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How to Cook Salmon (Easy and Tasty Ways You Can Try Tonight)

Introduction

Salmon doesn’t have to be fancy or fussy just flavorful and flaky. I used to think it was this high-maintenance fish reserved for special dinners or restaurant nights. Turns out, it’s one of the most forgiving proteins in my kitchen. Whether you’re cooking for yourself or feeding a hungry crew, these seven methods will get a solid dinner on the table with minimal effort and big payoff.

Pick your favorite method or if you’re like me, try something different each night this week.

Section 1: Oven-Baked Salmon (Set It and Forget It)

Baking salmon is one of the first methods I mastered, and it’s still my go-to when I want zero drama in the kitchen. No splatter, no flipping, no babysitting the pan. Just toss it in the oven, set a timer, and move on with your life.

Temperature and Timing

Here’s what works nearly every time:

Calculate Recipe Calories

Foil Packet vs. Open Baking

Foil packet method: If I want juicy, tender salmon with almost no cleanup, I wrap it loosely in foil with a splash of olive oil, a slice of lemon, and whatever herbs I’ve got lying around usually dill or parsley. The foil traps moisture and acts like a mini steam oven.

Open baking: If I’m aiming for a slightly crisp top, I leave it uncovered on a parchment-lined sheet pan or in a baking dish. I’ll still drizzle a bit of oil on top to prevent drying out.

Both work. It just depends on whether I’m craving soft and buttery or a bit more texture.

Seasoning Basics

Here’s my “I-don’t-have-time-for-this” seasoning formula:

Olive oil
Sea salt
Cracked pepper
Garlic powder (or minced garlic if I’ve got the energy)
Lemon slices
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Sometimes I throw on paprika for color or swap in za’atar, Italian seasoning, or a bit of honey mustard if I’m feeling spicy.

Perfect for Meal Prep

One of my favorite things about baked salmon? It reheats well without turning into a brick. I’ll bake a couple fillets at once, stash them in containers with roasted veggies or rice, and boom: lunches for days.

You don’t need to fuss with it. You don’t need to babysit it. You just need a hot oven and a timer that works.

Next up? Pan-seared salmon with crispy skin because sometimes I want that sizzle.

Section 1: Oven-Baked Salmon (Set It and Forget It)

Baking salmon is the least stressful way to get dinner done. It’s hands-off, mess-free, and hard to screw up. I do this when I’m multitasking or just plain tired.

Step-by-Step: How I Bake Salmon in the Oven

Step 1: Preheat the oven
Set your oven to 400°F (200°C). This temp works for most fillets hot enough to cook through quickly, but not so hot that it dries out.

Quick Tips

If you’re meal-prepping, bake multiple fillets at once. They store well in the fridge for 3–4 days.
Want to get fancy? Add a spoonful of pesto or garlic herb butter before baking.
Dry top? Drizzle with extra olive oil or a tiny splash of broth before baking.

Section 2: Pan-Seared Salmon (Crispy Skin, Juicy Inside)

This method gives you crispy skin and juicy, tender salmon in under 10 minutes. It’s the one I reach for when I want a weeknight dinner that feels a little fancy but doesn’t take much effort.

Ingredients (Serves 2)

2 salmon fillets (about 6 oz each, skin-on preferred)
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1 tablespoon avocado oil or olive oil
Salt (to taste)
Black pepper (to taste)
Optional extras:
- 1 tablespoon butter
- 1 garlic clove, minced
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- Juice of ½ lemon

Step-by-Step Instructions

Dry the salmon
I pat both sides of the fillets dry with paper towels. This is non-negotiable for crispy skin.
Season it
I sprinkle salt and pepper evenly over both sides. Sometimes I’ll add a pinch of garlic powder or paprika if I’m feeling it.
Heat the pan
I heat a tablespoon of oil in a nonstick or cast iron skillet over medium-high heat. Once the oil starts to shimmer, it’s go time.
Sear skin-side down
I place the fillets in skin-side down and press gently with a spatula for 10 seconds. This keeps the skin from curling. Then I let it cook undisturbed for about 3–4 minutes.
Flip and finish
I flip the salmon once the skin is golden and crispy. I cook the second side for another 3 minutes, or until it flakes easily.
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Optional pan sauce
I drop in a bit of butter, garlic, and lemon juice in the last 30 seconds, tilting the pan and spooning the melted mix over the fish.
Rest, then serve
I let it rest on the plate for a minute before digging in. It always turns out juicy and packed with flavor.

