Baked Salmon Fillet (Printable)

Flaky salmon fillets baked with herbs, lemon zest, and olive oil for a light main course.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (5.3–6.3 oz each), skin-on or skinless

→ Marinade & Flavorings

02 - 2 tablespoons olive oil
03 - 1 lemon, zested and sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon sea salt
08 - ½ teaspoon freshly ground black pepper

→ Garnish (optional)

09 - Lemon wedges
10 - Extra chopped parsley

# Directions:

01 - Set the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
02 - Pat the salmon fillets dry using paper towels and arrange them skin-side down on the prepared baking sheet.
03 - Combine olive oil, lemon zest, minced garlic, dill, parsley, sea salt, and black pepper in a small bowl.
04 - Brush the marinade evenly over the top and sides of each salmon fillet.
05 - Place lemon slices atop each fillet to infuse flavor during baking.
06 - Bake in the preheated oven for 12 to 15 minutes until salmon is opaque and flakes easily with a fork.
07 - Remove from oven and let rest for 2 minutes. Garnish with extra chopped parsley and serve with lemon wedges.

# Cooking Tips:

01 -
  • It takes less than half an hour from fridge to table, perfect for weeknights when you're too tired to think.
  • The fish stays moist and tender without any fussy techniques or constant checking.
  • Fresh herbs and lemon make it taste bright and clean, never heavy or overpowering.
02 -
  • Don't skip drying the salmon, wet fish steams instead of baking and you lose that delicate texture.
  • Oven temperatures vary wildly, start checking at 12 minutes so you don't overcook and end up with chalky fish.
  • If your fillets are thicker than usual, add a couple of extra minutes, but never walk away without setting a timer.
03 -
  • Use a meat thermometer if you're nervous, aim for 55 to 60°C in the center for perfectly tender fish.
  • Save the leftover herb oil in the pan and toss it with pasta or drizzle it over vegetables the next day.
  • If you're cooking for a crowd, double the recipe and use two pans, the timing stays the same.

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