Baked Salmon
Updated April 17, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4(6-ounce) skin-on or skinless salmon fillets
- 2tablespoons olive oil
- 2teaspoons minced garlic or 1 teaspoon garlic powder
- 2teaspoons light brown sugar
- 2teaspoons kosher salt (such as Diamond Crystal)
- 1teaspoon sweet paprika
- ½teaspoon black pepper
- Half a lemon, for serving
Nutritional analysis per serving (4 servings)
429 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 35 grams protein; 437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees and line a sheet pan with parchment paper.
- Step 2
Pat the salmon dry with paper towels and place on the sheet pan. Brush the fillets all over with the olive oil.
- Step 3
In a small bowl, combine the garlic, brown sugar, salt, paprika and pepper. Sprinkle the spice mixture over the fillets, pressing gently to coat the tops and sides.
- Step 4
Bake the salmon until it flakes easily and is just cooked in the center, 12 to 15 minutes, depending on the thickness of the fillets. Squeeze the lemon over the fish and serve.
Private Notes
Comments
I slow-roast salmon at 275º for exactly 20 minutes for myself (I like it very soft and just barely done) and a mere 22 minutes for my husband and others who like it medium but moist. It doesn't seem raw but rather cooked gently and perfectly ... 400º for 20 minutes sounds like it would be cooked dry.
Would recommend halving the salt - much too salty
I personally love some brown sugar on salmon. When it caramelizes, it’s divine and works so well with the buttery flavor of the salmon. I serve lemon wedges with it to add a tang.
Good lord, it was so SALTY! Two teaspoons of kosher salt is overkill, and almost ruined the dish. My wife and I were able to salvage the salmon by scraping off as much of the mixture as possible using a damp paper towel. It was still too salty. So we put a generous amount of apple sauce on the fish and that made it palatable. If I do this recipe again, and it's questionnable, I will use a 1/4 teaspoon of kosher salt, maybe even less than that.
Baked for 15 minutes - perfect. While I love sushi if I am going to cook salmon I want it cooked through not sashimi-like. My filets were thick so the result was perfect; very moist but cooked through. My spouse can no longer eat mustard, so the brown sugar, garlic, paprika, salt and pepper mix used in this recipe was a great alternative. Agree with others that baking eliminates the lingering odor that's inevitable when you cook on the stovetop. Thanks Lidey.
Saltier than the ocean. Ruined a dinner party. Horrible recipe.