This Lemon Herb Salmon recipe delivers elegant, restaurant-quality flavor with minimal effort. The bright lemon and fresh herb crust perfectly complement the rich, flaky fish. It’s a versatile, healthy main that comes together in under 30 minutes.
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Why You’ll Love This Lemon Herb Salmon
- Quick & fuss-free: Ready in about 20 minutes of active time.
- Bright, balanced flavor: Lemon and herbs create a vibrant, aromatic crust.
- Healthy & versatile: Packed with protein and pairs with almost any side.
- Perfect texture: Foolproof high-heat method for a flaky interior and crisp top.
Ingredients & Tools
- 4 salmon fillets (about 150-180 g each), skin-on or skinless
- 3 tbsp extra virgin olive oil
- 2 lemons (one for juice, one for slices)
- 3 garlic cloves, minced
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp red pepper flakes (optional, for a slight kick)
Tools: A rimmed baking sheet, parchment paper or aluminum foil, a small bowl for mixing, a microplane or zester, and a citrus juicer.
Notes: Using fresh herbs is non-negotiable here—they provide a vibrancy that dried herbs just can’t match. And that good quality olive oil? It’s not just for cooking; it’s a key part of the flavor base, so a little goes a long way.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 19 g |
| Carbs: | 4 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
- What’s the deal with salmon skin? Leaving the skin on helps protect the delicate flesh from drying out and can be easily removed after cooking if you prefer. If you’re using skin-on, pat the skin incredibly dry with a paper towel for the best result.
- Can I use dried herbs instead? Honestly, I wouldn’t recommend it for this particular recipe. The fresh herbs provide a brightness and texture that are central to the dish. If you absolutely must, use one-third the amount of dried, but know the flavor profile will be much earthier and less vibrant.
- How do I know when my salmon is done? The trick is to look for an internal temperature of 125°F (52°C) for medium-rare or 135°F (57°C) for medium. It will continue to cook a bit after you take it out of the oven. You can also check by gently flaking it with a fork; it should separate easily.
- Is there a secret to more lemon flavor? Yes! Zest one of the lemons before you juice it. The zest is packed with aromatic oils that will infuse the herb paste with an incredible, potent lemon essence without adding extra liquid.
How to Make Lemon Herb Salmon
Step 1: First, preheat your oven to 400°F (200°C). This high heat is crucial for getting a nicely cooked exterior and a moist interior quickly. While it’s heating up, line your baking sheet with parchment paper—this makes cleanup an absolute breeze and prevents the salmon from sticking. You’ll thank me later.
Step 2: Now, let’s make that gorgeous herb paste. In your small bowl, combine the olive oil, the juice and zest of one lemon, the minced garlic, and all of your chopped fresh herbs—dill, parsley, and thyme. Add the salt, black pepper, and red pepper flakes if you’re using them. Stir it all together until it forms a fragrant, loose paste. You’ll notice the aroma is already incredible.
Step 3: Pat your salmon fillets completely dry with paper towels. This is a small but vital step; a dry surface allows the herb paste to cling to the fish and promotes better browning. Place the fillets on the prepared baking sheet, spaced a couple of inches apart so the heat can circulate evenly around each one.
Step 4: Using a spoon or a pastry brush, generously coat the top and sides of each salmon fillet with the lemon herb mixture. Really press it on there so every nook and cranny is covered. Then, take your second lemon and slice it into thin rounds. Tuck a couple of these slices underneath or on top of each fillet. As the salmon bakes, these will caramelize slightly and release their juices, steaming the fish with even more lemon flavor.
Step 5: It’s time to bake! Place the baking sheet in the preheated oven and roast for 12 to 15 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 at the thickest part. For a more precise method, use an instant-read thermometer—135°F (57°C) is my sweet spot for perfectly moist, medium doneness.
Step 6: Once out of the oven, let the salmon rest on the pan for about 2-3 minutes. This allows the juices to redistribute throughout the flesh, ensuring every single bite is succulent. Serve it immediately, spooning any of the delicious pan juices and the roasted lemon slices right over the top.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; the texture of the fish may become watery upon thawing.
- Reviving: Reheat gently in a 275°F (135°C) oven for 10-15 minutes or microwave on low power for 30-60 seconds.
Serving Suggestions
Complementary Dishes
- Garlic Parmesan Asparagus — The savory, cheesy notes are a fantastic counterpoint to the bright, acidic salmon.
- Quinoa Pilaf with Toasted Almonds — This adds a lovely, nutty texture and makes the meal feel complete and hearty.
- Simple Arugula Salad with a Lemon Vinaigrette — It doubles down on the citrus theme and adds a fresh, peppery crunch that cuts through the richness.
Drinks
- A Crisp Sauvignon Blanc — Its herbaceous and citrusy notes mirror the flavors in the dish beautifully, creating a harmonious pairing.
- Sparkling Water with Lemon & Mint — A non-alcoholic option that’s refreshing and cleanses the palate between bites.
- A Light Pale Ale — The subtle bitterness and carbonation can stand up to the oily fish and complement the herbal crust.
Something Sweet
- Lemon Sorbet — It’s a light, palate-cleansing finish that continues the citrus journey in the most delightful way.
- Almond Shortbread Cookies — Their buttery, nutty flavor provides a simple, comforting end that isn’t too heavy.
- Fresh Berry Salad with a Mint Drizzle — The natural sweetness of the berries and the cool mint feel like a perfect, healthy finale.
