Our Easy Baked Salmon Recipe is a complete meal in one pan. Full of protein, omega-3s and two vegetable sides, it's a healthy dinner you'll make over and over again.
We love this easy baked salmon recipe for a few reasons:
It’s one of the easiest recipes to make (it’s practically fail-proof) AND it’s a main dish and side dish in one pan, which means less dishes to clean up.
Plus, with good-for-you foods like salmon, Brussels sprouts, and asparagus – it is a very healthy meal.
If you’re afraid of the idea of baking salmon, don’t worry – we have some awesome tips for before you get started.
Tips For Baking Salmon
- It only takes about 20 minutes to bake salmon. If it is thicker, it will need to cook it a little longer, or just leave it on the pan after you take it out of the oven and it will continue to cook on the pan.
- If you aren’t sure if it is done, just cut it open a little bit. You want it to be a light colored pink. If it is dark pink in the middle, you will want to cook it for a few more minutes. It should flake easily with a fork when it’s done.
- If the salmon has skin, you can leave the skin on. If you leave it on, I would HIGHLY suggest putting down some foil on your pan first, then putting your salmon right on top of it. It makes clean-up so much easier.
Common Temperatures to cook salmon
The internal temperature of salmon continues to rise after you take it out of the oven.
Depending on how you like your salmon cooked, you might want to think about this. Some of the most common times are:
- 10-15 minutes at 425 degrees
- 15-20 minutes at 400 degrees
- 20-25 minutes at 375 degrees (let rest on pan for 10 minutes so it will continue to cook on the pan)
- 25-30 minutes at 350 degrees
My favorite way to cook salmon for 20 minutes at 400 degrees.
Many people like to cook it at 350 degrees for 25-30 minutes, but I like mine a little crispier on the outside and really soft of the inside.
Keep in mind that the thickness of your salmon will effect which end of the range you want to cook your salmon.
You can cook your salmon any of these temperatures.
How To make Baked salmon:
Place fish in the bottom of a 9×13-inch pan.
If you’re using a salmon with the skin still on, that’s fine, but you’ll probably want to line your pan with foil for easier clean up.
For this recipe, we usesteamed Brussels sprouts.
If you haven’t tried steaming Brussels sprouts before you roast them, we’d HIGHLY recommend it.
They taste so much better when cooked like this – we bet you’ll never go back to your old way of making Brussels sprouts!
Steam the Brussels sprouts according to package directions, then place them on one side of the salmon and place asparagus on the opposite side.
Drizzle olive oil over just the vegetables and sprinkle with garlic salt.
Don’t worry – we have never had our vegetables turn out “fishy” when baking them along side the salmon.
Sprinkle the salmon with salt, pepper, garlic salt, and fish seasoning. We always have Old Bay Seasoning on hand, and that’s what we have used a lot when making this recipe.
We also love Traeger’s Seasonings, too. We’ve used this one a lot lately and it’s delicious.
Top it with small pieces of butter. Bake uncovered for 20 minutes at 400 degrees (or see the other cook time variations you can use above).
Salmon is cooked when it flakes easily with a fork and is a light pink (if it’s dark pink in the middle, it probably needs to cook few minutes longer).
If cooking longer, check it every 1-2 minutes to avoid drying it out.
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
Recipe substitution tips:
Although our favorite combination of vegetables with this dish is definitely Brussels sprouts and asparagus with salmon, you can substitute other types of fish and vegetables in their place.
- If you’re using a thinner fish (like tilapia), or smaller fillets instead of one large one, you will want to cook it for less time. Watch it closely to make sure it isn’t over-baked.
- If you are using thicker, more dense vegetables (like potatoes or carrots), you may want to cut them into smaller, uniform pieces to make sure they cook completely and finish baking at the same time as the salmon.
- You can bake the Brussels sprouts without steaming them first, however, they will have a different taste (and we prefer the way they taste when they are steamed and then baked).
- If you don’t like Brussels sprouts or asparagus, we’ve had success making this dish with chopped potatoes and green beans.
Side Dishes For Salmon
Wondering what else to serve? The good thing is this recipe has two vegetable side dishes that cook right along with the salmon.
If you are still searching for more, here are a few suggestions:
- 30-minute Dinner Rolls
- Italian Fresh Green Salad
- Olive Garden Breadsticks
- Homemade Garlic Bread
- Skillet Red Potatoes
Serves: 4 servings
Easy Baked Salmon Recipe
Our Easy Baked Salmon is a complete meal in one pan. Full of protein, omega-3s and two vegetable sides, it's a healthy dinner you'll make over and over again.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
PrintPin
Ingredients
- 2 pounds salmon filet
- 10 ounces frozen Brussels Sprouts steamed, 1 bag
- 1 bunch asparagus
- 2 Tablespoons olive oil
- garlic salt
- salt and pepper to taste
- 1 Tablespoon fish seasoning
- 2 Tablespoons butter
Instructions
Heat oven to 400 degrees.
