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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!

easy baked salmon on a sheet pan with lemon and herbs on top

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!

healthy baked salmon in foil with lemon

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!
Healthy baked salmon in foil with lemon and herbs

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


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.

the best baked salmon with vegetables

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

Can I Eat Salmon Skin?

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.

My Salmon is Still Pink! Is it Done?

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.

Can I Freeze Baked Salmon?

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.

What’s the Best Temperature for Baking Salmon?

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

4.84 from 376 votes
Easy Baked Salmon with Garlic, Lemon, and Herbs. One of the best simple, healthy recipes. Turns out perfectly every time!

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Servings: 6 servings


  • 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
  • 1/4 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)


  • 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.



  • 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.


Serving: 1(of 6), 5.3 ounces salmonCalories: 180kcalCarbohydrates: 4gProtein: 28gFat: 6gSaturated Fat: 1gCholesterol: 60mgFiber: 1g

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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.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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    1. 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!!5 stars

        1. 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!!5 stars

          1. 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!

    2. 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.5 stars

  1. 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.

    1. 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!

  2. 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!

  3. 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

    1. Jean, feel free to adjust to your preference. The recipe will still be great with light olive oil. I hope you enjoy it!

        1. 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!

  4. Just want to know extra virgin oil can change the taste ? Its look so delicious. Thanks for the recipe5 stars

    1. Betty, I really like the extra virgin flavor here, but you can always swap light olive oil or a neutral oil like grapeseed.

      1. 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!

  5. 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!


  6. 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. ;)5 stars

  7. 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!!!5 stars

  8. 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. 5 stars

    1. 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!5 stars

          1. Hi Patrick! All of the in-depth instructions are in the recipe card on the post! Hope you enjoy it!

  9. 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!5 stars

    1. 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!

  10. 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!!5 stars

  11. 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?5 stars

    1. 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!

  12. 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. 5 stars

    1. 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.

  13. 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…5 stars

  14. 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?

    1. 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.

      1. 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 5 stars

        1. 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.

          1. 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:

  15. Absolutely Amazing taste and so easy it came out perfect and my family loved it!!! will be making this again this week!!!5 stars

  16. Succulent! I prefer to use sliced preserved lemon which permeates the fish with that special preserved lemony goodness.5 stars

  17. 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.” 5 stars

  18. 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. 5 stars

  19. 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! 5 stars

  20. 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!5 stars

  21. 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!5 stars

  22. 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!5 stars

    1. 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!

  23. 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.5 stars

  24. I just made this and it was wonderful. Thanks for the added info about “not overcooking”. My first try was amazingly successful.
    Thanks!5 stars

  25. This was just as quick easy as the description said! The salmon was so flavorful. Excited to add this to my rotation!5 stars

    1. 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!

  26. 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.5 stars

    1. 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!)

  27. 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.5 stars

  28. 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. 5 stars

    1. Kayla, I’m thrilled to hear the method was a success! Thanks for taking the time to share this review.

  29. Absolutely wonderful!!!!
    We love salmon but this was the best ever!!!
    Thank you!!!! 5 stars

  30. 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 on5 stars

    1. 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!

  31. 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.5 stars

  32. 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!

    1. Hi Kate, you can just skip the broiling step and cook it all the way through in the oven. I hope you enjoy it!

  33. 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 you5 stars

  34. 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… 5 stars

  35. Great recipe to read, information is clear and easy to follow, salmon is my favorite fish so I will cook this soon. Thanks

  36. 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!

    1. 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.

  37. I love salmon, just made this last week, this was so good, my family like it, hope to see more post about salmon. Thanks.

    1. YAY! I’m so happy to hear that this dish was a hit! Thank you for taking the time to share this kind review!

    1. Hi Yvette, I have not tried this with cilantro, but you could experiment with it! I hope you love the recipe!

  38. 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.5 stars

  39. 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 5 stars

  40. 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.

  41. 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! 5 stars

  42. 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.

  43. 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

    1. 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!

  44. I made Baked Salmon in foil Friday night for dinner and it was easy and delicious. I will definitely make this recipe again.

  45. What a great recipe/website. thanks so much. Really, really helpful information, especially for an amateur cook like me.

