If you’ve ever worried about overcooking salmon, this baked salmon recipe will change that forever. It’s a quick, foolproof way to get tender, perfectly flaky fillets every single time — a simple salmon dinner with a ton of flavor and zero stress.
This is my go-to salmon recipe. I make it every few weeks for my family, and we never get tired of it!
Years ago, my old neighbor Danielle taught me a little salmon secret that changed the way I cook it forever. Instead of the usual slow bake, she cranked the oven up to 400 degrees Fahrenheit and set the timer for just eight minutes. The result? Salmon that’s always juicy, never dry, and melts in your mouth.
I’ve made it this way ever since — it’s the kind of fast weeknight dinner idea that feels restaurant-worthy without trying too hard.
In the recipe card, you’ll find six spice blend options to mix things up depending on your mood. Whether you go chili lime, lemon thyme, garlic Italian, or my personal favorite, these baked salmon fillets deliver big flavor in the easiest way possible. (And if you’re craving more simple salmon dinners with a ton of flavor , I’ve got nearly 40 of them waiting for you.)
Pro tip – don’t toss the skin! Danielle also taught me the best trick: after serving the salmon, leave the skin on the baking sheet, sprinkle it with a little salt, and pop it back into the hot oven. After about 10 minutes, it turns shatteringly crisp—we call it “salmon bacon.” Everyone I’ve shared it with (even the skeptics) ends up fighting for the last piece.
Salmon skin:Keeping the skin on helps keep your salmon moist, as it acts as a natural barrier between the filet and the hot baking sheet. However, if you want to remove it, I have a tutorial onhow to remove salmon skin.
Let it rest:Once you’ve retrieved your salmon from the oven, give it a few minutes to rest. This allows the juices to redistribute, keeping it moist and tender.
Serving suggestions
Most of the time when we have baked salmon for dinner, I make fries (like these dill french fries ) and some roasted asparagus . For some reason, that’s become our go-to salmon dinner. It’s delicious!
But this salmon is endlessly versatile. Serve it with some extra crispy roasted potatoes and green beans with almonds for a classic combo, or spoon it over rice with a drizzle of soy sauce for a quick salmon bowl.
It’s also beautiful flaked over salads, tucked into tacos, or paired with creamy mashed cauliflower or buttery noodles when you want cozy comfort.
Store and reheat
Store: Once any leftovers have cooled, place them in a covered container in your fridge for up to 3 days.
Reheat: I like to reheat this salmon in a covered pan over low heat, but a microwave also works. I usually serve leftovers cold over a salad for lunch.
The BEST Baked Salmon Recipe (made in just 8 minutes!)
- Pin
Ingredients
- ▢ 4 6-ounce salmon fillets
- ▢ 2 teaspoons olive oil
- ▢ ½ teaspoon EACH: sea salt and pepper
Favorite salmon seasoning
- ▢ ½ teaspoon EACH: sweet paprika, garlic powder, onion powder, chili powder, coconut sugar, and oregano.
Instructions
- Preheat your oven to 400 degrees. Place the salmon on a baking sheet, skin-side down, leaving a little room between each piece. Drizzle each salmon fillet with ½ teaspoon olive oil and sprinkle with salt and pepper. 4 6-ounce salmon fillets, 2 teaspoons olive oil, ½ teaspoon EACH: sea salt and pepper
- If using the seasonings, sprinkle them on top of the salmon. ½ teaspoon EACH: sweet paprika, garlic powder, onion powder, chili powder, coconut sugar, and oregano.
- Put the salmon in the oven and set a timer for 8 minutes. When the timer goes off, take the salmon out of the oven and let it rest for a few minutes. It will be very tender, the flesh will have turned opaque, and there will be only a few tiny spots of white showing.
Video
Notes
Lemon Thyme: 1 teaspoon fresh thyme leaves, zest from 1 lemon, and a squeeze of lemon when the salmon comes out of the oven.
Garlicky: 1 teaspoon Italian seasoning, 2 finely minced garlic cloves, and 1 thinly sliced lemon.
