0 from 12 votes
Baked Salmon Recipe (Perfect Seasoning!)
Baked salmon is an easy weeknight dinner idea that turns out perfectly flaky and tender. The seasoning blend will make you crave it every week!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 281 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 salmon fillets (about 4 to 6 oz. each)
- 1 tablespoon olive oil
- ¾ teaspoon fine sea salt (see notes)
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 teaspoons coconut sugar
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400ºF and line a rimmed baking sheet with parchment paper. Arrange the salmon fillets skin-side-down on the parchment paper about 2 inches apart from each other.
- Drizzle the fish with olive oil and rub it evenly over the top and sides. In a small bowl, combine the salt, garlic powder, smoked paprika, coconut sugar, and black pepper. Stir well, then sprinkle the seasoning blend over each fillet. Coat the fish generously, rubbing it on the top and sides of the fish. (No need to season the bottom.)
- Bake at 400ºF for 12 to 15 minutes. Use an internal thermometer to check the thickest part of the fish. The FDA recommends cooking fish to 145ºF, but I prefer to remove it from the oven at 130ºF. The fish will continue to cook slightly when you remove it from the oven, thanks to carry-over cooking. (You can also test the fish without a thermometer simply by flaking the center with a fork. If it looks opaque and flakes easily, it's done!)
- Let the salmon rest on the pan for at least 5 minutes after removing it from the oven. Then it's ready to serve! (Feel free to garnish with fresh parsley or other herbs, if you like.) Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Cup of Yum
Notes
- The nutrition information is for one 6-ounce salmon fillet. It is automatically calculated using generic ingredients, so it's just an estimate and not a guarantee.
- Salmon Note: The temperature of your salmon can affect the cooking time. If it's cold from the fridge, it may require a longer cooking time. If it's been sitting out at room temperature for a while, it may cook faster. (Thickness is also something to watch for; thin salmon could cook as fast as 10 minutes.) I prefer using wild-caught salmon, like Coho and Sockeye. (King salmon is also available wild-caught, but it's pricey!)
- Salt Note: I always use Real Salt brand, which is an unrefined mineral salt. Use the same salt if you want the same flavoring. Table salt will taste different, so start with less if you're using a different variety.
Nutrition Information
Calories
281kcal
(14%)
Carbohydrates
2g
(1%)
Protein
34g
(68%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
6g
Cholesterol
94mg
(31%)
Sodium
515mg
(21%)
Potassium
845mg
(24%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
192IU
(4%)
Vitamin C
0.01mg
(0%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 281
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 34g | 68% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 94mg | 31% |
| Sodium | 515mg | 21% |
| Potassium | 845mg | 18% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.