Healthy and packed with flavor, these Baked Salmon Steaks are a fast answer to the eternal question of “What’s for dinner?”
As a person who grew up around a lot of fresh fish, I know my way around the different types of fish and how best to cook them. For example, I don’t find catfish to be the best baked fish, but it is the absolute best choice for a fish fry. Most trout tastes fantastic baked or fried, and tuna begs to be coated in spices and served seared with a drizzle of something delicious.
Salmon, on the other hand, seems to have no hard rules. It’s great as sashimi, amazing when smoked, perfect after a sauté, and excellent hot off the grill. Salmon also shines after simple cooking methods like baking. In fact, that’s why I love this fish the best: it tastes just as good with a low-effort oven recipe as it does with a recipe that takes all day!
This recipe for baked salmon steaks is easy enough to whip up on a weeknight. Seriously, the hardest part is drying off the salmon steaks. You’ll then stir some seasonings together, rub them onto the fish with a drizzle of oil, and send them into a preheated oven for 12 minutes. What you get is a beautiful, perfectly cooked piece of salmon with garlicky, salty, slightly spicy flavors, and it’s ready to pair with just about any sides you can conjure up.
Salmon steaks vs. fillets
Salmon comes in several types of cuts, but the most common cuts you’ll find at the average grocery store are steaks and fillets. The steaks are made by cutting a slice through the fish, width-wise, near the belly—which means you get some bone matter in the cut. These cuts are shaped somewhat like a horseshoe with a “V” cut out of the bottom and also typically come with the skin on the outside, which I find to be delicious! Salmon steaks are what I used in this recipe.
Salmon fillets, on the other hand, are made by cutting slices off the fish lengthwise, resulting in a long rectangular shape, often with one side thicker with flesh than the other side. Fillets may be sold with the skin on or off. If you decide to use salmon fillets for this baked salmon recipe, keep in mind that your fillets may be more well-done at the thinner ends!
How do I store leftovers?
Completely cooled salmon steaks may be stored in an airtight container in the fridge for up to 4 days. You can also freeze leftover salmon steaks in freezer-safe bags for up to 3 months—just be sure to squeeze as much air out of the bag as possible before freezing. Let the fish thaw in the fridge overnight before reheating in the oven or air fryer.
Serving suggestions
These baked salmon steaks were meant to be adorned with delicious side dishes! Serve a side of these Pressure Cooker Mashed Sweet Potatoes (Instant Pot) and some Parmesan Roasted Asparagus for an easy, family-friendly weeknight meal. Or dazzle a dinner party by pairing your salmon with our gorgeous Roasted Beet Salad With Walnut And Blue Cheese. For dessert, whip up this amazing Apple-Almond Bavarian Cheesecake.
Baked Salmon Steaks
Ingredients
- 4 salmon steaks small bones removed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F. Gently pat the salmon steaks dry with paper towels. Drizzle with olive oil and place them on a baking tray lined with parchment paper.
- In a small bowl, whisk together the salt, black pepper, minced garlic, onion powder, and chili powder to create a flavorful spice blend. Rub this mixture onto both sides of the salmon steaks.
- Slide the tray into the preheated oven and bake the salmon steaks for 12 minutes, just until they’re cooked through and flaky, ensuring a moist and tender interior.
- Remove the salmon from the oven and let it rest for 3 minutes. This allows the juices to redistribute, making each bite succulent. Garnish with fresh basil leaves for a pop of color and a hint of freshness.
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