Achieving perfectly juicy baked salmon largely depends on the cooking time and temperature. For a 3-pound fillet baked at 375°F (191°C), the ideal cooking time typically ranges from 20 to 30 minutes. The salmon you see in our photos is a 3-pound fillet, and it took us approximately 30 minutes to cook it to perfection.

To bake salmon, start by placing your marinated salmon fillet in the center of a foil-lined baking sheet. This ensures easy cleanup and helps retain moisture. You won’t need to grease the pan, as the mayonnaise from the marinade acts as a natural non-stick layer. Pour the flavorful melted butter mixture evenly over the salmon slices. Bake until the internal temperature reaches your desired doneness, ideally between 130°F (54°C) for medium-rare and 145°F (63°C) for well-done. For an enhanced golden-brown crust and a blistered top, you can briefly broil the salmon for the last few minutes of cooking.

Here’s a step-by-step guide to baking salmon:

1. If desired, carefully remove the skin from the salmon fillet using a sharp knife. This step makes serving individual portions much easier.
2. Marinate the salmon fillet generously with mayonnaise and garlic salt. For optimal flavor and tenderness, allow it to marinate in the refrigerator for at least 4-7 hours, or ideally, overnight.
3. Once marinated, remove the fillet from the fridge and transfer it to a foil-lined baking sheet.
4. For easier serving and even cooking, slice the 3-pound salmon fillet into approximate 1-inch thick pieces while it’s on the baking sheet.
5. In a small saucepan, melt the butter and stir in the paprika and a pinch of garlic salt for extra flavor and a beautiful red hue.
6. Drizzle the melted butter mixture evenly over the prepared salmon slices.
7. Bake the salmon in a pre-heated oven at 375°F (191°C) for about 30 minutes (adjust based on fillet thickness).
8. While the salmon bakes, prepare your creamy Alfredo sauce for topping.
9. Serve the perfectly baked salmon hot, generously topped with the homemade Alfredo sauce and a sprinkle of fresh dill for garnish. Enjoy with your favorite complementary sides!

Note: The exact cooking time for salmon will vary depending on the thickness and size of your fillet. A typical 3-pound side of salmon usually takes 25-30 minutes to cook thoroughly at 375°F (191°C).

For this recipe, designed for a whole 3-pound salmon fillet, we recommend baking it gently at an oven temperature of 375°F (191°C) for a duration of 25-30 minutes. Keep in mind that smaller fillets will naturally require a shorter baking time. When using an instant-read thermometer, aim for an internal doneness of 130°F (54°C) or slightly more for a moist, tender result. An internal temperature of 125°F (52°C) typically yields a medium-rare salmon, while cooking it to 145°F (63°C) can sometimes lead to a drier fish. Always insert the thermometer probe into the thickest part of the salmon to get the most accurate reading.

The consistent temperature of 375°F (191°C) is ideal for baking this salmon without drying it out. If you desire a beautifully caramelized or blistered top, simply broil the fish for the last 2 minutes of the baking time. To check for doneness without a thermometer, carefully run a fork through the thickest part of the flesh. If the fish flakes easily and appears opaque in color throughout, it’s a clear indication that it’s perfectly cooked.

According to food safety guidelines, salmon is considered fully cooked and safe to eat when its internal temperature reaches 145°F (63°C). However, many culinary enthusiasts and chefs prefer salmon cooked to a slightly lower temperature, often around 130°F (54°C), as they find this yields a more moist, tender, and “perfect” texture. An easily noticeable sign that your salmon is cooking and approaching doneness is the appearance of white coagulates on its surface. This substance is called albumin, a protein that becomes solid as the fish cooks. Its presence is a normal indicator of the cooking process.

Yes, you can absolutely eat the skin of your salmon fillet, provided it comes from a reputable and good source. In fact, many health experts and nutritionists recommend consuming salmon skin because it contains the highest concentration of beneficial omega-3 fatty acids found in the fish. However, personal preference plays a big role. For me, unless the salmon skin is made crispy (like from pan-seared or deep-fried salmon), its soft and chewy texture isn’t particularly appealing. For this particular baked salmon recipe, I choose to remove the skin before baking.

Removing the skin prior to baking makes serving incredibly easy, as each portion is already pre-sliced and ready to transfer directly from the oven to the platter. Attempting to slice the fish after it’s baked can be challenging, as the cooked flesh becomes very fragile and flaky. If you do prefer to keep the skin on, ensure that all scales have been thoroughly removed before cooking. To remove the skin, simply use a sharp knife: slide it carefully under one corner of the skin, then continue to gently run the knife under the skin while pulling the skin upwards to peel it off.

When you purchase larger salmon fillets from a fishmonger or supermarket, they are generally sold already cleaned with the main center bones removed. However, if you opt for a whole salmon fish or a larger fillet cut from one, it’s crucial to inspect it carefully for any remaining long, thin white “pin bones” running down the middle of the fillet. These can be easily removed using a pair of clean kitchen tweezers or thin pliers. When pulling them out, always do so in the direction the grain of the fish is facing. This technique helps prevent the delicate salmon flesh from tearing, ensuring your beautiful fillet remains intact.

Salmon, like most fish, thrives with a balance of salty, bold flavors, often brightened by a pop of tartness from ingredients like vinegar or lemon juice. This is precisely why combinations such as lemon garlic salmon are perennially popular! Melted butter is another classic pairing that beautifully complements the flaky texture and rich flavor of salmon. For this recipe, mayonnaise combined with garlic salt works wonders as both a tenderizer and a powerful flavor enhancer, infusing the fish with savory goodness.

