery lemon finish that makes the whole thing taste like a restaurant main that somehow wandered into your kitchen on a Tuesday. If you can turn on an oven and remember where you hid the salt, you can do this.

Hand brushing lemon butter over a raw salmon fillet on a parchment-lined baking sheet

Why It Works

Reliable doneness: A hot oven and a short bake keep salmon moist instead of dry and chalky.
Big flavor, low effort: Lemon, butter, and garlic do the heavy lifting without needing a long marinade.
Lightly browned edges, tender middle: Baking at 400°F gets you gentle browning while staying flaky inside (broil for extra color if you want it).
Flexible seasoning: This base plays nicely with dill, parsley, chili flakes, Dijon, or whatever you have.

Storage Tips

Refrigerate: Cool salmon completely, then store in an airtight container for up to 3 days.

Reheat (best option): Warm gently in a 275°F oven until just heated through, about 10 to 15 minutes. Add a tiny pat of butter or a splash of water to keep it moist.

Microwave (fast option): Use 50% power in short bursts. Stop before it is piping hot, because salmon goes from silky to sad very quickly.

Eat it cold: Flake leftovers onto a salad, fold into rice bowls, or mash with a little mayo and Dijon for an actually impressive salmon salad situation.

Freezing: You can freeze cooked salmon for up to 2 months, but the texture is best when eaten fresh. Thaw overnight in the fridge before reheating gently.

Common Questions

What temperature should baked salmon be?

The most foolproof way is a thermometer. For tender, flaky salmon with a slightly buttery center, aim for 125°F to 130°F in the thickest part, then rest 2 minutes (carryover usually adds about 2°F to 5°F). If you prefer it more well done, pull it at 135°F.

Food safety note: The FDA recommends cooking fish to 145°F. That is the official guidance. Many home cooks and restaurants choose lower temps for a moister texture. Use your judgment and cook to the temperature you are comfortable with.

How long do I bake salmon at 400°F?

For individual fillets, plan on 10 to 14 minutes, depending on thickness. Thick, center-cut fillets take longer. Thin tail pieces cook fast, so keep an eye on them.

Should I bake salmon covered or uncovered?

Uncovered gives you better browning and less steaming. If your fillet is very lean or you are nervous about dryness, you can loosely tent with foil for the first half, then uncover to finish.

Can I use frozen salmon?

Yes, but for best texture, thaw overnight in the fridge and pat dry before seasoning.

If you bake from frozen, remove any ice glaze you can (a quick rinse helps, then pat dry), and add roughly 5 to 10 minutes, depending on thickness. Expect more liquid on the pan. The thermometer is your best friend here.

What if I do not have butter?

Olive oil works great. You will lose a little of that rich finish, so consider adding a bit more lemon zest and a pinch of extra salt to compensate.

How do I know when salmon is done without a thermometer?

Look for salmon that flakes easily with a fork and has turned opaque on the outside, with a slightly more translucent center if you like it tender. If white stuff (albumin) is pouring out aggressively, it is a sign the fish is cooking past its comfort zone.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Parchment paper or aluminum foil
Small bowl for mixing the lemon butter
Microplane or fine grater (optional, for zest)
Instant-read thermometer (optional but very helpful)

This is the salmon I make when I want dinner to feel like I have my life together. It started as my “I forgot to plan” meal, because salmon plus lemon is basically a cheat code. Now it is the dish I default to when friends text “Can we come by?” and my fridge is doing that echo-y empty sound. I throw it on a sheet pan, make a quick lemon butter, and suddenly the kitchen smells like confidence.