This Garlic Herb Salmon recipe delivers restaurant-quality flavor in under 20 minutes. The aromatic garlic and fresh herb crust creates a moist, flaky fillet perfect for busy weeknights or elegant dinners. It’s a simple, impressive dish that everyone will love.
If you're looking for the perfect Garlic Herb Salmon, you're in the right place. Whether you love Dinner Ideas or want to explore our Crockpot Recipes collection, we've got you covered.
Why You’ll Love This Garlic Herb Salmon
- Fast & Foolproof: Ready in 20 minutes with straightforward steps.
- Outrageous Flavor: Golden, fragrant garlic-herb crust complements rich salmon.
- Wonderfully Versatile: Pairs with almost any side from veggies to potatoes.
- Indulgent & Healthy: Packed with protein and healthy fats without guilt.
Ingredients & Tools
- 4 salmon fillets (about 150-180 g each), skin-on or skinless
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tsp fresh thyme leaves
- 1 lemon (juice and zest)
- ½ tsp sea salt, or to taste
- ¼ tsp black pepper, freshly ground
- ¼ tsp paprika (optional, for a hint of color)
Tools: A baking sheet, parchment paper, a small bowl, a microplane or zester, a sharp knife, and a pastry brush (optional but helpful).
Notes: Using fresh herbs really makes a difference here—their bright, aromatic qualities are far superior to dried. And don’t be shy with the garlic; it mellows and sweetens beautifully as it roasts.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 19 g |
| Carbs: | 2 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 8 minutes | Cook Time: 12 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best salmon to use? I prefer center-cut fillets for even thickness, which ensures they all cook at the same rate. You can use skin-on or skinless; the skin gets delightfully crispy, but it’s easy to leave on the plate if you prefer.
- Can I use dried herbs? You can in a pinch, but the flavor will be less vibrant. If you must, use one-third the amount of dried herbs (so 2 tsp parsley, 1 tsp dill), and try to rehydrate them in the olive oil for 10 minutes before using.
- Why bring the salmon to room temperature? Taking the chill off the fish for 10-15 minutes before cooking helps it cook more evenly, preventing a cold, undercooked center and an overcooked exterior.
- Don’t skip the lemon zest! The zest contains potent citrus oils that add a fantastic, bright fragrance that the juice alone can’t provide. It truly elevates the entire herb mixture.
How to Make Garlic Herb Salmon
Step 1: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Pat the salmon fillets completely dry with paper towels—this is a crucial step for getting a nice sear and preventing the fish from steaming. Place the fillets on the prepared baking sheet, ensuring they aren’t touching.
Step 2: In a small bowl, combine the olive oil, minced garlic, chopped parsley, dill, thyme, lemon zest, lemon juice, salt, pepper, and paprika (if using). Stir everything together until it forms a fragrant, loose paste. You’ll notice the aroma is just incredible already.
Step 3: Using a spoon or a pastry brush, generously coat the top and sides of each salmon fillet with the garlic herb mixture. Really press it on there so every nook and cranny is covered. Don’t be afraid to use it all up!
Step 4: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The exact time will depend on the thickness of your fillets. You’re looking for the salmon to be opaque and flake easily with a fork, but still be moist in the center. The herb crust should be lightly golden and sizzling.
Step 5: For a more caramelized top, you can switch the oven to a high broil for the final 1-2 minutes. Keep a very close eye on it to prevent the garlic from burning! The top will bubble and become beautifully bronzed.
Step 6: Remove the salmon from the oven and let it rest on the baking sheet for 2-3 minutes before serving. This allows the juices to redistribute throughout the fish, ensuring every single bite is succulent. Serve immediately with an extra wedge of lemon for squeezing over the top.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Freeze cooked salmon in a single layer, then transfer to a freezer bag for up to 1 month.
- Reviving: Reheat gently in a 150°C (300°F) oven until warm to avoid drying out.
Serving Suggestions
Complementary Dishes
- Lemon Parmesan Asparagus — The sharp, salty cheese and bright lemon are a classic pairing with the rich salmon.
