Baked – FoodWatcher

Easy Baked Salmon

This oven baked salmon recipe perfectly seasoned, bursting with flavor, and ready in just 20 minutes! It’s ideal for busy…

This oven baked salmon recipe perfectly seasoned, bursting with flavor, and ready in just 20 minutes! It’s ideal for busy weeknights or a quick meal to impress.

Oven baked salmon on a plate with serving forks and garnished with parsley.

Stop right there and bookmark this baked salmon recipe, because you’ll never need another! As married cookbook authors who have tried countless salmon recipes, this is the method that gets hands down rave reviews from friends and family. The tender fillet is perfectly seasoned with brown sugar and spices and has a lovely crisp topping, which is our favorite (no more mushy and under-seasoned fillets!).

What we love about this oven baked salmon recipe

This baked salmon recipe is our total go-to, from when our parents visit to a quick weeknight dinner for our kids. You’ll never need another recipe! Here’s why we love it:

It’s perfectly seasoned. The smoked paprika, onion powder, garlic powder and thyme combination hits a home run (we also use it on our baked chicken thighs).
It has a crispy top. Mushy salmon is our pet peeve. This one comes out with a lovely crispy topping from the brown sugar and if you’d like, a quick broil.
It’s so simple. It takes just 20 minutes to make this! Get ready to impress your mother in law, neighbors, boss, or partner with no effort at all.

Featured reader comment

“It was absolutely delicious, and so easy to make! The fish was very flaky and tender and the smokey flavor is almost addictive. What could be better than having something that is easy to make and tastes wonderful? I will no doubt make this again soon!” -Annika

Key ingredients

Oven baked salmon ingredients: salmon, olive oil, spice blend, kosher salt

For the very best baked salmon recipe, you’ve got to start with a great fillet of fish. This is easier said than done, since there are many different ways salmon is sold at the store. In general, stay away from those big economy-sized freezer bags. Here are a few tips:

Look for 1 to 1 1/2-inch thick salmon fillets. You might find this type labeled “center cut” at the store. You can also use thinner fillets like sockeye salmon, which take less time to cook.
Buy fresh salmon, wild caught if possible. Salmon fresh from the fish counter usually has the best flavor. Frozen can work, but opt for highest-quality possible. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
Add this simple seasoning blend. You’ll need a combination of brown sugar, smoked paprika, onion powder, garlic powder, dried thyme, cumin, and salt. Before seasoning, brush on just a thin coating of olive oil.

How to bake salmon: step by step

This baked salmon recipe calls for seasoning the fish with brown sugar and spices, then baking until tender. We used to only bake salmon in a foil packet, but it gets very moist and mushy. This method for baking salmon that makes a lightly caramelized top, which we find gets rave reviews! Here are the steps for how to bake salmon:

Step 1: Preheat the oven to 400°F (200°C). Allow the salmon to come to room temperature (or brine it in salt water).

Step 2: Place the room temperature salmon on a foil lined baking sheet. Drizzle with olive oil and season (see full recipe).

Step 3: Bake the salmon for 10 to 16 minutes, until just tender and pink at the center and the internal temperature is 125 to 130°F in the center.

Serve garnished with finely chopped parsley. If desired, add a salmon sauce!

Oven Baked Salmon on plate with parsley garnish.

Variation: try baked lemon salmon

Want to mix up this baked salmon? Our favorite variation is lemon salmon, infused with citrusy fresh flavors!

Brush a medium baking dish with olive oil, then place slices from 1 lemon in the bottom and add 2 tablespoons olive oil. Place the salmon on top and sprinkle the fillets with 1 teaspoon kosher salt.
Mix 1 teaspoon garlic powder and ½ teaspoon each onion powder dried dill, then sprinkle evenly over the fillets.
Bake in the same manner as the base recipe, then spoon over the sauce in the pan before serving.

Serve with a sauce!

