Seafood 30-Minute Meals Main Courses By Kristen Chidsey | 41 Comments | *This post may contain affiliate links. Read my disclosure policy.
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Made with a sweet and savory salmon seasoning blend and baked to perfection, this recipe for Baked Salmon turns out juicy, flaky, and full of flavor!
When it comes to wholesome meals, salmon reigns supreme. But to turn salmon into something you crave, it needs to be well seasoned. With this salmon seasoning recipe and technique for baking salmon to the perfect temperature, salmon will soon be on your list of favorite meals.
Reasons to Love this Baked Salmon Recipe
- The Best Salmon Seasoning. The key to the success of this recipe is the spice rub. It is a simple combination of savory spices, like paprika, garlic powder, and cayenne, mixed with brown sugar and lime zest that work together to create a sweet and savory glaze that flavors the salmon perfectly.
- Super Simple Prep. There is no marinating, no special ingredients, just a simple recipe for baked salmon that is that produces outrageous results.
- Perfect Baked Salmon. Baked to the perfect temperature, the brown sugar caramelizes slightly on the outside of the fish and also melts into the salmon, giving the flesh a hint of sweetness to balance out the spice from the cayenne. Just delicious!
- Flavorful, Wholesome Seafood Dinner. Just like Baked Cod, Honey Garlic Salmon, and Blackened Mahi Mahi, this Baked Salmon is an easy and healthy 30-minute dinner perfect for any night of the week.
Notes on Ingredients
- Salmon: The recipe is for 6-ounce skinless or skin-on salmon fillets.
- Salmon Seasoning: The sweet and spicy salmon rub is made with salt, smoked paprika, garlic powder, cayenne, brown sugar, and lime zest. The flavors pair well with the rich, buttery notes found in salmon.
- Fresh Limes: I use the lime zest in the spice rub and the juice of the limes to squeeze over the salmon once baked. The lime adds a burst of freshness and acidity that wakes up your taste buds.
How to Make the Best Baked Salmon
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Prepare the Salmon Rub. Prepare the salmon seasoning by mixing the spices with the brown sugar in a small bowl.
Step Two: Season the Salmon. Pat the salmon fillets down with a paper towel before rubbing them with the seasoning blend. This will help the rub adhere to the salmon. Then sprinkle the seasoning evenly over the flesh side of the salmon fillet, using your hands to pat the rub into the fillet to adhere the rub to the fish. Be sure to coat both sides of the salmon if you are using skinless fillets.
Step Three: Bake Salmon. Bake the salmon until it reaches 140 to 143 degrees F. Remove the salmon from the oven, tent it with foil, and let rest for 5 minutes. This will give the salmon time to reach 145 degrees F, which is the perfect final temperature for salmon.
Step Four: Season and Serve. Squeeze each salmon fillet with lime juice. This will help the flavors to pop and finish the salmon with a nice citrus flavor. Serve immediately for best results.
Storing & Reheating Instructions
It is best to serve salmon immediately for the best flavor. However, you can store leftover salmon in an airtight container in the fridge for up to 3 days, safely. Reheat over low heat in a nonstick skillet until just warmed through.
FAQs on Baked Salmon
Can this recipe be made with a whole salmon fillet?
Yes! If you have a whole fillet of salmon simply cut it into 5-6 ounce portions before following the instructions for baking.
Is it better to bake salmon with or without the skin?
You can use skin-on or skinless Salmon fillets. Skin-on fillets help to seal the moisture in the salmon. While edible to eat, I prefer slicing off the skin before serving or eating around the skin once served. If you do not want skin on your salmon, simply ask your fishmonger to remove the skin when you purchase the salmon and prepare the recipe as directed.
What is the best temperature for salmon?
Salmon is best served at 145 degrees Fahrenheit. It is flaky, moist, and tender at this temperature. Because ovens vary and the thickness of salmon fillets can vary, the BEST way to tell that Salmon is done is to use a digital thermometer.
What is the best type of salmon to use?
This recipe will work with Atlantic salmon or Pacific Salmon. It is best to purchase salmon frozen, unless you have access to freshly caught salmon, as it is best to prepare fish within 24 hours of being caught.
Side Dishes for Salmon
You can pair this baked salmon with a variety of side dishes, but below are a few of my favorites that compliment the flavors of the salmon and salmon seasoning perfectly.
- Instant Pot Cilantro Lime Rice
- Instant Pot Baked Sweet Potatoes
- Roasted Asparagus
- Parmesan Roasted Broccoli
- Roasted Potatoes and Carrots
Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.
