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Bake a delicious and healthy pan of salmon for the whole family! Flavored with lemon, garlic, and parsley for a tasty dinner everyone will enjoy.

There are some main dishes that appear way fancier than they actually are, and this baked salmon is one of those! It’s nearly effortless to make. Similar to our Baked BBQ Chicken, you just marinate and bake!

Baked salmon topped with lemon slices on a serving platter

Easy, Healthy + Delicious

If you’re looking for a lighter and healthier dinner idea, this baked salmon recipe is for you!

Salmon has so many beneficial nutrients in it. It’s very high in protein, Omega-3 fatty acids (which help to lower blood pressure), and it may help reduce the risk of heart disease (all great things and more!)

This salmon is also baked in the oven, which makes it a cinch to whip up for dinner. You can have this salmon prepped, baked, and ready to eat in under 40 minutes.

How simple is that!?

My family loves this dish—even my pickiest eaters. The lemon and garlic make it SO YUMMY!

Fresh salmon with marinade in a bowl

Baked Salmon Seasonings + Variations

The marinade for this salmon is super simple. The ingredients are as follows:

  • minced garlic
  • olive oil
  • dried basil
  • garlic salt
  • pepper
  • lemon juice
  • fresh parsley

Feel free to switch up different ingredients for a different taste or flavor. You could add a little rosemary, or a sprinkle of paprika for some spice! If you want to be a little indulgent add a couple of slices of butter to the top of each filet.

How to bake salmon in a casserole dish

How to Bake Salmon

Prep. Before you start prepping your salmon, preheat your oven to 375 degrees. Prepare the marinade by mixing the garlic, olive oil, basil, garlic salt, pepper, lemon juice and parsley in a medium bowl. Mix it together.

Marinate. Grease your baking dish and place the salmon fillets in it. Pour the marinade over the salmon and make sure the salmon gets coated on all sides with the marinade.

Bake. Bake the salmon in the oven uncovered for 35 minutes. The salmon should reach an internal temperature of 145 degrees when it is done cooking.

TIP: I do want to note that, unless you are poaching the salmon, you should leave the skin on. It will protect the bottom of the salmon from overcooking. The skin will slide right off of a cooked filet.

Useful info + salmon tips

You can cook salmon at different temperatures. Just be sure to adjust the cooking time.

  • 450 degrees – 10-12 minutes
  • 425 degrees – 12-14 minutes
  • 400 degrees – 18-20 minutes
  • 375 degrees – 20-25 minutes
  • 350 degrees – 30-35 minutes

If you do not have a meat thermometer you can check for doneness by inserting a fork or knife in the center of the filet.

  • Perfect cook: The outside is opaque. In center meat should easily separate and look translucent pink.
  • Under cooked: The meat doesn’t separate well and looks completely translucent.
  • Overcooked: It flakes and looks opaque. Also, the longer the fish cooks it will begin to develop a white film on top. Overcooked salmon will have a lot of it.

To store any leftover baked salmon, wrap it in foil or plastic wrap and keep in an airtight container in the fridge. It should last 3 to 4 days. Wrap it and store it the same way in the freezer and it will last 4 to 6 months.

Baked salmon fillet on a serving platter up close

For more baked dishes, try:

5 from 17 votes

Baked Salmon Recipe

By: Lil’ Luna
Bake a delicious and healthy pan of salmon for the whole family! Flavored with lemon, garlic, and parsley for a tasty dinner everyone will enjoy.
Servings: 2
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes


  • 6 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon garlic salt with parsley flakes
  • 1 teaspoon pepper
  • 2 (6-ounce) salmon fillets


  • Preheat the oven to 375 degrees F.
  • In a medium bowl mix olive oil, lemon juice, parsley, garlic, basil, garlic salt and pepper to create a marinade.
  • Place salmon fillets in a greased baking dish. Pour marinade over the salmon and turn to coat all sides, then place salmon skin side down.
  • Bake uncovered for 35 minutes, until salmon flakes easily with a fork. Serve immediately.



Salmon Skin: Unless you are poaching salmon, you should always leave the skin on during cooking to protect the bottom of the salmon from overcooking. The skin will slide right off of a cooked fillet.
Doneness Guide: Perfectly cooked salmon will be opaque on the outside, and in the center, the meat should easily separate and look translucent pink. If the meat does not separate well and the fish looks completely translucent, the salmon is undercooked. Overcooked fish will flake and look opaque all the way through. Also, as the fish cooks it will begin to develop a white film on top; overcooked salmon will have a lot of this film.


Serving: 1salmon, Calories: 383kcal, Carbohydrates: 3g, Protein: 1g, Fat: 42g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 31g, Cholesterol: 1mg, Sodium: 1166mg, Potassium: 63mg, Fiber: 1g, Sugar: 0.3g, Vitamin A: 179IU, Vitamin C: 7mg, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. Hi, I want to ask if you think that I could heat a cast iron skillet and put put some of marinade in skillet, then salmon, pour rest over top and bake?
    Thank you. 😊

  2. 5 stars
    Definitely going to try this recipe but is the protein mis-typed in the nutrition area? I would think Salmon would have more than 1 gram of protein

    1. Yes, it would have more than that. I imagine a 6 oz serving would be closer to 35ish grams. We’ll look into that and update. Thanks!