Section 3: Grilled Salmon (Smoky Flavor, Great for Summer)

This is the method I save for warm nights and cookouts. There’s something about the smoky edges and char that makes salmon taste extra satisfying on the grill.

Ingredients (Serves 2–4)

2–4 salmon fillets or steaks (6–8 oz each)
1 tablespoon olive oil
Salt and pepper (to taste)
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Optional extras:
- Lemon wedges
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar (for a sweet crust)
- Optional: cedar plank or foil

Step-by-Step Instructions

Preheat the grill
I heat the grill to medium-high (around 375–400°F). If I’m using charcoal, I aim for hot, even coals.
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Prep the salmon
I brush the fillets with oil on both sides and season with salt and pepper. If I want a flavor boost, I add a little garlic powder or brown sugar on top.
Grease the grill grates
I oil the grates or use a grill-safe spray to keep the fish from sticking.
Grill skin-side down first
I lay the salmon skin-side down and cook for 5–6 minutes with the lid closed. I don’t touch it while it sears.
Flip once
I flip the fillets gently with a wide spatula and grill for another 3–4 minutes. If I’m using a cedar plank, I skip the flipping and let it cook all the way through in 12–15 minutes.
Finish and serve
I remove the salmon once it flakes easily and looks opaque in the center. I squeeze some lemon on top and serve right off the grill.

Pro Tip

If the salmon sticks, it’s not ready to flip. I wait another 30 seconds and try again it usually releases on its own once the crust forms.

Section 4: Air Fryer Salmon (Crispy Outside, Fast Cook Time)

I’ll be honest when I first got an air fryer, I wasn’t sure it could handle fish. But salmon? It crushes it. This method has become my weeknight lifesaver. It’s fast, low mess, and somehow gives you crisp edges without drying the fish out.

Ingredients (Serves 2)

2 salmon fillets (6 oz each, skin-on or skinless)
1 tablespoon olive oil or avocado oil spray
Salt and pepper to taste
Optional add-ins:
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Lemon wedges for serving

Step-by-Step Instructions

Preheat the air fryer
I set my air fryer to 400°F and let it heat for 3–5 minutes. This helps the salmon start cooking immediately, which gives the outside that nice golden color.
Prep the fillets
I pat them dry with a paper towel, then spray both sides lightly with oil. I season generously with salt and pepper, then add garlic powder or paprika if I want extra flavor.
Into the basket
I place the salmon skin-side down in the basket, making sure there’s space between the fillets. Crowding them steams the fish instead of crisping it learned that one the hard way.
Cook
I cook for 7–10 minutes, depending on thickness. Thinner fillets might be done in 7, while thicker cuts can go up to 10. I check with a fork if it flakes easily and looks opaque, it’s good.
Serve it hot
I usually squeeze lemon on top and serve it with roasted veggies or rice. Cleanup? Basically just the air fryer basket, which wipes clean in seconds.

Why I Love It

It’s quick enough for a Monday night and impressive enough for guests. Plus, I don’t have to stand over the stove. Win-win.

Section 5: Poached Salmon (Soft, Clean Taste)

Poaching sounds fancy, but really, it’s just simmering gently. This is how I cook salmon when I want something lighter. The texture is so tender, and the flavor is clean and delicate. It’s especially great if I plan to flake the salmon over a salad or tuck it into a sandwich.

