Baked Salmon Recipe

Prep oven and salmon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil a baking dish large enough for the fillets. Pat the salmon fillets dry with paper towels; remove any pin bones with tweezers if needed.

Make the marinade

In a small bowl, whisk together 2 tbs olive oil, 2 tbs fresh lemon juice, 2 minced garlic cloves, 1 tbs Dijon mustard, 1 tsp honey, 2 tbs chopped parsley, 1 tbs chopped dill (if using), 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika until smooth and emulsified.

Season and rest

Place the salmon fillets skin-side down on the prepared baking sheet or dish. Brush or spoon the marinade evenly over the tops of each fillet, making sure to coat edges. If you have time, let the coated fillets sit at room temperature for 10–15 minutes to let flavors penetrate (optional).

Bake

Transfer the baking sheet to the preheated oven and bake at 400°F (200°C) for 10–14 minutes, depending on thickness. Cook until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. Thicker fillets (1 inch/2.5 cm) typically need about 12 minutes; adjust time for thinner or thicker pieces.

Finish and garnish

Remove the salmon from the oven. If using, dot the fillets with the 1 tbs cold butter to melt and add gloss. Top with the reserved chopped parsley, arrange lemon slices on or beside the fillets, and let rest 2–3 minutes before serving to allow juices to redistribute.

Serve

Serve the baked salmon skin-side down, offering extra lemon wedges on the side. Pair with roasted vegetables, rice, or a green salad as desired.