Why hello there, may I impress you with my fancy-looking Baked Salmon? Whether you need a fast, healthy dinner, a meal to wow the crowd, or a simple protein that you can enjoy tonight and eat leftover the next day, this is THE baked salmon recipe for you!
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If you’ve been intimidated by cooking fish in the past, I totally get it!
I spent years avoiding buying salmon because I thought it would be too complicated to make, or that worse yet, I’d mess it up and ruin a beautiful piece of fish.
All of that changed after I discovered this easy baking method.
- This easy baked salmon takes less time to prep (five minutes) than I spent sleepily scrolling through Instagram this morning while brushing my teeth (much more than five minutes).
- It’s only five ingredients.
- You can make it with one hand, sip your wine with the other, and pet your dog/kids/loving-but-needy significant other at the same time.
- Best of all: baked salmon tastes INCREDIBLE.
Yes, it feels fancy. It looks fancy. It eats fancy.
Nothing about baking it is fancy.
Be impressed with yourself anyway!
This baked salmon was the very first salmon I learned to cook with confidence. I’ve lost track of how many times I’ve made it since.
It’s become the base of countless easy, delectable salmon recipes like Grilled Salmon in Foil, and it is still a meal I make often, both when I’m cooking for two (Ben and myself) or for a crowd.
It’s also become one of YOUR favorite recipes.
This baked salmon has dozens and dozens of glowing reviews and has been viewed millions of times.
Without further ado: what I (and many of you!) are convinced is the very best baked salmon recipe in the world!
Why Bake Salmon?
Rarely am I so rewarded for so little effort as when I make easy baked salmon. This method is dead simple, but so delicious and so good for you too.
I like to use a foil packet to keep the cooking foolproof.
- The foil locks in moisture and ensures that your beautiful piece of salmon turns out flakey, moist, and tender every single time. You don’t need to have ever cooked a piece of fish in your life to make this recipe with success.
- Foil acts as a flavor incubator. Whatever yummy ingredients you place with the fish in the foil infuse their way into every savory bite.
Don’t want to bake with foil? Make baked salmon in parchment paper instead!
- Follow all of the same recipe steps, but instead of misting the foil with nonstick spray, line the foil sheet with a piece of parchment paper.
- Lay the salmon on the parchment so that it does not touch the foil. Shape the foil packet around the parchment and bake as directed.
Health Benefits of Salmon
- Salmon is rich in omega-3 fatty acids, which can help reduce inflammation, lower blood pressure, and decrease risk factors for diseases.
- It’s a great source of protein, potassium, and selenium, a mineral that protects bone health, improves thyroid function, and reduces the risk of cancer.
- Salmon can also help reduce the risk of heart disease, aid in weight control, and protect brain health.*
Baked Salmon Seasoning Suggestions
While all you really need for a satisfying piece of baked salmon is salt, pepper, and olive oil, it’s easy to adapt to different herbs and ingredients.
You have plenty of options to keep it exciting and new.
- Baked Salmon with Lemon and Dill. Follow the recipe below, swapping sprigs of dill for the rosemary. You can also use parsley or green onion or both or whatever other herbs in your refrigerator are threatening to turn brown.
- Baked Salmon with Lemon and Butter. No fresh herbs? No problem. Leave them out, and brush the salmon with melted butter instead (I usually do half olive oil/half butter). I don’t recommend dried herbs, as they take away from the freshness of the fish.
- Garlic Butter Salmon. Is there anything on my dinner plate that these two ingredients don’t make better? I didn’t think so.
- Baked Salmon in Pesto. Omit the rosemary. Smother the top of the salmon with pesto and arrange the lemon on top prior to closing the foil packet around it. See this Pesto Salmon for a fillet version.
- Spicy Baked Salmon. Check out this Spicy Salmon, Blackened Salmon, and Buffalo Baked Salmon, all of which have a kick.
- Dry Rub. Use this baked salmon with this Salmon Seasoning or your favorite spice blend.
- Salmon Marinade. This marinade uses soy sauce for salt and umami, honey or pure maple syrup for sweetness, and Dijon mustard for balance and zip.
- Teriyaki Baked Salmon. Asian flavors are wonderful with baked salmon! Check out this Teriyaki Salmon and Soy Ginger Salmon for recipes.
- Baked Salmon with Lemon and Rosemary. The all-purpose version I am sharing with you today!
The Best Temperature for Baking Salmon
Here’s how I determined what temperature is best for baking salmon.
- Generally when I’m making individual pieces of salmon (about 6-ounce fillets), I turn my oven to 400 degrees F or 425 degrees F. It’s the temperature you’ll find used for this Whole30 Salmon and Balsamic Salmon. The smaller portions cook quickly and can stand a higher temperature.
- HOWEVER, I tried making a large side of baked salmon in foil at 400 degrees F (a 2-pound piece like the one you see in these photos) and found that temperature a bit too aggressive.
- For my next round, I did baked salmon at 350 degrees F. It took longer than I’d hoped and didn’t come out *as* moist as I knew it could be.
- The final winner: 375 degrees F for a 2-pound side of salmon.
- The baking time will vary based upon the size and thickness of your salmon. For example, I like to try to buy wild-caught salmon, which in our store usually means sockeye or coho based on inventory. These varieties are thinner and thus cook more quickly.
- If you are using farm-raised salmon (often the case with the popular Atlantic salmon), your side will likely be thicker and need more time.
- For more information baked salmon cook times, see this Baked Salmon Temperature Guide.
How Long to Bake Salmon
- In general, a large (2-pound) side of salmon bakes at 375 degrees F in 15 to 20 minutes. This is the size of the salmon you see in these photos.
- Individual, 6-ounce portions bake in 12 to 14 minutes at 400 degrees F.
- The cooking time can be several minutes longer or shorter depending upon the thickness of your particular piece of salmon.
Tips for Perfectly Baked Salmon
The one major rule of baking salmon in foil is not to overcook the fish.
- Baking salmon in foil or parchment paper does give a little leeway because the foil locks in moisture, but you want to pull it out when it is almost but not quite done at the thickest part.
- A quick pop under the oven broiler will give you a nice, lightly crispy finish on the top of the fish and cook it through the rest of the way.
- If your salmon is almost but not quite cooked and you are worried about overdoing it, you can always remove it from the oven, cover it, then let it rest at room temperature for several minutes until it is done to your liking.
How to Know When Salmon is Done Baking
The question that scares so many newbies to fish cooking! Here are the best tips to tell when your salmon is done.
- You can check for doneness by taking a sharp knife and peeking into the thickest part of your baked salmon piece. If it is beginning to flake, but still has a little translucency in the middle, it is done, or once your salmon flakes easily with a fork, it’s done.
- Best option: Use an instant read thermometer like this one. The FDA recommends cooking fish to an internal temperature of 145 degrees F.
- I find that salmon and other fish will continue to “cook” as they rest after being removed from the oven. I typically remove my salmon early (anywhere between 137 and 140 degrees F), cover the salmon with foil, then let it rest for about 5 minutes. The resting time allows the fish to come up to 145 degrees F.
Skin On or Skin Off?
You can make baked salmon with the skin on or off.
- Most of the time, I make baked salmon skin on, because that’s how it’s usually cut at the seafood counter. Leaving the skin on also has the benefit of locking in extra moisture (one more step between you and overcooking the fish).
- After the salmon is baked, the skin comes away easily. You can either remove it from individual pieces before you serve them or avoid eating it after it’s on your plate.
- If you’re planning to serve the salmon to company (or just don’t want to deal with the skin), ask the seafood counter to remove it for you prior to baking the salmon.
Ideas for Leftovers and Reheating
Cooked salmon can be eaten the next day!
- My favorite ways to enjoy leftover cooked salmon leftover are on top of a salad (I eat it cold or let it come to room temperature first), scrambled with eggs, or mixed into a simple pasta. You could also use it in this recipe for Salmon Pasta.
- Store cooked baked salmon in the refrigerator for 1 to 2 days.
- If you’d like to reheat the salmon, be slow and gentle so that the salmon doesn’t dry out. I recommend reheating individual portions, either in the microwave on low power, or in a skillet.
- To reheat in a skillet: Let the salmon come to room temperature. Heat a nonstick skillet over medium. Once it is hot, add the salmon and a splash of water, then immediately cover it. Let the salmon steam, just until it is heated through, about 2 to 4 minutes.
- To reheat in the microwave: Let the salmon come to room temperature. Gently warm on medium-low power, just until warmed through.
What to Serve with Baked Salmon in Foil
- Roasted Vegetables. It’s so easy to pop a pan of them in the oven right along with the salmon. Classic Oven Roasted Brussels Sprouts, Roasted Brussels Sprouts with Garlic, and Cinnamon Roasted Butternut Squash are three favorites.
- Potatoes. Baked salmon with Oven Roasted Potatoes or Garlic Mashed Potatoes is super yummy.
- Asparagus. Salmon with asparagus is CLASSIC. Try this Roasted Asparagus or this creamy Asparagus Soup.
Tip!
If you roast salmon and veggies together, note that having the extra pan in the oven can extend the baking time for both. I’d also recommend switching the pans’ positions halfway through.
If you are looking for an all-in-one baked salmon with vegetables, I also love this Garlic Salmon. The salmon turns out perfectly moist and tender.
- Rice. Salmon with rice is excellent. Try it with this Lemon Rice for something citrusy and elevated, or Instant Pot Brown Rice for something easy.
- Salads. For a cool side dish option, baked is lovely alongside a veggie-loaded grain salad like this Italian Farro Salad, Israeli Couscous Salad, or a hearty green salad like this BLT Chopped Salad.
Even though baked salmon feels like something you should save for a special night in, I am begging you to give it a chance on your everyday/my-life-is-crazy/someone-feed-me hectic weeknights.
These nights deserve balanced, healthy, wonderful-tasting meals just as much as the slower-paced weekend evenings, perhaps even more so.
Since baked salmon is so quick and easy to make, it’s the ideal candidate.
To weeknight fancy!
Frequently Asked Questions
Salmon skin is safe to eat and contains many of the same nutritional benefits of the fish. However, some salmon preparations lend themselves better to eating the skin than others. When salmon is baked (like in this recipe), the skin is soft and rubbery (a.k.a. not appealing to eat). If you’d like to eat salmon skin, I recommend a different preparation, such as Pan Seared Salmon or fried salmon.
Depending upon your cut of salmon, the fish will likely be pink when it is done and some varieties like coho are naturally a very deep, almost ruby pink. The key to knowing salmon is done is that it is opaque and flakes easily. If it’s a translucent-looking pink, it’s likely not done. Testing with an instant read thermometer will remove any doubts. Remove the salmon at 135 degrees F to 140 degrees F for medium rare/medium and let rest.
You can freeze baked salmon, but it will affect the texture and the salmon will likely taste more”fishy.” To freeze, remove the salmon from the skin and freeze in an airtight container for up to 2 months. Let it thaw in the refrigerator overnight. From here, you can use it in any recipe that calls for canned salmon, toss it into Salmon Salad, or use it to make Salmon Patties or their Southern cousin, Salmon Croquettes.
If baking individual salmon fillet portions, a higher temperature of 400 to 425 degrees F is best. For a larger side of salmon, 375 degrees F is the best temperature.
Baked Salmon
Video
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Ingredients
- 2 pound side of salmon boneless (skin on or off, depending upon your preference), wild caught if possible
- 5 sprigs fresh rosemary or fresh herbs of your choice; do not use dried herbs
- 2 small lemons divided, plus extra for serving as desired
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cloves garlic peeled and roughly chopped
- Additional chopped fresh herbs such as basil, thyme, parsley, dill, or green onion (optional)
Instructions
- Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
- Lightly coat the foil with baking spay, then arrange 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.
- Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
- Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
- Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook and the garlic does not burn. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from “not done” to “over done” very quickly. As soon as it flakes easily with a fork, it’s ready.
- To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.
Notes
- This recipe is best enjoyed the day that it is made as salmon can dry out when reheated. For reheating suggestions, see blog post above.
- That said, there are still many yummy ways to use leftover salmon! Try serving it room temperature over a salad the next day, mixing it with pasta, or flaking and scrambling it with eggs.
Nutrition
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*Health benefits of salmon mentioned in this article were sourced from Healthline and are meant to be for general information, not any kind of specific medical advice. For specific dietary needs, I always recommend contacting your doctor or seeking professional advice.
I love salmon; can’t wait to make this!
Oh I hope you love it!!
I made this salmon recipe for a special occasion because my Son and family vegans and the only “meat” they eat is salmon. They all went crazy with the taste. So now I am repeating the recipe for them on Thanksgiving.
Thank you so much!!
I’m glad to hear it was a hit! Thanks so much for taking the time to report back!
The best salmon I’ve ever made! Thank you!!
Hooray! I’m glad it was a success, Victoria.
Hey Erin,
Will update after cooking, but I was wondering if you could still do this method cooked in the ginger soy marinade/ glaze? Is there any issues that could arise if I do this? I don’t want to wreck my beautiful fillet but I bought ginger specifically for the salmon!!
Hi Jess! You can add the soy ginger glaze to the baked salmon, but it won’t have that same crispy outside. I hope this helps!
I just happened to have all ingredients especially a great filet of wild caught salmon. Fresh rosemary, home grown lemons and fresh garlic. It was so delicious and my family said it was the best baked salmon I have ever made. Thanks for the easy directions and recipe.
I’m so happy that you enjoyed it, Jo! Thank you for sharing this kind review!
While my husband and I don’t really care for salmon, I just wanted you to know that I think these pictures are “front of a cookbook” worthy. Your photos are always so nicely done and a pleasure to look at. Have a great week – I’m off to a Summer Salad cooking class on Wednesday and hopefully some inspiration. I always look forward to trying new things in the kitchen.
Chris, this comment MADE MY DAY. Photography is such a struggle for me, so this means the world and is so encouraging. Enjoy your class. That sounds so fun!
This salmon looks beautiful – and I’m sure it is tasty! Looks like a the perfect way to cook salmon! I’ve never tried it with rosemary, but will now! Thanks for this great (and easy) recipe, Erin!
I hope you love it Laurie!!
Such a fancy salmon!
Only the best, lol. THANKS GABY! xo
I’m a little concerned that the extra virgin olive oil may be too well flavoured for salmon, think I will try lite olive oil first
Jean, feel free to adjust to your preference. The recipe will still be great with light olive oil. I hope you enjoy it!
Well plated :-)
I love this trick so much!
Meeeee too Heather, thank you!
totally making this for dinner this week!
Enjoy!!!
Just made my dinner its awesome
YAY! So pleased to hear it!
I love salmon skin and hate to waste even a bit of good, so when I make salmon this way and the skin is all rubbery, I peel off the skin after cooking (or rescue it from my plate when I’ve eaten the rest), and then toss it in a small skillet to fry up like bacon. Sometimes it needs a little olive oil or butter, but it fries up crispy and delicious!
Thanks for sharing this tip, CB!
Such a winner! And I love all your tips!
So easy and looks delicious! I have to make this for dinner! We love salmon!
Just want to know extra virgin oil can change the taste ? Its look so delicious. Thanks for the recipe
Betty, I really like the extra virgin flavor here, but you can always swap light olive oil or a neutral oil like grapeseed.
15-20 minutes not quite. More like 40-50 minutes. Broil 10 minutes
Hi Hallie, I’m sorry this recipe took longer than expected. This could be due to the oven temperature (I use an oven thermometer to make sure my oven is actually at the temp it’s set to) or the thickness of the salmon piece. I hope you were still able to enjoy the recipe!
PERFECT Summer meal!!!
Thanks Lexi!!! xoxo
Erin –
I am planning to make this recipe this week! Should I set my broiler to high or low? Or is it just a matter of how hot the oven gets?
Thank you!
Liz
Liz, I think it depends on your oven. Mine is around 525/550. I hope you love it!!
This was so good! We had a friend give us a slab of fresh salmon, and I was sure how to do it up, and this recipie looked the best. Thank you! I’d say more garlic, but that’s what I always say. ;)
Ally, I’m so glad you loved it! Thanks so much for taking the time to share this review. :)
Do you bake skin side up or down
Down Lela. I hope you love the recipe!
Having an autistic son is very difficult when it comes to food. If it isn’t chicken tenders, raw vegetables, or (my) gingerbread cookies, he isn’t interested.
I made this recipe and now for the past 3 months, my picky eater has requested it. HALLELUJAH!!!
I’m so happy to hear it’s a hit, Amanda! Thanks so much for taking the time to leave this wonderful review!
This was a hit at my house! I don’t eat seafood and managed to prepare a “fancy” (that’s what my son called it) dish my son and husband loved. Thank you for making it so easy.
Daisy, I’m glad to hear it was a hit! Thanks so much for taking the time to report back!
First time my mom made baked salmon with my help, and it tasted delicious! This recipe is simple, easy to make, and we will definitely be using this recipe again! My family loved it! Thank you!
I’m so happy that this recipe was a hit, Rosa! Thank you for sharing this kind review!
