How to Bake Salmon

If you don't enjoy salmon on a regular basis, you're missing out on one of the best foods you can add to your diet. Salmon is rich in essential Omega-3 fatty acids, the substances in fish that that promote heart health both in healthy individuals and in those who already have heart disease. In fact, Omega-3s are so good for you, the American Heart Association recommends most people eat fish twice a week. Even people who don't usually like fish find they like salmon for its flaky texture and mildly sweet flavor. Baking is one of the best ways to prepare it since it doesn't add fat as frying or sauteing does. Not sure how to bake salmon? You may be surprised by just how easy it is. The steps to making this baked herb salmon are a cinch. Just top the salmon with a mixture of fresh herbs and bake. It's easy enough for weeknight dinners, yet sophisticated enough for weekend get-togethers. And not only is the dish easy to make, but the simplicity of it allows you to truly appreciate the flavor of the salmon.
Hey, everyone. I'm Judith with, and today, I'm gonna be showing you how to make Oven-Roasted Salmon, a quick and easy preparation and a delicious recipe. So, this particular recipe calls for four salmon filets but we're using two this time, and I here have two boneless and skinless 5-ounce salmon filets. I also have a pinch of salt and pepper and I have half a tablespoon of olive oil. I have our shallow baking tray in here which we've lined with aluminum foil. Now, what I'm gonna do is get our salmon filets, place them on our baking dish, and we're gonna do a little bit of basting, so get our olive oil and we're just gonna smother than both sides and this is a really healthy, wonderful, nutritious recipe. Salmon is very, very good for you. A lot of omega-3 fatty acids, which are good for our cardiovascular health and makes your skin glow, if you didn't know that. All right. So, we've done the two sides and we're gonna do some salt and pepper on there, too. I like to be nice and generous with my salt here. Of course, sea salt is the best. All right, that's on, and then let's get our pepper on. Quick sprig of pepper, the side. There we go. Now, we've preheated our oven to 450 degrees Fahrenheit and these salmon are ready to go in there, and they should take about 8 minutes, but check on it, and when it's flaking, that's when it's ready, so that's going in there. So it's been about 8 minutes. We've taken our salmon out of the oven. Looks delicious, and it's just about done. Now, if you wanna check if it's ready, what you can do is you can see if it flakes easily with a fork, and as you can see, it does so there. Now, of course, a lot of people like to cook salmon to their liking. Some people like it a little bit pink inside, but this is a great way to test if it's just about done, and there you have it. That is a very simple and quick Oven-Roasted Salmon. Well, thanks for watching everyone. For more great recipes and savings, go to

What You'll Need

  • 1  2  pound fresh or frozen salmon fillet*
  • 1   tablespoon snipped fresh chives
  • 1   tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1/2  teaspoon ground black pepper
  • 1/4  teaspoon salt
  • 1   lemon, cut into 1/8-inch slices and seeded

Step By Step

Thaw salmon, if frozen. Preheat oven to 400 degrees F. Line a large baking sheet with foil. Place salmon, skin side down, on foil-lined baking sheet. Sprinkle salmon with chives, thyme, pepper, and salt. Top with lemon slices.
Cover salmon with foil. Bake 20 minutes. Uncover and bake 20 to 25 minutes more or until salmon flakes easily when tested with a fork. Serve immediately. Makes 8 (3 ounces cooked fish) servings

  • * Be sure all bones are removed from the salmon fillet before baking.
Once you know how to bake salmon, you'll find it easier to meet the AHA's recommendation to eat fish twice a week. In fact, you may want to reel in this catch of the day even more often. If you're worried about the mercury content in fish, rest assured that while many types of fish do contain mercury, for most individuals, the benefits of eating fish far outweigh the risks.

nutrition information

Per Serving: cal. (kcal) 184, Fat, total (g) 11, chol. (mg) 58, sat. fat (g) 2, carb. (g) 2, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 4, fiber (g) 1, sugar (g) 0, pro. (g) 20, vit. A (IU) 97.18, vit. C (mg) 14.17, Thiamin (mg) 0.34, Riboflavin (mg) 0.12, Niacin (mg) 7.3, Pyridoxine (Vit. B6) (mg) 0.63, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 2.26, sodium (mg) 132, Potassium (mg) 383, calcium (mg) 20.19, iron (mg) 0.54, Lean Meat () 3, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
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