Baked Salmon

Flaky, flavorful salmon.

Why You'll Love This Recipe

• Hands-off oven cooking with no flipping.
• Sheet pan cleanup with parchment.
• Perfect centerpiece for entertaining.
• Leftovers transform into salads, pasta, and bowls.
• Heart-healthy and on the table in 20 minutes.

Ingredient Notes

• A center-cut piece of even thickness cooks most evenly.
• Fresh garlic and lemon zest, not bottled — the flavor difference is huge.
• Skin-on protects the flesh and pulls away easily after cooking.

Ingredient Substitutions

• Steelhead trout, arctic char, or even ocean trout.
• Honey + Dijon (1 tablespoon each) brushed on top for a sweet-savory glaze.
• Capers and fresh dill for a Scandinavian profile.

Equipment Needed

• Rimmed baking sheet
• Parchment paper
• Microplane (for zest)

Prep Tips

• Take salmon out 15 minutes early to take the chill off.
• Check for pin bones with a fingertip; pull any with tweezers.

Instructions

1. 1

   Gather and prep: 1 salmon, 1 tbsp olive oil, 1 lemon (for juice and zest), 3 cloves garlic, minced, 1 tsp salt, 1/2 tsp black pepper. mince the garlic before you start cooking.

2. 2

   Place salmon on lined sheet.

3. 3

   Drizzle oil, top with lemon and garlic.

4. 4

   Bake 400°F 15 min.

Artsi Pro Tips

• Pull at 125–130°F at the thickest point for the most tender texture.
• Thinner tail pieces cook faster; tuck them under to even out the thickness.
• Parchment makes cleanup effortless and prevents sticking.

Common Mistakes

• Overbaking past 145°F — salmon goes dry quickly.
• Crowding garnishes under the fillet, which steam instead of roast.
• Skipping the rest, which dulls the carryover sweetness.

Recipe Tags