Introducing: the fastest and easiest baked salmon recipe ever.
Guaranteed to be delicious.
3 ingredients and boom – perfect, tender salmon.
For a long time I used to never cook salmon at home.
I loved it at restaurants, but every time I tried to make it at home it came out dry and tough.
Slowly, over the years, I’ve come up with quite a few yummy ways to make salmon – most notably my Salmon with Lemon Mustard Dill Sauce, Pesto Baked Salmon, Roasted Salmon with Watermelon Salsa, and Sheet Pan Asian Salmon.
Those recipes are all awesome, but they require some measuring and/or pre-marinating.
The other night, I wanted to make salmon, but I didn’t want to deal with a separate marinade or a ton of measuring/dishes. I also wanted a basic salmon recipe that was flavorful but in a way that it mixed easily with other dishes so the leftovers could be repurposed.
So I decided to try to simplify things a bit.
And what do you know – it came out delicious!
So delicious I knew I had to create a formal recipe page for this easiest baked salmon recipe so I can reference it later, and so you guys and my nutrition clients can quickly find it later, too.
This recipe literally has three ingredients: salmon + olive oil + lemon juice, and everything is done in the same pan – the marinade AND the baking.
So here’s the deal.
In a deep oven-safe baking dish, place a hefty drizzle of olive oil (about 1 tablespoon) + the juice from 1 to 2 lemons (about 3 to 4 tablespoons). Swirl it together a bit, then place your salmon into the dish, skin side up.
After about 10 minutes, flip the salmon so that the skin side is DOWN, then place the dish into the oven, uncovered, for 12 minutes at 400 degrees F.
And that’s it!
Easiest baked salmon recipe ever, right?!
The best part about this recipe besides how simply and quick it is is that the salmon comes out SUPER tender and juicy. No dry, tough salmon here, friends!
It will keep fabulously in the fridge for a few days, too, so you can enjoy it in packed lunches or simply for another dinner later in the week.
I like making this salmon at the start of the week and then enjoying it for a few days in different variations. It’s good as is, but it’s also delicious with tzatziki on top, with pesto on top, etc.
I love it with brown rice or quinoa and roasted veggies on the side (hot tip: here’s how to love veggies), but it’s also really good atop salad (especially Greek salad with…