It doesn’t get much simpler than this to prepare fish for supper! By utilizing a simple blend of olive oil, lemon juice, and Italian seasoning, this fast and easy baked salmon dish is flaky, tasty, and fuss-free. I’ve also included an overview of the many types of salmon, as well as four suggestions for reheating salmon for the greatest results.

I like salmon, and my favorite method to prepare it is to bake it in the oven.

Not only does sheet pan salmon eliminate the possibility of me messing it up on the cooktop by getting the salmon skin stuck (no matter how hard I try), but it also allows me to create a large batch at once! That is a must-have for my weekly food planning.

Is salmon healthy?

It is! Salmon has a lot of protein, omega-3 fatty acids, and vitamin B12.

Salmon is known to be good for your heart and brain, and it is also claimed to help reduce inflammation and maintain the health of your central nervous system.

As someone who has a chronic B12 deficit owing to autoimmune and chronic diseases, I am always pleased to eat a bit more salmon!

Are there different types of salmon?

There are many different types of salmon, but I’d want to focus on the four most popular ones you’ll find at your local store.

Before we begin, it’s important mentioning that the first three species of salmon are all Pacific salmon, which implies they were captured wild.

• The pink salmon This is the most popular kind of Pacific salmon and what you’re most likely to find in cans at the shop. They have light-colored, delicious meat that is low in fat.
• The king salmon The best-tasting salmon, also known as chinook salmon, has a high fat content and a rich meat that may vary from white to a deep crimson. Because of this, it is also the most costly.
• Orange flesh with a full taste.Salmon, sockeye This has also been referred to as red salmon, which makes sense given its vivid crimson color.
• The Atlantic salmon Unlike the Pacific Ocean, which contains multiple kinds of salmon, the Atlantic Ocean has just one type of salmon *waves from the US east coast*. While farmed salmon has a negative image in terms of sustainability, it’s worth checking into the precise source of your fish since the industry is aiming toward higher sustainability.

Ingredients for baked salmon

• Filet(s) of salmon I prefer to buy 1 pound filets since I cook them all at once for weekly meal planning, but individual 4 ounce filets may easily be substituted.
• seasoned with salt & pepper Although Kosher salt is usually an excellent choice, Himalayan pink salt is also an alternative. Remember that you’re adding pink salt to pink-ish flesh, so keep an eye on what you’re adding so you don’t wind up with a fish-shaped salt lick.
• Extra virgin olive oil You may use either standard olive oil or extra virgin olive oil (commonly known as EVOO).
• Seasoning from Italy I have a small container of my homemade Italian spice on hand at all times. But if you don’t, that page lists all of the ingredients so you can! You may also eliminate the Italian seasoning and replace it with other spices and fresh herbs for a different taste profile.
• Lemon We were coating the salmon with half a lemon’s juice and adding thin slices of the other half of the lemon on top of the fish while it baked. I’ve also been known to zest half a lemon and add it to my olive oil concoction.

How to cook salmon in the oven

1. Preheat the oven to 450 degrees Fahrenheit and line a rimmed baking sheet with parchment paper or aluminum foil.
2. Place the salmon filet(s) skin side down in the middle of the prepared baking sheet. Season with salt and pepper to taste.
3. Cut your lemon in halves and squeeze one half into a small basin. The second half will be thinly sliced and laid on top of the salmon while it bakes.
4. Whisk together the olive oil and Italian seasoning in the small bowl with the lemon juice.
5. Coat the salmon filter with the olive oil mixture using a basting brush. Serve the filet(s) with thin slices of lemon on top.
6. Bake for 15 minutes, or until the salmon is cooked through (a meat thermometer should read at least 120F in the thickest part of the salmon), opaque, and flaky when torn apart with a fork.

How do I know when salmon is done baking?

When the salmon is fully cooked and baked, it will fulfill the following criteria:

• Temperature: The thickest region of the salmon filet has an internal temperature of 120F. While resting, it will rise a few degrees to 125F. As usual, I suggest using a ThermoWorks thermometer; the red Thermapen depicted below is my favorite!
• It should be pink and opaque in appearance. If you want it to be a little crispier, broil it for a few minutes longer, which will color the top a little more.
• Texture: When a fork is inserted to take a mouthful, it should readily flake apart.

How to store leftover salmon

Refrigerate leftover salmon in an airtight container for up to 4 days.

4 tips for reheating leftover salmon

This might be a hot (or cold?) take. However, I like my leftover fish cold. Cold salmon is fantastic for adding to salads, tossing with spaghetti, or snacking on crackers.

But, if you must reheat your salmon, here are some recommendations for getting the best results:

1. Except for the microwave! I’m not kidding. Do not attempt it. Not only will you be the guy who microwaved fish and left the entire house stinking fishy, but it will also dry out the salmon.
2. Preheat the oven or stovetop. You may reheat the baked salmon in the oven at 275F for 10-15 minutes, or in a skillet on the stovetop over low heat until warmed through.
3. Squeeze in some lemon juice or sprinkle with olive oil. The remaining salmon will inevitably lose some of its moisture, but adding lemon juice or oil will help refill some of that moisture (while also providing taste).
4. Cover it up. While warming the salmon in the oven, tent it with aluminum foil to prevent it from drying out or burning before the center is properly warmed through.

Helpful tips