My Family Has Joanna Gaines's Weeknight Salmon on Repeat—It's Impossible to Mess Up

It's so easy that you can't mess it up.

I’ve had a lot of bad salmon in my day. It’s often overcooked or not seasoned well, and that makes me sad because it's not that hard to get salmon right. It's one of the reasons I love this weeknight salmon recipe from Joanna Gaines. It’s so simple that you can’t mess it up.

I’ve watched Joanna Gaines's show, "Fixer Upper," for years. I admire her “realness” and love that she can somehow make anything she’s wearing look ultra-cool. The same goes for her cooking. If you’ve ever made one of her recipes you know they’re practical, designed to please the palates of everyone from kids to grandparents. They’re also modern, simple, and delicious.

I stumbled upon Joanna's recipe for Weeknight Salmon after scouring the internet for a basic baked salmon recipe. I needed something fast, but tasty and suitable to feed guests. That’s a tall order, but after a quick review of the ingredients and method, I knew Joanna’s recipe could be a winner.

Turns out I was right. My guests loved it and so did my family, so it’s been on rotation in my house ever since. No more bad salmon for us—and no more bad salmon for you, either!

How To Make Joanna Gaines's Weeknight Salmon

Start by combining paprika, onion powder, garlic salt, and salt in a small bowl. Next, line up salmon fillets, skin-side down, on a large baking sheet lined with parchment paper.

Drizzle olive oil over the salmon then sprinkle with the spices. I find this easiest to do with clean hands, but a spoon will also work. Squeeze half a lemon over the salmon and bake at 425°F until the flesh flakes easily with a fork, about 10 minutes. Garnish with fresh dill and parsley and serve with lemon wedges. That's it!

My Tips for Making Joanna Gaines’s Salmon

1. Choose your salmon wisely. Choose salmon pieces that aren’t cut from the thin tail-end of the fish. These pieces will be smaller and will therefore cook more quickly than the thicker cuts towards the head of the fish. If you can only get your hands on the tail-end pieces, adjust your cooking time, checking for doneness around the six to eight-minute mark.

2. Use a food thermometer. It’s not a sign of weakness to check the temperature of your fish. If anything, it’s a smart way to ensure the fish is perfectly cooked. You spent good money on that salmon, so use a thermometer! The USDA recommends a final internal temperature of 145°F for fish, but for the best texture aim for 135°F.

3. Skip the slits. The only significant change I make with this recipe is that I never cut slits in the flesh of the salmon. It requires a very sharp knife to accomplish and honestly, I think it's a waste of time. You’re better off just rubbing in the oil and spices with clean hands.

4. Serve simple sides. I love roasting Brussels sprouts or asparagus on a separate baking sheet while the fish is cooking. You could even whip up a quick spinach salad with a lemon vinaigrette and plate the cooked salmon on top.

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