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15-Minute Baked Salmon

This delicious baked salmon is seasoned with olive oil, garlic, and thyme. Only 15 minutes in the oven, and it emerges perfectly cooked, tender, and flavorful!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 346 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 salmon fillets 6 ounces each, skin-on or skinless, about 1 inch thick, pin bones removed
  • 2 tablespoons olive oil extra-virgin
  • 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper freshly ground
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
Optional:
  • 1 lemon sliced and seeded
  • 2 tablespoons parsley chopped, for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F. Position a rack in the middle of the oven.
  2. Run your finger across the salmon fillets to check for bones. If your fish have bones in them, remove the bones with fish bone tweezers.
  3. Using a pastry brush or clean hands, coat the salmon fillets with olive oil.
  4. Sprinkle the salmon on both sides with kosher salt, black pepper, garlic powder, and thyme.
  5. Arrange the salmon fillets on the baking dish, skin side down. If using, arrange the lemon slices around the fish. Lightly brush the lemon slices with olive oil.
  6. Bake the salmon, uncovered, until it's opaque and cooked through and its internal temperature reaches 145°F. This should take around 15 minutes.
  7. Garnish with chopped parsley and serve. 

Notes

  • The USDA says that you should cook fish to medium (145°F). If you don't have a thermometer, you can check with a fork. The center of each fillet should be opaque and flaky. If it's still translucent and resists being flaked with a fork, it's not done yet.
  • You can line the baking dish with nonstick foil to minimize the risk of sticking.
  • To cook frozen salmon, increase the baking time to about 20 minutes for 6-ounce fillets. Baking fish from frozen often helps avoid drying them out. However, you should only do this with smaller, 6-ounce fillets. Bigger fillets could be undercooked in the middle if you cook them frozen. When cooking from frozen, it's especially important to check for doneness with an instant-read thermometer or use a fork to ensure the center is opaque and flaky.
  • You can keep the leftovers in an airtight container in the fridge for up to 3 days. I don't like reheating them - they end up dry and fishy. So I flake them and use them cold as a salad topping the next day. If you prefer to reheat the leftovers, do so very gently. Cover the fish and reheat it in the microwave at 50% power, turning often, until heated through.

Nutrition Information

Serving 1fillet Calories 346kcal (17%) Protein 32g (64%) Fat 21g (32%) Saturated Fat 3g (15%) Sodium 360mg (15%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 346

% Daily Value*

Serving 1fillet
Calories 346kcal 17%
Protein 32g 64%
Fat 21g 32%
Saturated Fat 3g 15%
Sodium 360mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.