Baked Salmon Lemon Herbs (Printable Version)
Flaky salmon with zesty lemon and aromatic herbs, baked until tender golden
# What You Need:
→ Fish & Marinade
01 - 4 salmon fillets (6 oz each), skinless or skin-on
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice (about 1 lemon)
04 - 1 tbsp Dijon mustard
05 - 2 garlic cloves, minced
06 - 1 tsp honey
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Topping
09 - 2 tbsp fresh dill, finely chopped
10 - 2 tbsp fresh parsley, finely chopped
11 - 1 lemon, thinly sliced
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and black pepper until well combined.
03 - Arrange salmon fillets on the prepared baking sheet. Brush the marinade evenly over each fillet, ensuring full coverage.
04 - Sprinkle chopped dill and parsley evenly over the salmon. Place thin lemon slices on top of each fillet.
05 - Bake for 12-15 minutes until salmon flakes easily with a fork and appears opaque throughout the center.
06 - Remove from oven and let rest for 2 minutes before serving to allow juices to redistribute.
# Helpful Tips:
01 -
- The salmon stays incredibly moist thanks to the honey and olive oil marinade that locks in flavor while it bakes
- Fresh herbs and bright lemon transform a simple fish fillet into something restaurant-worthy in just 25 minutes
02 -
- Overcooking salmon is the biggest mistake, pull it from the oven when it still looks slightly underdone in the center as it continues cooking
- The marinade works best when brushed on right before baking rather than hours ahead, which can make the texture mushy
03 -
- Room temperature salmon cooks more evenly than cold from the fridge, let it sit for 15 minutes before baking
- A quick broil for the last minute creates gorgeous caramelized edges on the lemon slices