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Salmon on gray plate with fork, lemon wedges, cooked broccoli and rice pilaf.

Best Baked Salmon

Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 12 minutes
Marinating Time: 2 hours
Total Time: 2 hours 32 minutes

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.

Notes

Oil: the oils listed are my preferred oils to use. However, canola or vegetable oil can also be used in the recipe. 
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 (adding time as needed - may need 15 to 20 minutes in the oven), and cut into individual serving-size pieces after baking. 
Marinating Time: ideally, this salmon tastes best if it can marinate for at least 2 hours. However, if you are short on time or haven't planned ahead, instead of marinating the salmon, place the salmon on a foil-lined, greased baking sheet. Spoon  marinade over each piece of salmon and sprinkle with lemon pepper seasoning. Reserve the remaining marinade. Bake as directed. About 5 minutes before the salmon is finished baking, brush/spoon some of the reserved marinade over the salmon (then allow it to finish baking). 
Air Fryer Option: the salmon can be cooked in an air fryer instead of in the oven. Preheat 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).