This Baked Salmon is one of those easy, flavour-packed recipes that never disappoints! It’s made with a delicious lemon garlic marinade using mayonnaise, olive oil, paprika, and dried dill, then baked until tender, juicy, and perfectly cooked with a beautiful golden finish.
I love making this recipe because it’s so versatile and perfect for both everyday family dinners and larger dinner gatherings. You can prepare a big salmon fillet, slice it up, and serve it with different sides so everyone can enjoy it their own way.
My favourite way to enjoy it is with creamy mashed potatoes and roasted or steamed vegetables. But I also love turning it into delicious salmon bowls! Serve the salmon over fluffy white rice with fresh shredded carrots, sliced cucumbers, and diced avocado, then drizzle everything with sesame sauce or spicy mayo. So simple, fresh, and delicious!
Whether you’re serving it for a family dinner, meal prepping for the week, or hosting a gathering, this baked salmon is always a great choice!
why you will love this baked salmon recipe
Juicy and tender: The salmon bakes beautifully, staying moist, flaky, and full of flavour without drying out.
Packed with flavour: A delicious combination of garlic, herbs, lemon, and seasonings makes every bite so delicious.
Perfect for gatherings: This recipe is wonderful for big family dinners, holidays, dinner parties, or when you’re hosting guests.
Easy to prepare: Simple ingredients, minimal prep, and an easy cooking method make this recipe beginner-friendly.
So versatile: Serve it with mashed potatoes, rice, roasted vegetables, or turn it into delicious salmon bowls with your favourite toppings.
Great for meal prep: Prepare the salmon ahead of time and use it throughout the week for salads, wraps, sandwiches, and bowls.
Customizable: You can adjust the seasonings, add your favourite herbs, or give it a little kick with some spice.
Baked salmon Ingredients
Salmon: A large salmon fillet is the star of this recipe, baking up tender, juicy, and full of flavour.
Mayonnaise: Adds creaminess to the marinade and helps keep the salmon moist.
Olive Oil: Adds richness and helps all the marinade ingredients come together.
Lemon Juice: Adds a fresh citrus flavour that balances the richness of the salmon.
Garlic: Fresh minced garlic adds delicious flavour and aroma.
Paprika: Adds beautiful colour and a mild smoky flavour.
Salt: Enhances the flavour of the salmon and brings all the ingredients together.
Black Pepper: Adds a little warmth and subtle spice.
Dried Dill: Adds a fresh, herby flavour that pairs perfectly with salmon and lemon.
How to make baked salmon
1. Preheat the Oven: Preheat your oven to 400°F.
2. Prepare the Salmon: Rinse the salmon under cold water if desired, then pat it completely dry using paper towels.
3. Prepare the Baking Tray: Line a baking tray with parchment paper and place the salmon fillet on top.
4. Make the Marinade: In a bowl, combine the mayonnaise, olive oil, lemon juice, minced garlic, paprika, salt, black pepper, and dried dill. Mix everything until well combined.
5. Season the Salmon: Spread the marinade evenly over the entire salmon fillet, making sure it’s nicely coated.
6. Bake: Place the salmon in the preheated oven and bake at 400°F for approximately 20 minutes, depending on the thickness of your fillet.
7. Broil: Switch the oven to broil and cook for another 5 minutes until the top is lightly golden. Keep an eye on it to prevent burning.
8. Serve: Remove from the oven and let it rest for a few minutes before serving. Enjoy with mashed potatoes and vegetables or turn it into delicious salmon rice bowls!
Tip: Cooking time depends on the thickness of your salmon. For food safety, cook to an internal temperature of 145°F (63°C) at the thickest part.
Tips for juicy tender salmon
1. Don’t overcook it: This is the most important step. Salmon continues cooking slightly after you remove it from the oven.
2. Don’t use too high a temperature: Bake at 375°F–400°F (190°C–200°C) for gentle, even cooking.
3. Add moisture and fat: Brush with olive oil or melted butter. Lemon, garlic, and a little butter help keep it flavourful and moist.
4. Don’t overcook it waiting for it to brown: Salmon doesn’t need a long cooking time. Depending on thickness, it usually takes 10–15 minutes.
5. Let it rest: Allow it to rest for 2–3 minutes before serving.
🌡️ Best internal temperature
125–130°F: Very moist and tender (below the standard food-safety recommendation).
145°F: USDA-recommended safe temperature, though the texture will be firmer.
For food safety, Health Canada recommends cooking fish to 70°C (158°F).
My biggest tip: Use a meat thermometer. That’s the easiest way to avoid dry salmon!
How to serve baked salmon
There are so many delicious ways to serve this baked salmon! It’s perfect for family dinners, meal prep, or even larger dinner gatherings.
With Mashed Potatoes: My favourite way to serve it! Pair the salmon with creamy mashed potatoes and your favourite roasted or steamed vegetables for a delicious, comforting dinner.
Salmon Rice Bowls: Serve pieces of salmon over fluffy white rice with shredded carrots, sliced cucumbers, and diced avocado. Drizzle with sesame sauce or spicy mayo for a fresh and flavourful bowl.
With Roasted Vegetables: Serve alongside roasted broccoli, asparagus, carrots, or any vegetables you love.
For Dinner Gatherings: Bake a large salmon fillet, transfer it to a serving platter, and surround it with different sides like rice, potatoes, salads, and vegetables so everyone can build their own plate.
In Wraps: Flake the leftover salmon and add it to a tortilla with lettuce, cucumbers, avocado, and your favourite sauce for an easy lunch.
Different ways to cook salmon
You don’t have to bake salmon in the oven! This marinade works with different cooking methods depending on what you prefer.
– Oven-Baked: Place the marinated salmon on a parchment-lined baking tray and bake at 400°F until cooked through. Broil for the last few minutes for a beautiful golden top.