  46. 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

  47. 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?

    1. 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!

  48. 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 ?5 stars

    1. YAY! I’m so happy to hear that you enjoyed this recipe, Kathy! Thank you for taking the time to share this kind review!

    1. 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!

  49. 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 :)5 stars

    1. 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!

  50. 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.

  51. 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 sharing5 stars

    1. 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!

  52. 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.5 stars

    1. 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!

  53. I tried and succeeded. The first time I ate salmon trout, very delicious and will definitely try again. Thank you so much. Great recipe!5 stars

    1. 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!

  54. 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.5 stars

  55. 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.3 stars

    1. 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.

  56. LOVED this recipe. I was blown away by the flavor and how simple fresh ingredients could transform salmon so much. Thank you!5 stars

  57. 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.5 stars

  58. Would this work with green beans or another veggie? Asparagus is one thing my husband won’t eat, but he’ll eat others.

  59. 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.

  60. 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!5 stars

  61. 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.

    1. 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!

  62. How many minutes and on what temperature do you cook a small individual portion of salmon?
    Please and thank you! 

    1. 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!

  63. 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!! Thanks5 stars

  64. 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!

    1. 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!

  65. 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!5 stars

  66. 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!5 stars

    1. 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!

    1. 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!

  67. 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? 5 stars

    1. 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!

  68. 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! 

    1. 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!

  69. 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!5 stars

      1. 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!5 stars

  70. 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.5 stars

  71. Tried it tonight. Very easy to make, smell of rosemary and garlic is wonderful. Definitely recommend. 5 stars

  72. 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!4 stars

    1. Thank you for taking the time to share this kind review, Katie! I’m so happy to hear that you enjoyed the recipe!

  73. 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 !5 stars

    1. Thank you for taking the time to share this kind review, Margaret! I’m so happy to hear that the recipe was a hit!

  74. 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!

  75. 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?

    1. 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!

  76. 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!5 stars

  77. 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!5 stars

  78. 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. Thanks5 stars

  79. 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! :) G5 stars

  80. 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!

    1. 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!

  81. I’m bored during the lockdown here, and classic recipes like this baked salmon pleases my eye! Thanks for the beautiful photos!5 stars

  82. 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!5 stars

  83. 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.5 stars

    1. Hi Joey! Does your oven have a broil setting? If so, you can select that button for the broiling time. I hope this helps!

  84. I make this recipe all the time but add 1/2 c. white wine (or white cooking wine) as well. It is delicious!5 stars

    1. Thank you for sharing this kind review and your adaptations, Wendy! I’m happy that you’ve enjoyed it!

    1. I’m so pleased that you enjoyed the recipe, Alex! Thank you for sharing this kind review!

  85. Why do not use dried herbs? Do you have any additional notes? Before I started. I really like this dish.5 stars

    1. Hi Donda! I don’t recommend dried herbs here because they take away from the freshness of the fish. I hope this helps!

  86. 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.5 stars

  87. 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. 5 stars

  88. 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 !5 stars

  89. 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!5 stars

  90. 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!5 stars

  91. 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.)5 stars

    1. 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!

  92. 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.5 stars

    1. 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!

  93. I just made this tonight following this recipe. A+++++++.!!!!

    I never cooked salmon before. I will be using this recipe again.

    Thanks sooo much!!!5 stars

    1. I’m so happy that you enjoyed the recipe, Alana! Thank you for sharing this kind review!

  94. 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.5 stars

  95. 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!5 stars

  96. 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.4 stars

  97. 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!5 stars

  98. 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 ??5 stars

  99. 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!5 stars

    1. I’m SO happy that you’ve enjoyed the recipe, Niki! Thank you for sharing this kind and helpful review!

  100. Hi, I was wondering if i could use lemon juice instead of lemons itsself, also wondering what would happen if dry herbs were added.


    1. 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!

  101. A very easy and healthy salmon recipe! Our family makes this all of the time with the fresh basil from our garden.5 stars

  102. 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. 5 stars

  103. 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.5 stars

  104. 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.5 stars

  105. 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!5 stars

  106. Very yummy and a really pretty dish!  I called it “My Masterpiece” Thank you for a wonderful recipe!  Next Soy and Ginger MMMmmmmm!!5 stars

  107. 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!5 stars

  108. 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 you5 stars

  109. 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!5 stars

  110. 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!!5 stars

  111. 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.

