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This easy baked salmon recipe features tender, skin-on baked salmon fillets, cherry tomatoes, zucchini, and red onion, all roasted in a flavorful lemon-garlic herb sauce.
It’s the kind of dish you can throw together on a busy weeknight, yet it still feels special enough to serve when you’re hosting or celebrating something meaningful.
High in protein, naturally gluten-free, and loaded with vibrant flavors, this Mediterranean salmon recipe delivers restaurant-quality results without any complicated steps.
The combination of extra-virgin olive oil, fragrant dried oregano, fresh lemon, and sweet burst tomatoes creates a rich, flavorful pan sauce that tastes like it came from a coastal kitchen.
Beyond its taste, baked salmon is packed with Omega-3 fatty acids (EPA and DHA), the good fats linked to brain health, cardiovascular support, reduced inflammation, and overall wellness.
This oven baked salmon recipe is very easy to make, serves four, and pairs beautifully with fresh salads, roasted vegetables, or a light rice dish.
✅ Take a moment to read through the whole post for the ingredient list, expert tips, and equipment suggestions. The full recipe is right below.
Key Ingredients for This Easy Baked Salmon Recipe
This baked salmon recipe is constructed around fresh, high-quality ingredients, emphasizing the bright, clean flavors typical of the Mediterranean region.
1. Salmon Fillets (Skin-on)
- Using skin-on salmon fillets is critical for the baking method, as the skin acts as a natural protective barrier, insulating the delicate flesh from the hot pan and preventing it from sticking.
- The skin also contains healthy fats that gently render during cooking, adding natural richness to the fish and vegetables and giving the salmon a tender, melt-in-your-mouth texture.
2. Extra-Virgin Olive Oil
- Extra-virgin olive oil binds the spices to the vegetables and salmon, helping the flavors penetrate evenly while keeping everything lightly coated to prevent sticking during baking.
- The olive oil also adds moisture and protects against oven heat, keeping the salmon tender and helping the vegetables caramelize without drying out.
3. Cherry Tomatoes & Zucchini
- The tomatoes add a sweet, tangy acidity that brightens the dish, while zucchini provides a mild, tender texture that complements the fish.
- The high water content in these vegetables allows them to release juices while roasting, which mingle with the herbs and seasonings to coat the salmon and enrich every bite.
4. Garlic, Dried Oregano, & Paprika
- Garlic brings a pungent, savory depth, while oregano contributes earthy, slightly bitter herbal notes that define the regional character of the dish.
- Smoked paprika adds warmth, subtle smokiness, and vibrant color to both the fish and vegetables.
5. Fresh Lemon
- Fresh lemon adds bright acidity that balances the rich salmon while slowly infusing the fillets during baking, enhancing their natural flavor without overpowering it.
- A final squeeze of fresh juice just before serving sharpens the dish, cutting through the richness of the fish and adding a refreshing, aromatic note.
6. Sea Salt & Red Pepper Flakes
- Kosher salt is used in the dry-brining process to season the salmon internally, drawing out moisture and enhancing natural flavors.
- Red pepper flakes add visual appeal and a gentle, balancing heat that contrasts with the richness of the salmon.
Essential Tools Needed for This Mediterranean Salmon Recipe
While the recipe is simple, having the right kitchen tools ensures the best outcome and easiest cleanup.
- Sturdy Baking Tray: A large, dark half-sheet pan (18×13 inches) or a comparable heavy-duty baking dish prevents overcrowding, allowing the fish and vegetables to roast and caramelize evenly.
- Parchment or Foil: Using parchment paper prevents the delicate salmon skin from adhering to the metal surface and makes cleanup nearly instantaneous.
- Large Mixing Bowl: Required for tossing the vegetables to ensure they are thoroughly and evenly coated with the olive oil and spice mixture before roasting.
- Sharp Knife and Cutting Board: Consistency in size, particularly for the zucchini rounds and onion wedges, is vital for ensuring they cook evenly in the specified pre-roast time.
Why You’ll Love This Oven Baked Salmon
This oven baked salmon recipe is highly favored by home cooks because it delivers maximum flavor with minimum effort and mess.