The best part about this oven baked salmon recipe is that it’s perfectly seasoned on its own: it doesn’t required a sauce to make it taste great! But you’re welcome to add one to take it up a notch. Here are a few of our favorite salmon sauce ideas:

Butter sauce: Try a garlic butter sauce, lemon butter sauce or lemon pepper sauce.
Creamy sauce: Dip it into mustard sauce, classic remoulade, or dill sauce.
Chimichurri: Fresh cilantro and parsley combine into a fresh and tangy bright green chimichurri sauce.
Creamy pan sauce: Try flavor-popping sun dried tomato cream sauce.

Ways to serve this baked salmon recipe

Want to make it a meal? Try some of these easy sides for salmon, none of which require the oven!

Green salad: Whip up a chopped salad, apple salad, fennel orange salad, kale salad, or arugula salad.
Green veggies: Try green beans, peas, baked asparagus, broccoli, sauteed broccolini, or sauteed spinach.
Whole grains: A pile of grains is perfect with fish. Try adding lemon rice, couscous, orzo, or quinoa.

Storing leftovers

Leftover salmon lasts refrigerated for up to 3 days, stored in a sealed container. Reheat it in a skillet over medium heat, or in a 400F oven until warm. Or, repurpose it in leftover salmon recipes like salmon salad, a salmon rice bowl, and more!

More salmon recipes

Love cooking with salmon? Here are a few more salmon recipes to try:

Opt for the basics: try it pan seared, marinated, grilled, or poached.
Make smoked salmon or sockeye salmon.
Try salmon tacos, a salmon sandwich or a salmon Caesar salad,
Opt for salmon burgers, a salmon bowl, or this tasty honey garlic salmon.

Easy Pan Seared Salmon

Grilled Salmon

Easy Salmon Marinade

35 Easy Salmon Recipes

Dietary notes

This oven baked salmon recipe is pescatarian, dairy-free and gluten-free.

Frequently asked questions

What’s the best temperature for baked salmon?

400°F (200°C) makes for a tasty, tender piece of fish.

How long to bake salmon?

Bake salmon at 400°F (200°C) for 10 to 16 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). A 1-inch thick fillet should cook in about 15 minutes total.

For a crispy top, when the salmon is at 115°F, broil for about 2 minutes (about the last 2 minutes of the cook time).

What is the white stuff on baked salmon?

The gooey white stuff that oozes on the surface after cooking a piece of salmon is called albumin: it’s a coagulated protein that seeps to the surface while baking. The amount of albumin varies depending on the fish, so it’s not something you can control. It’s safe to eat, but it does look unappealing.

How do you prevent the white stuff on salmon?

Buy quality fresh fish. It’s best to buy fresh salmon and the white stuff can vary based on the fish counter at each grocery store, even though there’s no labeling difference. Experiment to find a source you love.

Brine the fish before cooking. Placing the fish in a brine solution for 15 minutes before baking can help to reduce albumin (see notes in the recipe below).

Easy Oven Baked Salmon

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Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4

Print Recipe

Description

This oven baked salmon recipe perfectly seasoned, bursting with flavor, and ready in just 20 minutes! It’s ideal for busy weeknights or a quick meal to impress.

Ingredients

1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible*
Olive oil
1 teaspoon kosher salt
½ tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
¼ teaspoon cumin

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Instructions

Preheat the oven to 400°F. Allow the salmon to come to room temperature (or brine it**).
Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush with olive oil. Sprinkle the salmon with the kosher salt evenly divided among the fillets.
In a medium bowl, mix together the brown sugar, paprika, garlic powder, onion powder, thyme, and cumin. Sprinkle the mixture evenly on top of the fillets.
Bake the salmon for 10 to 16 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). A 1-inch thick fillet should cook in about 15 minutes total. For a crispy top, when the salmon is at 115°F, broil for about 2 minutes (about the last 2 minutes of the cook time).

Notes

*Lemon salmon variation: Brush a medium baking dish with olive oil, add the slices of 1 lemon, and drizzle with 2 tablespoons olive oil. Place the salmon on top of the lemons and sprinkle with 1 teaspoon kosher salt divided among the fillets. In a medium bowl, mix 1 teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon dried dill, then sprinkle the mixture evenly over the fillets. Bake in the salmon manner as Step 4 above, then spoon over the sauce in the pan before serving.

