This post may contain affiliate links. See our Privacy Policy.
This garlic and herb baked salmon is a simple, elegant dish that delivers big flavor with very little effort. The fillets are brushed with olive oil, garlic, and parsley, then baked until perfectly tender and flaky. The result is a fresh, bright, and savory piece of salmon that pairs beautifully with just about any side.
It’s a wonderful recipe for busy evenings, but it’s equally impressive for guests. With its short ingredient list and quick cooking time, this baked salmon proves that sometimes the easiest dishes really are the most delicious.
Which Salmon to Choose
Salmon, in general, is a healthy fish that is rich in omega-3 fatty acids and much lower in mercury than most other species. There are several types of salmon, each with its own unique characteristics. Here are some of the types of salmon that you are likely to find in your local grocery store or fish market.
- Atlantic Salmon: Atlantic salmon has a mild and delicate flavor, and soft texture.
- Coho: Coho salmon is recognized by its bright orange-red color, and it has a firm texture and rice, slightly sweet flavor.
- King Salmon: King salmon, also known as Chinook salmon, is probably the most prized species of salmon. It is a large fish, with rich, buttery flavor and tender, flaky texture.
- Sockeye Salmon: Sockeye salmon is known for its deep red color and robust flavor. It is firm in texture and low in fat.
- Pink Salmon: Pink salmon are the smallest of the North American Pacific salmon. It is pale in color with a mild taste and soft texture.
Skin-on or Skinless?
The skin can help moderate the temperature as the salmon cooks, but salmon fillets may be baked with or without the skin. If there is skin on your fillets, place them on the baking pan skin-side down.
Cooking Times
The FDA recommends a safe minimum temperature of 145 F for fish. To avoid overcooking, remove it when it reaches 130 F to 135 F. It will continue cooking after it is removed from the oven, and should reach 140 F to 145 F. The salmon fillets should be moist in the center and pink, not cloudy. You should try to buy salmon fillets that are fairly uniform in size. If there are some thinner fillets, check them for doneness earlier.
If you don’t have a dependable instant-read thermometer, you can test the salmon with a fork or the tip of a small knife. It should flake apart easily. If the fillets don’t flake and are still quite translucent, cook them a little longer.
What You’ll Like About This Dish
Quick and healthy. Salmon cooks fast and provides protein, omega-3s, and satisfying richness.
Simple, clean flavors. Garlic, herbs, and olive oil enhance the natural taste of the fish.
Perfect texture. Baking keeps the salmon moist and prevents overcooking.
Easy to customize. Add extra herbs, lemon, or spices to suit your taste.
Ingredient Notes
- Salmon fillets: Use 4 evenly sized fillets for consistent cooking. Skin-on helps retain moisture.
- Olive oil: Extra-virgin oil adds flavor and helps the garlic and herbs adhere.
- Garlic: Minced garlic infuses bold, aromatic flavor into the salmon.
- Parsley: Fresh chopped parsley adds color and brightness.
- Salt and pepper: Season lightly before baking; adjust to taste.
- Lemon juice: Adds acidity that balances the richness of the fish.
- Lemon wedges: Optional, but great for serving with extra freshness.
Steps to Make Garlic and Herb Baked Salmon
- Preheat the oven and lightly grease a baking pan.
- Stir together olive oil, garlic, and parsley.
- Arrange the salmon fillets skin-side down in the pan.
- Brush or spoon the garlic-herb mixture evenly over the fillets.
- Season with salt and pepper.
- Bake until the salmon flakes easily with a fork.
- Drizzle with lemon juice and serve.
Tips for Garlic and Herb Baked Salmon
- Choose salmon fillets of similar thickness so they cook evenly.
- Check doneness early—salmon cooks quickly and is best when still moist.
- Use a parchment-lined pan for easy cleanup.
- Add lemon slices on top before baking for extra citrus flavor.
- If you prefer crisp edges, broil the salmon for the last 1 to 2 minutes.
Recipe Variations
- Lemon-dill salmon. Replace parsley with fresh dill and add extra lemon zest for a bright, classic combination.
- Herb blend version. Use a mix of basil, thyme, and chives along with the parsley for more layered herb flavor.
- Garlic butter salmon. Swap the olive oil for a mix of melted butter and olive oil for a richer finish.
- Spicy salmon. Add crushed red pepper flakes or smoked paprika for gentle heat.
- Mediterranean-style salmon. Top with sliced tomatoes, olives, and a sprinkle of oregano.
- Honey-garlic salmon. Add 1 teaspoon honey to the garlic mixture for a lightly sweet glaze.
Serving Suggestions
- Serve with roasted vegetables such as asparagus, broccoli, or Brussels sprouts.
- Pair with rice, quinoa, or couscous for a satisfying meal.
- Add a fresh salad—Caesar, mixed greens, or cucumber salad all work well.
- Serve with mashed potatoes or garlic roasted baby potatoes.
- Choose crusty bread or warm rolls to round out the meal.
How to Store Garlic and Herb Salmon
Refrigerate: Store cooled salmon in an airtight container for up to 3 days.
Reheat: Warm gently in a 300°F oven or in a covered skillet over low heat to avoid drying out.
Freeze: Freeze cooked salmon for up to 2 months. Thaw overnight in the refrigerator before reheating.
Garlic and Herb Baked Salmon
Ingredients
- Cooking oil spray, for the pan
- 4 tbsp extra-virgin olive oil
- 2 tsp grated garlic
- 2 tbsp chopped parsley
- 4 (6-ounce) salmon fillets, (about 24 ounces)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp lemon juice
- 4 lemon wedges, optional
Recommended Equipment
Instructions
- Heat oven to 375°F and spray a 9-by-13-inch baking pan with cooking oil spray.Cooking oil spray
- Combine the olive oil, grated garlic, and parsley in a small bowl.4 tbsp extra-virgin olive oil | 2 tsp grated garlic | 2 tbsp chopped parsley
- Arrange the salmon, skin-side down, in the baking pan and spread the garlic mixture evenly over the salmon fillets. Sprinkle lightly with salt and pepper.4 (6-ounce) salmon fillets | Kosher salt | Freshly ground black pepper
- Bake for about 10 to 17 minutes, or until the fillets reach an internal temperature of 145°F and flake easily with a fork. Plan on about 10 minutes per inch of thickness.
- Drizzle with the lemon juice and serve with lemon wedges.1 tbsp lemon juice | 4 lemon wedges
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
