This Baked Lemon Herb Salmon delivers flaky, moist fish infused with bright, herby flavors. It’s an elegant yet simple dish perfect for any night. You’ll love this Baked Lemon Herb Salmon for its restaurant-quality results with minimal effort.
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Why You’ll Love This Baked Lemon Herb Salmon
- Effortless elegance: Looks and tastes gourmet with minimal hands-on work.
- Perfectly moist: Herb crust locks in moisture for tender, flaky fish.
- Incredibly versatile: Pairs with salads, veggies, or pasta effortlessly.
- Quick & easy: Ready in under 30 minutes for a wholesome meal.
Ingredients & Tools
- 4 salmon fillets (about 150–180 g each), skin-on or skinless
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 large lemon (you’ll use juice and zest)
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, chopped
- 1 tsp fresh thyme leaves
- ½ tsp smoked paprika (optional, for a hint of warmth)
- Salt and black pepper to taste
Tools: Baking sheet, parchment paper or aluminum foil, small mixing bowl, microplane or zester, citrus juicer (optional)
Notes: Fresh herbs offer a brighter flavor than dried. Don’t skip the lemon zest—it packs a powerful citrus punch.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 25 g |
| Fat: | 18 g |
| Carbs: | 2 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 12–15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Choosing the right salmon. Look for fillets that are evenly thick, with vibrant color and a fresh, ocean-like smell. If possible, opt for wild-caught salmon—it tends to be leaner and have a more robust flavor than farmed.
- Why bring salmon to room temperature? Letting the fillets sit out for 10–15 minutes before baking helps them cook more evenly, preventing the outside from overcooking before the center is done.
- Don’t skimp on the oil. A good coating of olive oil not only helps the herbs stick but also creates a barrier that keeps the salmon incredibly moist during baking.
- Fresh herbs vs. dried. While you can use dried herbs in a pinch, fresh ones provide a much brighter, more vibrant flavor. If substituting, use one-third the amount of dried herbs.
- Zest the lemon before juicing. It’s infinitely easier to zest a whole lemon than one you’ve already squeezed! Use a microplane for the finest zest, which disperses flavor more evenly.
How to Make Baked Lemon Herb Salmon
Step 1: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or foil. Pat the salmon fillets completely dry with paper towels—this is crucial for getting a nice sear and helping the herb mixture adhere properly. Place the fillets on the prepared baking sheet, spacing them about an inch apart so they cook evenly.
Step 2: In a small bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, dill, thyme, smoked paprika (if using), salt, and pepper. Stir everything together until it forms a fragrant, slightly thick herb paste. You’ll notice the aroma is incredibly fresh and inviting—that’s how you know it’s going to be good!
Step 3: Using a spoon or brush, generously coat the top of each salmon fillet with the herb mixture, making sure to cover the entire surface. Don’t be shy—press the herbs gently into the flesh so they form a flavorful crust as the salmon bakes. A little extra garlic and lemon never hurt anyone!
Step 4: Slide the baking sheet into the preheated oven and bake for 12–15 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork but is still moist in the center. For medium, aim for 12 minutes; for well-done, go for 15. You’ll see the herb crust turn a beautiful golden green and smell that incredible lemon-garlic aroma filling your kitchen.
Step 5: Carefully remove the baking sheet from the oven—remember, the handle will be hot! Let the salmon rest for 2–3 minutes before serving. This allows the juices to redistribute throughout the fillets, ensuring every bite is succulent. Garnish with extra fresh herbs and a thin lemon slice if you like, then serve immediately.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; texture may become watery upon thawing.
- Reviving: Reheat gently in a covered baking dish at 150°C (300°F) for about 10 minutes.
Serving Suggestions
Complementary Dishes
- Garlic roasted asparagus — The earthy, slightly charred flavor of asparagus pairs wonderfully with the bright, herby salmon, and they can even roast together on the same baking sheet.
- Lemon butter orzo — This creamy, citrusy pasta soaks up all the delicious juices from the salmon, making each bite a perfect harmony of flavors and textures.