**Brine the salmon (optional): While the oven preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).

Category: Main Dish
Method: Baked
Cuisine: Seafood
Diet: Gluten Free

Keywords: Baked salmon, baked salmon recipe, oven baked salmon. how to bake salmon, how long to bake salmon

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Fudgy Olive Oil Brownies

This fudgy olive oil brownies recipe is surprisingly easy and delivers rich, chocolaty goodness – minus the butter! Everyone will…

This fudgy olive oil brownies recipe is surprisingly easy and delivers rich, chocolaty goodness – minus the butter! Everyone will love this simple treat.

Photo of fudgy olive oil brownies with shiny tops and chocolate chips.

Here’s a fun simple baking recipe we’re so excited to share with you! These fudgy olive oil brownies are rich and chewy: without the use of dairy. We’ve been re-focusing on the Mediterranean diet and it emphasizes cooking with olive oil. So I wondered: could it be possible to make brownies with olive oil? These dairy free brownies were born.

Jump to the recipe—now.

Why we love these dairy free fudgy olive oil brownies

This brownie recipe is one I created for my nephews as a baking project. I was curious about using olive oil in baked goods and they wanted to include their favorite ingredient, peanut butter. Turns out, nut butter works surprisingly well in olive oil brownies: it adds a chewy texture and robust flavor, complementing the oil perfectly. I referenced this tahini olive oil brownies recipe as a proof of concept, but changed it up quite a bit. The result? A chewy, rich, fudgy chocolate brownie recipe using olive oil! Here’s why we love these brownies:

They’re easy to make, with no stand mixer or special equipment required
They use healthy fats like olive oil and peanut butter
They feature dark chocolate (my favorite food group!)
They are rich and chewy, and you don’t notice there’s no dairy! Everyone will love them, no matter their diet.

What people are saying

We passed this recipe by a few readers as recipe testers before sharing it with you. Here’s what they had to say!

“The BEST homemade brownies! Fudgy and moist, with a deep chocolaty flavor. I’ll never buy a box mix again…. so easy to make and so delicious!” -Julie
“These brownies are sooo rich and fudgy!! Yet somehow I think they’d also appeal to those who prefer cake-like brownies. The chocolate flavor dominates but there’s also a very welcome taste of peanut butter that comes through perfectly.” -Andrea
“The brownies baking in the oven were hands down the best air freshener! No heavy oil taste and the peanut butter cuts out some of the richness of a brownie (in a good way). As my kiddo said with a full mouth, “These are really good!” 10/10 would make again.” -Claire-Anne
“SO good! So good, in fact, one kid said this “must be” the go-to brownie going forward. We had them still warm and later for dessert, with whipped cream and rainbow sprinkles. Both were awesome!” -Nicole

List of ingredients for olive oil brownies.

Ingredients you need

These dairy free brownies have simple ingredients and no “tricks” or substitutions, aside from the olive oil and peanut butter standing in for the traditional butter. However, many brownie experts like our friend Tessa at Handle the Heat use both oil and butter in a brownie recipe, so the true swap here might be peanut butter! Here’s what you need:

Dutch process or dark cocoa powder: This is the key ingredient! It’s a special type of cocoa powder is treated with an alkali to make it pH neutral, giving it a darker color and milder flavor. This type has deep rich notes instead of the lighter fruity notes that you’ll get with regular cocoa powder. It’s available at most grocery stores!
All purpose flour: You’ll need just a hint of flour for this recipe. Almond flour should work for gluten-free.
Olive oil: Use only extra virgin olive oil.
Creamy peanut butter: Peanut butter brings a rich, savory flavor and offsets any bitter notes from the olive oil. You could use almost butter as well, or any other nut butter. Use sunflower butter for nut free.
Dark chocolate chips: Most dark chocolate chips brands are vegan, but make sure the package says dairy-free. We like the brand Guittard 63%.
Granulated and brown sugar: A mix of sugar types adds nuance to the flavor.
Eggs: Eggs make a smooth batter and bind it together. For an egg free version, go to vegan brownies.
Vanilla extract: Vanilla adds the final nuance to the flavor.
Salt: Salt balances the sweet flavor.