Looks great, what’s the temp need to be at for 15 min ,didnt see it in the video, thanks, Patrick
Hi Patrick! All of the in-depth instructions are in the recipe card on the post! Hope you enjoy it!
It’s good, I make it all the time. Having it tonight!
I’m so glad you enjoy it, Joyce! Thanks for taking the time to leave this comment!
I love salmon and make it on a regular basis. I’ve found that no matter the type of Salmon (atlantic, sockeye, farm or wild) or the cut, or cooking method (BBQ, oven, pan) that it’s even better the next day right out of the fridge or cold on top of a fresh cut salad. I’m guessing here but I think that night in the fridge gives it a chance for the fat from the fish to “sit better” with the meat and allows the spices to really permeate. I have learned by experience that if I think I need 2lbs for a family dinner, I’d better make 3lbs to insure I have some next day leftovers. I love this recipe and the other salmon recipes you’ve shared. It’s going to be tough to choose one for tonight’s dinner. I never thought about using Rosemary on salmon. I usually reserve that to stuff a chicken cavity for extra flavor while roasting in the oven. But the more I think about salmon, the more I realize that’s a great combo so that’s likely the choice for tonight. I agree with the other persons comment that said your pics were cookbook front cover worthy. I often take pics of my food creations and I can rarely capture the beauty and yummy-ness of what I see before my eyes. This is my first visit to the “cooking home” you’ve created here and I’m looking forward to exploring more. Thank you for the inspiration!
Debbie, thank you so much for these kind words! I so appreciate your taking the time to leave this review, and I’m happy to hear you are enjoying my recipes!
I think so
Thank you for taking the time to share this kind review, Devin!
Fantastic dish. Thanks so much for the inspiration.
Hooray! Thanks for taking the time to leave this review, Fabio.
This is an awesome recipe! I just loved it. It’s not too sweet or two lemony, the lemon and salmon blend perfectly to create an amazing taste. Thanks for sharing this one! I’m a new fan of your website so I will be trying more recipe!!
So easy and looks delicious! I have to make this for dinner! We love salmon!
I love this recipe! and your presentation. I am serving this at a New Years party buffet and wondered if you have any suggestions on how to keep warm without too much overcooking. I was thinking about pulling it out a little early and using my chafing dish on very low. Any thoughts?
Hi Lisa! There isn’t a good way to continually heat fish—it will eventually become dry—but the great news is this still tastes good at room temperature, so you don’t need to worry about fussing to keep it hot. I hope everyone loves it!
This was delicious and made it with the EVOO! Thank you!!
Alice, thank you so much for sharing!!! So glad you enjoyed it.
In the oven now ???
I hope you LOVE it!
I love salmon I will try this one bake in aluminum foil…
I hope you enjoy it!
This came out perfect! My husband is a very picky eater, and he ate every bite. Going to use leftovers for salad and omelettes tomorrow.
Leah, thank you so much for taking the time to review the recipe! I’m glad you enjoyed it.
How long do you cook a single serving at 400 degrees? Yum! And thanks!
Hi Anne! It may cook a little faster with a higher temp, but the cooking time is based on how thick your piece of fish is. If you’re wanting to experiment, I’d recommend beginning to check a few minutes early.
I love your enthusiasm for what you do for a living!!!! It shows in your recipes…I too love great tasting healthy food and it also happens to be a passion of mine. The salmon in foil with lemon, garlic, and herbs was hands down not only the BEST salmon I’ve ever prepared but also the best salmon I’ve ever tasted. Look forward to trying more of your recipes. My husband and I love these type of dishes…
Denise, this MADE MY DAY! Thank you!!
I’m wanting to try this. Do you think it’s necessary to use foil, or could I use parchment paper and it have the same results?
Thanks
Hi Giovanna, I have not tried this with parchment. I use foil so that it creates a sealed packet around the salmon, and I’m not sure that parchment would create the same effect. If you decide to experiment, I’d love to know how it goes.
Two thumbs up!!
I used parchment and made a pouch for the fish. It worked well AND it was a hit with the family. They usually are negative about fish from the getgo, but this was great. I used basil since I didn’t have rosemary on hand.
Thanks for posting the recipe! I have saved it to my favorites.
Giovanna
Thanks for reporting back, Giovanna! I’m so glad to hear it was a hit!
This is delicious but takes much longer than expected. Was going to try it with parchment but wondered how to keep it closed and if it will cook too quickly.
Hi Cindy, you’ll use the foil to wrap around the parchment or you can just leave it open. If you’d really like to close it, this recipe has the steps on how to wrap it in just parchment paper: https://www.wellplated.com/fish-en-papillote/
Absolutely Amazing taste and so easy it came out perfect and my family loved it!!! will be making this again this week!!!
Hooray! I’m glad you enjoyed it, Terri, and I so appreciate your taking the time to leave this review too.
Tried and It’s a awesome . Even I personally do not take salmon fish also love to eat.
I’m glad you enjoyed it, Ann! Thank you for taking the time to leave this review!
I love this recipe, and I make it often.
Thank you for sharing this kind comment! I’m happy to hear that you love this recipe!
Succulent! I prefer to use sliced preserved lemon which permeates the fish with that special preserved lemony goodness.
Catherine, thanks for the tip, yum!
Great ideas! The oven is pre-heating as I write this. Tell your spell-checker to let you write “sprigs” of rosemary, etc. — not “springs.”
George, I hope you love it!
I forgot the garlic because I was in a hurry but this was flavorful and filling. Wow. I cooked it a little under 20 min (had a half pound of salmon filet) in just rosemary, olive oil, salt pepper and lemon juice (also forgot to top with slices only juice) in foil at 400 degrees. I didn’t want to stop eating it.
I’m so glad to hear you enjoyed it! Thanks for taking the time to report back!
I love this recipe thank you so much for sharing.
I’m glad to hear you enjoy it, Brenda! Thanks for sharing this review!
I googled “how to bake salmon” a couple of months ago and came across your recipe and a few others. I actually chose yours since my daughter’s name is Erin too lol! It was random, but turned out to be the best recipe decision I’ve made in a while! I have made your salmon recipe a few times now and it has come out perfect every single time!! Even my extremely picky, 5-year old Erin loves it! Healthy + tasty = huge win in my house! Thank you for this!
Kia, I am soooooo pleased to hear this (and Erins are the best :) ). Thank you for letting me know!
Maybe I overlooked the oven temperature.
Hi Jae, the oven temperature is listed in step 1 of the recipe—375 degrees F.
Ive cooked salmon for years amd tho you and i follow the same basic recipe, i liked the additional recipe options provided. Helpful but not overwhelming! P.s. it turned out great!
I’m so glad you enjoyed it, Christa! Thanks for taking the time to share this review!
I had this recipe tagged for soooo long and finally got around to making it. I am mad at myself that I didn’t make it earlier. So easy to prepare and soooo delicious. Even my two toddlers ate it. However, I call it chicken instead of fish or they would freak. Two thumbs up!
Janine, I’m glad the recipe was a hit for all! Thank you for sharing this review.
Sounds fabulous! I really would like to try it, as I love salmon! However, I travel in a motorhome, and I don’t have an oven. I don’t really miss it because I’m not a real cook. I do have a convection/microwave unit but using foil won’t be possible… Do you think it would in any way approximate the tenderness of your recipe if I cooked it in a skillet? Will putting a lid on it help keep it moist? I’m guessing I’d cook it skin side down, then flip it at the end to brown the top? Or vice versa? I know I really have to really watch it not to overcook, it which is what I usually do…
Now don’t laugh! I know what I’m proposing isn’t your recipe at all, but I like the ingredients so much that I would like to try to approximate it in some way.
Thanks for all you do! Your joy in sharing really shows!
Rhonda, I think you could make a delicious pan-seared salmon! Cook individual salmon portions in olive oil and while they cook, surround them with lemon slices, garlic, and rosemary springs. Cook the salmon on both sides and spoon the oil over the salmon as it cooks. If you decide to try it, I hope you love it!
Waiting to bake it right now! It looks amazing so far. I dont have instagram or else id post the pic :/ just it looks great and i used all fresh herbs.
I hope you love it, Natalie!
Awesome recipe !!!! Thank you for sharing
SO glad to hear it, thanks Ana!!
I just made this and it was wonderful. Thanks for the added info about “not overcooking”. My first try was amazingly successful.
Thanks!
This was just as quick easy as the description said! The salmon was so flavorful. Excited to add this to my rotation!
Hooray! I’m glad you enjoyed it, Courtney. Thanks for taking the time to share this review!
Beautiful dish! Just wondering, can this be grilled?
Dominique, I’ve never done that, but I think it could work nicely as long as your grill is around 375 degrees. I hope you enjoy the recipe!
The recipe was very good as are many on the site, but I REALLY wish you wouldn’t have like 5 videos and a few pop-up ads. It is just very frustrating, you really should be able to pause them and keep them paused. Just my two cents, but I can’t be back till the ads are a bit less intrusive.
Hi Scott! I’m glad you enjoyed the salmon. Thanks for this note and your honest feedback. The number of ads on my site is something I am constantly evaluating and rethinking. As much as I would love to remove ads entirely or even run just one or two, as I am sure you know, I am dependent on ads to generate an income and to keep my content free for you and all of my other wonderful readers to access. It is very important to me that the ads be VERY easy to close, so any time there is any sort of pop up, you’ll always see an “X” or “Close” feature to remove it. (And if you ever can’t close one, please let me know so I can look into it right away!)
I used half the lemon and dried herbs (that’s all i had on hand). The salmon tasted wonderful! i would double the time in the broiler. Three minutes was not long enough to bring any color to my salmon.
Nickole, I’m so glad you enjoyed the recipe! Thank you so much for reporting back.
I’ve baked salmon for a very long time now. I never thought I use foil before. I have baked it the many ways suggested with different temps/times and it always comes out great with the right fat and herbs/Spices, but the foil made a huge difference! My husband said it’s the best he’s ever had.
Kayla, I’m thrilled to hear the method was a success! Thanks for taking the time to share this review.
Absolutely wonderful!!!!
We love salmon but this was the best ever!!!
Thank you!!!!
YAY Jeanne! So pleased to hear it, thank you!
Salmon turned out amazing! The foil idea was excellent. Yummy!
Hooray! I’m glad the recipe is a winner, Sabina.
WOW! Incredible. I made this recipe with 2.75 lbs of Scottish salmon so I cooked it for 27 minutes. At 20 minutes it was still a bit too raw. I did not have fresh rosemary so used fresh basil from my own bush. The two ladies I was serving were over the moon about this salmon. One, who has had the opportunity in her life to frequently eat at exquisite restaurants, said this is the best salmon she has ever tasted. The other roommate, who also has had her share of eating at expensive restaurants, said it is the best salmon she has ever had. I guess I am the only one that has not had those experiences! Sigh. . . Ok, moving on!
It was so moist and flavorful. Thank you for such a great recipe with the temperature, times and the “don’t use dried herbs” tip.
It was beyond amazing. (I snuck into the kitchen and ate two more little pieces with my fingers before I got the leftovers wrapped up!)
I am going to take a deeper look into Well Plated by Erin. You sound like a GEM to keep an eye on
Bethel, thank you so much for this kind comment! I’m glad to hear you loved the salmon, and I hope you find many other new favorite recipes too!
I’ve made this multiple times, simple and simply delicious. I love to vary the flavors by using different fresh herbs. This one is definitely a keeper.
Sharon, thanks for taking the time to leave this review! I’m happy to hear you enjoy it.
This looks so good, oh my gosh! I wanna make it so badly, but my oven doesn’t have a broiler for some reason… Do you have any recommendations on how to get the color ontop anyway, or can I serve it straight out of the foil?
Greetings from Germany!
Hi Kate, you can just skip the broiling step and cook it all the way through in the oven. I hope you enjoy it!
I have never eaten salmon before, but when I find your article, I have to go to the supermarket immediately.
Delicious taste of salmon, spicy pepper, concentration of garlic. Everything is great.
Thank you
Omg! I wanted to try this recipe yesterday and it came out so good. Since I don’t eat meat only salmon I wanted to prepare it differently and was searching for a new taste and this one was the best I didn’t use lemon I cut key limes instead and it was so delicious…
Rondee, thanks for reporting back! I’m glad you enjoyed the recipe.
my go-to salmon recipe. so simple, yet the best i’ve tried so far.
Hooray! I’m glad you enjoy it, Ana Maria. Thanks for sharing this review!
Great recipe to read, information is clear and easy to follow, salmon is my favorite fish so I will cook this soon. Thanks
I hope you love it!
Hello, I am just getting into cooking and wondering that my oven doesn’t have a broil setting. What should I do? excited to try this!
Hi Anna! My hunch is that your oven does have broil (most do!). If not, you can simply skip this step and continue baking the salmon at 375 degrees F until it is fully cooked through.
I love salmon, just made this last week, this was so good, my family like it, hope to see more post about salmon. Thanks.
So happy to hear it Mary, thank you!
I like salmon. This recipe is interesting and easy. I will give it a try. Thanks a lot.
Thank you for sharing! I hope you love the recipe if you give it a try!
I love salmon and this recipe doesn’t disappoint!
Thank you for this kind review, Scott! I’m so happy the recipe was a hit!
A tasty recipe. Tried it tonight. Love baked salmon. And its good for you too ;)
YAY! I’m so happy to hear that this dish was a hit! Thank you for taking the time to share this kind review!
Can I use cilantro instead of rosemary? That’s all I have in my fridge at the moment.
Hi Yvette, I have not tried this with cilantro, but you could experiment with it! I hope you love the recipe!
Served this salmon recipe to guests and all loved it and wanted the recipe. I added sliced onions under the salmon before baking and used dill instead of rosemary. I made it early so I could enjoy visiting and then opened the foil, added a little brown sugar and broiled it for a few minutes.
YUM! I’m SO happy to hear this, Barbara! Thank you for taking the time to share this kind review!
I am a broke college kid who loves salmon but didnt know how to cook it alone, and im not even kidding just followed your recipe with butter and lemon and made the BEST salmon I HAVE EVER HAD. i am a chef now and will be eating this every other day thank you so much
YAY! I’m so happy to hear this, Megan! Thank you for taking the time to share this kind review!
My Grandma used to cook her salmon like this, with soy sauce and garlic powder. I never tasted anything so good. Of course her salmon was right off the ship in the Seattle harbor, so the store bought fish isn’t quite the same.
Val
That sounds delicious, Valarie! Thank you for taking the time to share this comment!
My family loves salmon. My husband grills it in sealed foil using lemon, fresh garlic, butter , Italian herbs, pink sea salt and pepper. It turns out perfect every time. It gets done quickly and keeps the fish smell outside. I love the idea of adding olive oil and fresh rosemary (yum!)and then omitting the other Italian herbs. It sounds delicious and we’ll be trying it this week. I have a sneaking suspicion it’ll taste even better prepared this way… it’ll still be grilled and foil sealed instead of oven baked but I’m sure the flavor will be amazing!
Thank you for taking the time to share this kind comment, Robyne! I hope your family loves the recipe!
I have baked fish in foil, and as you pointed out, it is so flavorful. I’ll try some rosemary next time I make it. Your photos are always so inviting! Thanks for the reminder of this easy dish.
Thank you for this kind comment, Peggy! I hope you love the recipe!
Made this but my Salmon stayed very red hers in pictures is white? I even cooked mine for about 20 min nothing helped it’s ok but didn’t turn out like I thought. I had two 6oz filets wild caught. Could that be why? I’m not sure. Maybe better luck next time
Lindsey, that’s the variety of salmon, not anything you did wrong. It can be different shades of red and wild caught is usually darker. As long as it was cooked through and tastes great, then you did it just right!
I made Baked Salmon in foil Friday night for dinner and it was easy and delicious. I will definitely make this recipe again.
Thank you for sharing this kind review, Lori! I’m so happy this recipe was a hit!
What a great recipe/website. thanks so much. Really, really helpful information, especially for an amateur cook like me.
Thank you for this incredibly kind comment, William! I’m happy you found this recipe helpful!
i have made seafood or salmon en pettiette several times but i never tried it with rosemary it was great, your right about not using dried herbs. i have a fancy way of folding the parchment as it was served tableside.. this was very good, i like it a little under done personally , and when i do it at home thats what i do thak you
Thank you for sharing this kind review, David! I’m so happy to hear that this recipe was a hit!
Hi there. Never made salmon and want to make it for Rosh Hashana dinner next week. Can i make early and serve at room temp? Or is there a better way that involves reheating?
Hi Lauren! While I recommend making salmon right before you serve it, you can make it early and serve at room temp, or you could also reheat it using a skillet. The blog post has some helpful tips and details about how to reheat the salmon. I hope you love the recipe!
Look good
Thank you, Alice! I hope you love the recipe if you give it a try!
Not a big fan of salmon but bought a whole fillet, divided into 6 pieces. I baked 2 pieces as directed just in olive oil, kosher salt & ground pepper. It was the best salmon I’ve ever made at home, so flaky and moist. Thanks for this recipe ?
