Today we’re talking salmon. Specifically, roasted salmon. This is one of those recipes that’s so simple and so delicious, and yet it makes you look like a culinary genius. Seriously, you can whip this up on a weeknight, and everyone will think you’ve been slaving away in the kitchen. (Spoiler: you haven’t.) I’m going to cover everything from what kind of salmon to buy (wild-caught vs. farmed – the age-old question!) to how to get that perfectly flaky, melt-in-your-mouth texture with your sheet pan. Let’s get cooking!
What Kind of Salmon to Buy
You can use either wild-caught or farmed salmon in this dish. Wild caught will be darker red with a great omega-6 to omega-3 fatty acid ratio, but it’s more expensive. Farmed salmon is higher in fat, and therefore less likely to dry out when cooking. I’m using farmed salmon that I got at Whole Foods, but you can use either one. Just check the wild-caught salmon in the oven more frequently to see if it’s done.
How to Make Roasted Salmon Filet
Like most things that I roast, I put my roasting pan in the oven at 450 degrees to preheat. A hot pan and cold oil means that the food is less likely to stick, and also gives you a little leg up on the browning process. I’m using my Our Place ceramic nonstick pan, but you can use any roasting pan that’s big enough to fit your salmon fillet. If you got a really big piece of salmon, you may need to cut the fillet in half and separate it between two pans.
If your salmon has been sitting in the fridge overnight, it’s good to wipe it dry with a paper towel or rinse it off and pat dry. No need to let it come to room temperature. Check for any unwanted pin bones by smoothing your hands over the top of the fillet.
Drizzle the salmon with some avocado oil or another oil that can withstand high heat (extra virgin olive oil is a no go for this one).
Skin side down, sprinkle your seasoning of choice evenly over the salmon. I’m using my secret weapon—Overachiever, but salt, pepper, and garlic powder is great. I also added some dried dill that’s a really great flavor for salmon. You could also go for a little bit of jerk seasoning or coconut sugar.
With a hot pad, take out the roasting pan, put the salmon on it skin side down, and put it back into the oven.
Overachiever Seasoning
I add my signature spice blend to almost every savory dish I create. Now available to purchase!
shop nowHow to Know When Your Salmon is Cooked
I like my salmon to be medium-well done, so I want it to be opaque all the way through. It should flake nicely, but not seem dry. That’s how my kids prefer it! Jules likes the crispy edges—that comes from the high-heat cooking method.
Take the salmon out of the oven and squeeze a little fresh lemon juice overtop. Portion out individual servings (the salmon skin will likely stay behind on the pan and soak off).
You can serve this salmon alongside a delicious baby gem salad (pictured above), some asparagus, or your side of choice. This is such an easy weeknight meal that looks far more elaborate than it is. You’ll win serious points with your family and friends with this recipe. Give it a try and let me know what you think!
The Easiest Roasted Salmon
Ingredients:
- 1 large salmon filet (approximately 2.5-3 pounds)
- avocado oil
- Hey Old Sport Overachiever seasoning (or sub salt, pepper, and dried dill)
- lemon (optional)
Directions:
- Preheat oven to 425 degrees on the convection setting and place a large baking sheet inside for 20 minutes.
- Lightly coat the flesh side of the salmon filet with avocado oil, followed by the seasoning blend. Remove the heated pan from the oven, lay the salmon on the pan (skin side down) and place the pan in the oven. Bake for 15-20 minutes until desired doneness is achieved.
- If desired, squeeze some fresh lemon juice over top before serving. To serve, cut into portions and scoop off of the skin, leaving the skin on the pan.
This looks so tasty! Do you have any tips if I only have the Butcher Box Wild-Caught Alaska Sockeye Salmon? They come in individual filets and it’s really tricky not overcooking them! :)
Small individual filets I usually cook in a pan. Heat the pan first, add oil, then cook skin side down until you can see the color change nearly halfway up the sides of the salmon. Then you can either add a tbsp or so of water and cover to steam the top, or flip it for a couple minutes. If you want crispy skin, slip. If you plan to discard the skin, then cover and steam.
Thank you – I’ll give that a try! :)