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6-Ingredient Wild Salmon Fillets

Simple oven-roasted wild salmon with grape tomatoes and lemon for a fast, flavorful weeknight meal.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 16 to 20 ounces wild salmon fillets with skin on
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 cups grape tomatoes or cherry tomatoes
  • 1 lemon, rinsed and sliced
  • 1/2 teaspoon kosher salt or sea salt
  • 1/2 teaspoon black pepper

Instructions

  • Preheat the oven to 450°F (230°C).
  • Pat the salmon fillets dry and place them skin-side down in a baking dish or on a rimmed baking sheet.
  • Rub the tops and sides of the fillets with 1 1/2 tablespoons extra virgin olive oil and season evenly with 1/2 teaspoon kosher or sea salt and 1/2 teaspoon black pepper.
  • Arrange lemon slices over the salmon.
  • Scatter 2 cups grape or cherry tomatoes around the fish in the dish.
  • Bake in the preheated oven for 8 to 10 minutes, until the salmon is just firm and flakes easily with a fork.
  • Remove from oven and serve immediately.

Equipment

  • Baking dish or rimmed baking sheet
  • Oven
  • Tongs or spatula
  • Knife

Notes

  • Use wild salmon for firmer texture and richer flavor.
  • Do not overbake; check for flakiness at 8 minutes.
  • Room-temperature fillets cook more evenly.
  • Pat fish dry to help seasoning adhere.