Easy Lemon-Herb Baked Salmon
It’s quick, easy, and packed with a ton of bright, fresh flavor.
Serves4
Prep10 minutes
Cook12 minutes to 15 minutes
Editor’s Note: We’ve updated this recipe and think you’ll love it! If you’re looking for the previous version, don’t worry — you can still find it under oven-baked salmon.
Consider this your PSA that baked salmon deserves a regular spot in your weeknight dinner rotation. Of all the ways to cook salmon, this herb baked salmon is the one I come back to again and again because it’s quick, easy, super flavorful, and incredibly versatile. It really hits all the marks, and best of all, there are so many side dishes you can partner with it to round out dinner. This salmon is also the perfect way to bulk up your favorite salad recipe into a meal. Coated with a bright, zesty, lemon-herb topping, this recipe gives you tender, flaky fillets every single time.
Why You’ll Love It
- You get flavorful, perfectly cooked fillets. You can expect tender, flaky salmon every time. Plus, a mix of garlic, lemon, and fresh herbs guarantees the fillets are packed with flavor.
- It couldn’t be easier. It’s hard not to love a recipe that comes together with just four ingredients, a single sheet pan, and cooks in under 15 minutes. Best of all, once you cook this salmon a couple times, you likely won’t even need to glance at the recipe again.
Key Ingredients in Lemon-Herb Baked Salmon
- Salmon: Both skin-on and skinless fillets work well with this method, so use what you have or whichever one you prefer. Whenever possible, I like to use center-cut salmon fillets because they’re meatier and have a more even thickness.
- Fresh herbs: Use parsley, dill, or a combination of the two.
- Lemon: Using both the zest and juice packs in maximum flavor here.
How to Make Lemon-Herb Baked Salmon
- Mix the topping. Stir together lemon zest and juice, chopped fresh herbs, and garlic together.
- Coat the salmon. Pat the salmon dry, then brush all over with olive oil (it’s especially important to also coat the bottoms when using skinless fillets to prevent sticking), season with salt and pepper, and top with the lemon-herb mixture.
- Bake the salmon. Bake on a lined baking sheet until the salmon is opaque and flakes easily with a fork.
Helpful Swaps
- Try 1 teaspoon finely chopped shallot as a substitute for garlic.
- Soft, leafy fresh herbs like basil or tarragon, or even woodsy rosemary could work as an alternative to the parsley and dil.
Storage Tip
Salmon is at its best the day it’s cooked, but leftovers will keep well for up to two days in an airtight container in the refrigerator.
What to Serve with Lemon-Herb Baked Salmon
Lemon-Herb Baked Salmon Recipe
It’s quick, easy, and packed with a ton of bright, fresh flavor.
Prep time 10 minutes
Cook time 12 minutes to 15 minutes
Serves 4
Nutritional Info
Ingredients
- 1
large lemon
- 1 tablespoon
finely chopped fresh herbs, such as parsley, dill, or a combination
- 1 clove
garlic, minced
- 4
(6-ounce) salmon fillets
- 1 tablespoon
olive oil
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
Instructions
Heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
Finely grate the zest of 1/2 large lemon into a small bowl. Juice 1/2 the lemon into the bowl. Cut the remaining 1/2 lemon into 4 wedges and reserve for serving.
Stir 1 tablespoon finely chopped fresh herbs and 1 minced garlic clove into the lemon mixture.
Pat 4 (6-ounce) salmon fillets dry with paper towels and place on the baking sheet. Brush all over with 1 tablespoon olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Arrange skin-side down, then spoon the lemon mixture evenly over the salmon.
Bake until the salmon is opaque and flakes easily with a fork, 12 to 15 minutes. An instant-read thermometer inserted into the middle of the thickest part should register 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done. Serve with the lemon wedges.
Recipe Notes
Aluminum foil can be used in place of the parchment paper, just brush the fish all over, including the bottoms, with the olive oil before placing on the foil.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.