How to Bake a 2.5 Lb. Salmon Fillet

Written by angela lafollette Google
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How to Bake a 2.5 Lb. Salmon Fillet
Serve a salmon fillet with fresh lemons to add a hint of citrus flavour. (Jupiterimages/liquidlibrary/Getty Images)

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.

Skill level:
Moderately Easy

Things you 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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  1. 1

    Heat the oven to 218 degrees Celsius.

  2. 2

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

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

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

Tips and warnings

  • 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.

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