Ingredients (Serves 2–3)

2–3 salmon fillets (skinless preferred for poaching)
2 cups water, broth, or dry white wine (or a mix)
1 tablespoon lemon juice
5–6 peppercorns
2–3 fresh dill sprigs (or a pinch of dried)
1 bay leaf
Optional: thin lemon slices, sliced onion, garlic

Step-by-Step Instructions

Build the poaching liquid
In a deep skillet or wide saucepan, I combine the water (or wine/broth), lemon juice, peppercorns, dill, and bay leaf. If I have leftover lemon slices or onion, I toss those in too.
Heat gently
I bring it just to a simmer not boiling. Tiny bubbles around the edge is perfect.
Add the salmon
I gently slide in the fillets, making sure they’re mostly submerged. If they’re not, I spoon some liquid over the top or add a splash more water.
Poach low and slow
I let them poach for 10–12 minutes, uncovered. I don’t let the liquid boil it should stay barely bubbling. Overcooking is the enemy here.
Check doneness
I test with a fork the salmon should flake easily and be opaque throughout.
Cool or serve
I either serve it warm with a drizzle of olive oil and lemon or cool it and use it for salmon salad, lettuce wraps, or sandwiches. It’s super versatile.

Why I Keep Coming Back to This Method

It’s gentle and foolproof. The salmon stays moist, and the flavor doesn’t get drowned out by oil or sear. I even serve this cold for brunch with bagels and cream cheese when I’m feeling extra.

Section 6: Broiled Salmon (High Heat, Quick Finish)

Broiling salmon is my go-to when I want bold flavor with barely any effort. Think: caramelized edges, juicy center, done in under 10 minutes. It’s kind of like grilling, but without dragging the actual grill out of the garage.

Ingredients (Serves 2–3)

2–3 salmon fillets (about 6 oz each)
Salt and pepper
Glaze of choice here are my go-tos:
- Honey-Soy: 1 tbsp honey + 1 tbsp soy sauce + 1 tsp garlic
- Maple-Mustard: 1 tbsp maple syrup + 1 tsp Dijon mustard
- Sriracha-Lime: 1 tbsp sriracha + juice of ½ lime

Step-by-Step Instructions

Preheat the broiler
I crank the broiler up and let it preheat for 5 minutes. Most ovens put out 500–550°F, so this is serious heat. I move the rack to about 6 inches below the element.
Prep the salmon
I pat the fillets dry (crispy edges start with dry fish). Then I sprinkle salt and pepper, and brush the glaze generously over the top.
Line a baking sheet
I line a sheet pan with foil for easy cleanup, then place the fillets skin-side down. I like to spray or brush a little oil on the foil too prevents sticking.
Broil
Into the oven it goes for 5–8 minutes. I don’t walk away this is not the time to check your email. Once the top starts bubbling and browning, I check for doneness. The glaze should be caramelized, and the fish should flake easily with a fork.
Serve immediately
This method is all about the crispy top, so I don’t let it sit too long. I usually plate it with rice or something light like cucumber salad.

Why I Like Broiling

It’s fast and makes it feel like I did something fancy. That caramelized glaze? Chef’s kiss. If I’m cooking for people who say they “don’t love fish,” I broil it. Converts them every time.

Section 7: Steamed Salmon (Delicate and Moist)

There are nights when I want something lighter and a little more subtle. That’s when I steam. Steamed salmon is soft, clean-tasting, and absorbs flavors from whatever aromatics you throw underneath. Plus, it’s one of the healthiest ways to cook fish no oil needed.

Ingredients (Serves 2–3)

2–3 salmon fillets (skinless is easier here)
A few slices of fresh ginger
2 cloves garlic, smashed
2 scallions, chopped
Optional: soy sauce, sesame oil, or a squeeze of lime after steaming

Step-by-Step Instructions

Set up your steamer
I either use a bamboo steamer over a wok or a metal steaming basket in a pot. I bring a couple inches of water to a boil in the bottom.
Layer aromatics
Inside the steamer, I lay down ginger, garlic, and scallions. Sometimes I add a slice of lemon too. These don’t overpower, but they infuse the fish with a subtle, fresh flavor.
Add the salmon
I place the salmon right on top of the aromatics. If I’m using a bamboo steamer, I line it with parchment paper first to prevent sticking.
Steam
I cover and steam for 8–10 minutes, depending on the thickness. The fish should turn opaque and flake with a fork.
Serve it simply
Sometimes I drizzle a little soy sauce and toasted sesame oil on top, or I flake it into a rice bowl with veggies.

Why I Steam Salmon

Honestly, it feels like something I’d get in a fancy spa lunch. It’s clean, light, and lets the salmon flavor shine. It also works really well for meal prep chilled steamed salmon holds up better than pan-fried leftovers.

