This Oven Baked Salmon is brushed with garlic butter, then sprinkled with a delicious brown sugar spice mix for the perfectly baked, flavorful salmon fillet. This is hands-down the best and easiest way to prepare salmon fillet for dinner!
There is nothing quite like a whole 2 pound salmon fillet gracing the dinner table. It’s so easy you can make it basically any night of the week (no need to be intimidated by cooking fish anymore!)… But it’s also so impressive, you can make it for any fish-loving dinner guests and it will be absolutely perfect.
While I do love air frying salmon fillets, the only way to make a whole side is in the oven, and it’s honestly just as easy and probably my favorite way to eat salmon.
I’ve been showing you how I oven bake chicken breast and how I oven bake pork chops last week – now it’s time to go for fish!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Salmon: I highly recommend using a whole salmon fillet with the skin on. It yields the juiciest fish with the most flavor – and the least issues with sticking to the foil, thanks to the skin. You can absolutely use this recipe if you have cut, skinless fillets. Just make sure you watch the baking time VERY closely in order to prevent the salmon from overcooking. And you’ll want to brush your foil with oil or melted butter before adding the salmon to keep it from sticking.
- Melted butter: If you want to avoid butter/dairy, you can easily use olive oil instead. The flavor is not exactly the same, but it is still very delicious when made with olive oil.
- Brown sugar: Feel free to skip the brown sugar if you want to avoid sugar completely. I was resistant to using sugar on my savory proteins for a very long time, but when I finally came around to it… I realized how amazing it tastes. Still, it’s fine to skip it if you must, the flavor and caramelization will just be different. If you only have white sugar, use ½ tablespoon.
- Garlic: If you don’t have fresh garlic, you can use 1 extra teaspoon dried garlic powder.
- Italian seasoning: I love the flavor this adds, but feel free to leave it out or use a different dried herb (oregano is delicious, so is rosemary).
How to bake salmon in the oven
1. Place the salmon on a piece of foil set on a rimmed baking sheet. Fold the sides slightly up around the salmon, to catch any dripping butter. Combine the minced garlic with the melted butter. Brush about half of it over the salmon.
2. Combine the spices, then sprinkle them evenly over the salmon. Drizzle with the remaining garlic butter.
brush with garlic butter 
combine spices 
sprinkle over salmon 
drizzle with remaining butter
3. Bake the salmon at 375°F for about 15-20 minutes, depending on your preferred doneness. The fish is done when it flakes easily, but is still glossy/shiny – not dull. See further below for some temperature references.
before baking 
after baking
I like to sprinkle on some chopped parsley, but you can skip it if you prefer/don’t have the time.
Recipe tips
- I like to stir the garlic into the hot, just-melted butter for the best flavor. I let the butter sit on the counter for 5 minutes to make it cool down a little and get a little thicker in texture to make it easier to brush onto the fish.
- I appreciate that some of you may not want to use aluminium foil, but please know that cleanup can be a real chore if you choose to skip it. You will also potentially lose some of the garlic butter due to more evaporation when it runs all over the baking sheet.
- You can baste the salmon with the garlic butter and juices about halfway through baking. It’s not crucial to the success of the recipe, but it does help the fish to stay more succulent.
- Be careful not to overbake your salmon. Many people say they don’t like fish, and many would probably like it a lot better if they didn’t eat it overcooked. If the flesh flakes easily and looks opaque, you’re good to go. It should still have a shine and look juicy, it should not look dry.
Internal temperature for salmon
The USDA recommends an internal temperature of 145°F minimum for all fish.
However, this is quite high for salmon and if you’re willing to forego this internal temperature recommendation at your own risk, 125°F – 130°F is actually when salmon is the most succulent, while still perfectly flaky. As far as the risk goes… most chefs will cook salmon to 120°F – 125°F and if you order salmon when you eat out, chances are you’ve been eating salmon cooked below 145°F all along.
I usually cook my salmon to 125°F, then let it rest until it reaches 130°F – about 5 minutes. Then I serve it. But please pick a temperature you feel comfortable with, and if you want to cook your salmon to 145°F it will still be perfectly nice. Just make sure you pull it FAST when it reaches the temperature.
I do highly recommend a food thermometer (affiliate link) for controlled cooking. They are cheap and effective, and I’ve been a huge fan ever since I started using one a few years ago. I even use it to check the internal temperature of cake. Well worth the small investment!
Serving ideas
I enjoy this salmon with a side of my instant pot potatoes or mashed potatoes (or instant pot mashed potatoes, ha!)- they’re all done so fast for a speedy dinner all around! You can also serve rice with your salmon if you prefer.
