I’m sharing my Oven Baked Salmon brushed with garlic butter and a surprising brown sugar spice mix in my Recipe For Salmon In The Oven, and the seasoning twist is worth a look.

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I’ll admit I get a little obsessed when a simple oven trick turns ordinary fish into something you actually brag about. This Oven Baked Salmon starts off brushed with garlic butter then gets a quick sprinkle of brown sugar that caramelizes and makes the edges sing.

It’s the kind of dish that hides how easy it is, so you’ll impress without sweating. If you’ve ever ruined a meal worrying about Over Baked Salmon, this feels like cheating.

I also wrote it so even Salmon Recipes For Beginners can pull it off and still look like they know what they’re doing.

Ingredients

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Salmon: Rich in protein and omega 3s, supports heart and brain health, flaky.
Butter: Adds rich mouthfeel and browning, mostly fat so go easy on it.
Garlic: Pungent, gives bold savory flavor, has immune boosting compounds, used minced.
Brown sugar: Brings caramel sweetness and color, balances savory and adds carbs.
Lemon: Bright acid and vitamin C, cuts richness and lifts flavors.
Smoked paprika: Gives smoky depth and red color, low calories, subtle heat.
Olive oil: Coats fish, adds healthy monounsaturated fats and a light fruity note.
Parsley: Fresh herb for garnish, adds color and vitamin K, mild grassy bite.

Ingredient Quantities

1 1/2 to 2 pounds salmon fillet, skin on, center cut, about 4 servings

3 tablespoons unsalted butter, melted

2 cloves garlic, minced or about 1 tablespoon minced garlic

1 tablespoon fresh lemon juice

2 tablespoons packed brown sugar

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper, optional if you want a little heat

1 teaspoon olive oil, optional to coat the baking sheet or rub on fish

Fresh parsley, chopped, for garnish, optional

Lemon wedges for serving, optional

How to Make this

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1. Preheat oven to 400 F (204 C) and line a baking sheet with foil or parchment; lightly coat the sheet with 1 teaspoon olive oil if you want less sticking.

2. Pat the 1 1/2 to 2 pound center cut salmon fillet dry with paper towels, remove any pin bones, and place it skin side down on the prepared sheet.

3. In a small bowl whisk together 3 tablespoons melted unsalted butter, 2 cloves minced garlic (or 1 tablespoon minced), and 1 tablespoon fresh lemon juice to make the garlic butter.

4. In another bowl mix 2 tablespoons packed brown sugar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon cayenne pepper if you want heat.

5. Brush the garlic butter all over the top of the salmon, saving a little for later if you like, then evenly sprinkle the brown sugar spice mix over the buttered top and gently press with your fingers so it sticks dont press so hard you mash the fish.

6. Bake in the center of the oven until the top is glossy and the fish is mostly opaque, about 12 to 15 minutes for an average thick fillet; thicker pieces may need 15 to 18 minutes. For precise doneness use an instant read thermometer in the thickest part 125 F for medium rare, 130 to 135 F for medium, or 145 F if you want fully done.

7. If you want a caramelized top, switch the oven to broil and broil 1 to 2 minutes watching like a hawk so the brown sugar does not burn.

8. Remove salmon from oven and let it rest 3 to 5 minutes on the sheet so juices redistribute, the internal temp will rise a few degrees while resting.

9. Sprinkle chopped fresh parsley over the top, serve with lemon wedges and anything else you like, skin will crisp up and can be served or peeled off as you prefer.

