For this oven-baked salmon recipe, you’ll need salmon, olive oil, butter, potatoes, asparagus, and some basic seasonings.
We used salmon with skin for its gorgeous texture and delectable flavors, but skinned salmon should do just as fine.
It doesn’t have to be the expensive ‘sushi-grade’ salmon either. For this recipe, regular salmon sold in plastic wrap in the frozen section is good enough.
As portioning is so important to healthy eating, we recommend that you take the weight of each fish fillet seriously. Each serving requires an 8.5-ounce fillet, so try to either find something similar in weight and do some trimmings or divide a very large fillet into small ones.
Besides asparagus, our all-time favorite veg to serve with salmon, we also picked something more fulfilling, in this case, potatoes. Their fluffy, tender texture makes them an ultimate side for any meat or fish.
We precooked the vegetables so we could later bake them along with the salmon. First, we microwaved the potatoes for 5 minutes, then added the asparagus and seasonings and microwave for another 3 minutes. You can also steam or boil them instead, for the same amount of time.
The veg was pre-cooked so we could later bake them along with the salmon.
Right off the bat, we seasoned the vegetables with butter and oregano.
Salt and pepper were sprinkled onto the fillets, and for a spicy kick we added a combination of Cajun and paprika powders.
Salmon also goes great with garlic, so we added some garlic powder, but not so much that it overpowers the flavor.
Coming next is a variety of herbs for a complex mix of aromas. We’re using Italian seasoning and some additional fresh thyme. Feel free to use your own favorite herbs instead, but it’s best not to leave them out.
Finally, we gently rubbed some olive oil into the fish to help things cook evenly, and some lemon juice to rid the seafood aroma.
How to Make Baked Salmon in the Oven
You can scroll to the bottom for the detailed instructions now, or look at this summary to see how it all comes together:
Microwave the potatoes and preheat the oven as well.
Mix the dry seasonings.
Season the salmon fillets.
Add asparagus and seasonings and microwave some more.
Line the baking tray and arrange the fish onto it.
Arrange the cooked veg around it and bake.
Garnish with parsley and enjoy.
Make sure that you follow our oven-baked salmon recipe card strictly to achieve the best results.
How to Tell if Baked Salmon Is Done
A cold (but not frozen) fillet an inch thick and however big in size should turn out moist, soft, and done in 15 minutes at 400°F. For any extra inch in thickness, add 2 minutes to the cooking time.
The above time and temperature apply to cooking with the oven only, not with an air fryer. It circulates heat faster and cooks food more quickly, so your fish will dry out instead of being perfectly cooked.
To cook fish fillets from frozen, you need to let them soften first using these methods.
Can You Freeze Baked Salmon?
Physically, you can do so and reheat it, but seeing how its texture turns dry and rubbery, that’s not something we would recommend. When working with salmon, you want to freeze it fresh, then defrost it properly before you cook it.
How to Reheat Baked Salmon
If you have leftovers, wrap them carefully and refrigerate within 4 days. Reheat it as you would cook it, but in just 5 minutes.
As for the veg, they will survive for up to 5 days in the fridge and reheat the same way as the fish. We don’t recommend freezing roasted vegetables.
What to Serve With Baked Salmon
Although we have already included potatoes and asparagus in our recipe, it doesn’t hurt to have a crisp, fresh salad on the side. We went for a Greek salad; simple and easy to throw together.
To round off the meal, we made some celery cucumber juice and served it with ice. This cool refresher packs tons of micronutrients and brings the meal’s nutritional profile to healthy amounts:
Of course, these are just a few of our suggestions. If you’re into shaping your own meal plan, have a look at our guidelines then scroll through our website for recipes with precise nutritional profiles.
A writer and entrepreneur, Luna’s day doesn’t start at the computer keyboard, but in the kitchen.
Half of her working hours are spent on mixing ingredients for her recipes. The other half involve working with the tech team to research and test the tools and appliances that promise to make kitchen work effortless and mess-free. From a kitchen knife or water filter to the Instant Pot, if it can help save time and effort for the home cook, Luna and her team are on it.
Luna’s extracurricular pastimes include camping, travel, and photography.