Baked Salmon with Lemon (Printable version)

Tender baked salmon accented by fresh lemon and mixed herbs, a simple and healthy choice.

# What you'll need:

→ Fish

01 - 4 salmon fillets (approximately 5 oz each), skin on or off

→ Marinade & Flavorings

02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 tablespoon fresh dill, chopped
06 - 1 tablespoon fresh chives, chopped
07 - 1 lemon, thinly sliced
08 - Juice of 1 lemon
09 - 1 teaspoon sea salt
10 - ½ teaspoon freshly ground black pepper

→ Garnish (optional)

11 - Lemon wedges
12 - Additional chopped herbs

# Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease it.
02 - Place salmon fillets skin side down on the prepared tray.
03 - In a small bowl, combine olive oil, minced garlic, chopped parsley, dill, chives, lemon juice, sea salt, and black pepper.
04 - Evenly spoon the herb mixture over each salmon fillet.
05 - Top each fillet with thin slices of lemon.
06 - Bake for 16 to 20 minutes or until salmon flakes easily with a fork and is opaque at the center.
07 - Remove from oven, garnish with extra herbs and lemon wedges if desired, and serve immediately.

# Expert Advice:

01 -
  • The salmon stays impossibly tender while the herbs infuse every bite with brightness that tastes effortless.
  • Twenty minutes of actual cooking time means you can have restaurant-quality fish on the table without the stress.
  • It's naturally gluten-free and works whether you're feeding pescatarians or just people who want something simple and real.
02 -
  • Don't overcook the salmon—it continues cooking slightly after it comes out of the oven, so pull it when the center still looks just barely translucent.
  • If you have time, let the herb mixture sit on the salmon for 15–30 minutes before baking; it seasons the fish more deeply and creates a more cohesive flavor.
03 -
  • Room-temperature salmon cooks more evenly than cold salmon straight from the fridge; take it out ten minutes before baking if you remember.
  • The instant you see a tiny bead of white liquid (albumin) on the salmon, you're approaching done—that's your visual cue to check for flakiness.

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