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• My Baked Halibut Recipe Is The Ultra Moist Way To Cook This Fish
• Ingredients & Substitutions
• How To Bake Halibut In The Oven
• My Recipe Tips
• Baked Halibut Recipe card
• Serving Ideas
• More Easy Baked Fish Recipes
• Recipe Reviews

My Baked Halibut Recipe Is The Ultra Moist Way To Cook This Fish

Many of you know that salmon is my go-to everyday fish, but when I want something special, it’s baked halibut all the way. Here’s why this recipe stands out:

• Tender, flaky white fish with loads of flavor – Some baked halibut recipes are super basic, and while there’s nothing wrong with that (I love this fish any which way), my version brings a lemony, herby flavor that makes it taste special. And my tips promise a moist, flaky texture — never dry.
• Easy to make – I only use simple, easy-to-find ingredients here, and the whole thing is on the table in about 20 minutes. And half that time is hands-off!
• Versatile, healthy dinner – My baked halibut is easy enough for your weeknight dinners, but I especially love it for entertaining guests or date nights. Plus, it’s naturally gluten-free.

While my pan seared halibut gets a golden crust (with an irresistible lemon butter sauce ) and my grilled halibut is perfect for warm days, this baked halibut recipe is the best way I’ve found to lock in moisture . And that translates to the most tender, delicate flakes ever. They get me every time. Make this with me and I think you’ll feel the same way!

Ingredients & Substitutions

Here I explain the best ingredients for my oven baked halibut recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Halibut Fillets – If you’re lucky enough to get fresh halibut, I’m jealous! I usually have to buy it frozen — just thaw first. You can also use my recipe for other types of white fish, such as flounder , haddock , or cod .
• Olive Oil – I use this most often, but I’ve also made this baked halibut using avocado oil and melted butter (on two separate occasions). Any of these work!
• Lemon – You’ll need both the lemon juice and lemon zest, so grab fresh lemons.
• Garlic – I recommend mincing fresh garlic cloves for the best flavor, but for convenience, it’s okay to use a teaspoon of jarred minced garlic or 1/2 teaspoon of garlic powder.
• Fresh Herbs – Dill, parsley, and chives always go well with fish. Feel free to use any herbs you like. I personally don’t love dried herbs here, but other readers have used them and still liked the recipe. Dried ones are more concentrated, so replace each tablespoon fresh with a teaspoon dried.
• Spices – Paprika , sea salt, and black pepper.

How To Bake Halibut In The Oven

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the seasonings. In a small bowl, whisk together olive oil, lemon juice and zest, fresh herbs, garlic, and paprika.
2. Brush them on. Pat the fish fillets dry with a paper towel, which actually helps lock moisture inside during baking. Place them in a baking dish ( I use this one , pictured here), or a sheet pan works, too. Brush on the oil mixture, and season with salt and pepper, on both sides.
3. Bake halibut in oven. The easiest way to know it’s done is when the fish flakes easily with a fork, but check my tips below for maximum flakiness.

My Recipe Tips

• If your halibut has skin, leave it on. It helps the fish keep its shape and actually adds flavor, even if you don’t eat the skin afterward. (But don’t worry if your halibut doesn’t have skin. This recipe still works great without it — I tested both ways.)
• Be careful not to get the pith when zesting your lemon. The zest is the yellow, citrusy part, while the pith is the bitter white part. If you add the pith to the mixture, you might notice a bitter flavor in your halibut. I have and love this zester — it’s much easier to use than my last one and I don’t accidentally get the pith with it.
• Season with salt and pepper separately from the oil mixture. I don’t mix them with the oil and lemon juice, because sometimes they don’t end up on the fish evenly. It’s better to brush on the oil mixture, then season with salt and pepper directly.
• Reserve extra herbs or lemons for serving. I topped my baked halibut with extra fresh herbs above and served with lemon wedges, but you can also top each fillet with a lemon slice before baking.
• For moist, flaky results, use a meat thermometer and cook to medium temperature. Like I mentioned above, flaking with a fork is an okay way to test, but this thermometer will get you restaurant-quality results. I recommend an internal temperature of 135-140 degrees F for tender baked halibut like you see in my pictures. You can bump it up to 145 if you like it more firm, though.
• Want extra flavor? Sprinkle grated parmesan cheese or crushed nuts over the fish before baking.
• Want to make it a one-pan meal? Sometimes I spread cherry tomatoes and zucchini slices around the fish, right in the same pan. Just make a little extra garlic herb mixture to drizzle over them.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 5-oz Halibut fillets ▢
• 1/4 cup Olive oil ▢
• 2 tsp Fresh dill (chopped) ▢
• 2 tsp Fresh parsley (chopped) ▢
• 2 tsp Fresh chives (chopped) ▢
• 1/2 tsp Paprika ▢
• 1 tbsp Lemon juice (from 1/2 a lemon) ▢
• 1 tsp Lemon zest (from 1 lemon) ▢
• 2 cloves Garlic (minced) ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).
2. In a small bowl, whisk together olive oil, dill, parsley, chives, paprika, lemon juice, lemon zest, and garlic.
3. Arrange the halibut fillets in a stoneware baking dish , with space between them. Use paper towels to pat them dry.
4. Brush the fish on both sides with the olive oil mixture. Season both sides with sea salt and black pepper. (You can also mix the salt and pepper into the olive oil mixture before brushing, but they disperse more evenly if you sprinkle separately.)
5. Bake for 8-15 minutes (depending on thickness), until the halibut internal temperature reaches your desired doneness: 125 degrees F (52 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well done. I recommend medium for the most tender, moist, and flaky fish. If you don’t have a thermometer , you can check that the fish flakes easily with a fork, but is still moist and tender inside.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 baked halibut fillet