YAY! I’m so happy to hear that you enjoyed this recipe, Kathy! Thank you for taking the time to share this kind review!
I will be trying this recipe in my air fryer. That should make it even more healthier.
Hi Amy! I have not tried this recipe in an air fryer, so I’m not sure how it could affect the cooking time. You may want to check the salmon frequently to ensure it doesn’t overcook. I hope you love the recipe!
Wow! This was awesome. Absolutely delicious. So moist. Fabulous instructions and great suggestions for pairing. I served with roasted squash and asparagus. Easy, healthy meal. Thank you :)
So so pleased to hear you enjoyed it Trish. Thanks for leaving this wonderful review!
Could you cook the salmon over a campfire and if so how long do you think it would take?
Hi Sara! I have not tried to make the salmon this way, so I’m afraid I don’t have any specific advice to offer. Within the blog post there is advice for how to know when your salmon is done cooking, so that may be helpful if you try to cook it this way. If you do decide to experiment, I’d love to hear how it goes!
I made it over a campfire and it turned out incredible. Thank you so much for the recipe.
I’m so happy to hear this, Sara! Thank you for taking the time to report back!
Love it!
Thank you for taking the time to share this kind review, Debbie!
I love bake salmon so am going to bake it again but this time am using lemon ,and herb seasoning .green onion.and then bake .In foil for 15 to 25 mins.
Thank you for your comment, Lennette! I hope you love the recipe!
I love to cook! It’s my passion, my life. finding and updating new recipes for the menu every day makes me excited and love it more. Today’s a lucky day, Baked Salmon in Foil is great, just follow your instructions, the rest is easy, I love that. Thanks for your great sharing
This makes my day! I’m so happy that you enjoyed this recipe, William! Thank you for taking the time to share this kind review!
Could you substitute frozen salmon in place of fresh? Where I live I don’t have access to good, fresh fish often so we tend to use more frozen.
Rimmy, if it is frozen and thawed, I think that could definitely work!
Can you make this in the toaster oven? If so, would it be the same temperature and cook time?
Hi Jess! I actually wouldn’t recommend a toaster oven, since they don’t always hold their temperatures as accurately. If you have a countertop convection oven that does hold a true, even temperature and has a bake setting, you could experiment with it. However, it may not be large enough to hold a side of salmon, but you could try baking a smaller piece, and reducing the baking time. I hope this helps!
I tried and succeeded. The first time I ate salmon trout, very delicious and will definitely try again. Thank you so much. Great recipe!
I’m so happy you enjoyed this recipe, Melissa! Thank you for taking the time to share this kind review!
This recipe sounds amazing! Would I be able to substitute the salmon with a kind of white fish instead?
Hi Karens, I have not tried the recipe the recipe this way, so I’m afraid I don’t have any specific advice to offer. If you decide to experiment, I’d suggest adhering to the cooking times suggested for the type of fish you use, so it isn’t undercooked or overcooked. I’d love to hear how it goes if you try it!
I tried salmon yesterday for the first time. Cooked in skillet w garlic and onions and seasoned salmon wth salt/pepper. It was very good. My daughter that does not like salmon Liked It, she ate half of the piece.
YAY! I’m so happy you enjoyed this recipe, Sarah! Thank you for taking the time to share this kind review!
Made this exactly but feel Rosemary is too overpowering for fish. The Lemon juice also “cooked” the fish and it was a bit tough. Gets 3 stars for ease of preparation and because it is visually attractive.
Hi Jennifer, I’m sorry this wasn’t a hit for you. I (and many other readers) enjoyed the rosemary flavor in this recipe, but you could certainly try a different herb next time.
LOVED this recipe. I was blown away by the flavor and how simple fresh ingredients could transform salmon so much. Thank you!
Thank you for taking the time to share this kind review, Dominique! I’m so happy you enjoyed the recipe!
Thanks for posting this recipe. I used parchment paper with the foil idea and the salmon came out so moist and tender. My four year old is crazy about this recipe because the taste is light and clean tasting. Served with steamed veggies and white rice, it is a hit with the family. This recipe was so easy and is already a family favorite.
Thank you for taking the time to share this kind review, Maggie! I’m so happy this recipe was a hit!
Would this work with green beans or another veggie? Asparagus is one thing my husband won’t eat, but he’ll eat others.
Hi! Since the vegetables are served on the side, you can use any that you like. I hope you both enjoy the recipe!
This is something new recipe that I ever came across and the texture that has come is just amazing and is so tempting, would surely try to make it as soon as possible and provide you with feedback on how it cooked, will also share the same with my friends and family for the same.
Hi Supriya! Thank you for sharing this kind comment. I hope you love the recipe!
Yum!! Made it tonight with the fresh dill and lemon, it was perfect!! We usually grill our salmon but needed a cold weather recipe and this was perfect! My son said it was better than the grilled!
Thank you for taking the time to share this kind review, Heather! I’m so happy to hear that this recipe was a hit!
There is so much text before you actually get to the recipe. You have to scroll almost all the way down to get what you need.
Hi Jacklyn! You are always welcome to use the “Jump to Recipe” button at the top of every blog post, which will skip the content and take you right to the recipe itself. I hope this helps you reach the recipe more quickly in the future!
How many minutes and on what temperature do you cook a small individual portion of salmon?
Please and thank you!
Hi Veronica! For smaller pieces of salmon, I like to bake them at 400 degrees F for about 16 to 20 minutes. This Whole30 Salmon recipe has specific instructions that you could reference. I hope you enjoy the recipe!
This recipe is life! Very tasty and easy!
Anne, this makes my day. Thank you for taking time to share your thoughts!!
I made this last Christmas Eve and even my 4 year old grandson loved it. I’m making it again and this time I was able to get the whole recipe printed. LOL!! Thanks
Thank you for taking the time to share this kind review, Eve! I’m so happy that you enjoyed the recipe!
Recipe looks amazing! Im planning on making a lot more though (3 sides of filet with each being about 2 pounds, so 6 altogether) for a larger group. Any experience with the cooking time for this large amount of fish? Im worried it will come out too dry.
Thank you so much in advance!
Hi Gigi, wow that is quite a bit! I’ve never done that many sides at once. Generally it can be a challenge for air to circulate when the oven is quite full. Depending upon your oven, you may want to use convection and switch the pans’ positions around during the bake time. Overall, the baking time will depend on the thickness of your salmon pieces, but I suggest starting to check them for doneness at the time the recipe states. I hope this helps!
I made this but used my own spices, not the fresh rosemary…it came out absolutley so moist and delicious! I am very happy I tried it for the very first time this way with the foil and then the broiling and will continue to do so! Thank you!
Thank you for taking the time to share this kind review, Karen! I’m so happy to hear that this recipe was a hit!
Made this for Christmas Eve dinner – I cannot BEGIN to tell you how many compliments I got! First time Ive ever cooked a whole Salmon, followed to a tee, only change was that after 30 minutes top of Salmon still wasnt cooked (it was very large and thick peice!) so I opened up the foil and it was perfectly cooked in 10 minutes. The lemon juice was drenched into the salmon, the rosemary was subtle and lovely and the garlic was the perfect undertone. All in all an absolute ripper of a recipe and one Ill be making a gain and agian. Thankyou for making me look like an absolute legend in the kitchen. Cheers and Merry Christmas from sunny Australia!
YAY! Thank you for taking the time to share this kind review, Nagewa! I’m so happy to hear that this recipe was a hit!
You have to read waaaaaaaay to much to get to the recipe
Hi Justin! You can always click the “Jump to Recipe” button at the top of the page to skip directly to the recipe. I hope this helps!
I’m planning on making this for book club next week. Can I get it all ready right before my guests arrive and leave out on counter or should I put in refrigerator. Maybe have two packets?
Hi Terrie! As long as you’re preparing it immediately before your guests arrive, I think you could leave it in the foil at room temperature for a few minutes. Once they arrive, you can remove it from the foil packet and serve. If you’re worried about how long it might stay out, then the refrigerator would be best. I hope you enjoy the recipe!
Learning to cook salmon
I hope you love the recipe if you try it, Debbie!
Hi! Amazing recipe. I’m planning on making this for 8 people tonight so think I will need to double the recipe (4lbs). Do you recommend cooking all 4 at the same time? If so how do you think that will change the temp and cook time?
Thank you!
Hi Jen! I would do 2, 2-pound fillets and bake them on the upper and lower racks, rotating the pans on the upper and lower racks and 180 degrees halfway through. Because your oven is more full, you might need to add a few minutes to the baking time (but always check early, just in case!). I hope you all loe it!
This was such an informative post, and I’m so excited to cook salmon for the first time! Wish me luck :) Thank you so much for all of the wonderful tips! Cheers!
Thank you so much for taking the time to share this kind review, Mary! I hope you love the recipe!
I’m always looking for simple and delicious recipes so I thank you for posting this one! The salmon was perfectly cooked and had tons of flavor. I might have done too rough a chop on the garlic because it was still raw, not your fault. Thanks again!
I’m so happy to hear that this recipe was a hit, Bethany! Thank you for sharing this kind review!
Made this recipe for the first time with the ‘pesto’ option. I didn’t have lemons so I left them out. It was really easy and incredibly good. The kids loved it and one of them usually complains when I make salmon. Thank you for posting.
Thank you for taking the time to share this kind review, Catherine! I’m so happy that you enjoyed this recipe!
Tried it tonight. Very easy to make, smell of rosemary and garlic is wonderful. Definitely recommend.
I’m so happy to hear that this was a hit, Lina! Thank you for taking the time to share this kind review!
I love cooking fish in foil or parchment paper. I used dill instead of rosemary but it came out perfectly cooked. Not wet/mushy and not dry!
Thank you for taking the time to share this kind review, Katie! I’m so happy to hear that you enjoyed the recipe!
This is the first time I have posted a comment on a recipe but this was absolutely delicious. The best salmon I’ve ever had. I roasted veggies along with the salmon. So easy !
Thank you for taking the time to share this kind review, Margaret! I’m so happy to hear that the recipe was a hit!
Perfect! Struggled for a quick easy salmon recipe – tried several: Yours is the best yummy! Easy, quick, perfect…
Thank you for sharing this kind review, L! I’m so happy you enjoyed the recipe!
The Best One I’ve made. It looks delicious.
Thank you for this kind comment! I’m so happy you enjoyed it!
Hi Shaun, I’m so happy you enjoyed the recipe! If you prefer, you can always click the “Jump to Recipe” button at the top of every post, and it will take you directly to the recipe. I hope this helps for the future!
Havent tried it yet. I want to cook a 6 oz portion for my husband (I hate fish) What do you think the time should be?
Hi Cynthia! It will depend on how thick the piece of salmon is, but I suggest checking on it frequently after about 15 minutes. Once it reaches an internal temperature of 145 degrees F, it’s done. I hope this helps!
I cooked salmon for the first time using this recipe, and it turned out so good. My family loved it! ?
YAY! I’m so happy to hear that this recipe was a success, Ashley!
Loved the salmon in foil recipe will make it today! Thanks so much!
I hope you love the recipe, Claudia!
This is some of the best salmon I’ve *ever* made. Thanks very much for the post! ?
Thank you for sharing this kind review, Art! I’m so happy you enjoyed this recipe!
Look yummy! One of my favorite Baked Salmon in Foil, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
Thank you for this kind comment, Thomas! I hope you enjoy the recipe!
Superb recipe for salmon. I made it last night for my wife and it was so delicious. I used dill instead of rosemary and cooked it in parchment paper with the foil seal on the outside. The ideal cooking time for my oven was 27 minutes on 375 degrees as the piece was fairly thick on one end. Came out perfect – juicy, flavorful, and at the right consistency. The dill, lemon, and garlic are a fantastic combination with salmon. Thank you!
Thank you for sharing this kind review, Kenneth! I’m so pleased that you enjoyed this recipe!
I love Baked foods they are healthy and they keep the flavour too. Salmon is one of my favourite fish and this baked salmon is one of the best around. It just tastes awesome and healthy. Thanks
I’m so happy to hear that this was a success, Leah! Thank you for sharing this kind review!
I came across this recipe while having a brown sugar salmon filet and no idea how to cook it. Holy crap this recipe was delicious and flavorful! The only thing I did different was melt a little bit of butter and poured it over the top before sealing my foil. I also only had one lemon but it worked out for my smaller filet. Thanks again! Will be keeping and cooking all the time! :) G
I’m so happy to hear that this was a success, Genna! Thank you for sharing this kind review!
You make preparing fish an enjoyable, simple task.
Thank you so much for this kind comment, Richard! I’m happy to hear that it was a success!
Hi there! With the recent house q, I have no fresh herbs in the house. You say not to use dried, so what else can I use?
Thank you!
Hi Katie! You can leave off the herbs altogether and just brush the fish with some melted butter and/or olive oil. I hope this helps!
I’m bored during the lockdown here, and classic recipes like this baked salmon pleases my eye! Thanks for the beautiful photos!
Thank you for sharing this kind comment, Madison!
Absolutely fantastic salmon!! I use it with a berry salad I love. I didn’t have any fresh herbs on hand, but did have fresh garlic. It still came out amazingly. Can’t wait to try it with fresh ingredients!
I’m so pleased that the recipe was a hit, Shemeka! Thank you for sharing this kind review!
Family loved it. And I had to use lime juice I had already, since I forgot to get lemons. But I added lemon pepper. Whatever…still delicious.
I’m so pleased that you enjoyed the recipe, Susan! Thank you for sharing this kind review!
Broil temp??
Hi Joey! Does your oven have a broil setting? If so, you can select that button for the broiling time. I hope this helps!
I make this recipe all the time but add 1/2 c. white wine (or white cooking wine) as well. It is delicious!
Thank you for sharing this kind review and your adaptations, Wendy! I’m happy that you’ve enjoyed it!
Used all kinds of herbs from the garden & this is delicious – thanks for the recipe! :)
I’m so pleased that you enjoyed the recipe, Alex! Thank you for sharing this kind review!
Why do not use dried herbs? Do you have any additional notes? Before I started. I really like this dish.
Hi Donda! I don’t recommend dried herbs here because they take away from the freshness of the fish. I hope this helps!
True, I have this anxious feeling when cooking salmon so I tend to just order from a restaurant nearby. But after reading this super detailed ways on how to cook it deliciously like a pro, I don’t have any better reason but to prepare one and impress my family.
Thank you for sharing this kind review, Cole! I hope you love the recipe if you try it!
Amazing. Changed it up a bit given what was on hand. Used dill instead of thyme which was nice. The killer move though was substituting olive oil with melted butter instead.
Oh… my… god!
Just be careful when broiling. The butter can get smokey if you’re not watching it. Otherwise… wow.
I’m so pleased that you enjoyed the recipe, Ryan! Thank you for sharing this kind review!
This was the best recipe I have found for wild sockeye salmon. Other recipes I have tried have been very dry. My daughter who typically does not enjoy fish even loved it! So simple, quick, flavorful, fresh and definitely not dry. Thank you !
I’m so pleased to hear that this was a hit, Jane! Thank you for sharing this kind review!
I’ve tried this recipe a couple times, tho not nearly in the portions noted and it’s come out beautifully. Tender, flaky, tasty. So yummy. I look for salmon on sale and just the two of us, but i’ll use this recipe every time now. Thank you!
I’m so pleased that this was a hit for you, V! Thank you for sharing this kind review!
This salmon was excellent! I will never go back to my other salmon marinade. My 9, 7, and 3 year old loved it too. And it looks very fancy!! I plan to surprise my dad (who is vegan, but eats salmon once a week) with this delicious recipe! Thank you for taking the time to perfect the recipe and share it!
I’m so happy that it was a hit, B! Thank you for sharing this kind review!
Glad I kept scrolling – nearly thought I’ve never find it! Great meal – why cover it up with some much fluff text?
(I know you’re trying to make money, but nearly left bc site was so slow due to the ads. Food for thought. Pun intended.)
I’m so happy that you enjoyed the recipe, Kate! For the future, you can click the “Jump To Recipe” button at the top of the page, and it will take you directly there. I hope this helps!
We had a 2.4 lb salmon filet in the freezer. I never know how long to cook fish, was searching for help, and stumbled on your site. Your instructions and the background on cooking time were fantastic. Adjusting for the size, I cooked it at 375 for 24 minutes and broiled for 5, and it came out perfect. Thanks, and I will bookmark your page.
I’m SO happy the salmon was a hit, Nancy! Thank you for sharing this kind review!
Why foil? How about just cooking the salmon in a covered casserole dish.
Hi Charles! I use foil so that it creates a sealed packet around the salmon, and I’m not sure that a covered dish would create the same effect. If you decide to play around with it, I’d love to hear how it goes!
Thank you for this recipe I make this almost every week now.
I’m SO happy to hear that, Maryann! Thank you for sharing this kind review!
I just made this tonight following this recipe. A+++++++.!!!!
I never cooked salmon before. I will be using this recipe again.
Thanks sooo much!!!
