Oven Roasted Salmon Recipe
Make Oven Roasted Salmon Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon & seasoning
Optional glaze / finishing
Pan and garnish
Method
Salmon & seasoning
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. Lightly oil the paper or spray the sheet with cooking spray.
- 2
Pat dry and season
Pat the salmon fillets dry with paper towels—dry skin crisps better and seasoning adheres. Place fillets skin-side down on the prepared baking sheet, leaving about 1 inch between pieces. Drizzle the 2 tablespoons of olive oil evenly over the tops and rub gently to coat. Sprinkle the kosher salt (2 tsp) and black pepper (1 tsp) evenly over the fillets.
- 3
Add aromatics
In a small bowl, combine the minced garlic (2 cloves) and chopped dill (2 tbs). Zest the lemon and sprinkle the zest over the fillets. Squeeze the lemon half over the fillets (reserve the other half for wedges). Scatter the garlic and herbs evenly on top of each fillet.
Optional glaze / finishing
- 4
Mix glaze (optional)
If using the glaze, whisk together the honey or maple syrup (1 tsp), Dijon mustard (1 tsp), and red pepper flakes (1/4 tsp) in a small bowl until combined. Brush or spoon the glaze lightly over the top of each fillet—this adds a sweet-savory finish and gentle caramelization.
Bake and serve
- 5
Roast
Place the baking sheet on the middle rack and roast in the preheated oven for 10–14 minutes, depending on thickness. For 1-inch-thick fillets, roast about 10–12 minutes. For thicker fillets (1.25–1.5 inches), roast 12–14 minutes. Salmon is done when it flakes easily with a fork and the internal temperature at the thickest part reads 125–130°F (52–54°C) for medium; 140°F (60°C) if you prefer well done.
- 6
Broil for finish (optional)
If you want a slightly browned top, switch the oven to broil for the last 1–2 minutes—watch closely to avoid burning.
- 7