- It’s a True One-Pan Wonder: This one-pan meal of salmon, vegetables, and healthy fat cooks together, making it easy to prepare and minimizing cleanup, perfect for busy weeknights.
- Speed and Efficiency: From the moment you start prepping to the moment you serve, the total time is under 40 minutes, with the active cooking time being only about 18 to 25 minutes.
- Perfect for Meal Prep: Oven baked salmon stores well in the refrigerator for 3 to 4 days in a sealed container, offering convenient and healthy lunches throughout the week.
- Heart-Healthy Omega-3 Fatty Acids: Salmon is rich in Omega-3s (EPA and DHA), essential “good fats” that support heart health, reduce inflammation, and boost brain function.
- High-Quality Protein: A 6-ounce serving of baked salmon delivers 38 grams of protein, supporting muscle repair, satiety, and overall metabolism, making it a great high protein meal.
- Fiber and Antioxidants: Roasted vegetables like zucchini, tomatoes, and red onion add fiber and antioxidants, supporting digestion, regulating blood sugar, and making the dish a healthy, diabetic-friendly meal.
What to Serve with Baked Salmon
This oven baked salmon is already a complete meal, but for those seeking to stretch the meal or add a side of complex carbohydrates, here are classic pairings:
- Simple Lemon-Herb Rice or Quinoa: A side of plain rice, pilaf, or quinoa cooked with a little extra lemon zest, parsley, and a touch of olive oil adds substance without competing with the bold flavor of the tray bake.
- Couscous with Feta and Cucumber: A traditional light grain, couscous, tossed with chopped cucumber, fresh mint, and crumbled feta, creates a cool, fluffy contrast to the fish.
- Crispy Roasted Potatoes: Serving with small, roasted baby potatoes tossed in oregano (perhaps pre-roasted alongside the other vegetables) provides a satisfying starchy element to soak up the flavorful lemon-garlic sauce.
- A Simple Green Salad: A basic arugula or mixed greens salad, lightly dressed with a classic lemon-herb vinaigrette, offers a fresh, peppery counterpoint to the cooked elements.
Pro Tips for the Best Baked Salmon
Achieving the best baked salmon consistently relies on understanding how heat affects the delicate fish protein. These tips are drawn directly from professional chef techniques to maximize texture and flavor.
1. Always Dry Brine the Salmon
This method is the most effective way to prevent the notorious “white stuff” (albumin) that forms on overcooked salmon.
By generously sprinkling the fillets with Kosher salt and letting them rest for 15 minutes, the salt begins to draw out the albumin protein before cooking.
After the resting period, rinsing and patting the fillets dry stabilizes the flesh, helps retain maximum moisture, and results in a cleaner, more visually appealing fillet.
2. Use Moderate Heat and Cook Low
While some baked salmon recipes use high heat, the gentler approach (375°F or even lower at 250°F) prevents the muscle fibers from seizing up too quickly.
Cooking too aggressively pushes out albumin and moisture, so using moderate heat roasts the vegetables while keeping the salmon tender and juicy.
3. Know Your Target Temperature
The FDA recommends that cooked salmon reach an internal temperature of 145°F (63°C) to ensure it is safe to eat, measured at the thickest part of the fillet.
When baked salmon is done, it should flake easily with a fork, and the center should be opaque yet still moist, indicating it is fully cooked without being dry.
4. Bake Skin-Side Down
When baking salmon, place the fillets skin-side down on the baking tray so the skin acts as a protective barrier, shielding the delicate flesh from direct heat.
This natural layer of fat not only prevents sticking but also helps the fish cook evenly, keeping it moist and tender for a perfectly cooked fillet.
Final Remarks
This oven baked salmon delivers perfectly roasted, tender salmon paired with caramelized vegetables and bright, fresh herbs, creating a dish that’s both wholesome and flavorful.
Feel free to customize the recipe by adding extra vegetables like bell peppers or asparagus, swapping in a different fish such as cod, or sprinkling with your favorite cheese or nuts for added texture and flavor.
Serve it alongside a crisp green salad, quinoa, or warm crusty bread to make a complete, satisfying meal that’s ideal for weeknights or entertaining.
If you try this oven baked salmon recipe, we’d love to hear how it turned out, share your version, or leave your thoughts in the comments below.