Place the salmon skin side down in the middle of the pan.
Cook brussels sprouts as directed on the package. Once they are cooked put them on one side of the salmon in the pan.
Place uncooked asparagus on the other side of the of the salmon.
Drizzle olive oil over both vegetables and sprinkle with garlic salt.
Sprinkle your salmon with salt, pepper, garlic salt, and fish seasoning.
Cut your butter into small pieces and place it on top of salmon.
Bake for 20 minutes, or until cooked through.
Video
Notes
- If you’re using a thinner fish (like tilapia), or smaller fillets instead of one large one, you will want to cook it for less time. Watch it closely to make sure it isn’t over-baked.
- If you are using thicker, more dense vegetables (like potatoes or carrots), you may want to cut them into smaller, uniform pieces to make sure they cook completely and finish baking at the same time as the salmon.
- You can bake the Brussels sprouts without steaming them first, however, they will have a different taste (and we prefer the way they taste when they are steamed and then baked).
- If you don’t like Brussels sprouts or asparagus, we’ve had success making this dish with chopped potatoes and green beans.
Nutrition
Serving: 1 g
Equipment
Sheet pan
Recipe Details
Course: Main Course
Cuisine: American
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Join The Discussion
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Shelley Jag says:
Could you do other veggies and cook the same way? Maybe baby carrots or fingerling potatoes since they are small and wouldn't take long to cook?
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Kris says:
I have done both potatoes and green beans and it worked out great! I'm sure you could do carrots too!
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Shelley Jag says:
Awesome good to know and thanks so much. We have some picky eaters who would not touch asparagus or brussel spouts with a 10ft pole!Thanks again :-)
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Cyd says:
You can cook all kinds of your favorite veggies with this salmon!
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Amy says:
Made this tonight, really tasty! Only bummer was that mine didn't look quite as pretty as yours. It looked more steamed than baked. Regardless, the flavor was great and I will make this again :-) Thanks!
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FunKyChick says:
This looks delicious. I am going to make it for family Valentine's dinner, but with green beans instead of asparagus so my girls will eat it. Thanks for the recipe.
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Monica Cerecero says:
My salmon has been missing something until now. For some reason, I never thought to use garlic salt... my kids loved it! Thank you
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ellie says:
I can't wait to try this at home! Thanks for sharing!
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Wanda says:
Could you use another -- thinner -- fish, like tilapia?
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Cyd says:
It should work fine. If it's thinner, watch closely during the cooking time. It may not take as long.
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Ashlee says:
Going to try this over the weekend! Does it make your veggies taste fishy?
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Cyd says:
The veggies didn't taste fishy! This works great!
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Tash says:
Would I have to do anything different if I am not using frozen brussel sprouts?
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Cyd says:
You are fine to substitute another veggie in place of brussel sprouts.
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Nadia says:
When I click the pin it button it says it cannot fetch the image. This is not the first time I've had the problem with your site. I would love to be able to pin these yummy recipes so I can find them later.
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Cyd says:
Pin it button is still there, the images are having problems since we switched servers. Still trying to work out the bugs!! Thanks for your patience! Hopefully all will be well soon.
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Jenny says:
Do you bake this covered or uncovered? Thank you! I'm always looking for new ways to cook salmon.
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Cyd says:
Hi Jenny, you bake this salmon uncovered.
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Angela says:
What is fish seasoning? Hope to make tonight. Thanks
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Cyd says:
There is seafood seasoning you can purchase, and Old Bay Seasoning works well too.
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Kathryn says:
Oh my gosh! I have never been able to get baked salmon just right, but I sure did using this recipe! It is a no-fail recipe for perfection. The salmon was absolutely scrumptious, perfectly seasoned and, with the butter, just delicious! Everyone loved it. Of course, I had to tell them that the recipe was yours and how easy it was to make. I had bought a large filet of wild-caught salmon from Costco and, with your recipe, it was cooked through yet still moist and flaky. I baked it at 400* for 23 minutes. This will be my go-to salmon recipe from now on. Thank you so much!!!
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Cyd says:
Yah!!! Thanks Kathryn for letting us know that you loved the salmon. It's so good when you get it just right and it's moist and flaky. Have a great week. Thanks for using our recipe.
About The Author:
Kristen Hills
Kristen lives in northern Utah with her husband, Ammon, and her four daughters. She’s the blog’s YouTube guru and she loves running in her spare time.
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