I’m so happy that you enjoyed the recipe, Alana! Thank you for sharing this kind review!
Delicious, but took longer in oven (more like 30 min) than I expected. I think it took a little more than 30 minutes to cook. I used parchment paper inside the foil. However, when it finished, it was tender and tasted great.
I’m so happy it was a hit, Susan! Thank you for sharing this kind review!
I used this recipe as a jumping off place. I did a couple of different things. I bake bacon everyday for breakfast on parchment paper. So instead of foil, I drained the bacon fat from the parchment paper. I didnʻt need to spray anything on the paper, it was already lubricated with bacon fat. I had a 3/4 pound of Wild Alaska Salmon.I prepared it per the recipe and I wrapped it in parchment paper and cooked it for 10 minutes at 400 then I transferred it to the broiler pan and broiled it for 2 1/2 minutes. It was true perfection. The best salmon I have ever had. I will probably to salmon like this forever!
I’m so happy that you enjoyed the salmon, Paul! Thank you for sharing this kind review!
Excellent recipe. I recommend putting the lemon on top of the fish instead of under the skin.
I’ve made this twice, and the second time I made that change and the fish was easier to eat. The skin was crisp and easy to separate from the meat with a fork.
With the lemon under the skin it never crisped, was soggy and made it difficult to separate the meat. Ended up cutting the skin away after trying to eat it with just a fork. Still delicious.
I’m so happy that you enjoyed the salmon, Dave! Thank you for sharing this kind review!
Just finished our dinner having used this recipe. Wow! The flavors were very good. I used green onions and dill. We’ll be using this recipe again! Thanks!
I’m so happy that it was a hit, Laura! Thank you for sharing this kind review!
My garlic turned green ? so I took I scraped it off before I broiled it but the salmon was delicious!!! The whole family loved it ❤️ Thank you ??
I’m so happy that the salmon was a hit, Lily! Thank you for sharing this kind review!
My husband complained that I never make fish so I found this recipe and gave it whirl (first time cooking fish as well) and boy were we impressed! Such a flakey, moist, and flavorful fish. I don’t think we’ll ever order salmon at a restaurant anymore. This recipe has entered into our regular dinner rotations now. I have noticed time is inconsistent each time but it’s in relation to salmons thickness, I start at 20 mins and check it every 5 min until done. Usually I do the standard recipe but all the stores I went to didn’t have fresh rosemary so we decided to do the pesto version tonight which I imagine will be just as delicious!
As an added note, I have to say all the positive reviews plus the picture is what won me over to try it! Thanks for sharing this great recipe!
I’m SO happy that you’ve enjoyed the recipe, Niki! Thank you for sharing this kind and helpful review!
Hi, I was wondering if i could use lemon juice instead of lemons itsself, also wondering what would happen if dry herbs were added.
thx!!
Hi Emma! While I haven’t tested it myself, other readers have reported success with using lemon juice and dried herbs. If you decide to try it, I’d love to hear how it goes!
Made these for my son and he loved them much! Thanks your recipe much much… So great!
I’m so happy that it was a hit, Lori! Thank you for sharing this kind review!
A very easy and healthy salmon recipe! Our family makes this all of the time with the fresh basil from our garden.
YUM! I’m so happy that you’ve enjoyed it, Callie!
Idk if my previous comment went through but did the lemon and rose and recipe. I bought farm raised salmon with a net weight of 2.26lbs. It took about 20-25 mins approximately to cook at 375 degrees. I added parsley and butter to it. It was really good.
I’m so happy that you enjoyed it, Enrique! Thank you for sharing this kind review!
Delicious, I’m never making salmon without foil again.
YAY ANNE! So glad to hear it. Thanks for sharing!
Totally enjoyed by all! I did use fresh dried dill and jar minced garlic. Also I followed the tip on half melted butter and olive oil. Easy, no stress. We even commented it was better than going out.
I’m so excited that you enjoyed it, Patty! Thank you for sharing this kind review!
I made this for my family and they loved it. This was my first time making baked salmon and the directions were easy to follow. Everything turned out great will be looking here for more great ideas. Thanks for sharing.
I’m so happy that you all enjoyed it, Aaron! Thank you for sharing this kind review!
Great recipe! Worked perfectly! Thank you!J
I’m so happy that you enjoyed it, Jeff! Thank you for sharing this kind review!
This recipe is absolutely amazing! I used the lemon, dill, olive oil and butter option. Added garlic and a couple of sliced green onions.
It was a big hit!
I’m so happy that you enjoyed it, Beth! Thank you for sharing this kind review!
Very yummy and a really pretty dish! I called it “My Masterpiece” Thank you for a wonderful recipe! Next Soy and Ginger MMMmmmmm!!
I’m so happy that you enjoyed it, Kristy! Thank you for sharing this kind review!
I just made this and it was SO much better than I expected, and I am a terrible cook!
I’m so happy that you enjoyed it, Matthew! Thank you for sharing this kind review!
OMG! Not a total salmon fan, don’t normally like lemon on anything! I wanted to start eating salmon for the health benefits though. Decided to give this a try! (I also put capers on it!) possibly the best thing I have ever eaten!!! Will definitely make often! Thank you! Double yummy!
I’m so happy that you enjoyed it, Christy! Thank you for sharing this kind review!
This a simple, great tasting recipe for salmon. Definitely, a book marker!
I’m so happy that you enjoyed it, Rebecca! Thank you for sharing this kind review!
Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you
I am so pleased to hear it! Thanks for sharing this lovely review!
Just finished! And already received requests to cook it again. Used fresh rosemary and lemon slices on the bottom with parchment (thank you for that idea) and garlic, lemon slices, (and lime juice) and rosemary on top. Cooked it to 140 degrees F and topped it with melted butter, salt and pepper on the plate. Served it alongside fresh salad for a perfect summer dinner. Simply wonderful!
I’m so happy that it was a hit, Leolyn! Thank you for sharing this kind review!
Flavorful with rosemary! I usually use dill with garlic and lemon. So moist! This is definitely my favorite salmon recipe to date! And the cleanup was so easy. Thanks!!
I’m so happy that you enjoyed the recipe, Terry! Thank you for sharing this kind review!
First let me say that I LOVE salmon, so most recipes are great by me. This was too much like a poached salmon for brunch. I much prefer cedar plank, so cedar plank still gets my vote for perfect salmon.
Hi Patricia! This is definitely meant to be a moist, baked salmon, vs. a dried cedar plank style. Both are delicious so feel free to make your favorite.
Absolutely delicious! The first two times I had salmon it was cooked dry and so I decided that I didn’t like salmon. Then I tried cooking it with lemon and garlic, marinating it for a while first Wow!
In regard to leftover, the most delicious choice I’ve discovered is to make pasta and just when it’s about done, empty the water out of the put, add cut up salmon leftover to the pot and a little bit of cheese (and a sprinkle of water if it seems to be drying out). Head for just about a minute. Wow again!
I’m so happy that you enjoyed this recipe, Tracy! Thank you for sharing this kind review and your tip for leftovers!
I cover the salmon with brown sugar and bake as described n the tin foil wrap. The fish comes out with a sugar glaze and has a sweet taste with no fish smell.
I’m so happy that you enjoyed it, Norman! Thank you for sharing this kind review and your adaptations!
My husband is not a big salmon fan, but he loved this recipe. Note to self, if you use parchment paper over the foil, don’t get it too close to the broiler!! ?
I’m so happy that it was a hit, Kathleen! Thank you for sharing this kind review!
fast, healthy dinner!
I’m so happy that you enjoyed it, Emily! Thank you for sharing this kind review!
Erin,
Are the recipes in this email in your new cookbook. If they are, I am ordering it. I really like all the hints that are given with the recipe {like on the salmon how to tell when it is done, using parchment paper instead of foil, etc)
I am particularly interested to know if this salmon recipe and the chicken parmesan recipe are in the new book.
Thank you
Hi Pam, my cookbook is actually full of entirely NEW recipes, and they are some of my best recipes EVER! I know you’ll find new recipes that you’ll love in addition to these on my blog. I hope this helps!
The best salmon I’ve ever made! Thank you!!
I’m so happy that you enjoyed it, Kat! Thank you for sharing this kind review!
I love the varied herbs for the salmon. I am making one of these twice a week! Salmon is so good for you. It’s easy and quick. I serve with different vegetables. Delicious!
I’m so happy that the recipe was a hit, Robert! Thank you for sharing this kind review!
Oh my goodness, this salmon recipe is killer! It was so tender and the combined of ingredients made for the perfect flavor. This is definitely a keeper! Thanks so much!
I’m so happy that it was a hit, Nancy! Thank you for sharing this kind review!
This was the perfect dish for the big slab of salmon fillet I bought on sale this weekend! It came out perfectly! So tender and not at all dry or overcooked which is so hard for me with salmon! We have a ton of leftovers so I love the scrambled eggs idea :)
I’m so happy that you enjoyed the recipe, Marlies! Thank you for sharing this kind review!
Hello,
I made your Soy Ginger yesterday and it turned out great! However, the kitchen still has a bit of a smell. Can you still follow the baked recipe using the soy ginger ingredients?
Thank you,
Lisa
I’m so happy that you enjoyed the recipe, Lisa! You can add the soy ginger glaze to the baked salmon, but it won’t have that same crispy outside. I hope this helps!
Looking for a quick easy salmon recipe and tried this one. Love that it uses ingredients that are typically always on hand, and was so easy, tasty and healthy! This will be my go to salmon recipe in the future.
Thanks!
I’m so happy that you enjoyed it, Fran! Thank you for sharing this kind review!
Hello! I’m so excited to try this. Do I need to buy fresh salmon or frozen salmon? I was hoping to buy frozen. Does this change the cooking method at all?
Hi Sophia! If the salmon is frozen and thawed, I think that could definitely work here!
First time baking salmon. This recipe was perfect for me. It had some extra tips that helped. I used some fresh rosemary from my 1st time herb garden. ( Can you tell I’m retired and have time to cook? ) :-)
Easy and delicious! Yum! Thanks for sharing Erin!
I’m so happy that you enjoyed it, Trudee! Thank you for sharing this kind review!
Absolutely delicious. So easy to make.
I’m so happy that you enjoyed it, Carol! Thank you for sharing this kind review!
Went well – great taste – my daughter said it was very good?
I’m so happy that it was a hit, Björn! Thank you for sharing this kind review!
Baked Salmon in foil was DELICIOUS and so easy!! My husband loved it and that is saying a lot!!!
I’m so happy that you enjoyed it, Hillary! Thank you for sharing this kind review!
I can’t wait to try the salmon !!!
I hope you enjoy the recipe, Patricia!
My salmon fillet was half as big but needed at least twice the cooking time…
Hi Amanda, I’m sorry to hear that you had trouble with this recipe. The timing worked well for me (and many other readers), so I wish it would’ve worked for you too. I hope you still enjoyed it!
This was simply amazing! Thank you. I love all the options/new takes on it, ie Butter & garlic lemon, dill, etc. Can’t wait to follow you and get more yummy, healthy & fast recipes!
I’m so happy that you enjoyed it, Cabanne! Thank you for sharing this kind review!
This is my favorite salmon recipe. I’ve tried the rosemary and I’ve also tried the pesto variation. Sooo good, so moist and perfectly cooked.
I’m so pleased to hear it Chrystal!!
My first time cooking fish and this turned out perfect!! I bought the Costco sized salmon so had to cook another 10-15 min. I checked with a instant thermometer and pulled out the thinner pieces first so that they didn’t over cook. Paired with a cucumber salad a yogurt/dill/lemon sauce. :)
I’m so happy that you enjoyed it, Cali! Thank you for sharing this kind review!
Always my go-to directions for baking salmon in foil. We are a couple and don’t really eat that much, so one 6-ounce portion is enough for both of us. Plus I make rice and a green vegetable as sides. Used my left-over garlic butter from our dinner (filet mignon and lamb chops) last night to add additional awesome flavor. Cudos to the chef.
I’m so happy that you’ve enjoyed the recipe, Linda! Thank you for sharing this kind review!
I have almost no experience cooking fish and this was my first time baking fresh salmon. It was very easy to make and came out great! I didn’t have access to fresh rosemary so I had to use dried instead. My salmon was only 1.5 lbs so I used less garlic, but I also added a little garlic butter, as well as some basil, oregano and savoury, to the salmon before putting it in the oven. I will definitely bake salmon this way again and am looking forward to trying various flavourings.
I’m so happy that you enjoyed it, Rosemary! Thank you for sharing this kind review!
Easy and everyone loved it! My salmon was thicker so it took more than half an hour to cook, but definitely worth the wait.
I’m so happy that it was a success, Estella! Thank you for sharing this kind review!
Hi Erin, I am going to cook this tomorrow. The salmon I have is 1.4 kg ie. about 3 pounds. How much longer should I cook it for ? Also my oven has the fan forced function. Do you recommend using that with a lower temperature or just stick to the conventional mode? Thank you in advance for your advice. Regards, Emily
Hi Emily! Since each oven is different, it’s hard for me to provide a time estimate. I’d recommend checking it when the recipe suggests and using the conventional mode, then continue to check often until it reaches your desired doneness. I hope this helps and that you enjoy the recipe!
We followed your recipe but we added a dash of orengio
I’m so happy that you enjoyed it, Glenn! Thank you for sharing this kind review!
I can’t believe how delicious this was. Phenomenal.
I’m so happy that it was a hit, Jon! Thank you for sharing this kind review!
Chanced upon your recipe tonight after cooking my salmon in an air fryer for so long and boy! I’m I glad I did. I tried it for dinner tonight and it was nice and moist, absolutely delicious!!! We paired it with broccoli and garlic shrimp.
I’m so happy that you enjoyed it, Nikki! Thank you for sharing this kind review!
Love this recipe – 2nd time making it and each time it came out delicious and flavorful.
Thank you very much for sharing this “flawless” recipe :-)
I’m so happy that you’ve enjoyed it, Dean! Thank you for sharing this kind review!
It was fast, easy and simple. It was the best salmon I’ve ever made at home.
I’m so happy that you enjoyed it, Helen! Thank you for sharing this kind review!
Loved the recipe, we had to fight for the last piece it was that good.
So happy to hear it Emily, thank you!
made it! delicious ?
I’m so happy that you enjoyed it, Nadene! Thank you for sharing this kind review!
Would it turn out okay without the rosemary? I’m unable to find fresh rosemary.
Definitely, Em! You can use any fresh herb you like. I hope you enjoy the recipe!
Delicious! Couldn’t find rosemary but I added some cilantro leaves and it tasted yummy! My family loved it! Thank you very much for this delicious recipe.
I’m so happy that you enjoyed it, Sally! Thank you for sharing this kind review!
My husband who doesn’t like fish normally – LOVES this recipe! Thanks for helping bring more fish to our dinner menu :)
I’m so happy that you enjoyed the recipe, Naomi! Thank you for sharing this kind review!
Made this tonight for the family with a meyer lemon and fresh rosemary from the yard ?? Only thing I changed was swapping butter for olive oil since I forgot it at the store ??♀️ such a good recipe, thank you for sharing!
I’m so happy that you enjoyed it, Alli! Thank you for sharing this kind review!
It came out great even though I didn’t have rosemary, I did have fresh cilantro that worked well.
Delicious.
I’m so happy that you enjoyed it, Lisa! Thank you for sharing this kind review!
Very bland recipe. Would not recommend
I’m sorry to hear that you didn’t enjoy this recipe, Carol. I (and many other readers) have loved the flavors, so I truly wish it would’ve been a hit for you too!
Will always do it this way from now on. Delicious, moist and easy. I had thicker filets so cooked it a bit longer.
I’m so happy that you enjoyed the recipe, Susan! Thank you for sharing this kind review!
Absolutely amazing. We’ve done it with dill and rosemary and both were very delicious.
I’m so happy that you’ve enjoyed it, KT! Thank you for sharing this kind review!
Definitely the best fish I have ever made!!! First I made it to add something different to Thanksgiving dinner. I was so busy cooking many things at once that I forgot the lemon. I added it last minute from memory, not as much as the recipe calls for. It was so good, including the leftovers, that I decided to make it again. YUM!!!!! This time I followed the recipe accurately. The whole family decided this is the best fish we have had and tops our local restaurant favorite!! Yay! Thank you!
This comment MAKES my day, Michele! Thank you for sharing this wonderful review!
Baked the salmon plain without seasoning because I share most of my food with a little doggie. It was easy & delish.
I’m so happy that you enjoyed it, Dianne! Thank you for sharing this kind review!
This is hands down my favorite salmon recipe! The Salmon always comes out moist and flavorful! I’ve served it for several guests and everyone always asks for the recipe. :)
I’m so happy that you’ve enjoyed it, Kris! Thank you for sharing this kind review!
Made this tonight for my family and followed instructions to a tee. Came out super moist and everyone really enjoyed. Served with steamed brocolli and white butter rice. Easy and delicious. Thank you!
I’m so happy that you enjoyed it, Felicia! Thank you for sharing this kind review!