- Quinoa salad with cucumber and feta — A light, refreshing grain salad adds a lovely contrast to the rich salmon, with the salty feta complementing the lemon beautifully.
Drinks
- Crisp Sauvignon Blanc — Its zesty citrus notes and bright acidity cut through the richness of the salmon, enhancing the lemon and herb flavors in every sip.
- Sparkling water with mint and lime — A non-alcoholic option that feels just as special, offering a refreshing, bubbly cleanse between bites.
- Light-bodied Pinot Noir — If you prefer red, a delicate Pinot Noir won’t overpower the salmon and brings out its natural earthiness.
Something Sweet
- Lemon sorbet — A cool, tart palate cleanser that echoes the citrus notes from the main course, leaving you feeling refreshed and satisfied.
- Almond biscotti — Their subtle nuttiness and crunchy texture provide a lovely, not-too-sweet finish that pairs nicely with coffee or tea.
- Berry panna cotta — Silky, smooth, and lightly sweet, this dessert offers a creamy contrast without feeling too heavy after the salmon.
Top Mistakes to Avoid
- Overcooking the salmon. Salmon continues to cook slightly after it comes out of the oven, so if you wait until it looks completely opaque in the center, it’ll be overdone by the time you eat it. Pull it out when it’s still slightly translucent in the middle.
- Not patting the fillets dry. Excess moisture on the surface of the salmon can steam the fish instead of letting it bake properly, resulting in a less flavorful crust and soggy herbs.
- Using old or low-quality olive oil. Since the oil is a key carrier of flavor, using rancid or bland oil can make the entire dish taste off. Opt for a good extra virgin olive oil with a fruity, peppery notes.
- Skipping the rest time. Cutting into the salmon immediately after baking causes all those precious juices to run out, leaving you with drier fish. A brief rest makes all the difference.
Expert Tips
- Tip: For an extra flavor boost, let the salmon marinate in the herb mixture for 15–20 minutes before baking. This allows the garlic
Baked Lemon Herb Salmon
Learn how to make perfect Baked Lemon Herb Salmon in under 30 minutes. This easy, healthy recipe delivers moist, flaky fish every time. Get the recipe now!
Ingredients
For the Ingredients
-
4 salmon fillets (about 150–180 g each, skin-on or skinless)
-
2 tbsp extra virgin olive oil
-
3 cloves garlic (minced)
-
1 large lemon (you’ll use juice and zest)
-
2 tbsp fresh parsley (finely chopped)
-
1 tbsp fresh dill (chopped)
-
1 tsp fresh thyme leaves
-
½ tsp smoked paprika (optional, for a hint of warmth)
-
Salt and black pepper (to taste)
Instructions
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Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or foil. Pat the salmon fillets completely dry with paper towels—this is crucial for getting a nice sear and helping the herb mixture adhere properly. Place the fillets on the prepared baking sheet, spacing them about an inch apart so they cook evenly.01
-
In a small bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, dill, thyme, smoked paprika (if using), salt, and pepper. Stir everything together until it forms a fragrant, slightly thick herb paste. You’ll notice the aroma is incredibly fresh and inviting—that’s how you know it’s going to be good!02
-
Using a spoon or brush, generously coat the top of each salmon fillet with the herb mixture, making sure to cover the entire surface. Don’t be shy—press the herbs gently into the flesh so they form a flavorful crust as the salmon bakes. A little extra garlic and lemon never hurt anyone!03
-
Slide the baking sheet into the preheated oven and bake for 12–15 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork but is still moist in the center. For medium, aim for 12 minutes; for well-done, go for 15. You’ll see the herb crust turn a beautiful golden green and smell that incredible lemon-garlic aroma filling your kitchen.04
-
Carefully remove the baking sheet from the oven—remember, the handle will be hot! Let the salmon rest for 2–3 minutes before serving. This allows the juices to redistribute throughout the fillets, ensuring every bite is succulent. Garnish with extra fresh herbs and a thin lemon slice if you like, then serve immediately.05
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