Baked Salmon with Lemon and Herbs (Print View)
Vibrant, flaky salmon fillet infused with fresh lemon, garlic, and aromatic herbs—a quick, healthy meal perfect for any occasion.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 5.3 oz each), skin-on or skinless
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 teaspoon lemon zest
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill
08 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon freshly ground black pepper
→ Garnish
11 - Lemon slices for serving
12 - Extra fresh herbs, chopped
# Step-by-Step Directions:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease it with oil.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and black pepper until well combined.
03 - Pat the salmon fillets dry with paper towels. Place them on the prepared baking tray skin-side down if applicable.
04 - Spoon the herb and lemon marinade evenly over the salmon fillets, ensuring they are well coated on all sides.
05 - Arrange lemon slices on top of the fillets for enhanced flavor and visual presentation.
06 - Bake in the preheated oven for 15 to 20 minutes, or until the salmon is opaque and flakes easily with a fork.
07 - Remove from the oven and let rest for 2 minutes. Garnish with extra fresh herbs and serve with additional lemon slices.
# Expert Suggestions:
01 -
- The marinade works its magic in just minutes, not hours, perfect for those nights when dinner plans materialize at the last minute.
- That moment when your fork breaks through the herb crust and the salmon flakes perfectly is surprisingly satisfying, especially when you realize how little effort it took.
02 -
- Overcooking salmon by even two minutes can transform it from silky perfection to disappointingly dry, so err on the side of taking it out early rather than late.
- The thickness of your fillets matters more than their weight when determining cooking time - a thinner piece might need just 12 minutes while a thicker cut could require the full 20.
03 -
- When buying salmon, look for fillets of even thickness so they cook at the same rate - or position thinner portions toward the outer edge of your baking tray where its slightly cooler.
- If your herbs are looking sad by midweek, mince and freeze them with a little olive oil in ice cube trays - they work perfectly in this recipe straight from frozen.