- Creamy Dill Potatoes — The fresh dill in the potatoes echoes the flavors in the salmon, creating a wonderfully cohesive plate.
- Quinoa Pilaf with Pine Nuts — A light, nutty grain side adds a lovely texture contrast and makes the meal feel complete.
Drinks
- A Crisp Sauvignon Blanc — Its citrusy notes and high acidity cut through the richness of the salmon beautifully.
- Sparkling Water with Cucumber & Mint — A refreshing, non-alcoholic option that cleanses the palate between bites.
- A Light Pale Ale — The subtle bitterness and carbonation complement the savory, herbal crust perfectly.
Something Sweet
- Lemon Sorbet — A clean, palate-cleansing dessert that continues the citrus theme without feeling too heavy.
- Almond Shortbread Cookies — Their buttery, nutty flavor is a simple, elegant finish that doesn’t overpower the main course.
- Fresh Berry Pavlova — The crisp meringue, whipped cream, and tart berries provide a stunning contrast in texture and flavor.
Top Mistakes to Avoid
- Mistake: Not drying the salmon. Any surface moisture will create steam in the oven, which prevents that beautiful, flavorful crust from forming and can lead to a soggy top.
- Mistake: Overcooking the salmon. Salmon continues to cook after it comes out of the oven (carryover cooking). Pull it out when it’s just slightly under your desired doneness, and let rest. Overcooked salmon becomes dry and chalky.
- Mistake> Burning the garlic. Minced garlic can burn quickly under high heat, becoming bitter. If you’re broiling, watch it like a hawk! The goal is golden, not black.
- Mistake: Skipping the rest time. Slicing into the salmon immediately after baking causes all the precious juices to run out onto the plate. A brief rest keeps everything locked in.
Expert Tips
- Tip: Make a double batch of the herb paste. It keeps well in the fridge for a few days and is fantastic on chicken, roasted vegetables, or even stirred into pasta.
- Tip> For super-crispy skin, start on the stovetop. If using skin-on fillets, sear them
Garlic Herb Salmon
Learn how to make perfect Garlic Herb Salmon in just 20 minutes. This easy, healthy recipe delivers moist, flavorful fish every time. Get the recipe now!
Ingredients
For the salmon and herb paste:
-
4 salmon fillets (about 150-180 g each, skin-on or skinless)
-
3 tbsp olive oil
-
4 cloves garlic (minced)
-
2 tbsp fresh parsley (finely chopped)
-
1 tbsp fresh dill (finely chopped)
-
1 tsp fresh thyme leaves
-
1 lemon (juice and zest)
-
½ tsp sea salt (or to taste)
-
¼ tsp black pepper (freshly ground)
-
¼ tsp paprika (optional, for a hint of color)
Instructions
-
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Pat the salmon fillets completely dry with paper towels—this is a crucial step for getting a nice sear and preventing the fish from steaming. Place the fillets on the prepared baking sheet, ensuring they aren’t touching.01
-
In a small bowl, combine the olive oil, minced garlic, chopped parsley, dill, thyme, lemon zest, lemon juice, salt, pepper, and paprika (if using). Stir everything together until it forms a fragrant, loose paste. You’ll notice the aroma is just incredible already.02
-
Using a spoon or a pastry brush, generously coat the top and sides of each salmon fillet with the garlic herb mixture. Really press it on there so every nook and cranny is covered. Don’t be afraid to use it all up!03
-
Place the baking sheet in the preheated oven and bake for 10-12 minutes. The exact time will depend on the thickness of your fillets. You’re looking for the salmon to be opaque and flake easily with a fork, but still be moist in the center. The herb crust should be lightly golden and sizzling.04
-
For a more caramelized top, you can switch the oven to a high broil for the final 1-2 minutes. Keep a very close eye on it to prevent the garlic from burning! The top will bubble and become beautifully bronzed.05
-
Remove the salmon from the oven and let it rest on the baking sheet for 2-3 minutes before serving. This allows the juices to redistribute throughout the fish, ensuring every single bite is succulent. Serve immediately with an extra wedge of lemon for squeezing over the top.06
Not what you're looking for?
