Olive-Oil Baked Salmon

Why You’ll Love This Recipe

I love this recipe for its simplicity and versatility. The gentle olive oil bath keeps the salmon moist and luxurious, and the infused oil becomes an instant sauce. There’s no complicated prep or marinade—just a few good ingredients doing their thing in the oven. Plus, it pairs with just about anything: salad, rice, steamed veggies, or crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin on or off, about 1½ pounds total)

• Extra virgin olive oil

• Fresh lemon juice

• Lemon peel strips

• Salt

• Freshly ground black pepper

• Optional aromatics: garlic cloves, fresh herbs (thyme, dill, parsley), red pepper flakes

Directions

1. Preheat the Oven:
   I preheat my oven to 325°F (165°C). A lower temperature helps the salmon cook gently and stay tender.

2. Prepare the Baking Dish:
   I place the salmon fillets skin-side down in a small baking dish. I pour enough olive oil to coat the bottom of the dish—just enough to cushion the fish, not submerge it. Then I add fresh lemon juice, a few lemon peel strips, and any aromatics I’m using.

3. Season the Salmon:
   I sprinkle the fillets generously with salt and pepper. If I’m using garlic or herbs, I tuck them around the salmon.

4. Bake:
   I bake the salmon for 15–20 minutes, depending on thickness. I check for doneness by gently pressing on the fillet—it should flake easily and be just opaque in the center.

5. Finish the Sauce:
   Once out of the oven, I let the salmon rest for a few minutes. Then I squeeze in a little more lemon juice and stir it into the infused oil to create a bright, silky sauce.

6. Serve:
   I serve the salmon warm, spooning the lemony oil over the top. It’s great on its own or with a simple side of greens or grains.

Servings and timing

Serves: 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Calories per serving (approx): 380 kcal

Variations

I like adding sliced shallots or fennel to the oil for more depth, or using orange peel instead of lemon for a milder citrus flavor. For a spicier version, I throw in a pinch of chili flakes. Sometimes I scatter cherry tomatoes in the pan for a pop of color and sweetness.

storage/reheating

Leftover salmon keeps well in the fridge for up to 2 days. I store it with some of the olive oil sauce in an airtight container. To reheat, I gently warm it in a skillet over low heat or eat it cold over a salad or grain bowl.

FAQs

Can I use frozen salmon?

Yes, I just make sure to thaw it completely and pat it dry before baking.

What’s the best type of salmon for this?

I usually go with Atlantic or sockeye salmon. Thicker fillets stay juicier, but any kind works as long as I adjust the cooking time.

Do I need to remove the skin?

Not necessarily. I often leave it on—it protects the fish during baking and is easy to peel off after cooking if I don’t want to eat it.

Can I use flavored olive oil?

Absolutely. Lemon- or garlic-infused olive oil adds another layer of flavor without extra effort.

What sides go well with this?

I usually serve it with roasted potatoes, steamed broccoli, couscous, or a simple arugula salad. The infused oil makes everything taste better.

Conclusion

Olive-oil baked salmon is one of those recipes I always keep in my back pocket. It’s simple, quick, and consistently delicious, with a velvety texture and citrusy finish that makes every bite satisfying. Whether I’m cooking for myself or guests, this dish always delivers.

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