Chili lime: 1 teaspoon chili powder, ½ teaspoon garlic powder, and zest from 1 lime.
Rosemary: 1 finely minced garlic clove, 1 teaspoon minced fresh rosemary, and 1 thinly sliced lemon.
Curry: 1 teaspoon curry powder, ½ teaspoon each: garlic powder and coconut sugar, and zest from 1 lime.
½ inch fillet – 4 minutes
1 inch fillet – 8 minutes
1 ½ inch fillet 12 minutes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Baked salmon makes a quick and easy dinner.I often make mysimple roasted broccoli, putting it in the oven before the salmon,so they are both ready at the same time.
You’ll be amazed at how tender salmon can be when it’s not overcooked. It will flake easily and almost melt in your mouth.
The BEST Baked Salmon Recipe (made in just 8 minutes!)
Ingredients
- 4 6-ounce salmon fillets
- 2 teaspoons olive oil
- ½ teaspoon EACH: sea salt and pepper
Favorite salmon seasoning
- ½ teaspoon EACH: sweet paprika, garlic powder, onion powder, chili powder, coconut sugar, and oregano.
Instructions
- Preheat your oven to 400 degrees. Place the salmon on a baking sheet, skin-side down, leaving a little room between each piece. Drizzle each salmon fillet with ½ teaspoon olive oil and sprinkle with salt and pepper. 4 6-ounce salmon fillets, 2 teaspoons olive oil, ½ teaspoon EACH: sea salt and pepper
- If using the seasonings, sprinkle them on top of the salmon. ½ teaspoon EACH: sweet paprika, garlic powder, onion powder, chili powder, coconut sugar, and oregano.
- Put the salmon in the oven and set a timer for 8 minutes. When the timer goes off, take the salmon out of the oven and let it rest for a few minutes. It will be very tender, the flesh will have turned opaque, and there will be only a few tiny spots of white showing.
Notes
Lemon Thyme: 1 teaspoon fresh thyme leaves, zest from 1 lemon, and a squeeze of lemon when the salmon comes out of the oven.
Garlicky: 1 teaspoon Italian seasoning, 2 finely minced garlic cloves, and 1 thinly sliced lemon.
Chili lime: 1 teaspoon chili powder, ½ teaspoon garlic powder, and zest from 1 lime.
Rosemary: 1 finely minced garlic clove, 1 teaspoon minced fresh rosemary, and 1 thinly sliced lemon.
Curry: 1 teaspoon curry powder, ½ teaspoon each: garlic powder and coconut sugar, and zest from 1 lime.
½ inch fillet - 4 minutes
1 inch fillet - 8 minutes
1 ½ inch fillet 12 minutes
https://www.theendlessmeal.com/8-minute-baked-salmon/
If you’ve ever worried about overcooking salmon, this baked salmon recipe will change that forever. It’s a quick, foolproof way to get tender, perfectly flaky fillets every single time — a simple salmon dinner with a ton of flavor and zero stress.
This is my go-to salmon recipe. I make it every few weeks for my family, and we never get tired of it!
Years ago, my old neighbor Danielle taught me a little salmon secret that changed the way I cook it forever. Instead of the usual slow bake, she cranked the oven up to 400 degrees Fahrenheit and set the timer for just eight minutes. The result? Salmon that’s always juicy, never dry, and melts in your mouth.
I’ve made it this way ever since — it’s the kind of fast weeknight dinner idea that feels restaurant-worthy without trying too hard.
In the recipe card, you’ll find six spice blend options to mix things up depending on your mood. Whether you go chili lime, lemon thyme, garlic Italian, or my personal favorite, these baked salmon fillets deliver big flavor in the easiest way possible. (And if you’re craving more simple salmon dinners with a ton of flavor , I’ve got nearly 40 of them waiting for you.)
Pro tip – don’t toss the skin! Danielle also taught me the best trick: after serving the salmon, leave the skin on the baking sheet, sprinkle it with a little salt, and pop it back into the hot oven. After about 10 minutes, it turns shatteringly crisp—we call it “salmon bacon.” Everyone I’ve shared it with (even the skeptics) ends up fighting for the last piece.
