4.9 from 42 votes
Easy Baked Salmon
In under 20 minutes, this incredible one-pan Easy Baked Salmon can be on your table and ready to eat in no time at all. The simplicity of this delicious fish, infused with the flavor of tarragon is absolutely irresistible.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 307 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
- 4 salmon fillets about 6 ounces each
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 tablespoons olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon dried tarragon
Instructions
- Preheat the oven to 400°F and grease a baking sheet with cooking spray.
- Place salmon fillets on the baking sheet and season with salt and pepper.
- In a small bowl combine the olive oil, lemon juice and dried tarragon. Brush the olive oil lemon mixture generously over the salmon fillets, top and bottom.
- Transfer the baking sheet to the oven and bake for 12-15 minutes or until the salmon is opaque and flaky. If you prefer a bit of golden color over the top, you can broil for 1 to 2 minutes, but be careful as they can burn quickly.
- Garnish with lemon slices if desired and serve.
Cup of Yum
Notes
- If your salmon filet has skin on one side, leave the skin on! This will not only reduce sticking but you won't overcook your salmon.
- Use an instant read thermometer. The USDA recommends cooking fish to an internal temperature of 145°F.
- There is nothing better than perfectly cooked fish, but there is nothing worse than overcooking it. Make sure you watch it closely when it's almost done to avoid this.
- Pin bones are sneaky and often hard to spot, but it’s worth it to take a few extra minutes to run your hand over the fillet to locate and very gently remove them before cooking. Tweezers are a handy tool to get this job done.
- Make salmon salad salad sandwiches with any leftovers for lunch the next day.
- Practice makes perfect - don't get discouraged if your salmon doesn't turn out perfect the first time. However, you can't go wrong if you use a thermometer, this is the most accurate way to ensure the perfect doneness for your fish. You want your salmon to be moist and flaky.
- Refrigerate cooked salmon in a shallow airtight container or wrap it tightly in aluminum foil or plastic wrap for 2-3 days.
- If you won't be eating leftover salmon is the next couple of days, you can freeze it in an airtight container for about 1 month.
Nutrition Information
Serving
1fillet
Calories
307kcal
(15%)
Carbohydrates
1g
(0%)
Protein
34g
(68%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Cholesterol
94mg
(31%)
Sodium
366mg
(15%)
Potassium
859mg
(25%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
91IU
(2%)
Vitamin C
3mg
(3%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 307
% Daily Value*
| Serving | 1fillet | |
| Calories | 307kcal | 15% |
| Carbohydrates | 1g | 0% |
| Protein | 34g | 68% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 94mg | 31% |
| Sodium | 366mg | 15% |
| Potassium | 859mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.