The beauty of salmon is its versatility; there are countless ways to season it, allowing you to tailor the flavors to your preference. This specific dish celebrates a simple yet rich profile, elevated by our creamy, subtly tart Alfredo sauce. If you’re looking to go bolder, consider a blackened salmon preparation with Creole seasoning, or a straightforward grilled salmon with just garlic and butter for a smoky, rustic taste. Beyond simple spices, rich sauces like teriyaki, our creamy Alfredo, fresh cream sauces, zesty dill sauce, or tangy mustard can all beautifully enhance salmon. Additionally, various marinades and savory cheeses can further deepen and complexify the flavors of your salmon dish.

If you were to ask me for the absolute best side dish to accompany this baked salmon, my top choices would undoubtedly be my creamy Shrimp Alfredo (yes, as a side!) or a hearty serving of crispy Oven-Baked Potato Wedges. However, the possibilities are vast! Sautéed or roasted vegetables are always a fantastic choice – think roasted asparagus, tender broccoli florets, or pan-fried green beans. Grains like fluffy white or nutritious brown rice also make an excellent base. Any potato dish, from simple boiled potatoes to elaborate gratin, pairs well. For something unique, a refreshing Crab Salad could also offer a delightful contrast.

This baked salmon fillet recipe truly shines when paired with a luscious, creamy white Alfredo sauce. For this dish, I’ve scaled down my proven Alfredo Sauce Recipe and infused it with a tablespoon of briny capers, which introduces a delightful tartness. If capers aren’t to your taste or aren’t available, you can easily substitute them with a tablespoon of white distilled vinegar or fresh lemon juice, both of which will provide that essential tangy counterpoint. The combination of acidic ingredients (like capers, lemon, or vinegar) and rich, fatty components (such as melted butter and heavy cream) adds incredible depth and balanced flavoring to any baked salmon preparation, preventing it from tasting flat or overly rich.

The secret to achieving incredibly tasty and moist fish, especially for baking, often lies in a simple yet effective marinade: mayonnaise. Many Russian and Ukrainian cuisines utilize mayonnaise with fish for this very reason, as it works wonders as a natural tenderizer!

1. To marinade your salmon, simply rub a generous amount of mayonnaise evenly over the fillet, then sprinkle and gently rub in garlic salt.
2. For optimal flavor penetration and tenderizing action, allow the fillet to marinade in the refrigerator for a minimum of 7 hours, or ideally, up to 24 hours before baking. This extended marinade time makes a significant difference in the final taste and texture of your salmon.

Once baked, salmon can be safely stored in the refrigerator for up to 3 days. To maintain its freshness and prevent spoilage, ensure it is kept in an airtight container or thoroughly covered with plastic wrap. It’s crucial to minimize the time seafood spends at room temperature, as fish tends to spoil more quickly than other types of meat. Always refrigerate leftovers promptly.

Salmon is widely celebrated as a remarkably healthy food, particularly if you opt for wild-caught or Alaskan varieties. It’s an excellent source of essential vitamins, abundant in heart-healthy omega-3 fatty acids, packed with high-quality protein, and rich in vital minerals like potassium and selenium. As a lean and lighter protein alternative to chicken or red meat, this fatty fish is incredibly nutritious. Don’t discard the bones either! They can be simmered to create a flavorful fish broth, perfect as a base for delicious fish soups, further maximizing the benefits of your salmon.

For the Baked Salmon Fillet:

For the Creamy Alfredo Sauce:

How to prepare and bake your salmon:

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  Begin by thoroughly rubbing the mayonnaise and garlic salt all over the salmon fillet. For optimal flavor and tenderness, allow the salmon to marinate in the refrigerator for 4-7 hours, or preferably, overnight.
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  Pre-heat your oven to 375°F (191°C). Place the marinated salmon fillet diagonally onto a foil-lined 18×13 inch baking sheet. Then, carefully slice the 3-pound fillet into approximate 1-inch thick pieces directly on the pan.
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  In a small saucepan, melt the butter, then stir in the paprika until well combined. Generously pour this vibrant butter mixture over the sliced salmon, ensuring each piece is evenly coated.
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  Carefully transfer the baking sheet to the preheated oven and bake the salmon for approximately 30 minutes, or until it reaches your desired doneness (internal temperature 130-145°F/54-63°C).
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  While the salmon bakes, prepare the rich Alfredo sauce. In a small bowl, combine the Parmesan cheese, cornstarch (make a slurry with a tablespoon of water), garlic salt, black pepper, and onion powder; set this dry mix aside. In your saucepan, heat the heavy cream over medium heat until it simmers gently. Whisk in the prepared dry mix until smooth. Stir in the White American cheese (or cream cheese), minced garlic, and capers, continuing to stir until the cheese is completely melted and the sauce is creamy. Remove from heat and set aside.
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  Once baked, carefully use a spatula to transfer the individual salmon fillets to a serving platter. Generously ladle the warm Alfredo sauce over the center of the salmon. Garnish with fresh dill, if desired. Serve immediately and enjoy!

• Capers Substitutions: If you don’t have capers or prefer an alternative, you can substitute by adding 1 tablespoon of fresh lemon juice or white distilled vinegar to the Alfredo sauce. I personally love Mezzetta non-pareil capers; they add an amazing tartness and briny kick!
• Charred Lemon Slices for Garnish: For an exceptionally beautiful and aromatic presentation, consider searing the rims of thinly sliced lemons in a dry pan until slightly caramelized. These charred lemon slices make a stunning garnish alongside the salmon.
• Adjusting Salmon Hue: If you prefer a slightly lighter red hue for your baked salmon, you can reduce the amount of paprika in the melted butter to 1/2 teaspoon. This still adds flavor but with a more subtle color.

Nutrition per serving