Oven Baked Salmon

You know when you just want dinner to be easy?

Alright. I won’t lie—Oven Baked Salmon has rescued more of my weeknights than any other dish. I remember years back (when my oven was as grumpy as a cat in a bath), I threw some salmon in there with random stuff, hoping for the best. Miraculously, it was actually the best salmon I’d ever made at home! Mind you, I’ve burnt fish before—like, set the smoke alarm off level burned. But I’m older and (a bit) wiser now, and I’ve figured out a nice way of doing salmon that doesn’t involve wrestling with a frying pan or cleaning up half the kitchen.

Why You’ll Love This (or, at least, why I keep making it)

I’m usually throwing this salmon into the oven when I really just don’t want to be standing over a stove. It’s especially handy because you can tweak the flavor halfway through; sometimes I slather on extra mustard just because. My family basically hoovers it up—there’s never leftovers, not even a teensy bit (once my cousin tried to stash a piece for lunch but it “magically disappeared”—I blame the cat, or maybe just me). Also, it’s the kind of thing you can make when you don’t even really feel like cooking—like, background music, glass of wine, salmon in, done. And look, the first couple times, I managed to overcook it into a rubber ball, but with a bit of practice, it comes out so juicy.

What you’ll need (or, honestly, whatever’s in the fridge)

• Salmon fillets (about 4 portions; skin-on or off, your call. I use fresh if I can, but frozen totally works if you forgot to shop. Just defrost first or add 5-7 min to baking time)
• 1-2 tablespoons olive oil (can totally use melted butter for more flavor – or that weird avocado oil your friend keeps suggesting)
• Salt and black pepper (My grandma insisted on kosher salt; any salt works, just don’t go mad with it)
• 1 lemon, sliced (or, if you’re out, a few squirts of bottled lemon juice is just fine—I won’t tell anybody)
• 1-2 cloves garlic, minced (sometimes I just sprinkle garlic powder if I’m in a rush—yep, I admit it)
• Dill or parsley, chopped (herbs are optional, and honestly, any soft green herb will taste good. But dill’s my fav)
• Optional: A spoon of Dijon mustard or honey for a glaze (sometimes I get fancy; sometimes I don’t)

How to bake this salmon (with my usual kitchen chaos)

1. Crank your oven up to 400°F (about 200°C). Don’t wait for exact science—the preheating takes longer than you’d think if your oven’s ancient like mine.
2. Line a baking tray with parchment if you don’t want to chisel crusted fish off later. Splash a glug of oil on the tray—spread it around with your fingers or a bit of kitchen towel.
3. Lay your salmon fillets, skin side down (unless, like me, you forget and put them any which way), on the tray. Don’t need to make them fancy, just pop them on there.
4. Brush with olive oil or melted butter. This is where I usually get distracted and end up pouring way too much, but I’d say just enough that the surface shines.
5. Sprinkle on the salt, plenty of black pepper, your minced garlic, and the lemon slices—or lemon juice, if slicing lemons feels like too much work right now.
6. If you’re feeling snazzy, smear a bit of Dijon mustard or honey on top. Only a thin layer! Once, I put way too much and it turned into an accidental honey salmon pudding. Never again.
7. Scatter some herbs over (this is where I pretend I’m on a cooking show), but honestly, just do what looks good.
8. Bake in the hot oven for 12-16 minutes. It’s ready when the salmon flakes with a fork and looks opaque—this is when I usually sneak a bite to check. Don’t panic if there’s some white stuff oozing out (albumin, I think, fancy word, totally harmless; it always happens to me).
9. If you like a crispier top, turn on the broiler for a minute or two at the end, but do not leave the kitchen—cocky me once ended up with blackened salmon “chips.”

A few scattered notes (from me messing up so you don’t have to)

• Sometimes the salmon gets a bit stuck—don’t fight it, just use two spatulas and kind of nudge it.
• Overbaking is the enemy. Check at 12 minutes and poke it with a fork, even if you don’t trust your oven—it’s better under than over, honestly.
• If there’s no lemon, you can skip it; a dash of vinegar (just a splash, not half the bottle) works in a pinch.

Stuff I’ve tried (not all a roaring success)

• Maple syrup glaze instead of honey—turns out way too sweet, not my fav (my nephew loved it, though).
• Laying the fish on thinly sliced potatoes—actually, that’s great! The potatoes soak up all the juices. 10/10 would recommend.
• I once tried cooking it wrapped in foil with salsa. Not sure what I was expecting, but… just stick with the basics unless you’re feeling brave.

Do you need fancy gadgets?

I use a baking tray (sheet pan, whatever you call it), but I’ve even used a casserole dish in a pinch—works fine! If you don’t have parchment paper, just oil the pan really well. No basting brush? Just use the back of a spoon; done it many times. Oh, and if you don’t have a proper oven, I once made this in a toaster oven. Bit cramped, but hey, it was edible.

How to store leftovers (assuming you beat my family to it)

Pop any leftovers (a rare sight round here) into an airtight container, fridge it, and eat within 2 days. I think it tastes better cold, next day, over a green salad—assuming you don’t accidentally eat it as a midnight snack, which, let’s be honest, happens more often than not around here. I wouldn’t bother freezing; the texture goes a bit mushy, and who wants mushy fish?

If you want to dress it up…

I love serving mine with roasted new potatoes and a pile of spinach with lemon. My mum insists on peas (must be a British thing). Sometimes for a “fancier” meal, I pile fresh herbs like it’s a little hedge. Or, you can just throw it in a sandwich (try it with mayo and rocket, roll your eyes if you must, but that’s tasty).

Honest-to-goodness pro tips (learned the hard way)

• Don’t skip the preheat. I once put it in a cold oven and got this weird undercooked/overbaked combo. Not the vibe.
• Beware the broiler! It goes from “crispy” to “smells like a bonfire” in seconds.
• Don’t crowd the pan. Actually, I find it gets a bit soggy if you do—give the fillets some personal space.

FAQ (Some real questions, weird or otherwise)

• Do I have to use fresh salmon? Nah. Frozen is fine, just thaw first for best results—or tack on a few minutes if you forget (I’ve been there, trust me).
• Does the skin need to come off? Absolutely not—unless you hate it. Some people peel it after baking; I just leave it on and eat around (or for the crispy bits, eat it too!)
• What about bones? I mean, I try to check, but I always seem to miss one. Haven’t died yet; just eat with care.
• Can I bake it at a lower temp? Yeah, you probably can, but it’ll take longer. I did it once while multitasking and it took ages. The fish will still be tasty, but just plan ahead if you go this route.
• Can I do this with other fish? Sure! Cod, trout, even tilapia. Texture and taste will change, but the basic process works. Just keep an eye on thinner fillets so you don’t dry them out.
• What do I do if it smells ‘fishy’? Squeeze more lemon on after. Or, if it’s very fishy, it might be past its best date—just being honest.

So, there you go—my slightly chaotic approach to Oven Baked Salmon. The only real rule? Make it work for you. And if all else fails, just call it “rustic” and serve with a grin!