You’ll find the full list of ingredients and step-by-step instructions just below.
Best Oven Baked Salmon Recipe
This easy baked salmon recipe serves four and features juicy, skin-on baked salmon fillets roasted with zucchini, cherry tomatoes, and fresh herbs in a flavorful lemon-garlic olive oil sauce.
Ingredients
For the Salmon
For the Lemon-Garlic Herb Marinade
For the Vegetables
How to Bake Salmon (Step-By-Step Instructions)
Prep and Dry-Brine Your Salmon
- Remove the salmon fillets from their packaging.
- Pat them very dry with paper towels to remove as much surface moisture as possible.
- Sprinkle the flesh side (not the skin) with a generous, even layer of Kosher salt, about ½ teaspoon per fillet.
- Let the fillets rest at room temperature for 15 minutes.
- This simple dry-brining step helps reduce the white albumin from forming and keeps the salmon moist and flavorful as it cooks.
Prepare the Oven
- Preheat your oven to 375°F (190°C).
- Line a baking tray with parchment paper to prevent sticking.
Prepare the Marinade
- In a large mixing bowl, whisk together 2 tablespoons of extra-virgin olive oil, minced garlic, dried oregano, smoked paprika, black pepper, red pepper flakes, and half a cup of the fresh dill and parsley.
Prepare and Stage the Vegetables
- Add the cherry tomatoes, zucchini slices, and red onion wedges to the bowl containing the marinade.
- Toss the vegetables thoroughly so that every piece is evenly coated with the seasoned oil.
- Spread the vegetables in a single layer on the prepared baking tray.
- Ensure there is adequate space between the pieces.
Roast the Vegetables
- Place the prepared tray of vegetables into the preheated oven.
- Roast for 10 minutes.
- This short roasting time softens the denser vegetables and allows the cherry tomatoes to start releasing their flavorful juices.
Place the Salmon Fillets on Roasted Vegetables
- While the vegetables are roasting, rinse the dry-brined salmon fillets briefly under cold water to remove any albumin drawn out by the salt.
- Pat the fillets dry again with paper towels.
- Brush the flesh side of each fillet with the remaining 2 tablespoons of olive oil.
- Remove the baking tray of vegetables from the oven.
- Place the salmon fillets onto the hot, semi-cooked vegetables and their juices.
- Scoop the hot juices generously over the salmon fillets.
- Top each fillet with 1 to 2 thin lemon slices.
Bake the Salmon Fillets
- Preheat your oven to 400°F (200°C).
- Bake the salmon for 18 to 25 minutes, depending on thickness.
- The fish is ready when the salmon flakes easily with a fork and the center is opaque but still moist.
Rest and Garnish
- Immediately remove the tray from the oven once the salmon is ready.
- Squeeze fresh lemon juice over the fillets for a bright, tangy finish.
- Garnish generously with the remaining chopped fresh dill and parsley.
- Sprinkle a bit of flaky sea salt over the salmon and vegetables for a textural finish.
- Let the salmon rest on the tray for 5 minutes before serving, for the baked salmon fillets to remain moist and flaky.
Serve and Enjoy
- Serve immediately over rice, couscous, mashed potatoes, or with crusty bread to soak up the lemony pan juices.
Nutrition Facts
Servings 4
Serving Size 1 (6 oz / 170g) baked salmon fillet plus vegetables
- Amount Per Serving
- Calories 410kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 5g25%
- Cholesterol 94mg32%
- Sodium 450mg19%
- Potassium 1020mg30%
- Total Carbohydrate 10g4%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 38g76%
- Vitamin A 450 IU
- Vitamin C 28 mg
- Calcium 40 mg
- Iron 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If using a large, uneven fillet, secure thinner sections by folding them over and using a toothpick to create a uniform thickness.
- Always bake salmon skin-side down, as the skin protects the delicate flesh from direct heat, prevents sticking, and acts as an insulator by retaining fat.
- If you see the white protein forming rapidly, quickly lower the oven temperature by 25°F and reduce your remaining cook time.
- Since the dry brine has already seasoned the salmon, use minimal salt in the vegetable marinade, letting lemon and herbs provide most of the flavor.
