Oven Baked Salmon Recipe

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Baked/Poached/Roasted Salmon    Dinner    Lemons    Pacific Northwest    Salmon Main Dishes   


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Oven Baked Salmon Recipe is one of the easiest ways of cooking fresh salmon that always turns out perfect every time.  Baking in aluminum foil is particularly recommended for fresh salmon to preserve its delicate flavor.  The one cardinal rule for cooking salmon is: NEVER OVERCOOK SALMON.  Although it is an oily fish, overcooking makes the flesh dry and dense, and it can become quite chewy in texture.

I like to make this very moist and flavorful salmon for company because I can have it ready in less than half an hour.  Oven Baked Salmon also makes a wonderful party dish served either hot or cold.

There are five species of Pacific Salmon, comprise one of the most valuable fishery resources of the United States.  The spring salmon arrive first, large Chinook in late May and early June.  Next the Sockeye, then Coho, and finally the Chum.  In the winter, during the off season, it is the Steel Head which is closely related to the Atlantic salmon.

Another one of my favorite baked salmon dishes is my Baked Salmon with Mustard Sauce.


Best Baked Salmon


Learn about the interesting Story of Pacific Salmon.

More of Linda’s great Salmon Recipes and also How To Select, Buy, and Cook Fish.



Oven Baked Salmon Recipe:

Best Baked Salmon Recipe

Prep Time: 5 minutes

Cook Time: 60 minutes

Yield: 8 servings


1 (3- to 4-pound) salmon filet, cleaned
Salt and coarsely-ground pepper
6 bacon slices
lemon, thinly sliced
onion, thinly sliced
1 large tomato, thinly sliced



Preheat oven to 350° F.  Wash salmon filet and pat dry; place onto aluminum foil.

Salt and pepper the cavity of the salmon.  Layer bacon slices, lemon slices, onion slices, and tomato slices in the cavity of salmon; wrap in aluminum foil.


Raw Salmon Filet


Bake 1 to 1 1/2 hours until a meat thermometer registers an internal temperature of 140 degrees F. or until fish is slightly opaque in thickest part (cut to test).  During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.

Thermapen ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove from oven, remove aluminum foil, and transfer onto a serving platter to serve.

Makes 8 servings.




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