Olive Oil Baked Salmon Recipe (2024)

Why does everyone instruct that salmon be cooked until it flakes. If it flakes it is overdone and will dry out quickly. Remove from oven before it flakes, let it rest a bit and it will be the perfect texture and moist and luscious.

Note from an Alaskan: This recipe is fine with farmed salmon (it's only a few ounces of olive oil and adds a great lemon-rich baste), but if you have wild red/sockeye salmon or wild silver salmon, the olive oil thing is genius. Those wild fish are kind of dry when baked without a little fat. With wild king salmon (fatty and rich), I'd back off a bit on the olive oil. You're paying a premium for wild king, so let it do its own thing.

“Discard skin”?? That crunchy rind is delicious, and full of Omega 3!

This was so easy but so delicious. I tossed in about 8 ounces of sliced mushrooms, some Rosemary and some thinly sliced vidalia onion and served it with braised Swiss chard and fingerling potatoes - each dressed with some of the olive oil. Company worthy.

No need to bake in a puddle of oil. A couple of teaspoons of olive oil spread on the surface of the fillet before adding seasoning, herbs and lemon, is plenty. Bake on parchment paper to avoid sticking.

I suggest cooking for a little longer—20 minutes or a little more—but at 230 degrees instead of 350. Makes it even more silky.

I find it interesting that the foodie community tends to prefer salmon at 120 or minimally cooked (someone comments that "if it's flaky, it is overdone") - am I the only one who likes salmon cooked more like to 140 in the thickest part? At 120 the texture seems a bit too raw for my taste, and my kids think it's gross. Sufficiently fatty cuts remain plenty moist at 140 or even 150 (for the thinner parts that get more cooked).Don't feel ashamed if you like your salmon more cooked!

If you cook the salmon for 40 minutes at 225 degrees, you will get an even silkier texture, a wider time window to get that result, and you won't need any oil. I've probably gilded a few lilies over the years, but adding 1/4 cup oil to salmon--really?

I make this dish several times a month -- but, instead of herbs, I sprinkle on Trader Joe's "Everything But the Bagel" seasoning on top. I wilt spinach on top of the stove, in some olive oil, salt, pepper and garlic powder while the salmon's baking in the toaster oven - put a bag of Trader Joe's freeze-dried Brown Rice in the microwave for 3 minutes, and by the time the salmon is done in 13-14 minutes, everything else is also prepared. Put spinach on the brown rice, and top with salmon.

Yes, discard the skin into your stomach. Yummmy!

Try adding cherry tomatoes along the side of the fish for a tomato flavor burst.

I like broiling the salmon for 5 minutes toward the end of the cooking cycle for a slightly crispy top layer.

This was super easy and delicious. I added a couple of thyme sprigs and followed recipe.

The salmon was very silky and delicious. I served it with a caper, currant, caper condiment to boost the flavor.

I have been cooking salmon in n this way for years now. I rub it with fennel pollen, salt and pepper. Usually I cook just until the fish reached 110-115 degrees (about 15-20 minutes). A nice addition on the side is a fennel bulb, thinly sliced and cooked in evoo till very tender (this takes longer than than the salmon). Ever since I learned this technique I have cooked all my fish filets/steaks in this manner — timing varies depending on the fish.

The photo shows beautifully charred lemon, which I love. How can that possibly happen with directions as given? Certainly didn't char for me.

Our new favorite way to cook salmon. I love how versatile this recipe is. The first time I made it I used rosemary, smashed garlic, of course the lemon zest and juice... this time I used dill sprigs and lemon zest and juice, served it with feta. Absolutely silky and flavorful!

This was FAST on the table. Made it with two 6 oz fillets but same amount of sauce ingredients. Added some fresh thyme, lil bay leaf, a smushed garlic clove and a tiny red chili pepper. Sauce was awesome drizzled over the salmon and the side of Brussels sprouts. Speed plus flavor + FTW! [Also, don't worry about "all the oil." You don't have to drink it up.]

Crispy skin hack: cut parchment paper to fit the bottom of the pan. Put some oil in the pan first and the parchment paper on top. Put some oil on top of the parchment paper as well. The skin absolutely won’t stick, the parchment won’t burn, and you’ll have the most amazing crispy skin with that sandpaper sound when you run a fork over it! Even in a nonstick pan!

What sides are delicious with this masterpiece? Cooking for One

id cut down on the extra lemon sauce at end...i paired mine with garlic and potato pie

Use less oil.

The FDA recommends cooking all fish to 145 degrees to ensure that all bacteria is killed.

Wonderfully easy, both to prepare and to customize according to your taste. I like it with anchovies, garlic, bay leaf, ground fennel and a final garnish of chopped fresh fennel. Bonus: The oil makes a lovely dressing for green vegetables.

Wondering if anyone has made this recipe with other fish besides salmon?

Scrumptious! I did reduce the amount of oil, and I used thyme, garlic and rosemary as the optional flavorings. Baked for 18 minutes, and turned off the oven, leaving the salmon in for another 3-5 minutes. I LOVE the lemon peel/lemon juice! made it so tasty. This is a great go-to recipe now!

Easy and delicious. Nice with roasted broccoli covered with the same sauce.

I used fresh thyme sprigs, sliced garlic and a can of anchovies. Dusted the fish with that French red spice. Off the charts tasty and simple

Used fresh thyme sprigs, sliced garlic, can of anchovies plus their oil, a bit of lemon juice and a dusting of that French peppery spice. I used cod, but any white fish would work too.

I had great trepidation about trying this recipe because I felt that the assortment of suggested “add-ons” (anchovies, olives, fennel, chiles — basically anything you wanted to throw in) seemed too random. But it really was a terrific dish. I only added scallions (not on the list!), the lemon, and a lot of garlic and fresh herbs. Nothing overpowered the salmon and it had a delicate but distinct flavor, especially with the lemon sauce poured on top.