I love making Baked Salmon because it feels fancy but takes less effort than ordering takeout. The salmon comes out perfectly flaky with this glossy sweet-tart sauce that caramelizes around the edges. Those bubbling pan juices are the best part, and spooning them over the top makes every bite taste restaurant-quality.
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I make it for weeknight dinners, date nights, and holiday entertaining like Christmas and New Year’s Eve because it’s impressive but easy. It’s perfect for meal prep and dinner parties, and it’s family-friendly and versatile enough to pair with vegetables, grains, or salads. The salmon stays fresh in the fridge for up to 3 days or freezes for about 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Baked Salmon with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’re going to love how easy this recipe comes together, and the honey orange glaze makes the salmon taste like something from a restaurant.
Prep the Salmon and Preheat
Preheat your oven to 400°F. While it heats up, pat the salmon completely dry with paper towels. I like using reusable dishcloths instead of paper towels because they’re more absorbent and eco-friendly.
This helps the olive oil stick to the surface, resulting in better browning. Brush the salmon with olive oil on all sides, then season generously with salt and black pepper.
Make the Honey Orange Glaze
In a small bowl, stir together the honey, freshly squeezed orange juice, minced garlic, and fresh thyme until everything’s combined.
The honey will be thick at first, but it’ll loosen up as you stir. A zester or this garlic press makes quick work of mincing the garlic if you don’t want to chop by hand.
Assemble and Bake
Place the salmon on a rimmed baking sheet lined with a piece of parchment paper for easy cleanup. Spoon the honey-orange glaze over the salmon, making sure to get some garlic and thyme on top.
Lay an orange slice and a thyme sprig on each piece of salmon. The orange slices will roast and caramelize slightly, and they look gorgeous when you serve them.
Bake for 12 to 15 minutes, depending on the thickness of your salmon. You’ll know it’s done when it flakes easily with a fork and the internal temperature reaches 145°F. I use an instant-read thermometer to check the thickest part of the salmon for doneness because it can go from perfect to overcooked in a flash.
Serve and Enjoy
Once the salmon comes out of the oven, spoon any extra sauce from the pan over the top. The glaze will have reduced and thickened slightly, and it’s packed with flavor from the caramelized honey and roasted garlic.
Serve the salmon right away with those roasted orange slices on top. Enjoy!
If you need to transport the salmon to a potluck or dinner party, let it cool slightly and transfer it to a sheet pan with a lid and handle for easy carrying. An insulated casserole carrier keeps the dish warm during transport and prevents spills in the car.
Baked Salmon
Add Preferred SourceEquipment
Ingredients
- 1 pound salmon two fillets or one large piece
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3 tablespoons honey
- ½ cup freshly squeezed orange juice
- 4 garlic cloves minced
- 2 tablespoons fresh thyme
- 1 orange sliced
- Thyme sprigs optional
Instructions
- Preheat the oven to 400°F (200°C)
- Pat the salmon dry, brush with olive oil, and season with salt and pepper.1 pound salmon, 1 tablespoon olive oil, Salt and pepper
- In a small bowl, stir together the honey, orange juice, garlic, and thyme.3 tablespoons honey, ½ cup freshly squeezed orange juice, 4 garlic cloves, 2 tablespoons fresh thyme
- Place the salmon on a baking sheet and spoon the sauce over the top. Add an orange slice and thyme sprig on each piece.1 orange, Thyme sprigs
- Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork.
- Spoon any extra sauce from the pan over the salmon before serving.
Video
Notes
- Choose your salmon and adjust baking time: Wild sockeye salmon, coho salmon, king salmon, pink salmon, or chum salmon all work well for this recipe. Look for salmon filets about 1 inch thick, and if your salmon has skin on, place it skin-side down on the baking sheet so the skin protects the flesh while it bakes. Adjust the baking time by 2 to 3 minutes if your filets are thicker.
- Don’t skip drying the salmon: Patting the salmon dry before brushing with oil helps the seasoning stick and creates better browning in the oven.
- Use fresh orange juice: Freshly squeezed orange juice has a brighter flavor than bottled, and you’ll taste the difference in the glaze.
- Substitute herbs and sweeteners: You can swap fresh thyme for other herbs like parsley or dill, use brown sugar instead of honey for a deeper molasses flavor, or use 1 teaspoon garlic powder in a pinch if you don’t have fresh garlic cloves.
- Save the roasted orange slices: They caramelize and sweeten on top of the salmon. Chop them up and stir into rice or quinoa for extra flavor.
- Flash freeze for storage: If freezing, place the cooled salmon pieces on a baking sheet and freeze for 1 hour before transferring to containers so they don’t stick together.
Nutrition
How to Store Leftovers
Let the salmon cool to room temperature, then transfer it to an airtight container. I like using glass storage containers with tight-fitting lids because they don’t absorb moisture and keep the salmon fresh. It’ll keep in the fridge for up to 3 days.
When you’re ready to eat it, reheat gently in a 275°F oven for about 10 minutes, or enjoy it cold on top of salads or grain bowls. For longer storage, wrap each piece individually in plastic wrap, then place them in a freezer-safe bag or container.
The salmon freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
What to Serve With Baked Salmon
I usually serve the salmon with roasted vegetables like asparagus, Brussels sprouts, or sweet potatoes. The honey-orange glaze pairs beautifully with earthy roasted veggies, and you can roast them on the same baking sheet to save on cleanup. Rice pilaf, quinoa, or couscous work great for soaking up that extra glaze.
A simple arugula salad with lemon vinaigrette cuts through the sweetness, or you can go with steamed green beans and garlic mashed potatoes for a more classic dinner plate. The salmon is rich enough that you don’t need heavy sides, so keep it light and let the fish be the star.
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