We always add some vegetables, too, but which greatly depend on the season. Sometimes it’s just frozen peas, but sautéed green beans (or air fryer green beans), roasted broccoli (or air fried broccoli) or roasted asparagus (or… you guessed it, air fryer asparagus) are all great choises.
A refreshing Cucumber Tomato Avocado Salad, a black bean mango salsa or a chunky avocado salsa go really well with this recipe, too!
More easy salmon recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Oven Baked Salmon
Recipe details
Ingredients
- 1 (2-pound) whole salmon fillet skin-on preferred
- 3 tablespoons melted butter OR olive oil
- 2 cloves garlic minced
- 1 tablespoon brown sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ground black pepper to taste
Instructions
- Prep: Heat oven to 375°F. Place a large piece of foil on rimmed baking sheet, place salmon fillet on top (skin side down, pink side up). Crimp edges of foil around salmon to make a little "boat".
- Season: Combine melted butter and minced garlic. Brush half of mixture over salmon. Combine remaining ingredients in a small bowl, evenly sprinkle over salmon. Drizzle with remaining garlic butter.
- Bake: Bake salmon for 15-22 minutes, depending on preferred doneness (see notes for internal temperatures). Baste salmon with juices halfway through baking, if desired. Once done, remove salmon from oven and rest for 5 minutes, then serve.
Notes
Ingredient notes
Salmon: I always use a whole skin-on side of salmon. I like to because it’s much harder to overcook vs single fillets. Feel free to use 4 cut fillets though, and bake them for 10-15 minutes instead. Garlic: If you don’t have fresh garlic, you can use 1 extra teaspoon dried garlic powder. Italian seasoning: I love the flavor this adds, but feel free to leave it out or use a different dried herb (oregano is delicious, so is rosemary).Recipe tips
- I like to stir the garlic into the hot, just-melted butter for the best flavor. I let the butter sit on the counter for 5 minutes to make it cool down a little and get a little thicker in texture to make it easier to brush onto the fish.
- I appreciate that some of you may not want to use aluminium foil, but please know that cleanup can be a real chore if you choose to skip it. You will also potentially lose some of the garlic butter due to more evaporation when it runs all over the baking sheet.
- 15 minutes of baking usually puts a whole salmon fillet at exactly 125°F for me. After 20 minutes, it will be at 140°F. After 22 minutes, at 145°F. See below for recommended temperatures.
Internal temperature
The USDA recommends an internal temperature of 145°F minimum for all fish. However, this is quite high for salmon and if you’re willing to forego this internal temperature recommendation at your own risk, 125°F – 130°F is actually when salmon is the most succulent, while still perfectly flaky. I usually cook my salmon to 125°F, then let it rest until it reaches 130°F – about 5 minutes. Then I serve it. But please pick a temperature you feel comfortable with, and if you want to cook your salmon to 145°F it will still be perfectly nice. Just make sure you pull it FAST when it reaches the temperature. I do highly recommend a food thermometer (affiliate link) for controlled cooking. They are cheap and effective, and I’ve been a huge fan ever since I started using one a few years ago. I even use it to check the internal temperature of cake. Well worth the small investment!Nutrition
More recipe information
Recipe first shared on 01/01/2020. Updated with new photos, new text and updated recipe on 01/09/2022.
Updates to recipe made:
- Easier prep (no searing on stove – it’s not necessary!)
- More seasoning for more flavor
- A little less butter
Kathy says
I usually make cedar plank salmon ( family and extended family favorite …even people who don’t like salmon love it) so today wanted make oven salmon and found your recipe.
I would definitely make it again.
I used a combo of olive oil and butter and I drizzled maple syrup . Added Italian and rosemary . I used parchment paper vs aluminum foil . Filet was skinless Took 27 minutes 375 .
Nora says
I’m so glad you enjoyed the salmon made this way, Kathy!
Liddy says
Excellent. Perfect combination of sweet and spicy. The whole family enjoyed the recipe.
Nora says
I’m so glad, Liddy!
Allie says
Best salmon I’ve ever made. Eyeballed everything, but doubled the butter. I probably used about 2x the brown sugar and garlic, and 4x the seasonings. Put all but the salt and paprika in the butter, brushed it on, then topped with the remaining thick buttery paste. Topped with paprika and salt before the oven for 22 minutes. No basting. IN LOVE
Heather says
Would this work as a camping recipe? We dont have an oven in our camper so we would probably try over the fire. Would you have any tips or suggestions for this? Looks like a GREAT recipe!
Nora says
Heather, I do have campfire foil packets with salmon – maybe use the directions from there with the seasoning from this recipe!
melissa says
So delicious!!! Will definitely be making this again! I didn’t have Italian seasoning so I used potlach!