If you enjoyed this recipe for Seasoned Baked Salmon, I would love for you to leave a comment and review below.
Baked Salmon with the Best Salmon Seasoning
This salmon recipe is made with a simple sweet and savory spice rub and is baked to perfection! No marinating, no special ingredients, just a healthy, easy salmon recipe ready in less than 30 minutes.
4.98 from 35 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Tex Mex
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
25 minutes minutes
Servings: 4
Calories: 273kcal
Author: Kristen Chidsey
Ingredients
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper optional
- 1 lime zested & juiced
- 4 salmon fillets skin-on (about 6 ounces each)
- Olive oil
Instructions
Preheat the oven to 400°F. Line a large, rimmed baking sheet with foil, and lightly brush the foil with oil.
In a shallow bowl, mix together brown sugar, paprika, chili powder, salt, garlic, cayenne pepper, and lime zest together.
Pat dry the salmon fillets and then pat the seasoning mixture onto the flesh side of each piece of salmon.
Place the salmon, skin side down, on the prepared baking sheet.
Insert an oven-safe digital thermometer into the end of the thickest part of one of the salmon fillets, ensuring that the probe is not angled downward nor touching the pan. Place the pan in the oven and cook until the salmon reaches 140°F, about 15 to 20 minutes, depending on the thickness of the salmon.
Once the salmon reaches 140 degrees, remove the pan from the oven, loosely cover with foil, and allow to rest until the temperature increases to 145°F.
Drizzle with fresh lime juice and then serve immediately.
Notes
Salmon: The recipe is for individual 6-ounce fillets but if you purchase a whole fillet, simply cut it into 5-6-ounce portions. You can use skin-on or skinless Salmon fillets. Skin-on fillets help to seal the moisture in the salmon. While edible to eat, I prefer slicing off the skin before serving or eating around the skin once served. If you do not want skin on your salmon, simply ask your fishmonger to remove the skin when you purchase the salmon and prepare the recipe as directed.
Salmon Seasoning: The brown sugar helps to balance out the spice in the rub, making it pleasing to even sensitive palates. However, you can omit the cayenne pepper if desired. For the smoked paprika that gives the salmon a nice smokey finish. If you don't have it on hand, use regular paprika.
Leftovers: It is best to serve salmon immediately for the best flavor. However, you can store leftover salmon in an airtight container in the fridge for up to 3 days, safely. Reheat over low heat in a nonstick skillet until just warmed through.
Nutrition
Calories: 273kcal | Carbohydrates: 8g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 667mg | Potassium: 871mg | Fiber: 1g | Sugar: 6g | Vitamin A: 489IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 2mg
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About Kristen Chidsey
Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.
Reader Interactions
Comments
Joan Datt
chili powder
is it mexican chili powder?Reply
Kristen Chidsey
Just regular chili powder, the label should read simply "chili powder."
Reply
Sandi
very good!! thanksReply
Barbara C. Blankenship
Hopeful! Simple recipe that even I can follow. Can't see why it won't work!Reply
Laurie
Absolutely, positively out of this world. Tender, flavorful and delicious. Your best recipe yet. The rub is amazing. Using an oven safe thermometer is clearly the key. Carryover cooking happens quickly in salmon. I learned to loosely wrap it in foil, as your recipe instructs, and the moment it hits 145, take it off that hot pan, out of the foil and plate it. I cook it in my counter top toaster-convection oven, making it a super easy, fast meal that’s restaurant quality. Enjoyed it with your IP sweet potatoes and green beans.Reply
Kristen Chidsey
I am so happy to hear you enjoyed this salmon so much Laurie!! Thank you for sharing your review and I hope you this meal again and again.
Reply
Linda Mayhew
OMG ( I have renamed this - Lick Your Plate Clean! )
The Best Salmon I have Every Tasted! The Lime Makes the Rub. However the Biggest Tip I Learned was to Remove the Salmon at 140 degrees. So Tender and Moist. Love this Secret.Reply
Kristen Chidsey
LOL! Love it! So happy you enjoyed this recipe Linda! Thanks for sharing!
Reply
Beth
This is delicious!
Watching the temperature kept it from drying out. Thank you for the recipe, and it's going on repeat here!Kristen Chidsey
I love when a recipe is a repeat! Thanks for sharing!
Dianna
I made this last night and it was delicious! I love your recipes ~ thank you.Reply
Kristen Chidsey
Thank you for sharing, Dianna! So happy to hear you are enjoying my recipes
Reply
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