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Baked Salmon Recipe

Baked Salmon Recipe: How to Cook Like a Pro

I first made this baked salmon recipe on a weeknight when I was too tired to cook anything complicated. It’s one of those meals that looks fancy but actually takes less effort than boiling pasta. The salmon turns out soft inside and slightly crisp on top, perfect for a quick dinner or even a light lunch.
The key to getting it right is not overbaking it. Once I learned that the salmon kept cooking a little after leaving the oven, everything changed. Now it comes out moist and flaky every time.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Western
Calories: 360
Ingredients Method Video Notes

Ingredients
  

  • 4 salmon fillets about 170g each, skin on or off
  • 2 tbsp olive oil
  • 1 Tbsp lemon juice
  • 2 cloves of garlic minced
  • 1 tsp Dijon mustard
  • 1 tsp honey optional for balance
  • Salt and black pepper to taste
  • Fresh dill or parsley chopped (for garnish).
  • Lemon slices for serving

Method
 

  1. Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
  2. In a small bowl, whisk together olive oil, lemon juice, garlic, mustard, honey, salt, and pepper.
  3. Place the salmon fillets on the prepared tray and brush the sauce mixture over each piece evenly.
  4. Let the salmon rest for 10 minutes to soak up some flavor while the oven finishes heating.
  5. Bake for 12-15 minutes, depending on the thickness of your fillets, until the salmon flakes easily with a fork.
  6. Remove from the oven and let it sit for a couple of minutes before serving. This helps the juices settle inside.
  7. Garnish with fresh herbs and lemon slices before plating.

Video

Notes

  • Always bake salmon skin-side down so the flesh stays tender.
  • Use a thermometer if you’re unsure. 63°C (145°F) internal temperature is perfect.
  • You can swap Dijon mustard for wholegrain mustard if you like a bit of texture.