This Baked Salmon Recipe is incredibly juicy, tender, and healthy! It’s marinated in a simple lemon garlic marinade, then served with a creamy, sweet, and tangy honey lemon sauce.
I’ve been baking my salmon wrong for years, my friends! The key to perfectly juicy, ultra tender salmon? A foil packet! This locks in moisture and gently steams the salmon instead of blasting it with heat. This baked salmon recipe is simple, foil proof, juicy, and flavorful so say BUH-bye to dry and boring salmon forever!
Ingredients
A simple yet flavorful baked salmon recipe paired with a sweet, tangy, and creamy sauce. This recipe is healthy and packed with flavors!
Baked Salmon
- Salmon – use fresh salmon from the butcher or frozen, then thawed salmon. Whether it’s farm raised or wild caught is up to you. I suggest doing your own research on what is healthy and sustainable. I go into more detail below!
- Extra Virgin Olive Oil – adds additional healthy fat, which keeps the salmon moist as it bakes.
- Lemon Juice – adds a bright, tangy flavor and helps tenderize the salmon.
- Minced Garlic – provides a subtle nuttiness.
- Salt and Pepper – brings out flavor and adds a touch of spice.
Honey Lemon Sauce
- Olive Oil Mayonnaise and Sour Cream – the rich and creamy base for the honey lemon sauce. Use plain yogurt instead of the sour cream for a lightened up option!
- Honey – adds a warm sweetness to the sauce.
- Lemon Juice – provides a bright, citrusy tang to balance out the sweetness of the honey.
- Dijon Mustard – gives the sauce a spicy kick of flavor.
- Garlic – adds a slightly nutty flavor.
- Salt and Pepper – brings out other flavors and adds a touch of heat.
How to make
This easy, healthy, and decadent entree comes together with just 15 minutes of prep!
Baked Salmon
- In a medium sized bowl, whisk together oil, lemon juice, garlic, salt, and pepper until well combined.
- Place salmon into a ziplock baggie then pour in marinade, seal, and marinate in the fridge for 1 hour.
- Place marinated filets in tin foil, pour in remaining marinade. Seal.
- Bake at 375ºF for 20-30 minutes or until easily flaked with a fork.
Honey Lemon Sauce
- In a medium sized bowl whisk together mayo, sour cream, honey, lemon juice, dijon, garlic, salt, and pepper.
- Taste and re-season if necessary then serve with cooked salmon!
What salmon to use
Use 2 (6 oz) salmon fillets for this recipe — whether you use farmed or wild salmon is up to you. If you can, I recommend using wild salmon over farmed to avoid any toxins that can come with fish harvested from fish farms. Plus, wild salmon has better texture and flavor!
When you’re picking salmon fillets at the store, look for a bright orange hue and marbled coloring. You can also give it a little poke. If the flesh springs back, the salmon is fresh and good to go. If your fingerprint stays a bit longer, you may want to pick a different one.
Can you use frozen salmon?
You sure can! Frozen salmon will work perfectly in this recipe; you’ll just want to thaw it fully first.
To thaw frozen salmon, place it in the fridge the night before you plan on using it.
If you’re short on time, place the frozen salmon in a ziplock baggie, then submerge the bag in a bowl of cold water and let it sit for about an hour. Swap the water every 20 minutes so it doesn’t become too warm as the salmon thaws.
Should you wrap salmon in foil when baking?
Yes! Wrapping the salmon in foil locks in both moisture AND flavor so the end result is moist, tender, and flaky and perfectly infused with all the flavors from the marinade.
How to make a foil packet (see video for visuals):
- Pull out an extra long piece of aluminum foil, then place it into a 9×13 inch baking dish.
- Place the salmon in the center, then pour remaining marinade on top.
- Pull over one side, folding the edges to seal. Then fold the remaining two edges.
- Don’t seal the packet too tightly: you want to leave some room for the steam to expand.
What is the best temperature for baked salmon?
Cook salmon in a preheated 375ºF oven. It’s hot enough to cook the fillets through but not so hot that it dries them out.
You’ll know the salmon is done baking when it flakes easily with a fork and the internal temperature is 145ºF.
Is salmon healthy?
Yes! Salmon is a great source of lean protein and is low in both fat and carbs. It’s also loaded with omega-3 fatty acids, antioxidants, and other nutrients.
1 filet of marinated salmon contains 375 calories, 25 grams of fat, 3 grams of carbs, and 34 grams of protein.
What to serve with baked salmon
Baked salmon makes a delicious and versatile entree for a number of different sides! Here are some of my favorites!
- Brown Rice, White Rice, or Coconut Lime Rice
- Roasted Balsamic Veggies
- Roasted Potatoes
- Pear, Blue Cheese, Candied Pecan Salad
How to store
Leftover cooked salmon will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 6 months.
To reheat, thaw in the fridge if frozen then bake or microwave to warm!
– Jennifer
Baked Salmon Recipe
Equipment for this recipe
Ingredients
Baked Salmon
- 2 (6 oz) fillets salmon
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper
Honey Lemon Sauce
- ¼ cup olive oil mayonnaise
- ¼ cup sour cream or plain yogurt
- 1 tablespoon honey
- 1 tablespoon lemon juice
- ½ tablespoon dijon mustard
- 2 cloves garlic minced
- ¼ teaspoon salt plus more to taste (I used 1/2 teaspoon)
- ¼ teaspoon pepper
Recipe Video
Instructions
Baked Salmon
- Place salmon into a gallon sized ziplock baggie and set aside.
- In a medium sized bowl, whisk together oil, lemon juice, garlic, salt, and pepper until well combined.
- Pour marinade over salmon, seal, then marinate in the fridge for 1 hour.
- Preheat oven to 375 degrees F and line a 9x13 inch baking dish with tin foil - we're making a foil packet*, so make sure there's enough foil to wrap up and over the salmon.
- Place marinated filets in tin foil, pour in remaining marinade, then loosely seal.
- Bake in preheated oven for 20-30 minutes, or until easily flaked with a fork (time will vary based on thickness of salmon).
- Taste and re-season with more salt, then serve with a dollop of honey lemon sauce.
Honey Lemon Sauce
- In a medium sized bowl, whisk together mayo, sour cream, honey, lemon juice, dijon, garlic, salt, and pepper.
- Taste and re-season, if desired.
- Serve with cooked salmon.
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Notes
- Calories: 326
- Carbohydrates: 28 g
- Fat: 24 g
- Saturated Fat: 8 g
- Protein: 2 g
- Cholesterol: 38 g
- Sodum: 1,132 mg
- Potassium: 166 mg
- Fiber: 2 g
- Sugar: 22 g
- Vitamin A: 406 IU
- Vitamin C: 8 mg
- Calcium: 86 mg
- Iron: 2 mg
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.