Baked Salmon Recipe

This Baked Salmon that turns out perfectly every time. Ready in about 15 minutes, this baked salmon recipe is a weeknight and entertaining favorite!

Baked Salmon Recipe from

Salmon recipes have to be some of my favorite fish or seafood recipes. I could seriously eat salmon two or three times a week and be perfectly happy. Thankfully, over the years, I’ve figured out how to make baked salmon that turns out absolutely perfect every time.

You can use any type of salmon filets that you prefer, I personally use wild-caught salmon from Alaska. On our family bucket list is to make a family trip to Alaska for a fishing trip. I think it would be an adventure we’d all remember for a lifetime! My husband, his brothers, and my father-in-law made the trip years ago and still talk about it being one of the best trips they’ve ever taken together. Not to mention, it is one of the states we’ve not visited as a family. Yet!

Okay, so back to the baked salmon. Even though my whole family loves it, my husband can not stand a very fishy taste in his fish. He prefers a milder salmon flavor. Through years of testing this, that and the other baking salmon, I found a couple of tricks that make it just right every single time I make it. That’s this baked salmon recipe. That’s why I call it perfect. It reduces any heavy fishy taste, yet makes the salmon flavor even better, in my opinion.

Here’s my recipe for my baked salmon. It turns out perfect every time! I can’t wait to hear how you like it.

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4 from 1 vote

Perfect Baked Salmon Recipe

Baked Salmon that turns out perfectly every time. Ready in about 15 minutes, this baked salmon recipe is a weeknight and entertaining favorite!
Prep Time3 mins
Cook Time12 mins
Total Time15 mins
Course: Main Course
Cuisine: American, Seafood
Keyword: baked salmon, baked salmon recipe, easy baked salmon recipe, salmon recipe
Servings: 4
Calories: 62
Author: Robyn Stone | Add a Pinch


  • 1 salmon filet about 2 pounds, left whole
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon garlic salt

Optional garnishes:

  • fresh parsley chopped
  • 1 lemon cut into wedges


  • Preheat oven to 425º F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.
  • Place salmon, skin side down, onto lined baking sheet. Sprinkle brown sugar on top of salmon, making sure entire flesh side of salmon has a light dusting. Sprinkle garlic salt onto the salmon. Bake salmon until it has cooked through, about 12-15 minutes.
  • Remove from oven and top the salmon with optional garnishes, if desired.


Calories: 62kcal | Protein: 8g | Fat: 2g | Cholesterol: 23mg | Sodium: 164mg | Potassium: 208mg | Vitamin A: 15IU | Calcium: 5mg | Iron: 0.3mg

Robyn xo

(Originally published March 3, 2014. Republished February 3, 2015.)

54 comments on “Baked Salmon Recipe”

  1. This salmon looks amazing! Definitely need to pick some up this week and make for dinner.

  2. Thank you, Robyn, for the nice recipe. Have a Super-Duper Day!

    • Last night I made a salmon dish with 2 pounds of salmon filet. What I did was took my juicer and ran 5 limes, a good size chunk of ginger, and a small grapefruit through it – took that juice and added 1 fresh coconut’s water, 1/4 cup of coconut creme which my juicer made out of a coconut’s flesh, and added enough honey to begin to make a glaze. I had to cook down the liquids, but when I was done I had a crazy good coconut-lime-ginger honey glaze that was an amazing way to get the freshly grated coconut and finely chopped macadamia nuts to stick to the outside of the top of the salmon, which I had coated with the glaze, laid skin side down in a glass baking dish (drizzled the dish with some nut oil because I had it) and topped with minced dill and capers first – then the crunchy topping.

      The salty addition of the capers were just the right balance to the sweet lime honey glaze, and the aromatic dill was from my garden – so I really think I just wanted to use it – not needed.

      It was real good! I am going to try more salmon recipes now.

  3. I need this for dinner tonight, so gorgeous!

  4. I don’t usually comment on things but your salmon is just too gorgeous to ignore! I wish I had me some salmon 🙁 your* salmon!

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  6. I made this recpe tonight but I also added a 1/4 tea. Dill Weed. Delicious. I also make Divinity and Seafoam. Great candies and they are not hard to make. I use very old recipes. I am 77 and they were my grandmother’s recipes.

  7. Can I use lime instead of lemon?

  8. Made this tonight and it was delicious. Thanks for posting!

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  11. I made it for dinner tonight and it was nothing less than fabulous! I have never actually tasted something this good and fresh!

    • I’m so glad you loved it, Pam!

