Baked Salmon Lemon Herb (Printable View)

Oven-baked salmon fillet with zesty lemon and fresh herbs for a healthy main course.

# Ingredient List:

01 - 4 salmon fillets, skin-on or skinless (6 oz each)

02 - 2 tablespoons olive oil

03 - 2 tablespoons fresh lemon juice

04 - 2 teaspoons lemon zest

05 - 2 cloves garlic, minced

06 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

07 - 1 tablespoon fresh parsley, chopped

08 - 1 teaspoon salt

09 - ½ teaspoon black pepper

10 - Lemon wedges, for serving

11 - Extra chopped herbs, optional

01 - Heat oven to 400°F and line a baking sheet with parchment paper or lightly grease it.

02 - Pat salmon fillets dry with paper towels and place them on the baking sheet, skin-side down if applicable.

03 - Combine olive oil, lemon juice, lemon zest, garlic, dill, parsley, salt, and black pepper in a small bowl; whisk until blended.

04 - Brush marinade evenly over the tops and sides of each fillet.

05 - Bake for 15 to 18 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.

06 - Remove from oven, let rest for 2 minutes, then serve with lemon wedges and optional extra herbs.

01 -

Ready in under 30 minutes, which means weeknight dinners stop feeling like a burden.
The herb crust keeps the salmon moist inside while turning slightly golden on top—it's the best of both worlds.
One pan means less cleanup, and honestly, that alone makes it worth making again.

02 -

Never skip patting the salmon dry—wet fish steams instead of roasts, and all that beautiful browning disappears.
Salmon keeps cooking slightly after it comes out of the oven, so pull it when it looks just barely done; overcooked salmon becomes dry and your whole effort collapses.

03 -

Invest in a good baking sheet with low sides so heat circulates underneath and the skin gets crispy if you're keeping it on.
If your salmon fillets are thicker than an inch, add a few extra minutes to the cooking time and check with a fork earlier than you think you need to.