Baked Salmon with Lemon Herbs (Printable version)

Tender salmon fillets baked with lemon, herbs, and olive oil for a vibrant, wholesome meal.

# List of ingredients:

→ Fish

01 - 4 salmon fillets (about 5.3 oz each), skin on or off as preferred

→ Marinade & Flavorings

02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 tablespoon fresh dill, chopped
06 - 1 tablespoon fresh chives, chopped
07 - 1 lemon, thinly sliced
08 - Juice of 1 lemon
09 - 1 teaspoon sea salt
10 - ½ teaspoon freshly ground black pepper

→ Garnish

11 - Lemon wedges
12 - Additional chopped herbs

# Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease it.
02 - Place the salmon fillets, skin side down, on the prepared baking tray.
03 - Combine olive oil, minced garlic, chopped parsley, dill, chives, lemon juice, sea salt, and black pepper in a small bowl.
04 - Spoon the herb mixture evenly over each salmon fillet.
05 - Top each fillet with a few thin lemon slices.
06 - Bake for 16 to 20 minutes, until the salmon flakes easily with a fork and is opaque throughout.
07 - Remove from oven, garnish with extra herbs and lemon wedges if desired, and serve immediately.

# Expert Advice:

01 -
  • Ready in thirty minutes, which means you can actually get dinner on the table on a weeknight without losing your mind.
  • The lemon and fresh herbs do all the heavy lifting flavor-wise, so you're not scrambling for complicated sauces or techniques.
  • It tastes restaurant-quality but doesn't require babysitting or fancy equipment.
02 -
  • Don't overcook it—the difference between perfect and dry is maybe two minutes, so watch it the first time you make it so you know what done looks like in your oven.
  • If you have time, let the salmon sit in the herb mixture for up to 30 minutes before baking and the flavors will sink deeper into the flesh.
  • The skin side actually crisps up beautifully and adds texture, so don't automatically remove it before cooking.
03 -
  • Pat your salmon dry before cooking because moisture is the enemy of crispy skin and even cooking.
  • Let the fish sit out of the fridge for 5 minutes before baking so it cooks at the same speed throughout instead of being cold in the middle.

Go back