Olive-Oil Baked Salmon with Lemon & Aromatics

Updated: Dec. 30, 2024

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

  • ¼ cup extra-virgin olive oil (for even browning and moisture retention)

  • 4 (6-ounce) salmon fillets (skin-on or skinless), patted dry with paper towels (dry skin ensures crispiness if desired)

  • Kosher salt and freshly ground black pepper (to taste)

  • 2 lemons: 1 for zest (avoiding white pith for brightness), 1 for juicing (3–4 tablespoons fresh juice)

  • Optional flavorings: fresh herb sprigs (rosemary, thyme, oregano), smashed garlic cloves, crushed red pepper flakes, pitted kalamata olives, anchovy fillets, bay leaves, or crushed fennel/coriander seeds

Instructions

Step 1: Prep the Oven & Baking Dish

Preheat oven to 350°F (175°C). Choose a shallow, oven-safe baking dish (9×13-inch or similar) with non-stick properties or ceramic for even heat distribution. Drizzle olive oil in the dish and use a brush to coat the bottom and sides lightly, forming a thin, even layer.

Step 2: Season & Assemble

Place salmon fillets skin-side down (if skin-on) in the dish, spacing them to avoid overcrowding. Pat dry fillets thoroughly (moisture on skin causes uneven cooking). Season liberally with salt and pepper on all surfaces.

Using a vegetable peeler, carefully strip thick strips of lemon zest from the unpeeled lemon (avoid the white pith, which is bitter). Add zest to the dish, then squeeze 3 tablespoons of fresh lemon juice over the salmon. Nestle optional flavorings into the dish around the fillets (e.g., herb sprigs between fillets, garlic cloves, or olives).

Step 3: Bake & Baste

Transfer the dish to the oven and bake for 13–20 minutes, depending on fillet size (6-ounce fillets: 13–15 minutes; 1.5-pound fillet: 18–20 minutes). Critical Basting Step: After 7–10 minutes, remove the dish and use a silicone brush or spoon to baste the salmon with the pan juices (olive oil, lemon, and aromatics). Return to the oven and continue baking.

Step 4: Rest & Finish

Remove from oven when the thickest part of the salmon reaches 120°F (49°C) on an instant-read thermometer (or when the edges just turn opaque, with a slight pink center). Do not wait for the fish to "flake"—this signals overcooking. Let the salmon rest for 5 minutes (residual heat firms the texture while retaining moisture).

Transfer fillets to a platter (discard skin if desired). In the baking dish, combine remaining pan juices with 1 additional tablespoon of lemon juice (from the second lemon). Season the sauce with salt and pepper to taste, then spoon it over the salmon for serving.

Pro Tips & Variations

Key Notes on Doneness

Avoid the "flaking = overdone" debate: Resting at 120°F (49°C) ensures tender, juicy results. For a more cooked texture (140°F/60°C), extend baking by 3–5 minutes (monitor the thickest part with a thermometer).

Salmon Type Adjustments

  • Farmed salmon: The olive oil is ideal, as it compensates for lower natural fat.

  • Wild salmon (red/sockeye, silver): Their leaner flesh absorbs olive oil beautifully—use the full ¼ cup.

  • Wild king salmon (fatty): Reduce olive oil to 2–3 tablespoons to let its rich flavor shine.

Flavor Enhancements

  • Vegetable Add-Ons: Add halved cherry tomatoes or baby spinach halfway through baking for a vibrant, nutrient-dense side.

  • Herb Variations: Swap thyme for rosemary or add dried oregano for earthy depth.

  • Spice Boost: Mix in ½ teaspoon crushed red pepper or a pinch of fennel seeds for warmth.

  • Quick Baking Hack: For small portions, use a toaster oven at 375°F (190°C) with 2–3 minutes of rest for 6-ounce fillets.

Enjoy the salmon with a spoonful of the pan sauce, pairing its bright citrus, herbaceous notes, and crispy (or tender) skin with the rich, buttery texture of perfectly cooked fish.