My Baked Salmon Recipe is perfect when you need a quick and easy weeknight dinner with very little prep. You don’t need to marinate the salmon first, and it bakes in about 20 minutes.
I brush the salmon with a simple mix of olive oil, lemon juice, garlic, thyme, and paprika, then bake it until it flakes easily with a fork. You can use one large fillet or smaller salmon portions, depending on what you have.
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It works well for busy weeknights, but it is also nice enough to serve with Greek lemon potatoes, rice, salad, or roasted vegetables when you have guests. Leftovers are great the next day in Pasta Alfredo with Salmon, wraps, Salmon and Spinach Quiche, or Smoked Salmon Pate.
Why This Recipe Works
- This baked salmon is quick enough for a weeknight dinner but still nice enough to serve when you have people around.
- The marinade is made with simple ingredients: olive oil, lemon juice, garlic, thyme, paprika, salt, and black pepper. It gives the salmon a fresh Mediterranean flavor without needing a long list of extras.
- A large salmon fillet stays juicy in the oven and is easy to slice into portions after baking. You can also use individual fillets if that is what you have.
- It also pairs well with many sides, from Fondant Potatoes and Tomato and Rice to Honey Halloumi Salad and Mediterranean Roasted Vegetables.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Salmon - I use a large salmon fillet, about 1 lb / 450 g, which is roughly half a side of salmon. You can also use 4 individual salmon fillets if you prefer. Fresh salmon works best, but thawed frozen salmon is fine too. Pat it dry well before adding the marinade so the flavors sit better on the fish. You can use salmon with or without skin. I usually bake it skin side down because it helps protect the fish while it cooks.
- Lemon juice - Fresh lemon juice brightens the flavor of the salmon and works well with olive oil and garlic. You can also add the zest of ½ lemon if you want a stronger lemon flavor.
- Olive oil - It helps keep the salmon moist while baking. I like using extra virgin olive oil, but any good olive oil works.
- Garlic - Fresh garlic adds flavor to the marinade. Mince it finely so it spreads evenly over the salmon. You can add an extra clove if you like a stronger garlic flavor.
- Other flavorings - A simple combination of thyme, paprika, sea salt, and freshly ground black pepper is my go-to seasoning for this recipe.
How to Make Baked Salmon?
Take your salmon fillet(s) out of the fridge and let them sit on the counter for about 15 minutes to bring them to room temperature. Pat the salmon dry with paper towels.
To make the marinade, combine the olive oil, lemon juice, salt, paprika, thyme, garlic, and freshly ground pepper.
Place the salmon fillet(s) into a baking dish skin side down. Pour the marinade over the fish and spread it evenly using a silicon brush.
You can bake the salmon straight away, or let it marinate for 30 minutes if you have time. If you marinate it, keep it in the refrigerator.
If you are in a hurry, skip the marinating time and preheat your oven to 190° C (375° F). When the oven is hot, place the baking dish and cook the salmon for 18 to 20 minutes, until its colour turns opaque and it flakes easily with a fork. The thickest point of the salmon fillet should reach 52ºC (125ºF).
If you are using individual salmon fillets, start checking after 12 to 14 minutes.
Let the salmon rest for a couple of minutes before serving.
Can I Marinate Salmon Ahead of Time?
Yes, but keep the marinating time short.
You can marinate the salmon for 30 minutes before baking. This gives the lemon, garlic, and thyme time to flavor the fish without changing the texture too much.
Don’t marinate salmon for more than 4 hours. The lemon juice can start to break down the fish and make the texture softer than you want.
Recipe Tips From the Chef
- Use a fillet that is similar in thickness from one end to the other if possible. This helps it cook more evenly.
- Pat the salmon dry before adding the marinade so the oil, lemon, and seasoning coat the fish better.
- Don’t over-marinate the salmon. A short 30-minute rest is enough.
- Bake the salmon skin side down if it has skin. The skin helps protect the fish from drying out.
- Start checking the salmon early if your fillet is thin or if you are using individual portions.
- Use a food thermometer for the most accurate result. The thickest part should reach 125°F / 52°C for moist salmon.
- Do not freeze the leftovers if you cooked your dish from frozen salmon fillet(s)!
Recipe Variations
Add cherry tomatoes, olives, and sliced red onion around the salmon before baking for a fuller Mediterranean-style tray bake.
Sprinkle crumbled feta over the salmon after baking if you want a salty finish.
Add a little lemon zest to the marinade for a stronger citrus flavor.
