Classic Old Bay seasoning makes this fresh salmon recipe pop with flavor! And the simple oven-roasting method couldn’t be easier. I’m positive this Old Bay Roasted Salmon will become a regular on your menu!
Easy Oven Roasted Salmon with Old Bay Seasoning
I know what you’re thinking. What is Old Bay seasoning? It’s not something you hear about often, but Old Bay is a classic seasoning that’s been around for over 75 years. The secret formula is, well, a secret – but the blend includes black pepper, red pepper, paprika, and dry mustard. It packs bold flavor and definitely kicks things up a notch.
There’s also a wonderful herb-y flavor thanks to celery salt and possibly some bay leaf, plus spicy notes that could be cardamom or a nutmeg. Again, it’s a secret formula, so I’m guessing!
Whatever the case though, this awesome spice blend is hugely flavorful, utterly cravable, and works amazingly on this simple roasted salmon!
- Salmon: This recipe uses about 1 pound of salmon fillets.
- Olive Oil: For brushing on the fillets. About 2 tablespoons of olive oil should do it, and you can use extra virgin, virgin, or light olive oil. Avocado Oil works great, too.
- Old Bay Seasoning: You’ll need 1 teaspoon of this classic seasoning mix.
- Garlic and Onion Powder: These help give an intensity of flavor to the rich salmon.
- Dried Dill and Parsley: These classic herbs give a little extra contrast to the salmon’s flavor.
Can You Use Frozen Salmon?
Yes! And while some cooks encourage cooking fillets straight from frozen, I think the texture and flavor are better if you thaw salmon before cooking.
To do this quickly, place the fillets in sealed food storage bags (if they’re not already sealed in plastic). Then place the bagged fillets in a large bowl or basin of cold water for one hour, replacing the water with more fresh cold water halfway through. Easy!
How to Make Oven Roasted Salmon with Old Bay Seasoning
Roasting salmon really couldn’t be easier! It’s also a very fast method, essentially requiring you to just preheat the oven, season the fillets, and go! That’s one reason it definitely qualifies as an easy weeknight recipe!
- Prepare the Oven, Pan, and Fillets. Preheat the oven to 450˚F. While it heats, generously grease a baking sheet or pan with cooking spray. Then place the fillets, skin side down, on the baking sheet, and brush them with olive oil
- Combine the Seasonings and Rub Onto the Fillets. In a small mixing bowl, blend the Old Bay seasoning, garlic powder, onion powder, dill weed, and parsley; mix well to combine. Rub this spice mixture onto the fillets, all around the top and sides. There’s no need to season the skin side.
- Roast! Bake the fillets for 8 to 10 minutes, or until they flake easily with a fork. You can also use an instant read thermometer to check for doneness; salmon is cooked through when internal temperature registers at 145˚F.
Tips for the Best Oven Roasted Salmon
- Use Parchment: While it’s fine to cook this salmon directly on your baking sheet or pan, it makes cleanup a lot easier to line your pan with a large piece of parchment paper .
- Choose Wild: If possible, go for wild-caught salmon fillets (whether frozen or fresh). Most cooks agree that wild-caught salmon has a superior flavor to its farmed counterpart!
- Select for Size: It’s best to use fillets that are all about the same size and thickness, so that they cook evenly. If your fillets are too different in size, the smaller ones may overcook while the larger ones remain undercooked!
- Start with Soup: Warm up to the meal with my Quick and Easy Instant Pot Corn Chowder. Its bacon-y sweetness goes well with just about anything, but especially seafood! Yum!
- Buttery Bread: I just love serving hot, buttery yeast rolls with this dish, and my No-Knead Dinner Rolls are an extra-good choice because they’re fast and easy!
- Simple Salad: Yep, a simple salad is always a good idea, right? You could do a classic garden or Caesar salad, or try something a little different with my Cucumber Salad with Sour Cream Dressing. It’s so minimalist, and so very good!
How to Store and Reheat Leftovers
- To refrigerate: store the leftover salmon fillets in food storage bags or airtight containers. Salmon fillets will keep in the refrigerator for 3-4 days.
- To reheat: place leftover fillets in an ovenproof dish and cover loosely with foil. Bake at 275˚F until heated through, about 15 minutes.
- I don’t recommend freezing the leftover salmon, as it tends to become dry and/or mushy when thawed and reheated.
Old Bay Roasted Salmon
- Preheat oven to 450˚F.
- Generously grease a baking sheet or pan with cooking spray.
- Place fish, skin side down, on the baking sheet.
- Brush fish fillets with olive oil.
- In a small mixing bowl combine old bay seasoning, garlic powder, onion powder, dill weed, and parsley; mix to combine.
- Add spice mixture to the fillets and rub it all around the top and sides.
- Bake for 10 minutes, or until fish flakes easily with a fork. You can also use an instant read thermometer to check for doneness; salmon is cooked through when internal temperature registers at 145˚F.
- Remove from oven and serve.
To Make with Roasted Vegetables (optional)
- Prepare halved brussel sprouts and slices of yellow squash with a drizzle of olive oil, salt, and pepper; arrange on baking sheet and roast for 10 minutes. Add raw salmon fillets around the veggies and continue to roast for 10 more minutes, or until salmon is cooked through.