Best Baked Salmon
This really is the best baked salmon ever! A quick marinade ensures the flaky, tender salmon is super flavorful.
We are a family of salmon lovers, and this is our very favorite way to make and eat salmon! It is so easy and so, so good. Bonus instructions include how to cook the salmon in an air fryer.

Flavorful Marinade for Salmon
I’ve been making salmon using this flavor profile for years. It makes the juiciest, most flavorful baked salmon ever.
- soy sauce
- brown sugar
- garlic
- lemon pepper seasoning
If using skin-on salmon filets, place the salmon skin side up so that the marinade can infuse flavor into the salmon flesh.
A Note About Salmon: What Kind to Use
This recipe can be made with:
- individual salmon filets
- one large salmon filet
Individual salmon filets will vary in size and thickness. Usually individual salmon filets are sold in 4 to 6-ounce pieces. The filets can range in thickness from 1/2- to 1-inch thick, and it’s normal for a salmon filet to be thicker on one side and taper thinly outward.
I’ve included baking instructions in the recipe ⬇️ to accommodate for different sizes/thickness of salmon.
If using a large filet of salmon, either a) cut it into pieces of equal size before using in the recipe OR b) marinade the entire filet (in a dish that will accommodate the size), bake as one large filet, and cut into individual serving-size pieces after baking.
Shortcut Tip for This Baked Salmon
In a perfect world, this salmon should marinate for at least 2 hours for optimal flavor.
However, I understand better than anyone that sometimes life gets in the way. Or you fail to plan ahead. Or you decide you want salmon at the last minute and IT HAS TO BE THIS LIFE CHANGING BEST BAKED SALMON.
I get it.
If you are short on time, take a look at the notes section of the recipe. It lays out a very simple plan for skipping the marinade time and instead brushing the marinade over the salmon *twice*. It doesn’t impart quite the same flavor punch as letting the salmon hang out in the marinade for a few hours, but it definitely works in a pinch.
Last Tip + Air Fryer Instructions
The most important advice I can give you when it comes to this best baked salmon is: DO NOT OVER BAKE.
Over baked salmon is dry and unappealing, so keep a close eye on the baking time (as it will differ, slightly, based on the thickness of the salmon). When baked correctly, the salmon will be melt-in-your-mouth buttery and tender.
This salmon does very well cooked in an air fryer. Preheat the air fryer to 400 degrees F. Place the salmon filets in a single layer. Cook for 7 to 9 minutes (exact time will vary based on brand of air fryer and thickness of salmon).
What to Serve With This:
One Year Ago: Amazing Instant Pot Lentil Tacos
Two Years Ago: Turkey Avocado Veggie Wraps
Three Years Ago: Cinnamon Roll Blondie Bars
Four Years Ago: Quick and Easy Greek Lettuce Wraps
Five Years Ago: Honey Chipotle Lime Chicken Bowls
Six Years Ago: The Best Cinnamon Rolls {Cheryl’s Famous Recipe}
Seven Years Ago: Healthy Yogurt Oat Blueberry Muffins
Eight Years Ago: From-Scratch Vanilla Pudding Cake
Nine Years Ago: Pressure Cooker “Roasted” Whole Chicken
Ten Years Ago: Healthy and Delicious Broiled Tilapia Tacos {30-Minute Meal}
Best Baked Salmon
Ingredients
- ⅓ cup soy sauce
- ¼ cup packed light or dark brown sugar
- ¼ cup water
- ¼ cup avocado oil, olive oil, or grapeseed oil (see note)
- 1 tablespoon unseasoned rice vinegar or white vinegar
- 3 cloves garlic, finely minced, or 1 1/2 teaspoons garlic powder
- Pinch red pepper flakes, optional
- Lemon pepper seasoning
- 4 to 6 boneless salmon filets, 4 to 6 ounces each (skin on or off – see note)
Instructions
- In a small bowl, whisk together the soy sauce, brown sugar, water, oil, vinegar, and garlic until well-combined and the sugar is dissolved. (See note below if you don't have time to marinate the salmon before proceeding to the next step.)
- Pour the marinade into a shallow dish that can fit all the salmon filets in a single layer. Place the salmon filets skin side up in the marinade. If using skinless salmon, flip the salmon halfway through marinating time.
- Cover and refrigerate for at least 2 hours or up to 8 hours.
- Preheat the oven to 400 degrees F.
- Line a half sheet pan with foil and lightly grease with cooking spray. Remove the salmon from the marinade and place it skin side down on the prepared baking sheet. Sprinkle each piece of salmon lightly with lemon pepper seasoning.
- Bake the salmon for 10 to 15 minutes until an instant read thermometer inserted at the thickest part registers 125 degrees F (for medium-rare) to 140 degrees F (for medium-well). The exact time will depend on the thickness of the salmon – add cooking time as needed.
- Let the salmon rest for 5 to 7 minutes (the internal temperature will climb a few more degrees). Serve warm.
We are big salmon lovers in our house too. I tried this out on Sunday and it was incredible! I paired it with your garlic butter rice and parmesan garlic knots. Thanks Mel!
Super easy and tasty! I let mine marinate for 4 hours but think I am going to try to let it marinate the full 8 hours next time (still delicious with only 4 hours though). I also need to use a better quality salmon but that my own fault! Thanks for another tasty recipe!
Thanks for the comment and review, Kayli!
Was planning on salmon for dinner when this recipe hit my inbox. So easy. I left the salmon in the marinade for about 3ish hours. It was delicious, but I’ll definitely be leaving it in longer next time! All 4 teens liked it!
Fantastic! So happy it was a hit, Melissa! Thanks for taking the time to let me know.
I made this today and it was so easy and tasty. Really good flavor. We ate it without rice and it was very filling. My husband and I both loved it. Will definately be making it again!
Really happy you and your husband liked it!
Thank You.
I will give this one a try; however your maple pecan crusted salmon is the way I can get my kids to eat salmon.
That is another favorite salmon recipe!
Can’t wait to try this! We’re lucky to have access to fresh salmon often here in the PNW, and I will definitely be using this recipe next time we make it!
Yes, lucky!!
Delicious! My entire family loved it.
Yay, Alyson! Thanks for letting me know!
This looks wonderful and I can’t wait to try it. Do you think honey could be subbed in for the brown sugar?
Probably – it will obviously change the flavor quite a bit, but it’s worth experimenting if that’s what you prefer.
I am sure this would be yummy, but I can’t have sugar. Would honey work as a substitute? We are salmon lovers and these sounds like a great way to fix it,
You can definitely experiment adding honey in place of the brown sugar (I haven’t tried it myself).