Baked salmon gets a bad reputation. Dry. Fishy. Overcooked. Not this one. This method is practically foolproof—a hot oven, a simple marinade, and a watchful eye. The result? Flaky, moist, buttery perfection that tastes like a restaurant but takes almost no effort.
Sheet pan. Parchment paper. Twelve minutes. Let’s go.
Ingredients
Serves 2.
- 2 salmon fillets (6 oz each), skin on or off
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lemon slices, for serving
Step-by-Step Instructions
Step 1: Preheat
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Make the Marinade
- In a small bowl, mix olive oil, garlic, lemon juice, lemon zest, dill, salt, and pepper.
Step 3: Season the Salmon
- Place salmon fillets on the baking sheet. Brush marinade generously over the top and sides.
Step 4: Bake
- Bake for 10-14 minutes, depending on thickness. Salmon is done when it flakes easily with a fork and internal temp reaches 135°F-140°F (57°C-60°C) for medium.
- Do not overbake. It will continue cooking slightly after coming out.
Step 5: Serve
- Top with fresh lemon slices and extra dill. Serve with rice, roasted veggies, or a crisp salad.
Summary
Prep Time: 5 minutes | Cook Time: 12 minutes | Total Time: 17 minutes
Yield: 2 servings
Difficulty: Easy
Storage Notes
How to Store Leftovers:
Refrigerate in an airtight container for up to 3 days. Eat cold over salads or gently reheat in a 275°F oven for 5-10 minutes. The microwave will make it dry and sad—avoid.
Pro Tip:
For extra insurance against dryness, bake salmon at 375°F instead of 400°F. Add 2-3 minutes to cook time. Gentler heat = juicier fish.