Bonus: How to Know Salmon Is Cooked

After ruining my fair share of salmon over the years either by pulling it out too early or forgetting it in the oven while scrolling Instagram I finally figured out what “done” actually looks like.

Let me save you from the guesswork.

1. Internal Temp Is the Gold Standard

If you’ve got a digital thermometer, use it. Salmon is perfect at 125°F to 130°F for a medium finish. That gives you a buttery center without risking raw texture. If you’re going for well-done, you can push it to 140°F, but I’d stop there anything beyond that and you’re heading into dry territory.

Pro tip: Stick the thermometer into the thickest part of the fillet, not the thin end.

2. Flakes Easily with a Fork

No thermometer? No problem. Use a fork to press lightly into the thickest section. If it flakes apart in clean layers, you’re good to go. It shouldn’t be mushy, and it shouldn’t put up a fight.

If you stab it and nothing happens, it needs more time. If it crumbles like a cracker, it’s already overcooked grab some mayo and pretend it was for a salad.

3. Opaque but Still Moist Inside

Raw salmon is translucent and bright pink. Cooked salmon should look opaque a soft, pastel color but still glisten with a bit of juice. Think “just set,” not “bone dry.”

You want the inside to look barely cooked through, not like you left it in a sauna for an hour.

4. Signs It’s Still Undercooked

If it’s super soft in the center, and the color looks raw, it needs more time. The outside may cook faster, especially if you’re using high heat (like broiling or pan-searing), so check the middle.

One trick I use: press gently with a finger. If it feels like Jell-O, it’s still raw. If it springs back like a cooked chicken breast, you’re probably there.

FAQ

What’s the healthiest way to cook salmon?

Steaming or poaching are among the healthiest ways to cook salmon. They use minimal or no oil, keep the fish moist, and preserve more nutrients compared to high-heat methods.

Can you cook salmon from frozen?

Yes, you can cook salmon directly from frozen. Bake it at 400°F for about 20–25 minutes. Just rinse off the ice glaze first, and season after a few minutes in the oven so spices stick better.

Should I remove the skin before cooking?

Leave the skin on during cooking if you’re using methods like pan-searing or grilling. It helps protect the delicate flesh and adds flavor. You can peel it off easily after cooking if you don’t want to eat it.

How do you keep salmon from drying out?

Avoid overcooking, use marinades or glazes, and cook at moderate heat. Cooking methods like foil baking, steaming, or air frying tend to help retain moisture better than high-heat grilling or broiling.

Conclusion: No Matter How You Like It Crispy, Soft, or Smoky Salmon’s Got Options

After years of cooking salmon every which way burning it, undercooking it, and occasionally nailing it I’ve come to one simple realization: salmon is forgiving and versatile. You just need the right method for your mood, your time, and your taste buds.

If I want to throw something in the oven and walk away while catching up on laundry, I bake it. On nights when I want that restaurant-style crisp skin? I pan-sear it in a hot skillet with a bit of oil and a prayer. When it’s hot outside and I feel like playing with fire, I fire up the grill. Smoky grill marks and flaky fish? Yes, please.

For fast and crispy, the air fryer has earned its spot on my counter. I didn’t expect to like it, but salmon in that thing comes out shockingly good. If I’m craving something lighter like for a salad or sandwich I go the poached route. Clean, soft, and subtle.

Then there’s broiling, which I treat like my secret weapon. A quick glaze, a blast of heat, and five minutes later I feel like a culinary genius (with minimal effort). And for those Asian-inspired dinner nights, steamed salmon hits the spot. It’s delicate, juicy, and perfect with some rice and soy sauce.

The point is there’s no one way to cook salmon. Each method has its moment. Some days I want bold and crispy. Others, I want soft and comforting. Sometimes, I just need to cook whatever’s defrosted in the fridge before it goes bad.

But whatever I’m feeling, salmon fits the bill. It’s fast, it’s flexible, and it always feels like a solid choice, whether I’m cooking for myself or trying to impress someone else. So, try a few methods. Burn a fillet or two (it’s part of the process). Eventually, you’ll find your go-to version and maybe even rotate through a few favorites.

Now if you’ll excuse me, I’ve got a cedar plank soaking for dinner tonight. What method are you trying first?