Basic Roasted Salmon

Serves: 6-8 people
Hands-on time: 10 min
Total time: 22 min

This recipe for basic roasted salmon couldn’t be easier.  The quantity is limited only by the size of your oven!  I can do 2 pounds of salmon in my Breville Smart Oven (I have the Breville BOV900BSS — it’s the biggest size they have).


  • 2 lbs salmon (sustainably farmed or wild caught)
  • olive oil
  • salt and pepper


  • cutting board
  • chef’s knife
  • roasting pan
  • basting brush
  • foil


  1. Preheat oven to 425F.
  2. Rinse salmon filet in gently running cold water and pat dry with a kitchen towel or paper towels.
  3. Place fish on cutting board skin side down and with a sharp knife cut into 6 portions of approximately equal size.
  4. Line roasting pan with foil and place fish skin side down on foil so that fish is not touching.
  5. Brush lightly with olive oil and sprinkle with salt and pepper to taste.
  6. Roast for 12 minutes.
  7. Serve 2 of the filets with your meal and save the rest for later in the week.

Tips and Timesavers

  • Ask the fishmonger to cut your filet into 5 oz portions when you buy it.  This will save you the step of cutting it yourself, along with the cleaning of the knife and cutting board.  They should not charge you.
  • After cooking, the skin will come right off.  When storing the excess for future use you can get rid of the skin now and save this step later.
  • Fish skin and other discards can smell up your kitchen trash can.  Wrap them in a separate plastic shopping bag before putting them in the trash.  Better yet, bring the wrapped fish discards directly to your outside trash bin.

Nutrition (g)

  • Serving Size: 5 oz
  • Calories: 146
  • Protein: 26
  • Fat: 5
  • Carbs: 1
  • Fiber: 0
  • Sugar: 0


Sorry about the lighting on this photo, it was a little dark in my kitchen.

Image of Basic Roasted Salmon plus extras

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