Salmon skin:Keeping the skin on helps keep your salmon moist, as it acts as a natural barrier between the filet and the hot baking sheet. However, if you want to remove it, I have a tutorial onhow to remove salmon skin.
Let it rest:Once you’ve retrieved your salmon from the oven, give it a few minutes to rest. This allows the juices to redistribute, keeping it moist and tender.
Serving suggestions
Most of the time when we have baked salmon for dinner, I make fries (like these dill french fries ) and some roasted asparagus . For some reason, that’s become our go-to salmon dinner. It’s delicious!
But this salmon is endlessly versatile. Serve it with some extra crispy roasted potatoes and green beans with almonds for a classic combo, or spoon it over rice with a drizzle of soy sauce for a quick salmon bowl.
It’s also beautiful flaked over salads, tucked into tacos, or paired with creamy mashed cauliflower or buttery noodles when you want cozy comfort.
Store and reheat
Store: Once any leftovers have cooled, place them in a covered container in your fridge for up to 3 days.
Reheat: I like to reheat this salmon in a covered pan over low heat, but a microwave also works. I usually serve leftovers cold over a salad for lunch.
The BEST Baked Salmon Recipe (made in just 8 minutes!)
- Pin
Ingredients
- ▢ 4 6-ounce salmon fillets
- ▢ 2 teaspoons olive oil
- ▢ ½ teaspoon EACH: sea salt and pepper
Favorite salmon seasoning
- ▢ ½ teaspoon EACH: sweet paprika, garlic powder, onion powder, chili powder, coconut sugar, and oregano.
Instructions
- Preheat your oven to 400 degrees. Place the salmon on a baking sheet, skin-side down, leaving a little room between each piece. Drizzle each salmon fillet with ½ teaspoon olive oil and sprinkle with salt and pepper. 4 6-ounce salmon fillets, 2 teaspoons olive oil, ½ teaspoon EACH: sea salt and pepper
- If using the seasonings, sprinkle them on top of the salmon. ½ teaspoon EACH: sweet paprika, garlic powder, onion powder, chili powder, coconut sugar, and oregano.
- Put the salmon in the oven and set a timer for 8 minutes. When the timer goes off, take the salmon out of the oven and let it rest for a few minutes. It will be very tender, the flesh will have turned opaque, and there will be only a few tiny spots of white showing.
Video
Notes
Lemon Thyme: 1 teaspoon fresh thyme leaves, zest from 1 lemon, and a squeeze of lemon when the salmon comes out of the oven.
Garlicky: 1 teaspoon Italian seasoning, 2 finely minced garlic cloves, and 1 thinly sliced lemon.
Chili lime: 1 teaspoon chili powder, ½ teaspoon garlic powder, and zest from 1 lime.
Rosemary: 1 finely minced garlic clove, 1 teaspoon minced fresh rosemary, and 1 thinly sliced lemon.
Curry: 1 teaspoon curry powder, ½ teaspoon each: garlic powder and coconut sugar, and zest from 1 lime.
½ inch fillet – 4 minutes
1 inch fillet – 8 minutes
1 ½ inch fillet 12 minutes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Baked salmon makes a quick and easy dinner.I often make mysimple roasted broccoli, putting it in the oven before the salmon,so they are both ready at the same time.
You’ll be amazed at how tender salmon can be when it’s not overcooked. It will flake easily and almost melt in your mouth.
If you’ve ever worried about overcooking salmon, this baked salmon recipe will change that forever. It’s a quick, foolproof way to get tender, perfectly flaky fillets every single time — a simple salmon dinner with a ton of flavor and zero stress.
This is my go-to salmon recipe. I make it every few weeks for my family, and we never get tired of it!
Years ago, my old neighbor Danielle taught me a little salmon secret that changed the way I cook it forever. Instead of the usual slow bake, she cranked the oven up to 400 degrees Fahrenheit and set the timer for just eight minutes. The result? Salmon that’s always juicy, never dry, and melts in your mouth.
I’ve made it this way ever since — it’s the kind of fast weeknight dinner idea that feels restaurant-worthy without trying too hard.
