This is the Easiest Oven Roasted Salmon Recipe! It’s so moist and delicious, we had it on repeat for Lenten Fridays this year.
As far as Salmon Toppings and marinades go, this recipe uses just 2 ingredients that are probably in your refrigerator.
Why You Should Make this Oven Roasted Salmon
- It’s a super easy way to prepare moist, flavorful salmon fillets.
- There are only 3 ingredients needed and all you’ll need to pick up is the fresh salmon.
- It only takes 10 minutes to bake and even less time to prep for the oven!
How to Make Oven Roasted Salmon
There are only a few simple steps to cook salmon in the oven. The timing may vary slightly depending on the thickness of your salmon pieces.
- First, purchase good quality salmon. It can be frozen or fresh, but defrost your frozen salmon in the refrigerator before starting this recipe.
- I buy 6-8 ounce salmon fillets.
- Next, make the topping. It only entails whisking together the mustard and mayonnaise. This can easily be tweaked with more or less Dijon mustard depending on your preference.
- Season the salmon with kosher salt and freshly ground pepper if desired. Note that this salmon recipe needs only a light sprinkling of salt or the results will be too salty.
- Spread the topping over the top of each piece of salmon.
- Preheat your oven to 400 or 425 degrees and roast the salmon for about 10 minutes. The rule of thumb is about 10 minutes per inch of thickness, but you may want it more or less well done, so adjust as needed.
- Roast until the internal temperature is about 135 degrees to allow for 10 degrees of carryover cooking time. This will bring the salmon’s temperature up to 145 which is what the FDA recommends.
- Pro-Tip: If your topping is not browned, you can broil the salmon. Watch very carefully as the topping can go from brown to burnt in a matter of seconds. This step is completely optional.
Frequently Asked Questions
400 to 425 degrees is the perfect temperature range for oven roasted salmon. The high temperaure helps cook the salmon quickly so it doesn’t dry out.
Adding a rich topping helps seal in the juices as it cooks. Also, it’s key not to overcook your salmon. Use an instant-read thermometer, insert it into the thickest area of the salmon, and pull the salmon out of the oven when it reaches 135 degrees. Cover loosely with foil and let rest for 5-10 minutes to allow for some carryover cooking time that will bring the internal temperature up to 145 degrees.
Marinating salmon for 30 minutes up to 6 hours before cooking will add flavor along with keeping it moist.
If you’re using a flavorful marinade or topping, minimal seasoning is needed. This recipe uses just salt and pepper, but if you’re needing more flavors than that, there are may salmon seasoning mixtures that work well. Add garlic powder, paprika, herbs or buy a premade salmon or seafood seasoning. Note that you don’t want to add any salt until right before you cook the salmon as it will draw out some moisture.
Yes, though both can be used interchangably in recipes. Farmed salmon are much higher in fat, Omega 3 and Omega 6 Fatty Acids, and their color is lighter and more pink. Wild salmon is higher in minerals, has less fat and their color can be reddish orange due to their diet.
- Salmon Fillets – I prefer wild salmon with the skin still on as it gives some stability when moving the salmon on and off the baking sheet. Farmed salmon will be delicious, too. 6-8 ounce portions work well, but you could do a whole side of salmon for a crowd. Just double or triple the topping.
- Mustard – I use Dijon mustard for its depth of flavor. Grey Poupon is what’s in my refrigerator and my preference.
- Mayonnaise – Hellmann’s is what I grew up with, so that is what I recommend. It’s called Best Foods in part of the country.
- Kosher Salt – for seasoning
- Freshly Ground Black Pepper – Always grind your own peppercorns for the best, freshest pepper flavoring.
More Tasty Salmon Recipes:
- Salmon Seasoning from Spend with Pennies
- Maple Mustard Glazed Salmon
- Easy Glazed Salmon
- Maple Glazed Salmon with Mango Pineapple Salsa
- More Delicious Seafood Recipes
- 6 6-8-ounce skin-on salmon fillets
- Kosher salt
- Freshly ground pepper
- 1/2 cup full-fat mayonnaise (I use Hellmann's)
- 1 tablespoon Dijon mustard (I use Grey Poupon)
- Paprika, optional
Very lightly sprinkle salmon fillets with kosher salt and a touch of freshly ground black pepper. Place on a baking sheet.
Preheat oven to 425°.
Whisk together the mayonnaise and mustard. Smear the top of each fillet with this mixture.
Roast for approximately 10 minutes or until the internal temperature reaches 135°.
Remove from the oven, cover loosely with foil and let rest for 10 minutes to let the temperature rise to 145°.
Sprinkle with paprika for color before serving, if desired.
Roasting time may vary depending on the thickness of your salmon and the way your oven cooks. A starting point is 10 minutes per inch of thickness.
Amount Per Serving: Calories: 610Total Fat: 44gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 152mgSodium: 434mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 50g
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