A 1-pound oven-baked salmon fillet is an easy main dish made with salmon, olive oil, lemon, and simple seasonings. At 400°F (204°C), it usually takes about 12 to 16 minutes, with thickness and your oven affecting the exact time; checking the center with a thermometer is the reliable way to know when it is done.
Ingredients
- 1 lb salmon fillet (454 g), preferably one evenly thick center-cut piece; skin-on or skinless
- 1 tbsp olive oil (15 ml)
- 1/2 tsp fine salt (about 3 g)
- 1/4 tsp freshly ground black pepper (about 0.5 g)
- 1/2 tsp garlic powder (about 1.5 g)
- 1 medium lemon (about 115 g), half juiced and half cut into thin slices
- 1 tbsp chopped fresh parsley (about 4 g), optional, for serving
Instructions
- Heat the oven and prepare the pan. Set a rack in the center of the oven and heat it to 400°F (204°C). Line a rimmed baking sheet with parchment paper or foil for easier cleanup. If using foil, lightly oil the surface so the salmon is less likely to stick. A small baking dish also works, provided the fillet can lie flat without being crowded.
- Prepare the salmon. Pat the fillet dry with paper towels; removing surface moisture helps the oil and seasoning cling. Check for pin bones by running clean fingertips gently over the flesh and pulling out any bones you find with clean tweezers. Place the salmon skin-side down if it has skin. If one end is much thinner than the other, tuck the thin end underneath itself so it cooks more evenly.
- Season it. Drizzle the olive oil over the fish and rub it across the top and sides. Sprinkle evenly with salt, pepper, and garlic powder, then add 1 tablespoon of lemon juice. Arrange the lemon slices on top or around the fillet. The lemon slices add aroma and flavor; they are not needed to make the fish cook safely.
- Bake until nearly done, then check. Roast on the center rack for 12 minutes before checking. A thinner fillet may be ready around this point, while a thick piece may need 14 to 16 minutes or a little longer. Insert an instant-read food thermometer sideways into the thickest part of the fish, taking care not to touch the pan. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C); check with a food thermometer and continue baking until the center reaches that temperature. Check again in short intervals if it needs more time.
- Serve. Remove the pan from the oven once the thickest part reaches 145°F (63°C). If the fillet has skin, slide a thin spatula between the skin and flesh when serving, or leave the skin attached and let diners separate it on their plates. Finish with parsley and a little more lemon juice, if desired. Divide the fillet into four portions and serve promptly.
Tips
- Use thickness as your timing clue. A 1-pound fillet can be broad and thin or compact and thick, so weight alone cannot predict the exact bake time. Start checking at 12 minutes, especially if the fish is less than about 1 inch (2.5 cm) thick. A piece close to 1 1/2 inches (4 cm) thick may take longer. The thermometer reading, not a fixed number of minutes, determines when it is safely cooked.
- Choose a similar oil if needed. Avocado oil or another neutral cooking oil can replace olive oil in the same amount. Melted butter also works, though it gives the fish a richer flavor and can brown more quickly. Use fresh garlic instead of garlic powder if you like: about 1 small clove, finely grated, is enough for this fillet.
- Keep the fish uncovered. Baking uncovered lets the surface roast gently rather than steam. Avoid adding a large amount of liquid to the pan, which can make the salmon softer and dilute the seasoning. If the top is browning before the center reaches 145°F (63°C), loosely lay foil over it for the remaining time.
- Do not rely on color alone. Salmon can look opaque before the center has reached the safe temperature, and color varies among varieties. A thermometer gives a more useful check. If you do not have one, the flesh should turn opaque and separate into flakes when gently pressed, but appearance is less dependable than measuring the thickest part.
Serving Suggestions
Serve the salmon hot with a side that can be prepared while the oven heats. Roasted potatoes, rice, couscous, or buttered noodles all pair well with the lemon and mild garlic seasoning. For a lighter plate, add steamed green beans, asparagus, broccoli, or a crisp salad. Spoon any lemony juices from the pan over the fish just before serving, rather than leaving the cooked fillet sitting in liquid.
