A perfectly baked fillet of wild salmon is a tender, flaky masterpiece, a bold protein you can enjoy in a wide variety of healthy, easy meals.
Baked salmon is an especially convenient protein to have for meal prep, as you can bake several fillets a few days ahead of time to flake into salads, pastas, sandwiches — any of your favorite go-to meals throughout the week.
Simple Tips for Perfectly Baked Salmon
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Pat the salmon fillet dry to remove excess moisture.
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Leave skin on while baking for extra juicy fillets.
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An instant-read thermometer ensures perfect doneness.
How to Bake Salmon
Gather your materials and ingredients: Your fillet(s), tea towel or paper towels, olive oil, salt and pepper, lemon, baking sheet or dish
Preheat your oven to 375F.
Meanwhile, pat salmon fillet dry with a tea towel or paper towel, then season with salt and pepper and place skin-side down on rimmed baking sheet or baking dish. Optional: line the baking sheet/dish with aluminum foil first.
Drizzle with olive oil, coating both the top and bottom so the fillet doesn’t stick. Then, top with lemon slices. Transfer to oven and set timer for:
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FOR SOCKEYE OR COHO: 8 to 10 minutes, depending on thickness of fillet.
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FOR KING: 12 to 15 minutes, depending on thickness of fillet.
Salmon is medium-rare when it has reached an internal temperature of 120F on an instant-read thermometer at its thickest part, or when it flakes easily with a fork. Add a couple more minutes of cook time until salmon has reached desired doneness, being sure to check frequently until then so as to not dry out the salmon.
Enjoy as fillets, or flake into any of these easy recipes.
Wild Alaskan Company delivers wild-caught, sustainable seafood directly to your door. Get Started.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