10. Leftovers store in an airtight container in the fridge up to 3 days and reheat gently so it does not dry out.

Equipment Needed

1. Oven (set to 400 F)

2. Rimmed baking sheet and aluminum foil or parchment paper

3. Paper towels to pat the salmon dry

4. Two small bowls (one for garlic butter, one for the brown sugar spice mix)

5. Measuring spoons (tsp and tbsp) and a tablespoon measure

6. Small whisk or fork for mixing the butter and lemon

7. Pastry brush (silicone or bristle) to butter the top

8. Instant read thermometer to check doneness

9. Fish spatula or tongs plus needle‑nose tweezers for pin bones and serving

FAQ

Q: How long and at what temperature should I bake the salmon? A: Bake at 375°F for about 12 to 18 minutes depending on thickness. A center cut fillet about 1 to 1 1/2 inches thick usually needs 12 to 15 minutes. Thicker pieces might need closer to 18. Check early so you dont overcook it.

Q: How can I tell when the salmon is done? A: The safest way is an instant read thermometer, 145°F is the USDA safe temp. Many cooks prefer 125 to 130°F for moist, slightly flaky salmon. Visually it should flake easily with a fork and the center should be just barely translucent.

Q: Can I use frozen salmon? A: Yes you can, but thaw it in the fridge overnight for best texture. If you must bake from frozen, add time, about 20 to 25 minutes at 375°F and cover the fillet with foil to keep it moist, but results wont be as good as thawed fish.

Q: Do I need to keep the skin on? A: No, but the skin helps protect the flesh from drying and gets nice and crispy if you broil or bake skin-side up first. If you dont want the skin, you can pull it off after cooking, it comes off easy once the fish is done.

Q: Any quick swaps for brown sugar or butter? A: Sure, use honey or maple syrup instead of brown sugar for a different sweet note, about 2 tablespoons. For butter swaps try olive oil or ghee, same amount, and reduce sugar a little if you prefer less sweet.

Q: Can I make this ahead or reheat leftovers? A: You can make it a day ahead and store in the fridge up to 3 days. Reheat gently at 275°F for 10 to 15 minutes covered so it doesnt dry out, or microwave on low power in short bursts. Leftovers are great flaked on salads or in sandwiches.

Oven Baked Salmon Recipe Substitutions and Variations

Butter: use olive oil or ghee, same volume (about 3 Tbsp). Olive oil is lighter, ghee gives a richer, nutty finish and holds up to heat better.
Brown sugar: swap for honey or maple syrup, about 2 Tbsp. Theyre runnier so the glaze will be thinner; brush on near the end and broil a minute to set.
Smoked paprika: if you dont have it use regular paprika plus a pinch of cumin or a drop of liquid smoke, or try chipotle powder for smokiness and a bit of heat.
Lemon juice: use lime juice or about 1 Tbsp white wine vinegar. Lime gives a sharper citrus tang, vinegar is more acidic so start with a little less then taste.

Pro Tips

– Let the salmon warm up on the counter for about 15 to 20 minutes before you cook it, dont leave it out all day though. This helps it cook more evenly so the edges dont get dry while the middle is still raw.

– For extra crisp skin try patting the skin as dry as you can and rub a little oil on it, then either sear skin-side down in a screaming hot skillet for 1 to 2 minutes or preheat the baking sheet so the skin hits heat right away. It makes a big difference when you bite into it.

– Save a tablespoon or two of the garlic butter and brush it on right after it comes out of the oven, it keeps the top glossy and adds fresh garlic flavor without burning. Dont baste so much that the sugar dissolves and runs off.

– If you want that caramelized top but dont trust the broiler, use a kitchen torch for more control, or move the rack down one level and broil for only 30 to 60 seconds while watching. Brown sugar can go from perfect to burned really fast so dont walk away.

– When reheating leftovers, go low and slow: wrap the pieces loosely in foil with a splash of water or broth and heat at 275 F until warm, or flake cold salmon into salads and sandwiches so it stays moist and tastes fresh.

Oven Baked Salmon Recipe

Recipe by Jot Punji

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I’m sharing my Oven Baked Salmon brushed with garlic butter and a surprising brown sugar spice mix in my Recipe For Salmon In The Oven, and the seasoning twist is worth a look.

Servings

servings

Calories

520

kcal

Equipment: 1. Oven (set to 400 F)