So delicious and easy. Thank you!
I’m so happy that you enjoyed it, Jacks! Thank you for sharing this kind review!
I made this recipe tonight for supper with brussel sprouts and crowder peas on the side. We have a foodie grocery store where I live, and we got 3 lbs of beautiful salmon.lafge portions and I seasoned it with salt black pepper, soy sauce, fish sauce, lime juice and sliced lime. I forgot to message the seasoning in with olive oil. It I did make it in a foil pouch. On 26 minutes I’ll take it out and finish it up and take pictures.
I’m so happy that you enjoyed it, Penny! Thank you for sharing this kind review!
Fixed this tonight it turned out great! I love salmon pan fried but this is for sure my second favorite!
it was moist, flavorful, and very easy.
I’m so happy that you enjoyed it, Beverly! Thank you for sharing this kind review!
Most delicious salmon I’ve ever had or ever made. So simple but perfect. I followed recipe exactly. Thank you!
I’m so happy that you enjoyed it, ML! Thank you for sharing this kind review!
That’s so great!!! Your share is very awesome. I really love cooking. I hope you will share more recipe like these. Thank you for sharing.
So glad to hear it, thank you!
So easy and more importantly so flavorful! A new stable and easy way to cook fish at home – no stink and easy clean up!
I’m so happy that you enjoyed the recipe, Jennifer! Thank you for sharing this kind review!
Was really wondering what to make for Christmas dinner given we weren’t gonna have a big spread or peeps over. Kids basically just eat chicken and ground beef/pork for mains but fish is hit or miss. Asked them if they’d eat a beef tenderloin and when I described to them what it was they both said no (phew saves money) and then the little one said salmon. I gotta admit I was worried about it cause again fish is hit or miss with them. BUT they both ate the entirety of the piece I gave them. The little one refused after a taste, but I told her to add soy sauce (which she loves) and then she gobbled it all up. So if you’re worried about your kids – cooking it this way makes a poached salmon, removes “fishy funk” for picky eaters and giving it a wonderful texture and taste. Agree also with easiest clean up ever. Will certainly make this again.
WHOO HOOO! So pleased to hear that Maile, thank you for sharing!!
I’ve typically pan fry salmon on the stovetop. I loved the ease of this preparation and the herby lemon sauce.
It was so good and I can’t wait to make it again!
5 STARS
I’m so happy that you enjoyed it, Craig! Thank you for sharing this kind review!
Salmon came out juicy and flavorful just as the recipe described
I’m so happy that you enjoyed it, Janet! Thank you for sharing this kind review!
I have never made salmon before , but used your recipe for my Christmas Eve dinner this year and it came out so tasty and amazing! Loved it so much that I am cooking it again tonight for New Year’s Eve. Really easy and such a great dish!
YAY, so glad Liz! Thanks for sharing!
Looks yummy. I’ve tried to make this for my family, and my family really love it. I will introduce your recipe for my friends. Thank you so much. I love it.
I’m so happy that you enjoyed it, Brooklyn! Thank you for sharing this kind review!
So easy and delicious. Beautiful dish.
I’m so happy that you enjoyed the recipe, Rita! Thank you for sharing this kind review!
What temp do I bake?
Hi MaryAnne! You’ll bake the salmon at 375 degrees F. I hope you enjoy it!
My wife says it was her best salmon experience ever. I overcooked it by a minute or two but everyone went back for seconds.
I’m so happy that you enjoyed the recipe, Jason! Thank you for sharing this kind review!
Very good recipe!
I’m so happy that you enjoyed the recipe, Mark! Thank you for sharing this kind review!
Turned out beautifully!!
I’m so happy that you enjoyed it, Martha! Thank you for sharing this kind review!
Wow that was good.
Even a thumbs up from my teenage son who wanted more.
I’m so happy that you enjoyed it, Dank! Thank you for sharing this kind review!
I’m not sure why but salmon always takes me longer to cook than what it says in recipes. I had a 2.3 pound filet so I started with 25 minutes but had to go 30 to get it to a medium-well doneness. Great flavors!
I’m so happy that you enjoyed it, Laurel! Thank you for sharing this kind review!
GREAT flavor but the cooking times and temp are way off. Granted my filet was thick but even at 20 minutes, it wasnt even close. I’d bump it up to 425 or read up on baking salmon in foil. When you broil it, the rosemary may burn. A little burning makes the house smell wonderful and tastes great, but not a lot of it burning. Will retry.
I’m so sorry that you had trouble with this recipe, Jon. I (and other readers) have had success with the time listed, but every oven can be different. I hope it goes better next time!
Delicious. Easy to prepare. Salmon was moist. I will use this recipe again!
I’m so happy that you enjoyed it, Rebecca! Thank you for sharing this kind review!
Excellent !!! I made ours with fresh rosemary and my husband could not stop raving about it. It was perfect !! I will definitely make it again
I’m so happy that you enjoyed it, Tina! Thank you for sharing this kind review!
Excited to try this tonight! I have a 1 lb piece of salmon, what would you suggest for oven temp and cook time?
Hi Abigail! Since each oven is different, it’s hard for me to provide an exact time estimate. I’d recommend baking at the same temperature and checking it early and often until it reaches your desired doneness. I hope this helps and that you enjoyed the recipe!
Erin, we made this last night. Our side was quite thick, so it took a lot longer than indicated to cook. But WOW!! It was so worth the wait. Truly delicious!
I’m so happy that you enjoyed it, Mary Eileen! Thank you for sharing this kind review!
I took every liberty possible with this recipe. I used calamansi, Cuban oregano, parsley, Chinese celery, and a Tabasco pepper. I used parchment and no foil. I did follow the cooking instructions, though. It was delicious. Perfectly cooked.
I’m so happy that you enjoyed it, Charles! Thank you for sharing this kind review!
Would have given it more stars but the timing is way off. I had a 1.25 lb piece, cooked it for 17 mins then broiled for 3. Still raw in the middle.
Hi Jack! Since each oven is different, the timing can certainly vary a little. I hope you still enjoyed it!
The timing on this recipe is severely incorrect. I cooked a 6 oz salmon portion at 400 degrees and it took about 35 minutes. I don’t have an accurate time on the cook because the recipe states 15 – 20 minutes, and so I kept opening the package to check for doneness, thus releasing the heat.
I’m sorry you had trouble with this recipe, Bill. This timing has worked well for me (and many other readers), but since each oven is different, the bake time can certainly vary. I hope you were still able to enjoy it!
Sorry, but not a favorite. I have a perfect balsamic salmon recipe but thought I’d try this. Not great. I think the foil covering is a negative. Even with a couple minutes of broiling. I think baking at 400 or so uncovered does the trick. Foil seems to steam the salmon and not give the best outcome. Very disappointed. Hoping to use the left-overs in a salad and maybe a dressing will revive the flavor.
Hi Barbara, I’m sorry to hear that this wasn’t to your tastes. This method has worked well for me (and many other readers), so I truly wish it would’ve been a hit for you too!
Ok. I must admit this is the only way I will cook salmon now, because it is completely foolproof-I mean perfect-for me! Everytime the salmon comes out cooked to perfection. I’ve even had one weirdo complain it was, and I quote,”too moist”, to which I retorted,”your mother must have always overcooked the salmon then…”: )
And I actually combine a lot of the flavors you suggested. I use Annie’s Green Garlic Dressing and slices of butter along the filet, and I finish with lemon before it’s served, or I just do dill garlic butter and lemon or rosemary instead but no matter what you use, it’s always amazing!!! Thank you so much for your super detailed extrapolation!!!
I’m SO happy that you’ve enjoyed the recipe, Ashley! Thank you for sharing this kind review!
I was one of those hesitant ones to cook fish at home. Just started Keto and was looking for recipes and tried this today. Absolutely amazing – feel like I could eat this everyday. Thank you so much for putting this out there. I cooked only .5 lb and followed your recommendation of 400 degrees for 20 min (it was farm raised so thick) followed by 3 min under broiler. I actually baked it in my toaster over and it came out moist and flaky and just incredible. The only fresh herbs I had at home was cilantro which I used liberally and it tasted great. Also instead of salt and pepper I used lemon pepper seasoning. Thank you again for this sumptuous recipe.
I’m so happy that you enjoyed the recipe, Nisha! Thank you for sharing this kind review!
Such a great recipe!!! I followed everything as stated and it turned out perfect! The salmon was on the thicker side so I left it in the over for about 20 minutes before broiling it. I added some thyme, being optional, and the flavors complimented each other very well. Had some asparagus with lemon, garlic and Parmesan on the side. Paired the meal with a Sauvignon Blanc. Highly recommend!
I’m so happy that you enjoyed it, Tiffany! Thank you for sharing this kind review!
This was a hit last night with the family!
I’m so happy that you enjoyed it, Carol! Thank you for sharing this kind review!
I didn’t have a thick piece at all, normal Walmart sized. Changed it into a blacked salmon. Took it out and bam, sushi lol I suggest bumping up the temp and time about 25 degrees and 3-5 minutes
I’m sorry you had trouble with this recipe, Matt. I (and many other readers) have had success with the cook time listed, but each oven is different. I hope you enjoyed it!
Great recipe ! Very easy.I set the oven at 375 degrees for 30 minutes.Then pulled back the foil and put it under the broiler for 5 minutes.The piece of salmon I had was not very thick.
I’m so happy that you enjoyed it, Laurie! Thank you for sharing this kind review!
Just made it today. 1.25 lbs of Atlantic salmon at 375 for 15 minutes and then another 10 minutes. I skipped opening it up and broiling it. It came out super moist and flaky. Love it!
I’m so happy that you enjoyed it, Chih! Thank you for sharing this kind review!
I found your recipe on line and we had it for supper tonight. It was delicious. I like Salmon but have never fixed it, this was so easy and so good we will definitely have it more often.
I’m so happy that you enjoyed the recipe, Sandra! Thank you for sharing this kind review!
Thank you so much! Love the recipe.
I’m so happy that you enjoyed it, Gina! Thank you for sharing this kind review!
I followed the instructions exactly and the salmon was undercooked after 15 and 20 minutes after checking with a thermometer. I ended up turning the heat up to 400 and cooking an extra 5 min only to have some very dry fish.
I’m sorry you had trouble with this recipe, Taylor. I (and many other readers) have had success with the cook time listed, but each oven is different. I hope you were still able to enjoy it!
Hi Erin. If I wanted to use oranges instead of lemons which herbs would go with it?
Hi Sheli! I’ve only tested the recipe as written, but I think basil would be a tasty choice. I hope you enjoy the recipe!
So good! I had some frozen salmon that needed to be used up, and I was afraid it would turn out horribly dry, so I spent some time looking for a recipe that would help prevent that. This recipe was the perfect choice – I’m sure it would be even better with fresh fish, but the frozen fillets turned out flavorful and tender.
I’m so happy that you enjoyed the recipe, Dani! Thank you for sharing this kind review!
Do you put the salmon in the pan with skin side down or up?
Hi Betty! Skin side down. I hope you enjoy it!
This was my first time cooking fish so I was a little nervous, but I’ve followed your recipes before and know they’re super reliable. It didn’t disappoint! It was really simple, but flavorful and not dried out. I served it with some lemon herbed quinoa and roasted broccoli.
I’m so happy that you enjoyed it, Sydney! Thank you for sharing this kind review!
So easy and so delicious!! Simple and yet as good as any I’d grill outside. We’re here is the Deep South —in the middle of a hard freeze—
so I wasn’t willing to go outside to grill—and this baked version was WONDERFUL!
Thank you!
I’m so happy that you enjoyed the recipe, Madeline! Thank you for sharing this kind review!
Making it tonight
I hope you enjoy it, Diana!
This was so tasty! I used fresh dill for my herb, and my lemons were big so I only juiced half of one, which was perfect. The prep and instructions were so easy too. Definitely going to make this again!
I’m so happy that you enjoyed it, Laura! Thank you for sharing this kind review!
Amazing! Thank you!
I’m so happy that you enjoyed it, Grace! Thank you for sharing this kind review!
Really good. Maybe a bit too much citrus, but the salmon was perfectly cooked in 15 minutes and was enjoyed by everyone. Thank you!
I’m so happy that you enjoyed it, Kathryn! Thank you for sharing this kind review!
I just put the salmon back in for yet another 10 minutes after taking it out because it was still cool to the touch Followed your directions to a T. Clearly something is not right it will now have been in the oven for 50 minutes.
I’m sorry you had trouble with this recipe, Courtney. I (and many other readers) have had success with the cook time listed, but each oven is different. I hope you were still able to enjoy it!
Easy and delicious. Came out beautiful. Paired it with some roasted fresh green beans.
Thank you for the recipe!
I’m so happy that you enjoyed the recipe, Danny! Thank you for sharing this kind review!
First time cooking salmon and my 11yr old son loved it!! I didn’t use rosemary but my son this recipe is a keeper.
I’m so happy that you enjoyed it, Laura! Thank you for sharing this kind review!
I made this one tonight and it was the best salmon we’ve ever had. Thank you!
Whooo hooo! So happy to hear it, thank you!
Easy recipe. Two lemons are WAY too much, unless you don’t want to taste the salmon. Highly recommend just one (small-medium) lemon.
Thanks for trying the recipe, Dace! I’m happy you enjoyed it!
I’ve made this dish several times. It never fails to impress. Couldn’t be easier.
I’m so happy that you’ve enjoyed it, James! Thank you for sharing this kind review!
This really is the best salmon recipe. It’s so easy and it makes the *most delicious* salmon. The fish bakes up so soft, flaky, moist and flavorful. It’s my go-to recipe for salmon, is easily customizable, simple to prepare and always turns out great. I’m about to make it for a salmon salad for my lunch. The author/recipe developer does not lie!!
I’m SO happy that you’ve enjoyed it, Morgan! Thank you for sharing this kind review!
I have made this about a half dozen times or so and it turns out better and better each time! Thank you!!!
I’m so happy that you’ve enjoyed it, Jim! Thank you for sharing this kind review!
I am not very experienced with salmon having cooked it only a handful of times.
I am wondering if I can prep the foil packet a few hours in advance and then set it out for 10 minutes before cooking as you instruct. This prep ahead would help me in using the recipe for a dinner party.
Thanks!
Hi Cynthia! I haven’t tried this myself, but I think it would work fine. I’d suggest waiting to add the lemon slices and juice until right before baking (if using). I hope you enjoy the recipe!
Best recipe ever. I tried to make Salmon so many times before and I don’t like the way come out and this one is the best delicious Thank you
I’m so happy that you enjoyed the recipe, Felicia! Thank you for sharing this kind review!
I prepared the salmon today according to your recipe but I didn’t use aluminum foil plus I forgot to put on garlic. I just used a stainless steel pan and put it on the baroque without cover. Turned out excellent, very tasty!! Our guests enjoyed it very much! Thank you for posting,sharing this recipe..I will use it again and again!
I’m so happy that you enjoyed it, Julia! Thank you for sharing this kind review!
I have made this recipe like 12 times now, about once a week since I first found it. My kids absolutely love fresh salmon and this is their favorite way to eat it. I’ll never really try another recipe since this one is perfect. Nice job Erin!
I’m so happy that it’s been a hit, Ryan! Thank you for sharing this kind review!
I usually bake a whole salmon from frozen in foil. That’s the way my Mum cooked it and I love the dill and lemon sauce it makes.
I use two lemons on for the top and one for the bottom actually half the top slices go in the cavity with close of garlic fennel frond or dill fronds. Maldon salt and freshly ground pepper. I lay it on some parchment. I’ve found that some lemons later in the season are too acidic and they mess up the foil. I wrap it all up put it on a tray and bake it just as you do! Yum!
That sounds delicious, Rod! I’m so happy that you’ve enjoyed it!
This was INCREDIBLE and so easy. I was basically looking for the oven temp and amount of cooking time when I came across this method. Short, smart and to the point, couldn’t ask for a more melt in your mouth outcome. I cooked two long sides of salmon with 2 different types of spicing. I’m looking forward to having salmon all week! It was so good I even skipped my salad to have room for another piece of salmon. Oh, and I don’t want to leave out the “wad up the aluminum foil and throw it away” clean up job afterwards….., pure awesomeness.
I’m so happy that you enjoyed it, Val! Thank you for sharing this kind review!
Thanks for this great yet simple way to do baked salmon. Wrapping it in foil has been the basic part of my favorite anything salmon after a number of years of 40 something-girl beach trips to Sea Island, where the two bffs shared the best of recipes, and I learned. Your’s with fresh rosemary, lemon, garlic, olive oil, salt and paper is spot-on~!
I’m so happy that you enjoyed the recipe, Debbie! Thank you for sharing this kind review!
Hi Erin,
I tried your recipe, and it turned out to be amazing! The best part was the video along with the written recipe. My whole family devoured the salmon. Looking forward to trying out more recipes from your collection :)
I’m so happy that the salmon was a hit, Kanwaldeep! Thank you for sharing this kind review!
Was perfect.
