Best Oven Baked Salmon Recipe

Easy oven baked salmon recipe featuring Mediterranean salmon with lemon slices, cherry tomatoes, and zucchini in a flavorful sauce.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cooking Method:
Cuisine: , ,
Courses: ,
Difficulty: Beginner
Servings: 4
Calories: 410
Description

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
  • 4 (6-ounce / 170g each) salmon fillets, skin-on, about 1-inch thick
  • 1 tablespoon of kosher salt (divided for dry brine and seasoning)
    • For the Lemon-Garlic Herb Marinade
  • 4 tablespoons of olive oil
  • 4 cloves of garlic, minced
  • 1 large lemon, sliced thinly (for baking) and extra juice (for finishing)
  • 2 tablespoons of dried oregano
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of red pepper flakes
  • 1/4 cup of fresh dill, roughly chopped (divided)
  • 1/4 cup of fresh parsley, roughly chopped (divided)
  • flaky sea salt, for finishing
    • For the Vegetables
  • 2 cups (approx. 1.5-2 pints) cherry or grape tomatoes
  • 1 large zucchini (courgette), sliced into thick rounds (1/2 inch)
  • 1 small red onion, cut into thick wedges or rings
  • extra lemon slices for topping
How to Bake Salmon (Step-By-Step Instructions)
  1. 1
    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.
  2. 2
    Prepare the Oven
    • Preheat your oven to 375°F (190°C).
    • Line a baking tray with parchment paper to prevent sticking.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
  7. 7
    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.
  8. 8
    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.
  9. 9
    Serve and EnjoyBaked salmon recipe featuring flaky salmon with lemon slices, cherry tomatoes, and zucchini in a baking tray, perfect for a healthy Mediterranean dinner.
    • 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.
Read it online: https://tinakitchen.com/recipe/oven-baked-salmon-recipe/

We hope you enjoy making this recipe.

Happy cooking!