Baked Salmon With Lemon and Thyme

This easy recipe for baked salmon is bound to become one of your go-to weeknight main dishes. But we want to put one important tip up front: Cook your pieces of salmon on a sheet pan, not in a baking dish. The former will allow the heat of the oven to circulate all around the fish so that it cooks evenly, preventing dried-out tops with raw middles.

We chose to brush these fillets with a simple mixture of olive oil, lemon zest, and thyme, but feel free to experiment: Top each piece with lemon slices tossed in minced garlic and melted butter—or use sesame oil and a sprinkle of shichimi togarashi (or your favorite seasoning blend). Want to make this easy baked salmon recipe even easier? Keep a stash of herby lemon-garlic butter on hand—instead of using oil and fresh herbs, place a pat on top of the fish before baking.

Of course, there are many ways to cook salmon and if you’re looking for crispy salmon skin, this is not it. Cooking the fillets skin side down as we do here will render the skin as tender as the flesh; you can choose to eat it or use a spatula to lift the meat and leave the skin behind. To assess the salmon’s doneness, insert an instant-read thermometer into the thickest part of the fish and look for an internal temperature of 125°F for medium-rare or 140°F for well-done. Serve with a squeeze of fresh lemon juice and whatever side dish you like—asparagus, brussels sprouts, potatoes, or salad all work.