I cook a lot of salmon.
This was simple fast and delicious!!
I’m so happy that you enjoyed it, Alex! Thank you for sharing this kind review!
Well, if not for my oven not being hot enough to cook this at 375, I would have definitely given this 5 stars! Everyone’s oven cooks differently. After 35 min., the fish was still raw’ish, I finally clicked the oven to 400 and then it cooked in about 7 min. It was about 1 pound of wild caught salmon. Flavors are absolutely delicious! I did have fresh rosemary and basil and it really made the difference. I will make this again, but bake it at 400.
I’m so happy that you enjoyed it, Diane! Thank you for sharing this kind review!
I did this recipe once & family LOVED it. Repeating it tonight, again. Very Good!
I grew up in family owned restaurants (3) & have cooked more than half the family meals over the past 38 years. In retirement now, I am always searching new recipes that have lots of voters with high ratings. Nothing but the best for my family!
I’m so happy that you’ve enjoyed the recipe, Wayne! Thank you for sharing this kind review!
Love this recipe! I had to alter it a little (only had two cloves of garlic, one lemon, and I had to use dried rosemary) but it still turned out delicious. It made cooking salmon so much easier for a beginner such as myself.
I’m so happy that you enjoyed it, Julia! Thank you for sharing this kind review!
Thank you. Since the salmon had the skin on, I cooked it with the lemon slices, rosemary and garlic on top. My wife was liberal with the rosemary sprigs, so I figured why not? Well, the infused flavor was incredible. This recipe is a keeper!
I’m so happy that you enjoyed the recipe, Mike! Thank you for sharing this kind review!
This salmon recipe is fabulous! I finally made a moist, delicious, perfectly cooked salmon for the 1st time in my 40 years of cooking. WOW, so proud of myself and grateful to you for recipe and video. I make salmon a lot (because it’s healthy) and have always overcooked it, no matter what recipe or method I’ve used. Thank you!!!!!
I’m so happy that you enjoyed the recipe, Mary! Thank you for sharing this kind review!
This was awesome. It was so easy, 10:30 a lot of pans put together quickly on a night where I hadn’t made a plan for dinner.
I’m so happy that you enjoyed the recipe, Susan! Thank you for sharing this kind review!
My first time making salmon. The recipe and the direction was easy to follow. My Salmon came out moist and delicious. I’m at home enjoy my delicious bunch with my side’s.
Thanks
I’m so happy that you enjoyed the recipe, Felicia! Thank you for sharing this kind review!
This recipe was made for Easter dinner and was excellent! I made it according to the instructions and it turned out perfectly! Thank you!
I’m so happy that you enjoyed it, Barb! Thank you for sharing this kind review!
So good! Fixed exactly like you recommended- yuuum! Thank you. I passed this into a friend!
I’m so happy that you enjoyed it, Jenny! Thank you for sharing this kind review!
In love especially if you used some butter as well. Just a special meal!
I’m so happy that you enjoyed it, Karrar! Thank you for sharing this kind review!
I really wanted to like this but it didn’t work for me or my family. Won’t be making it again.
Hi Mary, I’m sorry to hear that this wasn’t to your tastes. This method has worked well for me (and many other readers), so I truly wish it would’ve been a hit for you too!
Thanks for the recipe Erin. Salmon in foil was perfect. Great taste.
Great finding wellplated.com.
I’m so happy that you enjoyed it, Sri! Thank you for sharing this kind review!
I think it is our new favorite
I’m so happy that you enjoyed it, Bridget! Thank you for sharing this kind review!
Fantastic recipe. I keep doing over and over and get incredible compliments.
I’m so happy that you’ve enjoyed it, Juanita! Thank you for sharing this kind review!
so easy to make and SO delicious. I always get compliments! thank you for sharing
I’m so happy that you’ve enjoyed it, Nancy! Thank you for sharing this kind review!
This was soooooo easy AND delicious!!
I’m so happy that you enjoyed it, Carol! Thank you for sharing this kind review!
This recipe was so good The juiciest salmon I have ever made. Whoever is reading the comments thinking about making it, TRY IT You won’t regret it.
I’m SO happy that you enjoyed it, Will! Thank you for sharing this kind review!
Simply delicious! I added a cut up apple, orange and tomato to it and it was awesome!
I’m so happy that you enjoyed it, Patti! Thank you for sharing this kind review!
Very easy and delicious.
I’m so happy that you enjoyed it, Shelly! Thank you for sharing this kind review!
I made this dish last night. After cooking 25 minutes in foil and parchment, it was still raw….and it was a thin but whole fillet. It was also super warty, like poached. I had scaled the skin and washed and dried the fillet. I cut the lemon slices quite thin. I used very little EVO and butter mixed to coat the fillet. It was such a puddle after 25 minutes that I ended up having to microwave the fish to cook it through. Not often I complain about a recipe, but the next time, no foil, no parchment paper. It wasn’t needed, pan sauté garlic in advance prior to application. A whole garlic roasted and squeezed amd spread onto the salmon would be delish with the fresh dill.
Hi Melanie, I’m sorry to hear that you had trouble with this recipe. The timing worked well for me (and many other readers), but each oven is different and the size of your fish can make a big difference. I hope you were still able to enjoy it!
Soooo soft and tender the best salmon I’ve ever had! The perfect recipe!
I’m so happy that you enjoyed it, Gracie! Thank you for sharing this kind review!
This was so easy and came out amazing!
I’m so happy that you enjoyed it, Leanna! Thank you for sharing this kind review!
This was outstanding and SO easy!!! It is a new favorite!! Thank you for sharing!!!
Thank you so much for your kind review Nancy!
I want to try this on the grill.
with parchment paper and foil
what is the chance of this be ing
good?
Hi Patricia, I would suggest following this grilled salmon recipe for all of the tips and trips on grilling it. https://www.wellplated.com/grilled-salmon-in-foil/ Hope that helps!
I usually bake my wild Alaskan salmon at 250F, so was a little hesitant; however, I forged ahead and followed your recipe to the letter and am so glad I did! This will be my go-to on salmon nights.
So great to hear Joyce! Thank you for your kind review!
most distressed that it took more than double the cooking time for salmon to be done. It’s still not done as I type.
Hi Susan! So sorry to hear that! Without being there with you, it would be very hard for me know why that was. Since each oven is different, the timing can certainly vary a little. I hope you still enjoyed it!
Pretty good recipe but cooking time for my electric oven required over 35 minutes at 375 for a one pound salmon. Be prepared for longer cooking time.
Hi Mark! So sorry to hear that! Without being there with you, it would be very hard for me know why that was. Since each oven is different, the timing can certainly vary a little. I hope you still enjoyed it!
Absolute perfection. Fiance RAVED on how good it was,, and cooked to perfection.. I’ll be coming back to this easy yet delicious recipe anytime we pick some fresh salmon up for sure. Thanks!
So glad to hear this Jessica! Thank you for this kind review!
This is my go to recipe! It is so easy to fix and delicious! Served with salad, jasmine rice and asparagus. Perfect meal in no more than one hour.
So glad to hear you enjoyed this salmon Mary! Thank you for this kind review!
I generally bake salmon without foil but tried this recipe as a practice test for a dinner party in a few days. It was exactly as described with the ease of cooking, very moist (much better than without foil), and delicious. I will keep this as my standard salmon and other fish recipe. Thank you!
Thank you for taking the time to share this kind review, Cynthia! I’m so happy to hear that you enjoyed this recipe!
So simple and easy to make but so delicious! Thanks for this recipe.
For those who were not successful when they tried this recipe, may i suggest that you try using an oven thermometer to always bake at the right temperature?
Hi Joy! Thank you for your suggestion! So glad you all enjoyed the salmon! Thank you for this kind review!
This was an amazing recipe
Turned out perfect!
Hi Diana! So glad you enjoyed it! Thank you for this kind review!
I am going to try this. But I have to say, this article drags on until you get to the recipe. I almost gave up reading. It is called burying the lead. It would be helpful to get to the point sooner. You can include the other info about the health benefits after. Having said all this, I am looking forward to trying cooking the salmon in foil and thank you for the info.
Hi Allison, there is a convenient “JUMP TO RECIPE” button at the very top to help you out. Thanks!
I have made this recipe several times and each time it comes out absolutely perfect. I usually make a big fat salmon so I add on an extra 5-8 minutes. It’s so moist and just falls apart and melts in your mouth. It’s the easiest and most impressive recipe. Sometimes I switch out the rosemary for dill and they’re both delicious. You cannot screw up this recipe!
Hi Lisa! So glad you enjoyed them! Thank you for this kind review!
Awesome. Didn’t have lemon but squeezed some lime juice over it. ☀️❤️
Hi Eustace! So glad you enjoyed the recipe! Thank you for this kind review!
OMG, way too much before the actual recipe starts.
Hi Mike! There is a jump to recipe button right at the top of every single post for your connivence. Thanks!
I have never cooked salmon in my life, and I’m 51! Trying to eat healthier meant including fish in my diet, so I took a deep breath and bought some salmon at the grocery store today. I followed the recipe and made a side of fresh green beans…delicious! Baked the fish for about 20 minutes then broiled for another 3-4 to brown the top. My husband, daughter and I ate every bite. It was moist and flavorful…will definitely make this again!
Hi Kelly in GA! So glad you took the plunge and made the salmon! Thank you so much for this kind review!
Awesome! And so, soooo delicious. I bought a salmon at the store without really knowing what I was going to do with it, and this recipe allowed me to make an awesome meal at the last minute before it would’ve went bad and I’d have to throw it out. It was a big hit around here, and I’m sure I’ll be coming back to this one for a long time. Thank you!
Hi Jopey C.! So glad you enjoyed it! Thank you for this kind review!
Thank you for your recipe, I prepared a frozen salmon, which took longer to bake. Your recipe calls for unfrozen salmon?
Hi Roberta, you’re welcome! Yes this recipe calls for fresh salmon. If the salmon is frozen and thawed, I think that could definitely work here!
I have made this recipe sevetal times! Best Salmon ever. Thanks Erin!
Hi Gina! So glad you enjoyed this recipe! Thank you so much for this kind review!
The baked salmon in tin foil was exceptional!
Hi Russell! So glad you enjoyed this recipe! Thank you so much for this kind review!
20 minutes? Try 30-40 minutes, or a higher tempurature. I had a 2 pound salmon with about 2 inch thickness and it barely cooked a centimeter to the center. Very dissappointed
Hi Steve, I’m sorry to hear that you had trouble with this recipe. The timing worked well for me (and many other readers), but each oven is different and the size of your fish can make a big difference. I hope you were still able to enjoy it!
I Love This Recipe. Thanks for the detailed guide. I like to prepare this nutritious food.
Hi Sarah! So glad you enjoyed the recipe! Thank you for this kind review!
Perfect recipe. I bought a lb of sockeye salmon with the intention of grilling it. It got to late so I looked for recipes for cooking in the oven. Didn’t have fresh herbs so just used kosker salt, freshly ground pepper, garlic and lemon slices. Cooked for 16 minutes then placed under the broiler for 2 minutes. It was perfect! It was also incredibly simple. I will never cook salmon another way in the future- it came out moist and flavorful. House did not smell fishy (as it does when I cook fish on top of the stove) but both cats, who have never eaten fish, came running when I took the fish out of the oven.
I also really appreciated the info about leftovers – had no idea you could successfully freeze cooked salmon – and plan to test your salmon patty recipe in the next day or two. Thank you!
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review!
The lemon had a reaction with the aluminum foil which left the bottom and top of my fish with an unpleasant metallic taste. Would only use the lemon afterwards from now on. Fish was cooked nicely though.
Hi Tyler! I’m sorry you had trouble with lemon, I have not heard of a reaction to the foil before.
Hello I just made this and it was not ready in 20 minutes I will be contacting your supervisor
Hi Sadie, I’m sorry to hear that you had trouble with this recipe. The timing worked well for me (and many other readers), but each oven is different and the size of your fish can make a big difference. I hope you were still able to enjoy it!
Please tell me this comment is a joke
I try this and the time definitely have to be adjusted. Mine at that time it wasnt long enought. I had to bump up the heat and a little longer cause it didnt finish
Hi Rachel, I’m sorry to hear that you had trouble with this recipe. The timing worked well for me (and many other readers), but each oven is different and the size of your fish can make a big difference. I hope you were still able to enjoy it!
I was looking for a “light” salmon recipe. This was delicious. For us, I could have used a bit more lemon but otherwise the fish was unbelievably moist and tender and fragrant too. Great recipe when you don’t want to be overloaded with sauces.
Hi Steph! So glad you enjoyed the recipe! Thank you for this kind review!
Succulent, flavorful salmon! I didn’t have fresh rosemary, but will try that next time. I did everything else as directed, except used dried dill.
Both, our almost 5 grandson and 8 month granddaughter loved it!
Hi Jan! So great to hear everyone enjoyed the salmon! Thank you for this kind review!
Tried it and Love it!!
Do you have any similar recipes for cooking Chicken with foil?
Hi Cindi! So glad you enjoyed the salmon! Thank you for this kind review! I have this recipe that you might like: https://www.wellplated.com/grilled-chicken-fajitas/
Always turns out awesome!
Hi Heather! So glad you enjoyed this! Thank you for this kind review!
This is a great recipe and instructional. I didn’t use herbs , just layered lemon slices below and on top, salt and pepper and butter on top. i did 20 minutes for 1.5 lb fish. came out fantastic!
Hi Fatima! So glad you enjoyed the recipe! Thank you for this kind review!
i’m getting into cooking and was making salmon for the first time and i think it turned out pretty well! my family liked it too and gave me compliments. i think the only thing i’d add is maybe some dried chili peppers for some kick. other than that it was really nice and i definitely see myself coming back to this recipe. :)
Hi Monica! So glad you enjoyed it! thank you for this kind review!
Thank you! My salmon turned out great!
So great to hear Joelle!
Great Recipe!!!
Hi Theresa! So glad you enjoyed the recipe! Thank you for this kind review!
All you’re recipes are2lb salmon I am just cooking 6 ounce filet please end me reeipes got that, Thank you,
Hi Linda! I can assure you I have a ton of recipe here that are not for 2lb salmon. Here you go: https://www.wellplated.com/category/proteins/salmon/ Hope this helps!
Hi there! When returning it to the oven to broil, do you wrap it back up in the foil? Or leave it open in the foil? Or get rid of the foil altogether?
Hi Ro! No, you leave it opened in foil. Hope this helps!
I have a few other ways I’ve always enjoyed cooking salmon either in the overnight or on the stovetop but this is very delicious! I used all the seasonings of rosemary, fresh garlic, salt and several others listed and I really enjoyed every bite! I think I chewed my food even slower with this main dish to savor the flavor in my mouth. My husband said this salmon was the best he has ever had! Thanks for sharing!
Hi Rachael! So glad you enjoyed the recipe! Thank you for this kind review!
It’s easy for me to mess up fish but this recipe was fool proof! Easy clean up, simple to follow and spot in directions for temperature and timing. I did just lemon, olive oil, salt, pepper and garlic. Served with a kale Caesar salad and it was an amazingly satisfying quiche weeknight meal!
Hi Angela! So glad you enjoyed this recipe! Thank you for this kind review!
Erin, thank you so much for this recipe! I made it with my kids at cognitionboosters.com and we loved :) Will make more of your fish dishes
Hi Julien! So glad you enjoyed this salmon! Thank you for this kind review!
This was so delicious. I am not much of a fish eater, the whole family raved about it.
Hi Brenda! So glad you enjoyed the recipe! Thank you for this kind review!
It worked out good for me so every time I cook salmon I would use this recipe
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
I only get frozen salmon, do I cook it the same way?
Hi Betsy! If the salmon is frozen and thawed, I think that could definitely work here!
Easy, and very good. I’ll use this recipe again, and again. I hope to catch a few Trout today, and will try it with them, I’m sure it’ll be just as good.
Thank You,
Hi Hank! So glad you enjoyed the salmon! Thank you for this kind review! Hope you have a good catch!
J3sus Chr1st!!! How far do have to scroll to get to the recipe??!!!
Hi John! You actually do not have to scroll at all. There is a convenient little “jump to recipe” button right at the top of the post that takes you straight to the recipe! Hope this helps!
This a really a good recipe, simple and delicious and super easy!
Hi Pam! So glad you enjoyed the salmon! Thank you for this kind review!
35 minutes still not cooked. Another 10 minutes uncovered
Hi Robert! I’m sorry to hear that! It’s hard to know what went wrong without being in the kitchen with you. Hope you were still able to enjoy it!
After fish is baked, add the skin into the air fryer and add to the dish. Nice contrast, and everybody loves crunchy!
Hi Al! I’m so happy that you enjoyed the recipe! Thank you for sharing this kind review!
I use this method only every since I found this recipe. It’s quick healthy and delicious. And I cook for a living. 5*****
Hi Richard! So glad you enjoyed the recipe! Thank you for this kind review!
Very good taste, but I overcooked it. I had two smaller pieces and guessed wrong. Will keep trying.
