How to Bake a 2.5 Lb. Salmon Fillet

Cook a salmon fillet in the oven properly to prevent it from drying out completely. Salmon contains a high amount of omega-3 fatty acids, vitamin D and protein, which makes the fish a healthy choice. The fish has an orange or red hue, but varieties of white-flesh salmon exist. Cook salmon on the grill, on the hob or in the oven. Baking a salmon fillet in the oven creates less of a mess than preparing it on the hob and you can bake seasonings and marinades onto the fish to infuse it with flavours.

Heat the oven to 218 degrees Celsius.

Rinse the salmon under cool running water. Pat the fillet dry with paper towels.

Place the salmon, skin side down, on a piece of aluminium foil. Use a piece of aluminium foil large enough to wrap around the fillet.

Place the salmon fillet and the aluminium foil onto a baking pan. Combine 3 tbsp of oil, 3 minced garlic cloves, 1 tsp of salt and 3/4 tsp of pepper into a bowl. Pour the seasoning over the salmon fillet.

Wrap aluminium foil around the salmon fillet. Seal the edges on the aluminium foil, but do not wrap the fillet too tightly to leave room for expansion.

Bake a 11.3kg. salmon fillet for 20 to 25 minutes. Watch the salmon carefully while it bakes. Remove the salmon when it flakes easily with a fork.

Remove the salmon fillet from the oven. Unwrap the aluminium foil and discard the salmon skin. Serve the fish immediately.


Place the salmon directly onto a non-stick baking tray if you do not want wrap it in aluminium foil. Brush the fish with olive oil and season as desired. Leave the skin-side down and bake until it flakes easily with a fork, which will take between 20 and 25 minutes.


Avoid overcooking the salmon because it will dry out and taste bland. Avoid poking the fish with a fork or sharp object while it cooks because it will cause the juices to drain. Move the fish with tongs to keep the fish moist.

Things You'll Need

  • Paper towels
  • Aluminium foil
  • Baking pan
  • 3 tbsp olive oil
  • 3 minced garlic cloves
  • 1 tsp salt
  • 3/4 tsp pepper
  • Bowl
  • Fork
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About the Author

Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.