– Air Fryer: Cut the salmon into smaller portions or use individual fillets. Place in the air fryer basket and cook at 375°F for approximately 8–12 minutes, depending on thickness.
– Stovetop: Cut the salmon into individual portions and cook in a lightly oiled nonstick pan over medium heat. Cook until golden on the outside and cooked through in the centre.
– BBQ: Preheat your BBQ to medium heat. Place the salmon on a lightly greased grill or on a piece of foil and cook until tender and flaky. Cooking time will depend on the thickness of the fillet.
– Grilled Salmon: For individual portions, grill the salmon on a well-oiled grill over medium heat until cooked through, carefully flipping if needed.
Tip: Cooking times vary depending on the thickness and size of your salmon pieces. Always check that the salmon is cooked through, reaching an internal temperature of 145°F (63°C).
How to Store Leftovers & Prep Ahead
Storing leftover salmon
Allow the salmon to cool slightly, then transfer it to an airtight container.
Store in the refrigerator for up to 3–4 days.
Reheat gently in the oven or air fryer until heated through. Be careful not to overcook it, as salmon can dry out.
You can also enjoy leftover salmon cold in salads, wraps, or rice bowls.
prepare the salmon ahead of time
Absolutely! This recipe is great for preparing ahead, especially when you’re hosting a dinner gathering.
Prepare the Marinade: Mix all the marinade ingredients together a day ahead and store in an airtight container in the refrigerator.
Prepare the Salmon: Place the salmon in your baking tray, pat it dry, cover, and refrigerate until ready to season.
Before Cooking: Spread the marinade over the salmon shortly before baking for the best texture and flavour.
For Dinner Gatherings: You can prepare your sides ahead of time, such as mashed potatoes, rice, and chopped vegetables, so everything is ready when the salmon comes out of the oven.
Freazing leftover
You can freeze cooked salmon in an airtight freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently.
Tip: I recommend preparing the marinade ahead of time but waiting to coat the salmon until closer to cooking. This keeps the salmon fresh and makes dinner preparation much easier!
Frequently asked questions
Can I use frozen salmon?
Yes! Just make sure to thaw it completely in the refrigerator and pat it dry before adding the marinade.
Can I use individual salmon fillets instead of one large fillet?
Absolutely! Individual portions work perfectly. Just adjust the cooking time depending on their thickness.
Can I make the marinade ahead of time?
Yes! You can prepare the marinade a day ahead and store it in an airtight container in the refrigerator until ready to use.
Can I make this salmon in the air fryer?
Yes! Cook at 375°F for approximately 8–12 minutes, depending on the thickness of the salmon.
Can I use fresh dill instead of dried dill?
Of course! Fresh dill works beautifully in this recipe. Use a little more since fresh herbs are milder than dried.
How do I know when the salmon is done?
The salmon should be opaque and flake easily with a fork. For food safety, its internal temperature should reach 145°F at the thickest part.
Can I use this recipe for salmon bowls?
Absolutely! Serve the salmon over white rice with shredded carrots, cucumbers, and diced avocado. Finish with sesame sauce or spicy mayo for a delicious salmon bowl.
How do I store leftover salmon?
Store leftover salmon in an airtight container in the refrigerator for up to 3–4 days. Reheat gently or enjoy it cold in salads and rice bowls.
Tips And Tricks
– Pat the Salmon Dry: Make sure to pat the salmon dry with paper towels before adding the marinade. This helps the marinade stick better.
– Use Fresh Garlic: Freshly minced garlic gives the marinade the best flavour.
– Don’t Skip the Mayo: Mayonnaise adds creaminess and helps keep the salmon moist and flavourful while cooking.
– Adjust the Seasoning: Feel free to adjust the salt, paprika, garlic, and lemon juice to your taste.
– Watch the Broiler: Keep an eye on the salmon when broiling because the top can brown quickly.
– Don’t Overcook: Salmon can dry out if overcooked, so keep an eye on it and adjust the cooking time depending on the thickness.
– Make It for a Crowd: This recipe is perfect for larger dinner gatherings. You can prepare multiple salmon fillets and serve them with different sides so everyone can build their own plate.
– Make It Your Own: Use the salmon in rice bowls, wraps, salads, or serve it with mashed potatoes and vegetables.
– Save the Leftovers: Leftover salmon is delicious in rice bowls, sandwiches, wraps, or salads the next day.
– Prep Ahead: You can mix the marinade ahead of time and keep it refrigerated until you’re ready to prepare the salmon.
Baked salmon
Ingredients
- 1 kg salmon fillet
- 3 tbsp mayonnaise
- ¼ cup olive oil
- ¼ cup lemon juice
- 4 garlic cloves minced
- 1 tbsp paprika
- 1½ tsp salt
- ½ tsp black pepper
- 1 tsp dried dill
Instructions
- Preheat oven to 400°F.
- Pat the salmon dry with paper towels.
- Line a baking tray with parchment paper and place the salmon on top.
- In a bowl, mix together the mayonnaise, olive oil, lemon juice, minced garlic, paprika, salt, black pepper, and dried dill.
- Spread the marinade evenly over the entire salmon fillet.
- Bake for approximately 20 minutes, depending on the thickness of the salmon.
- Switch the oven to broil and cook for another 5 minutes, until the top is lightly golden. Keep an eye on it to prevent burning.
- Remove from the oven, let rest for a few minutes, and serve with your favourite sides.
Notes
- Cooking time depends on the thickness of the salmon.
- You can use individual salmon fillets instead of one large fillet.
- This marinade also works for the air fryer, stovetop, and BBQ.
- For food safety, cook salmon to an internal temperature of 145°F (63°C).