In the recipe card, you’ll find six spice blend options to mix things up depending on your mood. Whether you go chili lime, lemon thyme, garlic Italian, or my personal favorite, these baked salmon fillets deliver big flavor in the easiest way possible. (And if you’re craving more simple salmon dinners with a ton of flavor , I’ve got nearly 40 of them waiting for you.)
Pro tip – don’t toss the skin! Danielle also taught me the best trick: after serving the salmon, leave the skin on the baking sheet, sprinkle it with a little salt, and pop it back into the hot oven. After about 10 minutes, it turns shatteringly crisp—we call it “salmon bacon.” Everyone I’ve shared it with (even the skeptics) ends up fighting for the last piece.
Salmon skin:Keeping the skin on helps keep your salmon moist, as it acts as a natural barrier between the filet and the hot baking sheet. However, if you want to remove it, I have a tutorial onhow to remove salmon skin.
Let it rest:Once you’ve retrieved your salmon from the oven, give it a few minutes to rest. This allows the juices to redistribute, keeping it moist and tender.
Serving suggestions
Most of the time when we have baked salmon for dinner, I make fries (like these dill french fries ) and some roasted asparagus . For some reason, that’s become our go-to salmon dinner. It’s delicious!
But this salmon is endlessly versatile. Serve it with some extra crispy roasted potatoes and green beans with almonds for a classic combo, or spoon it over rice with a drizzle of soy sauce for a quick salmon bowl.
It’s also beautiful flaked over salads, tucked into tacos, or paired with creamy mashed cauliflower or buttery noodles when you want cozy comfort.
Store and reheat
Store: Once any leftovers have cooled, place them in a covered container in your fridge for up to 3 days.
Reheat: I like to reheat this salmon in a covered pan over low heat, but a microwave also works. I usually serve leftovers cold over a salad for lunch.
The BEST Baked Salmon Recipe (made in just 8 minutes!)
- Pin
Ingredients
- ▢ 4 6-ounce salmon fillets
- ▢ 2 teaspoons olive oil
- ▢ ½ teaspoon EACH: sea salt and pepper
Favorite salmon seasoning
- ▢ ½ teaspoon EACH: sweet paprika, garlic powder, onion powder, chili powder, coconut sugar, and oregano.
Instructions
- Preheat your oven to 400 degrees. Place the salmon on a baking sheet, skin-side down, leaving a little room between each piece. Drizzle each salmon fillet with ½ teaspoon olive oil and sprinkle with salt and pepper. 4 6-ounce salmon fillets, 2 teaspoons olive oil, ½ teaspoon EACH: sea salt and pepper
- If using the seasonings, sprinkle them on top of the salmon. ½ teaspoon EACH: sweet paprika, garlic powder, onion powder, chili powder, coconut sugar, and oregano.
- Put the salmon in the oven and set a timer for 8 minutes. When the timer goes off, take the salmon out of the oven and let it rest for a few minutes. It will be very tender, the flesh will have turned opaque, and there will be only a few tiny spots of white showing.
Video
Notes
Lemon Thyme: 1 teaspoon fresh thyme leaves, zest from 1 lemon, and a squeeze of lemon when the salmon comes out of the oven.
Garlicky: 1 teaspoon Italian seasoning, 2 finely minced garlic cloves, and 1 thinly sliced lemon.
Chili lime: 1 teaspoon chili powder, ½ teaspoon garlic powder, and zest from 1 lime.
Rosemary: 1 finely minced garlic clove, 1 teaspoon minced fresh rosemary, and 1 thinly sliced lemon.
Curry: 1 teaspoon curry powder, ½ teaspoon each: garlic powder and coconut sugar, and zest from 1 lime.
½ inch fillet – 4 minutes
1 inch fillet – 8 minutes
1 ½ inch fillet 12 minutes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Baked salmon makes a quick and easy dinner.I often make mysimple roasted broccoli, putting it in the oven before the salmon,so they are both ready at the same time.
You’ll be amazed at how tender salmon can be when it’s not overcooked. It will flake easily and almost melt in your mouth.