Use individual salmon fillets instead of one large piece if you want easier portions.
Replace salmon with sea bass fillets or tuna steaks, adjusting the cooking time as needed.
What to Serve with Marinated Baked Salmon
This baked salmon goes well with potatoes, rice, salads, and vegetables.
For potatoes, try Potatoes au Gratin - Dauphinoise Potatoes, Greek Lemon Roasted Potatoes, or Batata Harra.
For salads, serve it with Orzo Pasta Salad, Lebanese Cabbage Salad, Watermelon Feta Salad, or Beet Cucumber Salad.
For vegetable sides, try Zeytinyagli Pirasa Yemegi (Turkish Braised Leeks), Ratatouille Nicoise, and Barbunya.
You can have a look at my 16 Best Side Dishes for Salmon round-up post for more ideas about what to serve with Mediterranean Baked Salmon.
Storage and Reheating
Store leftover baked salmon in an airtight container in the refrigerator for up to 2 days. You can eat leftovers cold in salads, wraps, pasta, rice bowls, or scrambled eggs.
To reheat, place the salmon in an oven-safe dish and cover loosely with aluminum foil. Warm it in a low oven at 275°F / 135°C for 10 to 15 minutes, or until heated through. Avoid reheating salmon at a high temperature because it can dry out quickly.
You can freeze cooked salmon for up to 2 months if the fish was fresh before cooking. Do not freeze leftovers if the salmon was previously frozen.
Recipe FAQs
The white stuff is called albumin, a protein that comes out of the salmon as it cooks. It is harmless. It can happen more when salmon cooks too quickly or for too long, so try not to overbake it.
Yes, you can bake salmon in aluminum foil if you prefer a softer, steamier texture. For this recipe, I prefer baking it uncovered because the top has a better finish and the marinade doesn’t get too watery. If you like foil-baked fish, you might also like my Baked Sea Bass in Foil, which uses a similar easy oven method.
Yes, but choose vegetables that cook quickly, such as cherry tomatoes, asparagus, zucchini, thinly sliced red onion, or bell peppers. Hard vegetables like potatoes or carrots need longer, so cook them separately or start them in the oven before adding the salmon.
Related Recipes
For more delicious salmon recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious and impressive Mediterranean-style Marinated Baked Salmon as much as you enjoy eating it! 🙂
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Baked Salmon Recipe
Ingredients
- 1 lbs ½ side salmon (450 grams)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoon good quality olive oil
- 1 clove garlic (minced)
- 1 tablespoon fresh thyme (chopped)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
Instructions
- Take your salmon fillet(s) out of the fridge and let them sit on the counter for about 15 minutes to bring them to room temperature. Pat the salmon dry with paper towels.
- To make the marinade, combine the olive oil, lemon juice, salt, paprika, thyme, garlic, and freshly ground pepper.
- Place the salmon fillet(s) into a baking dish skin side down.
- Pour over the marinade on the salmon fillet(s) and spread it evenly using a silicon brush.
- At this stage, you can let the salmon marinate for 30 minutes (in this case, skip bringing the salmon to room temperature) before baking it.
- If you are in hurry, skip the marinating time and preheat your oven to 190° C (375° F).
- When the oven is hot, place the baking dish and cook the salmon for 18 to 20 minutes, until its color turned opaque and it flakes easily with a fork.
- If using individual salmon fillets, start checking after 12 to 14 minutes.
- Let the salmon rest for a couple of minutes before serving.
Notes
- You can use one large salmon fillet or 4 individual salmon fillets.
- If using individual fillets, reduce the cooking time to about 12 to 14 minutes.
- Pat the salmon dry before adding the marinade so the seasoning coats the fish better.
- Do not marinate salmon for more than 4 hours. The lemon juice can make the texture too soft.
- If the salmon has skin, bake it skin side down.
- The cooking time depends on the thickness of the salmon and how well-cooked you like it.
- Use a food thermometer for the best results. The thickest part should reach 125°F / 52°C for moist salmon.
- The salmon should turn opaque and flake easily with a fork.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- You can reheat the leftovers gently in a low oven at 275°F / 135°C, covered loosely with aluminum foil.
- Do not freeze leftovers if the salmon was cooked from previously frozen fish.
Helen says
This is definitely a keeper, flavoursome and so easy to make! The leftovers were delicious with some bulgur salad. Thank you for the recipe.
Ayla Clulee says
I am so pleased to hear that, and thank you for sharing your experience, Helen!
Ayla x