Keep in mind, these dairy free brownies do contain eggs. Head here for our vegan brownie recipe for a full vegan recipe!

Can you use olive oil in brownies?

Olive oil works as a replacement for vegetable oil in most brownie recipes. However, it does have a bitter aftertaste, which can compete with the other flavors in baked goods. We suggest using the brownies recipe below, which is customized for olive oil in combination with nut butter.

Since this recipe uses less olive oil than a 1:1 replacement in a standard brownie recipe, it tones down the bitter flavor, which is also offset by the rich melted chocolate and nut butter. The reduced quantity of olive oil in this recipe also helps you save money, since olive oil is more expensive than vegetable oils and most brownie recipes call for a large quantity (½ cup in a pan this size).

Gluten free variation

We’ve had readers test the gluten free variation of this recipe with almond flour and it worked well! Here are notes from reader Lexi:

“I made the brownies and oh my gosh, they are so good! I actually ended up making two batches. One batch I made gluten free with almond flour and almond butter. They turned out very well with a great fudgy texture. Very chocolaty, not too sweet. They were perfect! You couldn’t even tell they were gluten free.

The second batch I made as the recipe was written, with AP flour and peanut butter. They were equally as delicious! They had a slightly chewier texture than the gluten free batch, just as fudgy. Great chocolaty flavor with a hint of peanut butter, a little sweet. Very well balanced.

We actually had a really hard time picking a favorite. I will definitely be making both versions again!”

How to make fudgy olive oil brownies (dairy free!)

Brownies are quick and simple, and don’t even require a mixer! This brownie recipe comes together like most:

First, mix together the dry ingredients: cocoa powder, flour, and salt.

Bowl with whisk and cocoa powder flour and salt.

Then, melt the olive oil, peanut butter, and chocolate chips on the stovetop over low heat until completely melted and smooth.

Saucepan with melted chocolate and peanut butter.

Pour the melted chocolate into a mixing bowl. Whisk in the granulated sugar and brown sugar, then the eggs and vanilla extract. Switch to a spatula and mix in the dry ingredients until a very thick dough forms.

Brownie batter ingredients in a bowl with whisk.

Fold in the remaining chocolate chips. Then pour the batter into an 8 x 8″ pan prepared with parchment paper. The batter will be very thick, which is as expected.

Pouring brownie batter into a prepared pan.

Bake 30 minutes until set and a toothpick inserted comes out clean (though there will be some melted chocolate if you hit a chocolate chip!). Allow to cool in the pan for 30 minutes, then use the parchment to lift out the brownies to cool further.

Baked olive oil brownies (dairy free) in pan.

Serving and storage info

Cut the brownies into 16 slices and serve them warm from the oven, or room temperature. Our favorite is room temperature, because the texture is a little more set. But if you just can’t wait, feel free to dig in!

These dairy free brownies store up to 5 days at room temperature. We recommend wrapping them in aluminum foil or they can become slightly dry. For longer term storage, place them in the refrigerator for up to 10 days. Just make sure to let them sit at room temperature for a few minutes before serving, since the texture becomes solidified when cold.

A few more brownies recipes

We hope you love these brownies as much as we do! They are a new family favorite. Here are a few more fun brownies recipes to try:

Fudgy Sweet Potato Brownies

These amazing sweet potato brownies will wow everyone! Fudgy and chewy, they’re loaded with flavor…good stuff, too. One swap and…

Gluten Free Brownies

This gluten free brownies recipe is everything: thick, chewy, rich, moist, and absolutely irresistible! No one will guess they’re flourless.…

Zucchini Brownies

This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat.…

Dietary notes

These dairy free olive oil brownies are dairy-free. For vegan, go to vegan brownies or zucchini brownies. For gluten free, go to gluten free brownies.