Hi Janet! So glad you enjoyed the recipe! Thank you for this kind review!
i love to make salmon loaf out of fillets….kelli l.
Hi Kelli! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin,
Typically what temperature for the broil? My oven has a high and low setting.
Thanks!
Hi Maheen! Most ovens only have one setting for broil. Some do have multiple which, Low is usually 400°F, medium 450°F and high ranges from 500°F to 550°F. Only you will know how well your oven broils at the low setting, but maybe start there and as stated in the instructions “broil until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook and the garlic does not burn.” Hope this helps!
Delicious!
Hi Danita! So glad you enjoyed the recipe! Thank you for this kind review!
I was very dubious because I didn’t think rosemary would go with salmon. Wow was I wrong! This recipe was absolutely delicious! I’m a novice at cooking fish, and it turned out perfectly. Thank you!!
Hi Roxanne! So glad you enjoyed the recipe and the rosemary! Thank you for this kind review!
Easy, Parmesan brings out a wonderful flavor.
Hi Michelle! So glad you enjoyed the recipe! Thank you for this kind review!
Brilliantly delicious and so easy to make!
Hi Jen! So glad you enjoyed the recipe! Thank you for this kind review!
This was my first time cooking salmon, I used your recipe and added a little white wine.
On the first bite, my husband exclaimed Wow, this is deliciously made, the texture and the flavor are amazing.
Thank you for making our date night so special.
Hi Liza! So glad you enjoyed the recipe! Thank you for this kind review!
I loved making this because it was easy and quick! It’s a perfect recipe for busy moms that don’t have a ton of time to prepare dinner and what’s something quick and delicious. I made mine with dill instead of rosemary and it was still just as good!
Hi Olessa! So glad you enjoyed the recipe! Thank you for this kind review!
Moist and flavorful! Versatile and easy! Bon appetite😊
Hi Lisa! So glad you enjoyed it! Thank you for this kind review!
Thank you for this fabulous recipe! I added some clear cooking wine, some ginger strips and scallion strips on top and it’s 5++ stars!
Hi Linda! So glad you enjoyed it! Thank you for this kind review!
This was the best salmon recipe we have ever tasted!!! It almost tasted carmalized. Such a great mixture of flavors. You will not be disappointed!
Hi Cynthia! So glad you enjoyed the recipe! Thank you for this kind review!
Love this simple recipe. Have made it many, many times. I mix in orange and lemon slices to get an interesting citrus blend. I also sprinkle a bit of Cajun seasoning. Cheers!
Hi Todd! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe made cooking Salmon much less intimidating and it was delicious!
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
I am an experienced cook and have made Salmon 5-10 times. I literally have to convince myself to eat it. Stumbled on your recipe and it was the first time, I felt that Salmon tastes so good. Thank you!
Hi Gaurav! So glad you enjoyed the recipe! Thank you for this kind review!
This is a simple and delicious preparation for salmon. I was going to grill our salmon dinner as I usually do. But, a cold rain- sleet storm hit us at grilling time. So, I found this recipe and switched to it. Absolutely no regrets! Easy to prepare and bake. Fantastic dinner and easy to do.
Hi Thomas! So glad you enjoyed the recipe! Thank you for this kind review!
Amazing recipe and so fast and easy. Family friendly too, my kiddos loved it!
Hi Candice! So glad you enjoyed the recipe! Thank you for this kind review!
We’re a bit below sea level (in New Orleans), and this cooking time was quite a bit under where the salmon needed to be fully cooked. Flagging so others can adjust their cook time as needed.
Hi Kimberly! Thanks for the heads up!
I am not the cook in our family, but your recipe looked so good, and seemed so easy that I had to try it. I used fresh organic rosemary istead of dill. My wife said it was among the best salmon she ever tasted!
Hi Jim! So glad you enjoyed the recipe! Thank you for this kind review!
Hard to follow. Not clear instructions.
Hi Josh! Maybe you could specifically tell me what problem you are having with the instructions?
Excellent recipe. I am marinating my salmon in avocado herb salad dressing this time. Lovecthe lemon rosemary.
Hi Ruby! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent with Rosemary. Can’t wait to try it with other fresh herbs.
Hi Lisa! So glad you enjoyed the salmon! Thank you for this kind review!
great recipe but the timing is wayyy off. i have a 1.3lb piece of salmon in a brand new oven. i timed 20min, not even close to done. inside is completely raw. just put in back in for 10 more minutes and increased temperature to 400 from 380.
Hi Krista! I’m sorry to hear that you had trouble with this recipe. The timing worked well for me (and many other readers), but each oven is different and the size of your fish can make a big difference. The salmon needs to have an internal temperature of 145 degrees F. at the thickest part. I hope you were still able to enjoy it!
Delicious, Easy and healthy. Loved this especially because it didn’t require butter.
Hi Moolyn! So glad you enjoyed the recipe! Thank you for this kind review!
Simple, fail-proof, and delicious. My kind of recipe!
Hi Renee! So glad you enjoyed the recipe! Thank you for this kind review!
SO DELEICIOUS!! Have used this recipe many times now and it is always great. I now eat more salmon and feel healthier every time! Thanks for sharing such winner.
Hi Nanci! So glad you enjoyed the recipe! Thank you for this kind review!
Easy and delicious way to make salmon.
Hi Brook! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent recipe! The family enjoys this every time I make it! Thanks for sharing!
Hi Dominic! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! Everyone absolutely loved it. I served the salmon dish with mango, avocado, red onion and chilli salsa and kumera chips. (Sweet potato) We ate the lemon too. Not sure if you were supposed to but it tasted great and so good for you.
Hi Helen! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious recipe! My salmon was done in 20 minutes it reached 180 internal temperature but was so juicy and moist . Yumm!
Hi Jenn! So glad you enjoyed the recipe! Thank you for this kind review!
Took way too long to actually find the recipe!
Other information is interesting, but tend to look at the ingredients first to determine if it is a recipe I am interested in.
Hi Tim! That is why we have a “jump to recipe” button at the top the screen for those who don’t want to scroll to the recipe.
Wonderful!
Hi Jacqui! So glad you enjoyed the recipe! Thank you for this kind review!
The recipe was just what I needed simple and delicious! Thank you for sharing!! Healthy and yummy.
Hi Rene’! So glad you enjoyed the recipe! Thank you for this kind review!
It was fabulous! I had a mixture of fresh herbs and between that, the garlic and lemon slices it was so moist and tender. I also roasted sweet potatoes with red bell peppers, had a good New Zealand Sauvignon blanc. Perfect and well received.
Hi Ida! So glad you enjoyed the recipe! Thank you for this kind review!
What if I don’t have any fresh herbs only dry?
Hi Donna! I’ve only tested this with fresh herbs. If you decide to experiment, let me know how it goes!
The recipe was very simple to fix I enjoyed the salmon. I will be eating more salmon and eating healthier thanks
Hi Vivian! So glad you enjoyed the salmon! Thank you for this kind review!
Following this recipe and cooking recommendations, my salmon was still a little over cooked. I used an insert thermometer periodically through the process, and took it out of the oven at 135° as recommended. I then broiled the salmon for 10 minutes to crisp up the top and bring the temp up to about 145°. It turned out tasty, but I prefer my salmon less done than this. I think the issue here was the CDC recommending the internal temperature being at least 145 for fish. That setting is just too high for my Preference.
In the future,I will back this final pull-off temp down, but I pass this along just to be aware that the final 145° is Too high in my opinion. I’d suggest 135. As always, you can cook it more, but you can never uncook it.
Hi Scott! Yep, you can definitely play with the internal temp based on your preference. So glad you enjoyed it!
I have used this recipe several times. It always comes out perfect and better than I can order at my favorite restaurant. It is so easy. Thanks!
Hi Brian! So glad you enjoyed the recipe! Thank you for this kind review!
This is just an astounding recipe! Thank you so much for sharing it.
Hi Tom! So glad you enjoyed the recipe! Thank you for this kind review!
Horrible timing. If I used the timing specified my fish would have been completely RAW!
Hi Adam, I’m sorry to hear that you had trouble with this recipe. The timing worked well for me (and many other readers), so I wish it would’ve worked for you too. I hope you still enjoyed it! As I stated in the section of the blog post: “How to Know When Salmon is Done Baking”. You should always check the temperature of your salmon, and it will never be raw.
Excellent Recipe. I will definitely do it again.
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
Was looking for a recipe for a big (2 lb) piece of salmon but this one was WAY off. Needed an extra 10-12 minutes under the broiler.
Hi Tom! I’m sorry to hear that you had trouble with this recipe. The timing worked well for me (and many other readers), so I wish it would’ve worked for you too. I hope you still enjoyed it!
Took 55 minutes at 375 to cook the salmon …why are recipes always so only takes 20 minutes and then you find out its like twice as long ?
Hi Phil! I’m sorry to hear that you had problems with this recipe. A 2 pound piece of salmon should never take 55 minutes to cook. Could you let me know if you checked the internal temperature? If it took that long to come to temperature it sounds like it might be an issue with the internal temperature of the oven.
Soooo good!
Hi Cat! So glad you enjoyed the recipe! Thank you for this kind review!
Too much information before getting to the recipe, but when I finally got to it, I found it easy to follow.
Hi Jim! Glad it was easy to for you to follow! Hope you enjoyed it? There are always so many questions when it comes to putting recipes on the internet that I try to cover them all, so when someone is cooking the recipe and I’m not available, they have the answers they need. There is a “jump to recipe” button at the top if you’d like to skip all of that.
Outstanding! Quick. Easy. Will definitely be putting this in the rotation. I did lemon butter capers and followed the 400 degree advice for a smaller cut. (2 servings) followed recipe, used parchment between the foil and the skin was on. I like my salmon more on the done side and it was perfect.. popped it back in after checking at 15 minutes with the foil open for another 4 min. Really really good.
Hi Christina! So glad you enjoyed the recipe! Thank for this kind review!
I made this for dinner tonight, it was flaky and very juicy and delicious. We had it with steamed broccoli and fried potatoes. We will certainly make this more often.
Hi Linda! So glad you enjoyed the recipe! Thank for this kind review!
15 minutes is not enough time….and less chatter in the narrative…just the recipe
Hi S V, I’m sorry to hear that you had trouble with this recipe. The timing worked well for me (and many other readers), so I wish it would’ve worked for you too. I hope you still enjoyed it! Also there is a “jump to recipe” at the top of the page to take you straight to the recipe if you feel like the information I provide for the recipe is not needed for you.
I just made the pesto lemon version of this. It was the most moist fish I’ve ever cooked. And it was so tasty. To be honest, I just used a covered casserole rather than foil or parchment. Less fuss, environmentally better, and so much easier to check for doneness. I’ll make this over and over,
Hi Cheryl! So glad you enjoyed the recipe! Thank you for this kind review!
Tried this recipe, will just poach it next time as usual . Tasty but trying to get the skin and bones out was difficult. Took a longer time to cook.
Hi Una! Glad you were able to enjoy it.
Great recipe! I used a mortar and pestle to grind the rosemary and garlic and incorporate it into some butter with pepper and rubbed the fish with butter instead. For bigger fish go a little lower and slower, and for smaller fish turn the temp up and do less time.
Hi Martha! So glad you enjoyed the recipe! Thank you for this kind review!
My husband and I have made this salmon many times, we LOVE it. And I have shared with friends who feel the same. Thank you, thank you, thank you!!!
Hi Ginger! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! Perfect! My husband and 22 year old daughter loved it. Will definitely be making again. I also roasted asparagus for a side and it turned out great also. Thank you for the recipe!
Hi Beth! So glad you enjoyed the recipe! Thank you for this kind review!
I cook frequently, wild salmon 1.5 lbs still cold at 10 minutes cooking! Yes, I checked, oven on and at temperature and the salmon rested 10+ minutes. Needs to cook longer!!
Hi GR! What was the internal temperature?
My oven is numbered 1 to 10. On which setting should I bake the salmon for this recipe.
Hi June, I think you would need to refer to your owners manual to understand what each number means. I’m not in your kitchen and have no knowledge of your oven or what they mean. Hope you enjoy the recipe!
Your oven is probably using Gas Mark temperatures common in UK and Ireland. Here is the conversion. https://www.inspiredtaste.net/23326/oven-temperature-conversion/
Its Awesome!!
Hi Grandress! So glad you enjoyed the recipe! Thank you for this kind review!
I used some lemongrass turmeric paste. Lots of lemon. Yum yum.
Hi Kathy! So glad you enjoyed the recipe! Thank you for this kind review!
So easy and delicious! I had struggled with how to keep wild salmon from being too dry. This solves it!
Hi Debra! So glad you enjoyed the recipe! Thank you for this kind review!
The first time I ever ate salmon at all, let alone cooked it myself, was with this recipe!! I made it a couple weeks ago and it’s haunted me ever since, like, I NEED to have it again, lol. It was so, so incredibly good. Revisiting it tonight! Thank you so much for posting this, it’s genuinely been a life-changing recipe. How wild to discover an all-time favorite meal just from something done on a whim.
I had to use a little pat of butter rather than olive oil as we were out, but I imagine it’s delicious both ways.
Hi K! So glad you enjoyed the recipe! Thank you for this kind review!
Do you realize how difficult it is to read your recipes with all the ads loading, causing the text to jump around all over the page?
Hi Michael, I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!
Raw half baked at 375 for 20 mins. Wonder if my oven is broken…
Hi Linda! It could be your oven, as I’ve never had this problem before. Did you check the temperature with an instant read thermometer? What type of salmon are you using and what size? The color of the salmon can differ based on the type. I hope you were still able to enjoy it!
This came out scrumptious, and this is coming from someone who never liked lemon on savory foods until recently. I used hot paprika, salt, and blackening seasoning as my rub. I topped it off with fresh ginger & garlic chopped myself, with fresh rosemary leaves + stalk with freshly sliced lemon. I skipped placing lemons on the top of the salmon pieces because I don’t like it overpowering my dishes. Instead, I placed a slice of lemon under the skin of each piece of salmon, along with fresh rosemary stalks. Came out done but I left it covered with foil a while longer on the counter just to make sure. I had to enjoy a piece before I called it a night. Thank you Erin!
Hi Ann! So glad you enjoyed the recipe! Thank you for this kind review!
I make this at least once every two weeks. I also enjoy this with a light lemon sauce.
Hi Jim! So glad you enjoyed the recipe! Thank you for this kind review!
Jim, would you please share your light lemon sauce. I’m trying to learn to love fish and a lemon sauce sounds helpful .
Thanks so much.
Geni
I found your recipe forever ago and it’s still my go-to way to cook sides of salmon :) I will say that for whatever reason, it takes my oven about 30 minutes or more to get to done-ness in the center when I’m using a large side of salmon ~1-1.5in thick, but it always turns out moist and amazing in the end!
Hi Allie! So glad you enjoyed the recipe! Thank you for this kind review!
I have made this recipe numerous times and it’s superb for company as it’s easy to set up ahead of time, but the flavors taste like you slaved! It’s a keeper recipe for sure.
Hi Martha! So glad you enjoyed the recipe! Thank you for this kind review!
I find that checking with a meat thermometer for an internal temperature of 145°F will ensure proper doneness.
Hi Vickey! Yes, agreed! I live by my thermometer! I even wrote a whole section about it in the blog post!
I made this today following the exact recipe and my salmon, once cooked , was covered with white stuff! The fish tasted good but looked kind of disgusting! I don’t know how to avoid this issue when I make this next time ?
Hi Hasna, that is a protein called albumin that will solidify as the salmon cooks. It gets worse if the salmon is overcooked so I would just keep checking the internal temperature until it is anywhere between 137 and 140 degrees F, cover the salmon with foil, then let it rest for about 5 minutes. Hope this helps!
Phenomenal. Used a 3/4# piece of wild-caught, came almost to temperature in 11 minutes at 400, finished under the broiler. The fresh rosemary under/over was definitely the secret to this fantastic recipe. I enjoyed with a green salad. Quick, easy, DELICIOUS lunch! A keeper, and many thanks!
Hi Neva! So glad you enjoyed the recipe! Thank you for this kind review!
I have to say that I’ve been using this recipe for about a year now. This has become a Father’s day request and the kiddos request it for “fancy dinner night”. Salmon was always very intimidating to me because I’ve had it prepared dry one too many times. This recipe is fail proof and delicious! The only recipe I’ll ever use for my salmon prep. Thank you!
Hi Natalie! So glad you enjoyed the recipe! Thank you for this kind review!
This came out phenomenal. I don’t care for rosemary so I eliminated and added about 1 1/2 tablespoons of honey in addition to lemon, olive oil and black pepper. The salmon was so moist and flavorful. Excellent recipe.
Hi Steph! So glad you enjoyed the recipe! Thank you for this kind review!
I am a husband learning to cook and my wife loved it. Making it again tonight. Used Dillweed instead.
Hi Wes! So glad you enjoyed the recipe! Thank you for this kind review!
