A baked salmon recipe is a classic way to enjoy the fillets of this magnificent fish. Salmon comes in many varieties, including other fish that fall in the trout and salmon family. Popular salmon include Atlantic salmon, chum or keta salmon, pink salmon, sockeye, coho and Chinook. Cooking salmon in the oven is a great option for any of the salmon varieties, but different species may have slightly different flavors, textures and cooking times.
Depending on the type of salmon you catch or buy, salmon recipes for oven cooking are not the only way to prepare this fish. Pany frying, poaching and grilling are also great ways to prepare salmon. However, some species may lend themselves better to one technique over the other.
Read the recipe below for a classic baked salmon fillet recipe that you can prepare quickly and easily.
One of the most popular ways to cook salmon is to bake it. By baking the salmon fillets in foil pouches along with herbs, garlic and lemon juice, you lock in all the flavor and keep the fish moist.
2 cloves garlic, minced
6 tablespoons olive oil
1 sprig fresh basil
1 sprig fresh parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
2 6-ounce salmon fillets
Preheat the oven to 375 degrees Fahrenheit.
Combine the garlic, basil, parsley, olive oil, salt, pepper and lemon juice in a medium-sized glass bowl. Place the two salmon fillets in a medium-sized casserole dish and cover the salmon with the marinade. Put plastic wrap over this and put the dish in the refrigerator for approximately one hour. Turn the fillets over after 30 minutes.
After an hour has passed, remove the salmon fillets from the refrigerator and place them onto squares of aluminum foil. Fold the foil over the salmon fillets and seal the edges to make packets. Place the packets in a glass casserole dish. Bake for 12 to 15 minutes.
Remove the fillets from the foil packets and serve immediately. You can serve these with rice and a green salad.
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Baked salmon in foil is a popular recipe due to the ease of cooking and preparation. This foil method is also extremely versatile for many types of flaky fish, and it can even be adapted for cooking fresh caught salmon at your campsite. Cooking fish in foil over a campfire (or at home) also allows you to prepare fast cooking vegetables with your salmon fillets for a balanced meal.
Salmon meat is typically oily and fatty, which can contribute to a “fishy” taste that some may not like. However, don’t let the richness of salmon deter you from trying grilled, fried, poached or baked salmon fillets. Chum, coho and pink salmon are a little milder in taste than some other varieties, which may be a good alternative for anyone intimidated by the richness of chinook or sockeye.
When cooking baked salmon, or preparing it with any other method, make sure you keep an eye on your meal. Salmon meat is very easy to overdo, and too much time in the oven can give salmon a pungent fish taste that is a turn off for many people.
- Keep the skin on your salmon when cooking! The salmon skin adds great moisture during the cooking process. If you’ve got a fresh catch, just make sure to remove the scales during the
The United States Department of Agriculture Food Safety and Inspection Service recommends baking salmon to 145 degrees Fahrenheit, internally. However, many sources recommend cooking salmon and other fish to 140 degrees and letting the fish rest off the heat source to continue cooking up to 145 degrees.
When baking your salmon, you can also check the way the flesh looks when you cook it. “How do you know when salmon is done?” is an essential question for home chefs to figure out. Aside from temperature, you can look at the flakiness of the flesh and the color.
Most salmon have pink or orange flesh, although some have pale white flesh. When cooking, the very center of the salmon should still have a slightly translucent center. You can use the tip of a sharp knife to gently cut into the biggest part of the baked salmon fillet to check this.
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