• Tips: Check out my recipe tips above to help you get moist, flaky fish (instead of dry), as well as a couple tips to make the prep process easier.
• Store: I think halibut recipes baked fresh taste the best, but you can store leftovers covered in the fridge for 2-3 days. I’ve made good fish tacos with them!
• Reheat: Wrap fish in a packet of foil, and reheat in the oven at 300 degrees F.
• Freeze: If you plan to freeze your fish, I recommend doing it raw. But if you really need to freeze leftovers, they’ll last for up to 3 months frozen. Thaw before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Baked Halibut Recipe

Serving Ideas

I usually turn this baked halibut into a light dinner, so veggies or salads are my go-to sides with it, but you can do something more hearty, too. Here are some ideas:

• Vegetables – Make my quick sauteed asparagus or sauteed green beans while baking the halibut in the oven, and both will be done at the same time! You can also roast broccoli and cauliflower , but they take longer so start them first.
• Salads – For a simple spring or summer meal, you can’t go wrong with my cucumber tomato avocado salad , spring mix salad , or French-inspired carrot salad .
• Starches – When my family wants something a little more hearty, my go-to is air fryer potatoes . They’re perfect with the sauce from the pan drizzled over them. For a low carb option, make my roasted rutabaga .

More Easy Baked Fish Recipes

I love baked fish recipes because they come together so easily! Try one of my others next:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Baked Halibut

Learn how to bake flaky, tender halibut fast! This easy baked halibut recipe has lots of herby, lemony flavor, with simple ingredients.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/baked-halibut/

Ingredients

• 4 5-oz Halibut fillets
• 1/4 cup Olive oil
• 2 tsp Fresh dill (chopped)
• 2 tsp Fresh parsley (chopped)
• 2 tsp Fresh chives (chopped)
• 1/2 tsp Paprika
• 1 tbsp Lemon juice (from 1/2 a lemon)
• 1 tsp Lemon zest (from 1 lemon)
• 2 cloves Garlic (minced)
• 1 tsp Sea salt
• 1/4 tsp Black pepper

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C).
2. In a small bowl, whisk together olive oil, dill, parsley, chives, paprika, lemon juice, lemon zest, and garlic.
3. Arrange the halibut fillets in a stoneware baking dish , with space between them. Use paper towels to pat them dry.
4. Brush the fish on both sides with the olive oil mixture. Season both sides with sea salt and black pepper. (You can also mix the salt and pepper into the olive oil mixture before brushing, but they disperse more evenly if you sprinkle separately.)
5. Bake for 8-15 minutes (depending on thickness), until the halibut internal temperature reaches your desired doneness: 125 degrees F (52 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well done. I recommend medium for the most tender, moist, and flaky fish. If you don’t have a thermometer , you can check that the fish flakes easily with a fork, but is still moist and tender inside.

Maya’s Recipe Notes

Serving size: 1 baked halibut fillet

• Tips: Check out my recipe tips above to help you get moist, flaky fish (instead of dry), as well as a couple tips to make the prep process easier.
• Store: I think halibut recipes baked fresh taste the best, but you can store leftovers covered in the fridge for 2-3 days. I’ve made good fish tacos with them!
• Reheat: Wrap fish in a packet of foil, and reheat in the oven at 300 degrees F.
• Freeze: If you plan to freeze your fish, I recommend doing it raw. But if you really need to freeze leftovers, they’ll last for up to 3 months frozen. Thaw before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)