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.
I made this tonight after work and it was honestly one of the easiest dinners I’ve done in a while. The salmon was so tender, it just fell apart with a fork. The foil kept everything moist and flavorful. I love that there’s barely any dishes to wash after. I will definitely make this again. Thanks so much!
I made this for dinner and it was pretty decent. The salmon was flaky and the herbs added a nice flavor. I did season it a bit more because I like a bit more punch, but overall, it was good. Perfect for a quick, healthy meal without much fuss.
This recipe worked out nicely for me. The salmon was tender and flaky, and I liked how it absorbed the lemon and herbs. I added a few chili flakes because I like a bit of heat. Overall, I’m really happy with this recipe. Thanks
I love this recipe and use it everytime I bake salmon. The only thing I do differently is I bake it for 8-10 minutes so it’s not done in the middle, sushi like.
I can tell by your responses to reviews that you’ve read every single one which is amazing. I tried to go through them and didn’t find what I was looking for so decided to write a review to ask. I really don’t like salmon unless it’s uncooked (e.g., sushi). Something about the smell once it’s cooked makes it seem super fishy to me. I usually can only do white flaky fishes like halibut. However, I really want to like salmon because it’s so good for you, and I want to model eating it for my son so he doesn’t inherit my food aversion to certain fishes. Has anyone said they don’t like salmon due to the fishiness but enjoyed this recipe? Thank you!
Hi Erica, while we haven’t had anyone say that they didn’t like salmon due to the fishiness we have had about 5 readers comment about the fact that there was no fishy smell once cooked, so maybe that will help? If you give it a try, I’d love to know how it goes!
I’m sorry to hear that, David. What was the internal temperature when you check it? The cooking time will vary based on the thickness of your salmon. If your piece is very thick (1 1/2 inches or more), it may need longer, which sounds like the issue.
Hi Alyssa! Fresh dill would work! We actually have a section in the blog post called “Baked Salmon Seasoning Suggestions” that gives suggestions on different flavors to use. Hope this helps!
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!
My husband loves it. Make it to pack in his lunch twice now this week.
Love it, Brianna! Thank you!
I made this tonight after work and it was honestly one of the easiest dinners I’ve done in a while. The salmon was so tender, it just fell apart with a fork. The foil kept everything moist and flavorful. I love that there’s barely any dishes to wash after. I will definitely make this again. Thanks so much!
So glad to hear, Priscilla! Thank you!
Made it for a company holiday luncheon. Everyone loved the Salmon…first food item to run out of. It was delicious
Makes me so happy to hear, Tim! Thank you!
Followed recipe exactly. Used frozen Atlantic salmon. Delicious
Great to hear, thank you Pat!
I made this for dinner and it was pretty decent. The salmon was flaky and the herbs added a nice flavor. I did season it a bit more because I like a bit more punch, but overall, it was good. Perfect for a quick, healthy meal without much fuss.
Thank you Brooklyn!
This recipe worked out nicely for me. The salmon was tender and flaky, and I liked how it absorbed the lemon and herbs. I added a few chili flakes because I like a bit of heat. Overall, I’m really happy with this recipe. Thanks
Yay! So glad to hear, Riley! Thank you!
I love this recipe and use it everytime I bake salmon. The only thing I do differently is I bake it for 8-10 minutes so it’s not done in the middle, sushi like.
So glad to hear, Janine! Thank you!
We absolutely loved it! I am adding it to my monthly rotatation.
So glad to hear, Kay! Thank you!
Love the broiling suggestion for the last few minutes! Have been a salmon fan for many years but had never thought of that touch. Excellent.
Thank you John!
This is THE best salmon recipe I’ve ever tried. It is my go to recipe now. EXCELLENT. thank you
Yay! So glad to hear, Kelly! Thank you!
Absolute best salmon I have ever cooked! Made it for a party with new neighbors and everyone asked for the recipe!
Yay! Great to hear, Sharon! Thank you!
Best salmon recipe EVER!!!!
Perfect EVERY time!!!! Thank you!!!!
So glad you enjoyed it, Kelly! Thank you!
I can tell by your responses to reviews that you’ve read every single one which is amazing. I tried to go through them and didn’t find what I was looking for so decided to write a review to ask. I really don’t like salmon unless it’s uncooked (e.g., sushi). Something about the smell once it’s cooked makes it seem super fishy to me. I usually can only do white flaky fishes like halibut. However, I really want to like salmon because it’s so good for you, and I want to model eating it for my son so he doesn’t inherit my food aversion to certain fishes. Has anyone said they don’t like salmon due to the fishiness but enjoyed this recipe? Thank you!
Hi Erica, while we haven’t had anyone say that they didn’t like salmon due to the fishiness we have had about 5 readers comment about the fact that there was no fishy smell once cooked, so maybe that will help? If you give it a try, I’d love to know how it goes!
I baked 1 2lb fillet like 25 min at 375 and it was completely raw top to bottom in the thickest parts. like it looks like it needs 25 more min.
I’m sorry to hear that, David. What was the internal temperature when you check it? The cooking time will vary based on the thickness of your salmon. If your piece is very thick (1 1/2 inches or more), it may need longer, which sounds like the issue.
I plan to make this tonight but do not have fresh rosemary…just fresh dill and parsley…would I just use these herbs the same way as the rosemary?
Hi Alyssa! Fresh dill would work! We actually have a section in the blog post called “Baked Salmon Seasoning Suggestions” that gives suggestions on different flavors to use. Hope this helps!
Thanks! Guess I should read the blog more closely next time lol
This is BY FAR the best salmon recipe EVER!!!!
Thank you!!!!
So glad to hear, Kelly! Thank you!