As a single dad, making dinner for my 16 year old daughter and 12 year old son can be a challenge (duh!). This dish was a relatively easy crowd pleaser, and healthy to boot. Definitely making again.
So happy to hear! Thank you Mark!
375 for 30 minutes and still not cooked. There is a reason most all other recipes say 400-425. Do not follow this recipe, go elsewhere.
Sorry to hear that you had trouble with the recipe, Michael. The timing has worked well for myself (and others) so I wished it would of been a hit for you too! I know it can be so disappointing to try a new recipe and it not turn out for you.
Great recipe! Easy with predicable outcome – fresh moist & clean taste(not overwhelmed by other tastes.
Hi Mike! So glad you enjoyed the recipe! Thank you for this kind review!
This was absolutely delicious. The filet was thicker at one end than the other, and so the baking time took longer than expected but the result was amazing. Will become our “go-to” recipe for salmon, for sure!
Hi Andrea! So glad you enjoyed the recipe! Thank you for this kind review!
My wife likes white fish as opposed to the likes of salmon, so I substituted fresh pickerel, and some ocean perch. I feel that I can safely say this recipe works for almost any fish.
That is so great to hear! Thank you Denis!!
This recipe is great! I added a bit of vinegar to the mix and bay leaves and it came out delicious! It is definitely a top meal in our house! Thank you for sharing ☺️
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
This was my first time ever making salmon and it turned out way better than any salmon I’ve ordered at a restaurant!! The recipe was delicious, so easy to follow and it was cooked to perfection! Definitely follow Erin’s notes on cook time to make sure it’s done right. I served mine with jasmine rice and garlic green beans – best dinner!
Hi Hollie! So glad you enjoyed the recipe! Thank you for this kind review!
I cook my salmon in the air fryer (uncovered) on parchment paper at 370 degrees. I eat salmon at least 2 to 3 times a week. I will definitely give this recipe a try, as I love salmon so much.
Hope you enjoy it Roberta!
This is delicious. I’m making it for the second week in a row. I think it will be great on the grill this summer too. Thank you!
Hi Leslee! So glad you enjoyed the recipe! Thank you for this kind review!
I’m giving this 5 stars because the basic recipe is wonderful. This is a great recipe for an evening weekday meal. I had to cook it longer than the recipe indicated but that is the nature of cooking — times are based on the oven used. Definitely use an instant read thermometer. It took about five minutes to put together and I served it with a box of toasted pine nut couscous. I used zucchini as a base, then layered the fish and topped it with asparagus, lemon slices, and fresh dill. A little bit of extra virgin olive oil, salt & pepper was all it needed. A nice chardonnay was the perfect compliment.
Hi MKMc! So glad you enjoyed the recipe! Thank you for this kind review!
WOW!!! It almost melts in your mouth!! My husband is a chef and he was impressed 😉 I’m making it again tonight! Thank you! Much love from Palm Coast Florida 🌴✌️
Hi Trina! So glad you enjoyed the recipe! Thank you for this kind review!
Most awesome recipe! Salmon came out so moist and the simple ingredients take it to a new level! Definite keeper , thank you!
Hi Meena! So glad you enjoyed the recipe! Thank you for this kind review!
I came for baking instructions for a salmon recipe I’ve had for 15 years that includes grilling instructions, so I’ve always got to look up baking when I’m doing it in the oven.
I came away with dozens of great new salmon recipe ideas, and it may be a while before I go back to my “favorite” bourbon salmon recipe that was given to me by a co-worker and I’ve tweaked over the years.
Also, thank you so much for your tinfoil/parchment idea!!
Hi Christina! So glad you enjoyed the recipe! Thank you for this kind review!
We almost always GRILL salmon, but were hit with a thunderstorm tonight so I searched for a baked wild caught recipe. Didn’t have rosemary, but used dill instead and it was delicious!!
To the person who was grossed out by the white coating…have you ever cooked salmon before?
To the person who said 375 degrees was too low and to move on… um – were you using WILD CAUGHT salmon? Did you broil it like the recipe says? Really? I’m calling User error.
Thanks Erin! It was awesome and I’ll definitely use this recipe again! :)
Hi Colleen! So glad you enjoyed the recipe! Thank you for this kind review!
Best Salmon ever!!!!!!!! Loved it.
Hi Shugen! So glad you enjoyed the recipe! Thank you for this kind review!
Made this salmon dish this evening with my fresh herbs and it was delish! My family loved it. Followed instructions exactly and it came out perfectly! Thanks for a keeper recipe!
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
Salmon was raw at the recommended time and temp, it needed an additional 8 minutes. Also, there was a lot of tallow from the fish being heated too quickly and the skin was quite soggy.
I hope someone else has better luck!
I’m sorry to hear you had trouble with the recipe, Cori. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.
Holy cow, this was wonderful. I alwys seared my salmon, but it makes such a mess. This is THE substitute thats great and NO cleanup!!!!!
Hi CWA! So glad you enjoyed the recipe! Thank you for this kind review!
This was so easy, and was definitely my favorite taste-wise too! My daughter also loved it. And a bonus of no mess.
Hi Kristen! So glad you enjoyed the recipe! Thank you for this kind review!
Baked it as suggested and our guests thought it the best ever. Thank you. It’s my go to now!
Hi Margaret! So glad you enjoyed the recipe! Thank you for this kind review!
Great flavor and super easy to make! I had to crank up the temp to 400 and cook for an extra 10 minutes to get it to the correct temp.
Hi Laura! So glad you enjoyed the recipe! Thank you for this kind review!
This is THE BEST salmon recipe ever!!!!!!
Salmon never tasted so good!!!! Love this. It’s my go to. Thank you
Yay! So happy to hear! Thank you Kelly!
YAY, so glad to hear it Kelly, thanks!
The lemon was a great addition to taste
Delicious
Great to hear! Thank you Kelsey!
This was such a good read and extremely detailed.
So glad to hear it was helpful to you!
This is my go to Salmon recipe. My husband does not like fish. He always compliments me on this recipe. I put a little more garlic and butter to the salmon before I bake it.
I shared this with my butcher shop. They love it.
Makes me so happy to hear, thank you Barbara!
I had to cook mine for an extra 10 minutes.
Hi Meranda, it could happen depending on the thickness of your salmon and your oven. What was the internal temperature? Did cooking it longer affect how it came out in the end?
Just wondering if you need to wrap each 6 oz piece separately in foil, or can you put the individual pieces together in one wrapped package?
You could definitely put at least two together! 4 might work as well. Enjoy!
Hi Erin
I tried your recipe, my family loved it!
I am looking forward to trying out more of your recipes.
Thank you Annie
So pleased to hear it Annie!
This just became my go to recipe. I’ve tried many salmon recipes and this is now our favourite.
So happy to hear that! Thank you Dlm!
We enjoyed the flavor, but the cooking time was way off for my pieces of salmon. I baked it at least 12 extra minutes and then broiled. We did love it, but will adjust the timing.
Thanks for the feedback, Mary.
This was a really detailed and enjoyable read.This was my favorite dish in terms of taste as well as how simple it was!Delicious and so simple to prepare!
So glad you enjoyed it!
It was delicious!
But yes, do watch the timing! It went from a temp of 135 to 157 very quickly. Luckily, the Salmon was still moist and tender!
This will be a go-to recipe! Thanks!
Thanks! Glad you enjoyed it!
This was delicious!! You had me at “with one hand… wine in the other”! I’ll admit I didn’t read far enough to see the broil step. Whoops! It was still delicious and soooo moist. Yum!!!
Glad you enjoyed it, Kelly!
Have just finished eating it, and it was great!
Great to hear, thank you Barbara!
Timing is way off. As others have said, salmon was still raw after the recommended time. My salmon was quite thin too, not even an inch thick.
I’m sorry to hear that you had trouble with the recipe, Jason. The timing has worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
This is the way we’ve also made salmon, no smell and easy cleanup. We use capers as family members can’t eat garlic or onions.
So happy to hear, thank you Billy.
This is THE best salmon I’ve ever made. I make it often now! Thank you so much!!!!!
Soooo happy to hear that Kelly, thank you!
Have made multiple times…delicious, even my non-salmon eating husband loves it! Quick easy as a bonus!
Great to hear, thank you!
ITS Awesome!!!!
Thanks Gwen!
Delicious food!
Thank you Brenda!
Nice recipe; thank you for sharing. I do question why you recommend wild-caught. Farmed salmon is a wonderful option!
Hi Kristi, I actually touched on this in the post some. I like to try to buy wild-caught salmon, which in our store usually means sockeye or coho based on inventory. These varieties are thinner and thus cook more quickly.
So delicious! The cooking time and temperature was spot on and thank you for the tip on using the broiler to “finish” as the garlic got toasted and was so yummy!
Thank you Valerie!
I’ve made this time and time again. It’s so easy and flavorful!! Thank you!
Yay! Thank you Jocelyn!
I used this recipe for my very first attempt at making baked salmon. It was delicious! The only modification that I made was pressing my garlic and spreading it evenly over the salmon.
Great to hear, thank you Cindy!
Umm thank you SO MUCH 🙏 I just made this while entertaining a 2 year old and it turned out better than any salmon I’ve made before. Truly miraculous 💕
Yay! Thank you Annette!
This was an excellent dish! My 5 year old daughter even asked for seconds which is probably the biggest compliment of all. She is a super picky eater.
Thank you Lauren!
I would make this recipe again
Great to hear! Thank you!
I really don’t cook fish often, so feel unsure about what I am doing. A few weeks ago I used a recipe for baked salmon that I got from the internet. It was good, but this was much better. Both recipes were rather similar, but this one used fresh herbs and lemon slices also. I used parsley from my garden instead of the rosemary. It has much more flavor than the parsley from the store.. I also think using the slices of lemon instead of just lemon juice made a difference. The two of us had a delicious dinner and happily finished off all 1 1/2 lbs. of salmon. Thank you!
So glad to hear you enjoyed it, Susan! Thank you!
Excellent recipe !!! Followed it as written and ate within 20 minutes of baking and the mixture of lemon and rosemary pervaded the air. I did not broil as it was only a little over a half pound.
Served with roasted asparagus and side of white rice .Thanks for sharing!
Yay! Thank you Marguerite!
It was delicious, I did not do the broil or rosemary bci didn’t have any, but instead coerikaoked the salmon as is for 10 extra minutes and it was prefect!!
Glad you enjoyed it, Erika!
Perfect recipe…I make it weekly.
Thank you Gigi!
I find that 375 is the sweet spot for the salmon… Also a Japanese cucumber salad another sweet spot for this dish.. Thanks for sharing your thoughts
Thanks Terry!
We absolutely loved it!
So happy you enjoyed it, Deanna!
Pretty terrible tbh, way too much salt. Without the salt might be pretty decent.
I’m sorry to hear you had trouble with the recipe, Scott. Did you use kosher salt?
This is THE best salmon I’ve ever made. I make it often now! Thank you so much!!!!!
Makes me so happy to hear, thank you!
Delicious recipe just made it thank you for the help!!!
Thank you Shai!
Luved the recipe I didn’t use any lemons. Not much into lemons. Unless there in my Corona. And for spices I’m not much into those either. But all together it turned great.
Glad you enjoyed it, Thomas! Thank you!
May want to try a Lime in that Corona, cuz!
The salmon was so easy to prepare and looked beautiful before and after baking an easy way to elevate a weeknight dinner and what’s even better is the cleanup is extremely easy with this foil method!
So glad to hear you you enjoyed the salmon, Elizabeth! Thank you!
It was simple and extremely easy to prepare.I used thyme and basil along with your standards. It was delicious!
Great to hear, thank you Victor!
So easy and tasty! I used dill because we prefer it but everything else we the same. Thank you for your great recipes.
Great to hear, thank you Becky!
Haven’t made it yet but making it now. Feeling alright but a little directionless.
Hope you enjoyed it! Let us know if you need any help!
This was very informative on how to bake any Salmon dish
Thanks Donna!
This is my family’s new favorite recipe!! We absolutely love it and it’s so easy!
Great to hear, thank you Ashley!
Excellent taste
Easy preparation
How would I bake this on the grill?
Hi Gene, here is our recipe for salmon on the grill! Enjoy! https://www.wellplated.com/grilled-salmon-in-foil/
I made this tonight and my daughter said it’s like eating at a restaurant!! It was delicious and not hard at all to fix!!
Amazing! Thank you Hazel!
Thank you. It was delicious
Thank you Ursula!
This is my favorite salmon recipe and possibly my favorite thing to eat ever! I use fresh dill for my herbs as well as some dry dill rubbed in with the salt pepper and olive oil. I Beek up the quantity of fresh garlic because I’m a fanatic. I use the leftovers cold over Caesar salad and it is unbelievable! Thank you so much for this recipe!!
So great to hear! Thank you Kirsten!
This is my favorite salmon recipe and possibly my favorite thing to eat ever! I use fresh dill for my herbs as well as some dry dill rubbed in with the salt pepper and olive oil. I Beef up the quantity of fresh garlic because I’m a fanatic. I use the leftovers cold over Caesar salad and it is unbelievable! Thank you so much for this recipe!!
So great to hear! Thank you Kirsten!
No recommended temperature? Complete waste of time.
Hi Dan, if you are looking for recommended temperature for when the salmon is cooked we have a whole section in the post called “The Best Temperature for Baking Salmon” that helps answer this. Also we have FAQs right above the recipe that addresses it as well. For the cooking temperature that is in Step 1 of the recipe. Hope this helps!
I personally hate, baked salmon, the only salmon I like is smoked salmon. However, my daughter loves it, so I made this recipe for her tonight, and it turned out beautifully, so she says.😊
Thanks for the feedback, Jay!
Have you baked this recipe using parchment instead of foil?
Yes you can! We have instructions in the blog post on how to do this! Enjoy!
I made this recipe exactly as written (using fresh dill) and I still cannot get over how perfect this was. I’ve always seen the salmon at Costco and just assumed I cannot cook that. Well, now I can and it was truly as good as I would get at a restaurant. Just a perfect balance of lemony, salty and savory. Next time I might thinly slice the garlic but that’s just me. Fish was so flaky even my non #TeamSalmon spouse got seconds. We have what we call the “notebook” where great recipes get printed and saved. This is in there now. Thank you.
Yay! So glad you enjoyed it, Bill! Thank you!
I make this recipe regularly. It turns out perfect every time.
So happy to hear, Jim! Thank you!
I’m glad I tried it! I added a baked sweet potato for a side dish and was delicious. Best salmon I’ve ever had. Thank you!
Great to hear! Thank you Florencia!
This was delicious. I made with a thick 1.3 pound piece of Sockeye fairly thick. I followed the recipe mostly, but only had 1/2 a lemon so used that for the slices and added fresh orange juice instead of lemon juice. I also did not broil at the end. I cooked at 375 for 15 then turned off the oven and left in another 5 minutes. I served with a tartar-like sauce of Greek yogurt, mayo, chopped capers and dill pickles and fresh dill. Delicious and sorry I did not take a photo.
So glad to hear you enjoyed it, Sharon! Thank you!
Can’t wait to try this, would I need to make any adjustments to the bake time if I’m using smaller fillets?
Hi Alicia, it’s going to depend on the size. Here is my baked salmon guide that might help you: https://www.wellplated.com/baked-salmon-temperature-guide/
Perfect salmon. So good and perfectly cooked. I used parchment on top of the foil and when I broiled it the parchment started to burn on the edges. Still was the best salmon I ever made. Used lemon slices over and under the filet and brushed the top with melted butter, sprinkled with chopped garlic and fresh parsley. So pretty too.
I want to make this salmon for a special dinner. I’ll be cooking a 1-1/2 pound wild Sockeye salmon side. I was looking at your temperature guide and at and oven temp of 375 degrees, it looks like this should take roughly 15 minutes to get to 135 degrees internal temp. I have a quick-read thermometer so that part’s all good. My question is about your followup instruction in this recipe to broil the salmon. Won’t that get it too well done if I’ve already cooked it to 135? Should I remove it earlier if I’m going to broil it, or can I omit the broiling step and if so, what does that do to the final dish? Thanks for your advice.
Hi Deb, I don’t believe the broiling will make it well done but if you are cooking a smaller piece of salmon you will need to adjust the baking time so I’d definitely keep an eye on it. A quick pop under the oven broiler will give you a nice, lightly crispy finish on the top of the fish which is what we like but you can skip it if preferred. Let us know how it goes!
This recipe was absolutely delicious! My wife and I throughly enjoyed this meal. I stuck to the basics with garlic, rosemary, and lemon, and it was perfect. I baked two soho salmon fillets for 15 min at 375° and it came out beautifully moist. Served with buttered baby potatoes & chives, and a
medley of herbed veggies in a very light cream cheese sauce (leftovers) – it turned out so very delicious. Thank you I will make this again!! Btw, I’m not really a fan of salmon as I find it too fatty and often is too dry. This recipe was different – it’s a keeper.
Yay, Corinne! So glad you enjoyed it and it looks amazing!