Introducing: the fastest and easiest baked salmon recipe ever.
Just 3 ingredients and boom: perfect, tender salmon. Guaranteed to be delicious. Plus, it’s quick and pretty hands off – perfect for a busy weeknight dinner!
Easy Baked Salmon Recipe
For a long time I used to never cook salmon at home.
I loved it at restaurants, but every time I tried to make it at home it came out dry and tough.
Slowly, over the years, I’ve come up with quite a few yummy ways to make salmon – most notably my Salmon with Lemon Mustard Dill Sauce, Pesto Baked Salmon, Roasted Salmon with Watermelon Salsa, and Sheet Pan Asian Salmon.
Those recipes are all awesome, but they require some measuring and/or pre-marinating.
The other night, I wanted to make salmon, but I didn’t want to deal with a separate marinade or a ton of measuring/dishes. I also wanted a basic salmon recipe that was flavorful but in a way that it mixed easily with other dishes so the leftovers could be repurposed.
So I decided to try to simplify things a bit. And what do you know – it came out delicious!
So delicious I knew I had to create a formal recipe page for this easiest baked salmon recipe so I can reference it later, and so you guys and my nutrition clients can quickly find it later, too. See the video in this post for just how easy this is to make!
This recipe literally has three ingredients: salmon + olive oil + lemon juice, and everything is done in the same pan – the marinade AND the baking.
How to Make Simple Baked Salmon with Lemon
In a deep oven-safe baking dish, place a hefty drizzle of olive oil (about 1 tablespoon) + the juice from 1 to 2 lemons (about 3 to 4 tablespoons). Swirl it together a bit, then place your salmon into the dish, skin side up.
(Tip: if using frozen salmon, be sure you’ve thawed the salmon in the refrigerator overnight. Or, put it inside an airtight/ziploc bag and run it under cold water until it’s close to room temperature. If using fresh salmon, I recommend allowing the salmon to rest outside of the fridge for 20-30 minutes, so it reaches room temperature before you start cooking.)
After about 10 minutes, flip the salmon so that the skin side is DOWN, then place the dish into the oven, uncovered, for 12 minutes at 400 degrees F.
Even if you don’t plan to eat your salmon with the skin on, you should still leave it on until after you’ve baked it. Baking salmon with the skin side down keeps it tender and helps it cook evenly.
(You should be able to easily remove the skin after baking your salmon, if desired.)
And that’s it! Seriously.
Easiest baked salmon recipe ever, right?!
The best part about this recipe besides how simply and quick it is is that the salmon comes out SUPER tender and juicy. No dry, tough salmon here, friends!
It will keep fabulously in the fridge for a few days, too, so you can enjoy it in packed lunches or simply for another dinner later in the week.
Baked Salmon Recipe/Meal Inspiration
I like making this salmon at the start of the week and then enjoying it for a few days in different variations. It’s good as is, but it’s also delicious with tzatziki on top, with pesto on top, etc.
I love it with brown rice or quinoa and roasted veggies on the side (hot tip: here’s how to love veggies). But it’s also really good atop salad (especially Greek salad with feta and a lemon-y vinaigrette) or would be with my quinoa salad with orange vinaigrette.
It was also delicious with my Mediterranean Bulgur Salad with Lemon Mint Vinaigrette – I enjoyed that combo recently too!
Here’s a little step-by-step video guide for how to make this easy baked salmon – the full recipe follows.
Here’s the full recipe for this super easy baked salmon.
I hope you’ll love it as much as we do!
Love one pan recipes? Check out my mix + match sheet pan dinners post for an easy recipe formula you can follow for fast weeknight meals!
You may also enjoy my post on 15 pantry staples for 15 minute dinners.