Anne Moegan says
My husband went salmon fishing on Lake Ontario and brought home pounds of salmon. Neither of us ever liked salmon and I had never cooked salmon. I found your recipe on Facebook and tried it. We liked it! Very savory and sweet. Thank you for your help.
Nora says
I’m so glad, Anne! I’m a little jealous of that fresh caught salmon – sounds so amazing.
Terri says
Great.
Nora says
Happy to hear it, Terri!
Crystal says
Very easy and really nice flavor!
Nora says
I’m so glad, Crystal!
Penny Massoud says
I made this today and it was delicious. My husband really liked it. Thank you for sharing.
Nora says
I’m so glad you and your husband enjoyed the salmon, Penny!
Cameron says
I made this exactly per the recipe. My salmon took exactly 15 minutes on 375. It was seriously amazing. The spices and garlic were perfect. I had to put it away before I ate it all. Haha. Definitely a keeper.
Nora says
I’m so glad, Cameron! And I can relate to that – I found it very, very hard to take the photos – I really just wanted to sit down and eat, ha!
Kristen C says
This is an excellent recipe! Really good flavor – I was nervous about the sugar, but I thought the hint of sweetness actually turned out to be quite tasty and not overpowering. I think this recipe would also be excellent without the sugar if you prefer. The recommended temperature on the fish was perfect. I do prefer to split a very large salmon piece into a few smaller pieces, because the skinnier end of the salmon was done a few minutes before the thicker end, and I like to take each piece out when it’s ready.
Nora says
Agreed about splitting a fillet if the end is a lot skinnier – thanks for adding this tip, Kristen! And I’m glad you liked the sugar in the seasoning mix. But I agree, leaving it out is perfectly acceptable if one doesn’t want to add it.
Joan says
We eat a lot of salmon. Tried your recipe tonight. Excellent! Definitely a keeper. Cooking a 2lb 3 oz salmon took 22 minutes as you suggest. That small amount of brown sugar really adds a lot. We liked the addition of Italian seaoning as well. Thank you!
Nora says
I’m so glad, Joan! And I agree, a little bit of brown sugar goes a long way here!
Sande says
Just made this tonight. Easy and delicious. Thank you!!!
Nora says
I’m so glad, Sande!
carol sinwelll says
Delicious
Nora says
I’m so glad you enjoyed the salmon, Carol!
Heidi says
This was delicious! The seasonings were just the right combination. And super easy and quick to make.
Nora says
I’m so glad, Heidi!
FresnoGal says
Made this today for our Easter dinner to make a change on what we always fix. It was excellent! There is only two of us but made the full rub. I didn’t have true brown sugar so used
turbinado sugar that I use for Creme Bruleè. I made the full recipe of the rub even tho for 2 pieces. I cut down on paprika only and we both loved it! Easy to make. I didn’t have much juice so couldn’t baste but it wasn’t necessary! Thanks for all the good info and I will make again!!
Carmen says
I cook this recipe for a birthday reunion and it was a hit, everyone was asking for the recipe and everything was gone , delicious I will definitely recommend it
Nora says
I’m so glad, Carmen!
Blake says
Best salmon we’ve ever eaten! Great recipe thank you!
Nora says
I’m so glad, Blake!
Really delicious. Thank you says
Thanks, I didn’t have sugar. But it was the best recipe I’ve ever had for my three-quarter pound piece of salmon. Really delicious. Thank you
Nora says
I’m so glad!
Ken says
great: best ever
Nora says
I’m so glad, Ken!
Linda P. says
Excellent recipe , great flavor, good texture
Nora says
I’m so glad, Linda!
Richard says
Incredible recipe..family totally loved it..this is a keeper
Nora says
I’m so glad, Richard!
Austin S says
I was very surprised and was not expecting it to taste this good! Thank you for the recipe I’m going to look for more!
Nora says
I’m so glad, Austin!
Angela says
I’m from the south. Does the phrase “Tastes so good make you wanna slap ya momma” mean anything to you?! Well it should now, lol! I stepped out on faith and doubled this to season and saute some shrimp I was making alongside the salmon. Ma’am, salmon is too expensive considering how much we enjoyed it. Guess we better try tilapia… Absolutely delicious!
Nora says
Your comment made me smile, Angela. Thank you. I’m so glad you liked it so much!
Michelle says
Absolutely delicious. So flavorful with the sweet and savory.
Nora says
I’m so glad, Michelle!
Tony says
Excellent salmon recipe! Will definitely make this again.
Nora says
I’m so glad, Tony!