Oven Baked Salmon — Step by Step

  1. 1

    Preheat oven to 200°C, line a tray

    A hot oven cooks salmon quickly and keeps the flesh moist. Line the tray with baking paper for easy cleanup.

  2. 2

    Pat completely dry

    Pat each fillet dry with paper towel. Moisture causes steaming rather than roasting and prevents the skin from crisping.

  3. 3

    Season generously

    Drizzle with olive oil, season with salt and pepper on both sides. Optional flavour additions: lemon zest and dill, honey and soy sauce, garlic and herbs, or a Cajun spice rub.

  4. 4

    Place skin-side down and bake

    Skin-side down keeps the flesh moist and allows the skin to crisp. Bake 12–15 minutes for a standard 2–3cm fillet. Thin fillets (under 2cm): 10–12 minutes. Thick pieces (over 3cm): 15–18 minutes.

  5. 5

    Test for doneness

    Press the thickest part gently — it should flake under light pressure and be opaque throughout. Use a thermometer for precision: 63°C is fully cooked, 57–60°C is silky medium (preferred by many).

  6. 6

    Rest 2 minutes, squeeze lemon and serve

    A brief rest allows juices to settle. Fresh lemon juice squeezed over at the end brightens all the flavours.

Flavour combinationsClassic: lemon + butter + dill. Asian: soy + honey + ginger + sesame oil (brush on halfway through). Mediterranean: olive oil + cherry tomatoes + olives around the fish. Simple: olive oil, salt, pepper — the salmon speaks for itself.

Frequently Asked Questions

Not necessary for most recipes. Covering with foil creates a steamed effect — the flesh stays very moist but the skin does not crisp. Uncovered at 200°C gives a slightly roasted exterior while keeping the flesh moist. For very thick fillets, covering for the first half then removing foil for the second half gets the best of both.
Use baking paper or a well-oiled non-stick tray. Salmon naturally releases from baking paper when properly cooked — if it sticks when you try to lift it, give it another 1–2 minutes. Never force it off early.