Oven-Baked Salmon

25 mins
Serves 4
https://www.delish.com/cooking/recipe-ideas/a55315/best-baked-salmon-recipe/

Directions

  1. 1Arrange a rack in the center of the oven and preheat to 350°.
  2. 2Arrange a rack in the center of the oven and preheat to 350°.
  3. 3Arrange a rack in the center of the oven and preheat to 350°.
  4. 4Line a large rimmed baking sheet with foil, then line the foil with parchment to prevent any interaction of lemon slices with foil.
  5. 5Line a large rimmed baking sheet with foil, then line the foil with parchment to prevent any interaction of lemon slices with foil.
  6. 6Line a large rimmed baking sheet with foil, then line the foil with parchment to prevent any interaction of lemon slices with foil.
  7. 7In the center of the parchment, arrange thin, uniform lemon slices in an even layer.
  8. 8In the center of the parchment, arrange thin, uniform lemon slices in an even layer.
  9. 9In the center of the parchment, arrange thin, uniform lemon slices in an even layer.
  10. 10Season salmon with salt and pepper and arrange it on top of the lemon slices.
  11. 11Season salmon with salt and pepper and arrange it on top of the lemon slices.
  12. 12Season salmon with salt and pepper and arrange it on top of the lemon slices.
  13. 13In a small bowl, whisk together garlic, melted butter, honey, dried oregano, and finely chopped fresh thyme.
  14. 14In a small bowl, whisk together garlic, melted butter, honey, dried oregano, and finely chopped fresh thyme.
  15. 15In a small bowl, whisk together garlic, melted butter, honey, dried oregano, and finely chopped fresh thyme.
  16. 16Pour the sauce evenly over the salmon.
  17. 17Pour the sauce evenly over the salmon.
  18. 18Pour the sauce evenly over the salmon.
  19. 19Fold up the parchment and foil around the salmon to keep the juices contained.
  20. 20Fold up the parchment and foil around the salmon to keep the juices contained.
  21. 21Fold up the parchment and foil around the salmon to keep the juices contained.
  22. 22Bake salmon until opaque, cooked through, and the flesh easily flakes with a fork, which takes about 25 minutes (or until an internal temperature of 145°F is reached).
  23. 23Bake salmon until opaque, cooked through, and the flesh easily flakes with a fork, which takes about 25 minutes (or until an internal temperature of 145°F is reached).
  24. 24Bake salmon until opaque, cooked through, and the flesh easily flakes with a fork, which takes about 25 minutes (or until an internal temperature of 145°F is reached).
  25. 25Turn on the broiler.
  26. 26Turn on the broiler.
  27. 27Turn on the broiler.
  28. 28Broil salmon, watching closely, until browned in spots, for 4 to 6 minutes.
  29. 29Broil salmon, watching closely, until browned in spots, for 4 to 6 minutes.
  30. 30Broil salmon, watching closely, until browned in spots, for 4 to 6 minutes.
  31. 31Transfer lemons and salmon to a platter.
  32. 32Transfer lemons and salmon to a platter.
  33. 33Transfer lemons and salmon to a platter.
  34. 34Top with finely chopped fresh parsley for serving.
  35. 35Top with finely chopped fresh parsley for serving.
  36. 36Top with finely chopped fresh parsley for serving.

Ingredients

  • 2 lemons, thinly sliced
  • 2 lemons, thinly sliced
  • 2 lemons, thinly sliced
  • 3 lb. large skin-on salmon fillet
  • 3 lb. large skin-on salmon fillet
  • 3 lb. large skin-on salmon fillet
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • Freshly ground black pepper
  • Freshly ground black pepper
  • Freshly ground black pepper
  • 2 cloves garlic, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cloves garlic, finely chopped
  • 6 Tbsp. unsalted butter, melted
  • 6 Tbsp. unsalted butter, melted
  • 6 Tbsp. unsalted butter, melted
  • 2 Tbsp. honey
  • 2 Tbsp. honey
  • 2 Tbsp. honey
  • 1 tsp. dried oregano
  • 1 tsp. dried oregano
  • 1 tsp. dried oregano
  • 1 tsp. finely chopped fresh thyme
  • 1 tsp. finely chopped fresh thyme
  • 1 tsp. finely chopped fresh thyme
  • Finely chopped fresh parsley, for serving
  • Finely chopped fresh parsley, for serving
  • Finely chopped fresh parsley, for serving

Equipment

ovenlarge rimmed baking sheetfoilparchment papersmall bowlwhiskplatter

Tips

  • Use high-quality salmon, fresh or frozen.
  • Line baking sheet with foil, then parchment to prevent lemon from interacting with foil.
  • Garlic can be substituted with chopped shallots, scallions, or garlic powder.
  • Melted butter can be swapped with extra-virgin olive oil.
  • Honey can be replaced with a few tablespoons of light brown sugar.
  • Other herbs like rosemary or fresh oregano can be used; adjust to taste.
  • Don't skip the parsley topping for bright color.
  • Ensure lemon slices are thin and uniform for even cooking.
  • Use a thermometer to ensure salmon is cooked through to 145°F.
  • For best flavor, enjoy the night of preparation. Leftovers can be refrigerated in an airtight container for up to 3 days.
Oven-Baked Salmon | Clip Recipe