Top Mistakes to Avoid
- Overcooking the salmon. This is the number one mistake! Salmon cooks quickly and continues to carryover cook once removed from the oven. Taking it out when it’s just slightly under your desired doneness is the key to a moist, not dry, result.
- Not patting the salmon dry. If the surface of the fish is wet, the herb paste won’t stick properly, and you’ll miss out on that beautiful, flavorful crust. It also leads to steaming instead of roasting.
- Using a cold baking sheet. Always preheat your oven fully and use a room-temperature or pre-warmed baking sheet. Placing cold fish on a cold pan can lead to uneven cooking and a soggy bottom.
- Skipping the rest time. I know it’s tempting to dig right in, but letting the salmon rest for a few minutes allows the muscle fibers to relax and reabsorb the juices. Cutting in too soon means those precious juices will just run out onto the plate.
Expert Tips
- Tip: For an extra flavor boost, let the salmon marinate in the herb paste for 15-20 minutes in the fridge before baking. This allows the flavors to penetrate the fish more deeply, resulting in an even more aromatic and tasty final dish.
- Tip: If you love a crispier top, switch your oven to a high broil for the last 1-2 minutes of cooking. Watch it like a hawk, though—it can go from golden to burnt in seconds!
- Tip: Don’t throw away the leftover lemon halves after juicing! You can roast them alongside the salmon. They become soft, caramelized, and amazing squeezed over steamed vegetables or another piece of fish later.
- Tip: To check for doneness without a thermometer, gently press the top of the salmon with your finger or the back of a fork. It should feel firm but still have a little give, and you should see large, flaky layers beginning to separate.
FAQs
Can I make this Lemon Herb Salmon in an air fryer?
Absolutely! The air fryer is a fantastic tool for this. Cook the salmon at 375°F (190°C) for about 8-10 minutes. Because air fryers are so efficient, the cooking time is shorter, and you often get an even crispier herb crust on top. Just be sure not to overcrowd the basket so the hot air can circulate properly around each fillet.
How should I store and reheat leftovers?
Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. The best way to reheat it is gently—either in a 275°F (135°C) oven for about 10-15 minutes until warmed through, or for 30-60 seconds in the microwave on a lower power setting. Avoid high heat, as it will quickly dry out the fish.
What can I use if I don’t have one of the fresh herbs?
The herb blend is flexible! If you’re missing dill, for example, you could increase the parsley or add some fresh chives or basil for a different but equally delicious profile. The core idea is a mix of soft, fresh herbs. Just try to use at least two different kinds for complexity.
Is it okay to use frozen salmon?
Yes, but it’s crucial to thaw it properly first. The best method is to transfer it from the freezer to the refrigerator and let it thaw overnight. Never cook salmon from frozen for this recipe, as it will release too much water and won’t brown properly, leading to a steamed and soggy texture.
Can I prepare the herb paste ahead of time?
You can! The herb paste can be mixed together and stored in the fridge for up to 24 hours. In fact, the flavors will meld and intensify as it sits. Just give it a good stir before slathering it onto your salmon fillets.
Lemon Herb Salmon
Make perfect Lemon Herb Salmon in under 30 minutes! This easy, healthy recipe features a zesty herb crust and flaky fish. Get the simple steps now!
Ingredients
For the Ingredients & Tools
-
4 salmon fillets (about 150-180 g each, skin-on or skinless)
-
3 tbsp extra virgin olive oil
-
2 lemons (one for juice, one for slices)
-
3 garlic cloves (minced)
-
1 tbsp fresh dill (finely chopped)
-
1 tbsp fresh parsley (finely chopped)
-
1 tsp fresh thyme leaves
-
1/2 tsp salt (or to taste)
-
1/4 tsp black pepper (freshly ground)
-
1/4 tsp red pepper flakes (optional, for a slight kick)
Instructions
-
First, preheat your oven to 400°F (200°C). This high heat is crucial for getting a nicely cooked exterior and a moist interior quickly. While it’s heating up, line your baking sheet with parchment paper—this makes cleanup an absolute breeze and prevents the salmon from sticking. You’ll thank me later.01
-
Now, let’s make that gorgeous herb paste. In your small bowl, combine the olive oil, the juice and zest of one lemon, the minced garlic, and all of your chopped fresh herbs—dill, parsley, and thyme. Add the salt, black pepper, and red pepper flakes if you’re using them. Stir it all together until it forms a fragrant, loose paste. You’ll notice the aroma is already incredible.02
-
Pat your salmon fillets completely dry with paper towels. This is a small but vital step; a dry surface allows the herb paste to cling to the fish and promotes better browning. Place the fillets on the prepared baking sheet, spaced a couple of inches apart so the heat can circulate evenly around each one.03
-
Using a spoon or a pastry brush, generously coat the top and sides of each salmon fillet with the lemon herb mixture. Really press it on there so every nook and cranny is covered. Then, take your second lemon and slice it into thin rounds. Tuck a couple of these slices underneath or on top of each fillet. As the salmon bakes, these will caramelize slightly and release their juices, steaming the fish with even more lemon flavor.04
-
It’s time to bake! Place the baking sheet in the preheated oven and roast for 12 to 15 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 at the thickest part. For a more precise method, use an instant-read thermometer—135°F (57°C) is my sweet spot for perfectly moist, medium doneness.05
-
Once out of the oven, let the salmon rest on the pan for about 2-3 minutes. This allows the juices to redistribute throughout the flesh, ensuring every single bite is succulent. Serve it immediately, spooning any of the delicious pan juices and the roasted lemon slices right over the top.06
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