The Best Baked Salmon

Article by Emily Saladino

This simple baked salmon recipe hits all the right notes: tangy, sweet, savory, and crunchy. Topped with buttery golden breadcrumbs and sprinkled with chopped parsley and a craveable spice mixture, it's perfect for a weeknight meal but also fancy enough to serve to guests.

How to Bake Salmon in the Oven Like A Pro

Too often, baked salmon can taste bland or overcooked. With Food Network Kitchen’s expert tips and step-by-step instructions, yours will turn out flaky and flavorful.

Line the baking sheet with foil. Not only does it make cleanup a breeze, but you can crimp the aluminum foil into a low-slung boat around the salmon before it goes in the oven. This helps the flavorful rub adhere to the fish and redirects heat from the oven and hot pan to steam the sides, resulting in tender, perfectly cooked salmon.

Keep the salmon skin on. Yes, you can eat salmon skin — and it serves a valuable purpose in this recipe: Baking salmon in the oven skin-side down creates a barrier between the fish and hot pan, so the meat cooks slowly and evenly without drying out.

Dijon mustard and salmon are BFFs. Dijon mustard binds the tasting toppings to the surface of the fish and keeps flavors bright. Even if you find the taste of Dijon too sharp straight out of the jar, our recipe developers recommend giving it a try. Its tang melds perfectly with the sweet brown sugar and savory garlic and paprika in the rub.

Apply the baked salmon rub in two layers. After coating the surface of the fish with Dijon, apply the brown sugar mixture first, then the panko mixture. The first layer flavors the fish as it bakes, while the crunchy topping crisps up in the oven.

How long to bake salmon can vary slightly. Depending on the size and weight of your fish, or any inconsistencies in oven temperature, baked salmon cooked at 425 degrees F will be ready after 15 to 18 minutes. Our recipe developers suggest checking after 15 minutes or taking the baked salmon’s temperature with an instant-read food thermometer. The FDA recommends cooking salmon to an internal temperature of 145 degrees F, though some culinary professionals prefer 125 to 140 degrees F for “medium” cooked salmon.

What to Serve with Baked Salmon

One of our favorite things about this baked salmon dish is its versatility. Pair it with rice and a green salad, steamed or grilled asparagus or roasted potatoes — you can even cook them on a separate baking sheet while the salmon is in the oven. For more inspiration, check out our collection of the best sides for salmon.

How to Store and Reheat Baked Salmon

Cooked salmon lasts in the fridge for up to 3 days. Store in an airtight container or tightly wrapped in plastic or foil. Reheat on a foil-lined baking sheet in a 275-degree-F oven for 10 to 15 minutes.

Can you freeze baked salmon? Technically, yes: The FDA says cooked salmon can be frozen for up to 6 months. However, our recipe developers don’t recommend freezing this salmon recipe because it degrades the texture and flavors.