Roasted Salmon

This easy roasted salmon recipe only requires 4 ingredients and a toasty oven to yield flakey, succulent salmon filets.

Why this recipe works

We’re keeping it simple with the ingredients on this roasted salmon with only a dash of garlic salt, some paprika, and a bit of olive oil to create a wet rub. This wet rub will yield plenty of flavor on its own, but can always be dressed up with additional ingredients if desired.

Want to add some fresh herbs? Go right ahead. Otherwise, you can always top the filets with our homemade salmon sauce for even more flavor, or enjoy them as-is with no additions because sometimes you don’t need a bunch of ingredients to make something delicious!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SALMON – Center cut salmon provides uniform thickness between your filets. Use a sharp chef’s knife to slice the filet into 4 smaller filets. We highly recommend using fresh salmon over frozen. If you do have frozen salmon, allow it to fully thaw overnight in the refrigerator before using. Always cook fish with the skin side down. If you place the fish skin side up, the fish will cook and begin to flake, making it fall apart as you lift it.

SEASONING – Feel free to season your salmon to suit your individual taste. We used a simple mixture of olive oil, paprika, and garlic salt.

How to Make Roasted Salmon

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 425 F. Spray a wire rack with cooking spray. Place a wire rack on a large baking sheet.
2. In a small bowl, whisk together olive oil, garlic salt, and paprika.
3. Using gloved hands, gently rub oil mixture all over both sides of the salmon filets.
4. Place salmon filets, skin side down, onto wire rack.
   
   EXPERT TIP – Always cook fish with the skin side down. If you place the fish skin side up, the fish will cook and begin to flake, making it fall apart as you lift it.
   
   
5. Roast in the oven for 5-7 minutes.

Frequently Asked Questions & Expert Tips

Cooking salmon to the perfect temperature is really important for flakey, moist filets. Salmon (especially individual filets) become dry when overcooked. Use an instant-read thermometer to check for doneness when it reaches 135F. Keep in mind the larger your fillets the more time it may need in the oven.

Yes, you can use frozen salmon. However, I don’t typically recommend frozen salmon as you can’t necessarily season frozen foods without it all sliding off as it cooks. It’s best to allow the filets to thaw before cooking.

Store leftovers in an air-tight container kept in the refrigerator for 2-3 days.

Serving Suggestions

Roasted salmon pairs well with veggies such as broccoli, asparagus, green beans, carrots, potatoes, and a crisp dinner salad.

More Ways to Cook Salmon

• Baked Salmon
• Stuffed Salmon
• Poached Salmon
• Sous Vide Salmon
• Pan Seared Salmon
• Instant Pot Salmon

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