Baked Salmon With Lemon and Thyme

This simple baked salmon recipe is perfect for weeknights. For even cooking, use a sheet pan instead of a baking dish, allowing the heat to circulate evenly and prevent dry tops or raw middles. We brush the fillets with olive oil, lemon zest, and thyme, but feel free to experiment with garlic butter, sesame oil, or your favorite seasoning. For easy prep, keep herby lemon-garlic butter on hand. Cooking the salmon skin side down makes the skin tender—eat it or leave it behind. Bake until the thickest part reaches 125°F for medium-rare or 140°F for well-done. Enjoy with a squeeze of lemon and your favorite side!

Total Time: 35 minutes
Servings: 4

Ingredients

• 1 tablespoon extra-virgin olive oil, plus extra for greasing
• 4 salmon fillets (6–8 oz. each, skin-on)
• Zest of 1 lemon
• 1 tablespoon finely chopped thyme
• Kosher salt, freshly ground black pepper
• Lemon wedges for serving

Instructions

1. Preheat the oven to 275°F and position a rack in the center. Line a rimmed baking sheet with aluminum foil and lightly grease it with olive oil. Place the salmon fillets, skin side down, on the prepared sheet.

2. In a small bowl, combine the lemon zest, chopped thyme, and olive oil. Spread the mixture evenly over the salmon fillets. Season with kosher salt and freshly ground pepper. Let the fillets sit at room temperature for 10 minutes to let the flavors absorb.

3. Bake the salmon for 15–18 minutes, until it turns opaque in the center. Serve with lemon wedges to squeeze on top.