For a simple meal for four, pair each portion with about 3/4 cup (150 g) cooked rice and a generous serving of vegetables. If the fillet is the centerpiece of a larger spread with several sides, it can be divided into smaller portions. Keep the lemon slices for presentation or offer extra wedges at the table so each person can adjust the acidity.
Variations
Honey-mustard: Stir together 1 tbsp Dijon mustard (15 g) and 1 tbsp honey (21 g), then spread a thin layer over the salmon before baking. The glaze makes the top sweeter and more savory; watch for early browning and loosely cover the fish if necessary, while still checking the center temperature.
Herb and citrus: Replace the parsley with 1 tbsp chopped dill (about 3 g), or use 1 tsp dried dill (about 1 g). Orange slices can stand in for the lemon slices, but orange juice is sweeter and less sharp, so add it sparingly. A little chopped chive or fresh thyme also works with the basic seasoning.
Smoky paprika: Add 1/2 tsp smoked paprika (about 1 g) to the salt, pepper, and garlic powder. It adds a warm, smoky note without changing the oven temperature or the thermometer target.
Individual portions: You can use four salmon pieces totaling 1 lb (454 g) instead of one large fillet. Arrange them with space between each piece and begin checking around 10 minutes, since smaller portions may cook faster. Each piece must reach 145°F (63°C) in its thickest area.
Storage and Reheating
Refrigerate cooked salmon within 2 hours of baking, sooner if the room is very warm. Once it has stopped steaming heavily, place it in a shallow airtight container and refrigerate at 40°F (4°C) or below. Cooked salmon keeps for 3 to 4 days in the refrigerator. Store it in portions if you expect to use it in more than one meal; that makes it easier to take out only what you need.
To freeze it, wrap the cooled portions well or place them in a freezer-safe airtight container and freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator rather than on the counter. The texture may be a little softer after freezing, so thawed salmon is especially useful in a grain bowl, salad, or fish cake.
For warm leftovers, place a portion in a covered oven-safe dish with a teaspoon of water or broth and heat in a 275°F (135°C) oven until it reaches 165°F (74°C), checking with a food thermometer. The exact time depends on portion size, so use temperature rather than the clock alone. You can also microwave it in short bursts at medium power, covered loosely to reduce splatter, checking that it reaches 165°F (74°C). Avoid repeated reheating, which dries the fish; reheat only the portion you plan to eat.
Frequently Asked Questions
How long does a 1-pound salmon fillet take at 400°F?
Plan on about 12 to 16 minutes for a typical fillet, but thickness, starting temperature, pan material, and oven accuracy can shift the timing. Begin checking at 12 minutes and continue in short intervals if needed. The center of the thickest part should reach 145°F (63°C) on a food thermometer.
Should I bake salmon covered or uncovered?
Bake it uncovered for the basic recipe. That allows the surface to roast rather than trap steam. If the top is browning too quickly while the center is still below the safe temperature, loosely cover the fish with foil for the rest of the bake. Avoid sealing it tightly, which can steam the surface.
Do I need to flip salmon in the oven?
No. Place the salmon skin-side down and leave it in place while it bakes. The heat cooks the fish through without flipping, and keeping it still makes it less likely to break apart. If your fillet is skinless, place the side that looks smoothest facing up.
Can I bake salmon straight from the refrigerator?
Yes. This recipe assumes chilled salmon, so there is no need to bring it to room temperature. Pat it dry and bake as directed, allowing extra time if the piece is unusually thick. Do not leave raw fish at room temperature for an extended period; get it into the oven soon after preparation.
Can I cook a frozen 1-pound fillet using this timing?
No. The 12-to-16-minute estimate is for thawed salmon. For the most even result, thaw a sealed fillet in the refrigerator overnight, then pat it dry and follow the recipe. If cooking from frozen, use a method and timing specifically suited to frozen fish and verify 145°F (63°C) in the thickest part; do not assume the thawed timing will be enough.
How can I tell if salmon is overcooked?
Overcooked salmon tends to look dry, feel firm, and separate into very dry flakes. Since fillets vary, begin checking at 12 minutes and stop baking as soon as the thickest point reaches the safe minimum of 145°F (63°C). A thin fillet can pass that point quickly, so avoid leaving it in the oven while preparing the rest of dinner.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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