Baked salmon gets a bad reputation. Dry. Fishy. Overcooked. Not this one. This method is practically foolproof—a hot oven, a simple marinade, and a watchful eye. The result? Flaky, moist, buttery perfection that tastes like a restaurant but takes almost no effort.
Sheet pan. Parchment paper. Twelve minutes. Let’s go.
Step-by-Step Instructions
Preheat
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make the Marinade
In a small bowl, mix olive oil, garlic, lemon juice, lemon zest, dill, salt, and pepper.
Season the Salmon
Place salmon fillets on the baking sheet. Brush marinade generously over the top and sides.
Bake
Bake for 10-14 minutes, depending on thickness. Salmon is done when it flakes easily with a fork and internal temp reaches 135°F-140°F (57°C-60°C) for medium.
Do not overbake. It will continue cooking slightly after coming out.
Serve
Top with fresh lemon slices and extra dill. Serve with rice, roasted veggies, or a crisp salad.
Summary
Prep Time: 5 minutes | Cook Time: 12 minutes | Total Time: 17 minutes
Yield: 2 servings
Difficulty: Easy
Storage Notes
How to Store Leftovers:
Refrigerate in an airtight container for up to 3 days. Eat cold over salads or gently reheat in a 275°F oven for 5-10 minutes. The microwave will make it dry and sad—avoid.
Pro Tip:
For extra insurance against dryness, bake salmon at 375°F instead of 400°F. Add 2-3 minutes to cook time. Gentler heat = juicier fish.
