Baked Salmon with Lemon and Herbs (Print Version)
Vibrant, flaky salmon fillet infused with fresh lemon, garlic, and aromatic herbs—ready in just 30 minutes.
# What You Need:
→ Fish
01 - 4 salmon fillets (approximately 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
# How to Prepare:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease with oil.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced 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 surfaces.
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 Advice:
01 -
- The marinade works its magic in just the time it takes your oven to preheat, perfect for those evenings when hunger and impatience collide.
- Somehow this dish manages to feel fancy enough for company while being foolproof enough that I can make it when Im multitasking on a busy weeknight.
02 -
- Overcooked salmon is dry salmon - I once ruined an entire dinner party by leaving it in the oven while chatting with guests, so set a timer even if you think youll remember.
- The fish continues cooking for a few minutes after you take it out of the oven, so remove it when its just shy of your desired doneness.
03 -
- The pin bones in salmon fillets can be easily removed before cooking with tweezers or clean needle-nose pliers - run your finger along the center of the fillet to locate them.
- If your salmon has skin, start it in a hot skillet skin-side down for 2 minutes before transferring to the oven for a crispier texture that adds wonderful contrast to the tender fish.