    1. 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.

  112. 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!5 stars

    1. I’m so happy that you enjoyed this recipe, Tracy! Thank you for sharing this kind review and your tip for leftovers!

  113. 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.5 stars

  114. 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!! ?5 stars

  115. 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

    1. 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!

  116. 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!5 stars

  117. 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!5 stars

  118. 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 :)5 stars

  119. 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,
    Lisa5 stars

    1. 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!

  120. 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!5 stars

  121. 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?

  122. 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! 5 stars

    1. 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!

  123. 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! 5 stars

  124. 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.5 stars

  125. 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. :)5 stars

  126. 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.5 stars

  127. 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.5 stars

  128. Easy and everyone loved it! My salmon was thicker so it took more than half an hour to cook, but definitely worth the wait.5 stars

  129. 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

    1. 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!

  130. 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.5 stars

  131. 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 :-)5 stars

  132. 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.5 stars

  133. My husband who doesn’t like fish normally – LOVES this recipe! Thanks for helping bring more fish to our dinner menu :)5 stars

  134. 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!5 stars

    1. 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!

  135. Will always do it this way from now on. Delicious, moist and easy. I had thicker filets so cooked it a bit longer.5 stars

  136. 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!5 stars

  137. Baked the salmon plain without seasoning because I share most of my food with a little doggie. It was easy & delish.5 stars

  138. 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. :)5 stars

  139. 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!5 stars

  140. 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.5 stars

  141. 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.5 stars

  142. 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.5 stars

  143. So easy and more importantly so flavorful! A new stable and easy way to cook fish at home – no stink and easy clean up!5 stars

  144. 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.5 stars

  145. 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 STARS5 stars

  146. 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!5 stars

  147. 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.5 stars

  148. My wife says it was her best salmon experience ever. I overcooked it by a minute or two but everyone went back for seconds.5 stars

  149. 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!5 stars

  150. 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.

    1. 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!

  151. Excellent !!! I made ours with fresh rosemary and my husband could not stop raving about it. It was perfect !! I will definitely make it again5 stars

    1. 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!

  152. 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!5 stars

  153. 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.5 stars

  154. 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.

  155. 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.

    1. 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!

  156. 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.2 stars

    1. 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!

  157. 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!!!5 stars

  158. 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.5 stars

  159. 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!5 stars

  160. 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

    1. 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!

  161. 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.5 stars

  162. 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!5 stars

  163. 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.5 stars

  164. 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.1 star

    1. 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!

    1. 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!

  165. 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.5 stars

  166. 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.5 stars

  167. 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!5 stars

  168. 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!5 stars

  169. Really good. Maybe a bit too much citrus, but the salmon was perfectly cooked in 15 minutes and was enjoyed by everyone. Thank you!4 stars

  170. 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.1 star

    1. 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!

  171. First time cooking salmon and my 11yr old son loved it!! I didn’t use rosemary but my son this recipe is a keeper.5 stars

  172. Easy recipe. Two lemons are WAY too much, unless you don’t want to taste the salmon. Highly recommend just one (small-medium) lemon.4 stars

  173. 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!!5 stars

  174. I have made this about a half dozen times or so and it turns out better and better each time! Thank you!!!5 stars

  175. 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.


    1. 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!

  176. 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 you5 stars

  177. 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!5 stars

  178. 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!5 stars

  179. 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!5 stars

  180. 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.5 stars

  181. 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~!5 stars

  182. 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 :)5 stars

  183. 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 400.4 stars

  184. 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!5 stars

  185. 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.5 stars

  186. 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!5 stars

  187. 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!!!!!5 stars

  188. 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.5 stars

  189. 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.
    Thanks5 stars

  190. This recipe was made for Easter dinner and was excellent! I made it according to the instructions and it turned out perfectly! Thank you!5 stars

  191. I really wanted to like this but it didn’t work for me or my family. Won’t be making it again.1 star

    1. 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!

  192. 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.5 stars