Why You’ll Love This Recipe
This salmon recipe is all about simplicity and freshness. It comes together in minutes, allowing the bold flavor of wild-caught salmon to shine through without being overpowered. It’s a healthy protein choice packed with omega-3s, perfect for a quick weeknight dinner or a refined weekend meal. Plus, it’s versatile—pair it with vegetables, grains, or a fresh salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
wild-caught salmon fillets (skin-on or skinless)
olive oil
lemon (sliced or juiced)
garlic (minced or sliced)
salt
black pepper
fresh herbs (such as dill, parsley, or thyme)
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Place salmon fillets on the baking sheet, skin-side down if using skin-on fillets.
- Drizzle each fillet with olive oil and rub to coat evenly.
- Sprinkle with salt and black pepper to taste.
- Add garlic slices and fresh herbs over the top. Place a lemon slice on each fillet, or drizzle with lemon juice.
- Roast for 12–15 minutes, depending on thickness, until the salmon flakes easily with a fork and is just opaque in the center.
- Remove from oven and let rest for 2 minutes before serving. Garnish with additional fresh herbs and a squeeze of lemon if desired.
Servings and timing
Serves 4
Prep time: 5 minutes
Cook time: 12–15 minutes
Total time: 20 minutes
Variations
- Spicy version: Add a pinch of red pepper flakes or a drizzle of sriracha before roasting.
- Garlic butter: Use melted garlic herb butter in place of olive oil for a richer taste.
- Honey mustard glaze: Mix Dijon mustard and honey for a sweet-savory glaze.
- Mediterranean: Top with olives, cherry tomatoes, and capers before roasting.
- Asian-style: Use a marinade of soy sauce, ginger, and sesame oil for a flavor twist.
Storage/Reheating
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a 300°F (150°C) oven for 10 minutes or microwave on low power in 30-second intervals until heated through.
Salmon can also be flaked and enjoyed cold over salads or in grain bowls.
FAQs
What temperature should I cook wild-caught salmon?
400°F (200°C) is ideal for roasting salmon—it cooks evenly and helps retain moisture.
How do I know when salmon is done?
The salmon should flake easily with a fork and appear opaque in the center. An internal temperature of 125–130°F is perfect for moist, medium-cooked salmon.
Do I need to remove the skin?
No, the skin helps retain moisture and crisps up nicely during roasting. You can easily remove it after cooking if preferred.
Can I use frozen salmon?
Yes, just thaw completely in the refrigerator before roasting and pat dry to remove excess moisture.
Is wild-caught salmon better than farmed?
Wild-caught salmon typically has a richer flavor and firmer texture, and is often considered a more sustainable option.
What sides go well with this dish?
Roasted vegetables, rice, quinoa, steamed greens, or a fresh salad are great pairings.
Can I marinate the salmon?
Yes, marinate for up to 30 minutes before roasting for extra flavor, but avoid acidic marinades for too long as they can “cook” the fish.
Should I cover salmon while baking?
No need to cover—roasting uncovered helps achieve a nice texture on top.
Can I cook this in a foil packet?
Absolutely. Wrapping the salmon in foil with lemon and herbs helps lock in moisture and flavor.
Is this recipe keto or paleo-friendly?
Yes, this simple roasted salmon fits well into keto, paleo, and other low-carb or clean-eating diets.
Conclusion
Simple Roasted Wild Caught Salmon is a go-to recipe that delivers exceptional taste with minimal ingredients and effort. Whether you’re cooking for yourself or guests, this healthy, elegant dish is a reliable choice that highlights the natural beauty of fresh salmon. Serve it with your favorite sides for a balanced and satisfying meal.
PrintSimple Roasted Wild Caught Salmon
Simple Roasted Wild Caught Salmon is a clean, nutritious dish that showcases the natural flavor of fresh salmon with minimal seasoning and effort. Perfect for a quick, healthy meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 4 wild-caught salmon fillets (about 6 oz each, skin-on or skinless)
- 2 tbsp olive oil
- 1 lemon (sliced or juiced)
- 2 cloves garlic, minced or thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh herbs (dill, parsley, or thyme), chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Place the salmon fillets on the baking sheet, skin-side down if using skin-on fillets.
- Drizzle each fillet with olive oil and rub to coat evenly.
- Sprinkle salt and black pepper evenly over the fillets.
- Top with garlic slices and fresh herbs. Add a lemon slice on each fillet or drizzle with lemon juice.
- Roast for 12–15 minutes, depending on thickness, until the salmon flakes easily with a fork and is just opaque in the center.
- Remove from the oven and let rest for 2 minutes. Garnish with additional fresh herbs and a squeeze of lemon if desired. Serve warm.
Notes
- Do not overcook—salmon should be slightly translucent in the center for the best texture.
- If using frozen salmon, thaw completely and pat dry to prevent steaming instead of roasting.
- Great served with roasted veggies, rice, or on a salad for a light meal.
Nutrition
- Serving Size: 1 fillet
- Calories: 280
- Sugar: 0g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 75mg
