If your week needs a win, this Easy Baked Salmon is it—lemony, garlicky, and foolproof. With Pacific Bay Coho Salmon Fillet, you’ll serve juicy, oven-baked perfection in 12 minutes flat.

EASY BAKED SALMON

Yield: 4–6 servings
Prep Time: 8 minutes
Cook Time: 12 minutes
Difficulty: Easy

INGREDIENTS

1 kg Pacific Bay Coho Salmon Fillet

2 tbsp olive oil

1 tsp Italian seasoning

2 tsp garlic, minced

1 lemon, half thinly sliced, half juiced

1 tsp salt

1/4 tsp black pepper

PROCEDURE

Season and tray the salmon. Pat the fillet dry, season both sides with salt and pepper, then place it skin-side down on a foil- or parchment-lined baking sheet.

Mix and spread the lemon-garlic oil. In a small bowl, combine olive oil, minced garlic, Italian seasoning, and the juice from half a lemon. Spread the mixture over the top and sides of the salmon, then lay the thin lemon slices across the surface.

Bake just until tender. Bake at 180 °C for about 12 minutes or until the thickest part turns opaque but is still slightly pink when gently flaked with a fork. Pull it out earlier for more blush, or leave it in another minute if very thick.

Rest and serve. Let the salmon rest 2 minutes so juices settle, then transfer to a platter and serve warm.

NOTES

Why Pacific Bay: Pacific Bay Coho Salmon Fillet is sliced from premium imported salmon from internationally certified farms and plants. It's evenly filleted, and frozen at peak freshness to preserve its natural texture and flavor.

Doneness and texture: For tender flakes, bake until the center turns opaque yet moist; if you use a thermometer, pull it out at around 50 to 52 °C for medium doneness, and understand it will continue to cook slightly off-heat.

Flavor swaps: Add chili flakes for heat, swap Italian seasoning for dill or parsley, or finish with a tablespoon of butter for gloss.

Alternatives: Make this with Atlantic Salmon Fillet, Chilean Salmon Trout Fillet, or Pacific Bay Salmon Fillet Portions, and adjust time for thickness.

Storage and reheat: Refrigerate leftovers up to 2 days; reheat low and slow (120 to 150 °C, a few minutes) or flake cold into salads and pasta to keep it juicy.

Serving ideas: Pair with garlic rice or roasted potatoes, add a simple green salad, and finish with extra lemon wedges.

FAQS

Q: How long to bake salmon at 180 °C?
A: For a whole fillet, start checking at 10 to 12 minutes; very thick pieces may need a touch longer, but pull as soon as it flakes and stays moist in the center.

Q: What temperature is salmon done in the oven?
A: Visually, the center should be opaque yet still juicy; with a thermometer, many cooks pull it out at around 50 to 52 °C for medium doneness, and let residual heat finish the cooking process.

Q: Can you bake salmon with lemon slices on top?
A: Yes—lemon slices perfume the fillet and help it stay moist; just spread the lemon-garlic oil first so the seasoning contacts the fish.