      • Robyn,
        I live in Alaska just got fresh king salmon and Coho last night that’s one of my favorite things to put also brown sugar and simple seasoning. That’s usually all you need. That’s the way I prefer it simple for the yummy Taste of the salmon itself.. Try this for a little bit more complex recipe.
        take the salmon fillet. I like to rub the brown sugar into the meat and then sprinkle the seasonings on. Take a nice sweet orange and put 3 slices on top. I like to add a teeny bit of Rosemary and paprika on top of that.. In a small bowl mix some diced red onions couple tablespoons of mayonnaise and your likings of seasonings a couple squeezes of lemon juice and Dill. Mix up contents of bowl and spread on top of salmon covered in tin foil and bake for about 15 to 20 minutes on 425. If you can use fresh seasonings and spices if possible. Make a small tent shape in the tin foil so it doesn’t touch the top of the filet. Yummy

        Grilling it is the best way to do it it gives you a little smoky flavor also

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  13. I am taking a meal to a family from church. Do you think this salmon dish would be okay reheated? It looks so good!

    • I’m with you – I’d happily eat salmon several times a week, too! Usually, I cook it very much as you do, except I glaze it with a mix of maple syrup and brown mustard (4:1) and bake at 400 for about 20 minutes. I usually bake some sweet potato “fries” at the same time – start them about 10 minutes before you put the salmon in. Add a tossed salad and voila – a healthy supper. 🙂

    • It does work well reheated or to serve cold. To reheat, I like to cover it with a damp paper towel and heat in the microwave at 50% power for about 30 seconds at a time until it is warmed throughout.

  14. This looks great. I purchase my wild salmon from AK once a year and I love to find new ways to prepare it. Thanx!

  15. This is very similar to the way I cook salmon. I tried something different last time and really BOTCHED it.
    I was sooooo disappointed.

  16. Robyn,
    I love baked salmon. This looks great.

  17. Only 1/2 t, is that correct? That doesn’t seem like very much.

  18. Just bought some salmon, can’t wait to try this recipe tonight!

  19. Thanks for the tremendous baked salmon recipe! I don’t do a lot of the cooking, but this was so easy to make and absolutely delicious. My 10 yr old daughter, who was convinced she didn’t like seafood, even asked for seconds. Our household appreciates it.

  20. Great recipe! Thanks for posting. I was a little more liberal than a 1/2 tsp with my sprinkling of the brown sugar and it did not overpower the flavor. I will surely serve this at my next dinner party.

    • I’m glad you enjoyed it, Steve. I love this serving this salmon for dinner parties. So easy and everyone loves it = win/ win! 🙂

  21. This recipe is sooooo simple yet so delicious! Only thing I added was olive oil. This is my go to salmon recipe now. Thanks for sharing!

  22. This is one of my favorite ways to cook salmon! Also, when you come to Alaska, fish with Captain Steve at Captain Steve’s Fishing Lodge out of Ninilchik/Happy Valley. We have fished with multiple charters and there is none better than Captain Steve!! They fish for multiple different types of fish and will cater to you!! Super friendly people, too!!

  23. Tried your recipe last night. It IS perfect! Everyone raved about it. Will be using recipe weekly & checking out more of your recipes. Thanks!

    Rating – will not print – 5 stars!!!


  24. Robyn! this was wonderful. We were shocked at how delicious it was since it was so simple and quick. Moving forward… a staple at our house. Thank you so much! -Lisa

  25. How long should I cook if it is not a whole filet but 4 pieces?

  26. I am vegetarian, so cooking fish for my family is a bit intimidating. But this recipe made it so easy, and the results are absolutely delicious! My family thanks you.

  27. How quick and easy this recipe is. Should we use lemon, which can kill bacteria from the seafood, to make sure that our salmon is definitely fresh?

  28. Tried this tonight and loved it! Swapped out the fresh parsley, for fresh cilantro. Yummy…

  29. Tried this recipe last night and it was wonderful. Thank you for sharing!!!

  30. Just had this for dinner. Yum! Really did help cut the fishy taste salmon can sometimes have. would love to try some fresh caught Alaskan salmon, but hard to find in my area.

  31. Your salmon recipes do sound tasty and have consistent, reliable results. But I just can’t make myself add very much to salmon, when I get it. I keep it simple: a bit of olive oil, a couple squirts of lemon juice and very little fresh ground pepper.
    I am certain I would enjoy salmon prepared with your recipe. And I would likely prepare it using one of your marinades after having the opportunity to eat it.

  32. You nailed it……  Still know it is salmon but no strong fishy smell or taste.   This is a classic “Go To” recipe.  thanks for sharing.

  33. I had never heard of brown sugar on salmon before this recipe (I don’t get out much) but let me tell you – this dish was fantastic! The flavors, the texture of the glaze that forms on too of the fish? Absolutely scrumptious. Thanks so much, my family has already asked when we’re having it again!

  34. This was so good. I can really mess things up sometimes but this was great and easy! Thanks❤

  35. Thanks for sharing! What would you recommend serving with it?

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