Oven Baked Salmon Steaks

5 from 5 votes

These effortless oven baked salmon steaks are a super flavorful, easy, and nutritious dinner that the whole family will love. You'll never make salmon steaks any other way!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Keyword: easy baked salmon, salmon steaks

Servings: servings

Author: Elena Davis

Ingredients

3-4 salmon steaks about 1½ inch thick; or use salmon fillets
4 tablespoons melted butter or olive oil
2 cloves garlic minced
1 tablespoon brown sugar
1 teaspoon Italian seasoning
½ teaspoon ground paprika
¾ teaspoon salt
ground black pepper to taste
fresh parsley finely chopped for garnish
lemon slices for garnish

US Customary - Metric

Instructions

Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper and grease with a little cooking spray or oil. You can also use a large baking dish.
Pat salmon steaks dry with a clean paper towel.
In a small bowl, combine melted butter or olive oil with minced garlic. Use half of this mixture to baste the salmon steaks, making sure to coat all sides of the salmon.
In a separate bowl, mix honey or brown sugar, Italian seasoning, ground paprika, salt, and ground black pepper. Rub this mixture onto the top of the salmon steaks.
Drizzle the remaining half of the olive oil and garlic mixture over the salmon steaks.
Place the salmon steaks on the prepared baking sheet or oven-safe baking pan.
Bake in the oven for 15-22 minutes, or until the salmon is cooked and flakes easily with a fork. See notes for the recommended internal cooking temperatures.
Once baked, remove the salmon from the oven and let it rest for 5 minutes before serving. Spoon any extra sauce over the salmon. Enjoy!

Notes

In the US, you may have to ask your fishmonger to special-cut the salmon into steaks. If you can't find them, use regular salmon fillets!
The FDA recommends cooking fish, including salmon, to medium doneness, which is an internal temperature of 145°F (63°C). For reference, rare is 120-125°F (49-52°C), medium-rare is 130-135°F (54-57°C), and well done is 150°F (66°C) and above. My preference is 125°F – 130°F, when salmon is the most succulent while still perfectly flaky.
Factor in carry-over cooking, which means the temperature of the salmon will rise a few degrees after you remove it from the oven due to residual heat.
Using a meat thermometer is the most accurate way to check the internal temperature of your salmon. Insert the thermometer into the thickest part of your salmon fillet, avoiding the bone if there is one.

Nutrition