Baked Salmon Lemon Herb (Printable)

Oven-baked salmon fillets topped with zesty lemon and fresh herbs for a flavorful, healthy meal.

# What You'll Need:

→ Fish

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

→ Marinade & Topping

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 - 1/2 teaspoon black pepper

→ Garnish

10 - Lemon wedges, for serving
11 - Extra chopped herbs (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry with paper towels and arrange them on the baking sheet, skin-side down if applicable.
03 - In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, salt, and black pepper.
04 - Brush the marinade evenly over the top and sides of each salmon 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 and let rest for 2 minutes. Serve garnished with lemon wedges and additional herbs if desired.

# Cooking Tips:

01 -
  • It tastes restaurant-quality but takes less time than deciding what to eat.
  • The herb crust keeps the fish impossibly moist while the lemon cuts through any fishiness with bright, clean flavor.
  • One pan, minimal cleanup, and you can have this on the table while people are still asking what's for dinner.
02 -
  • The internal temperature matters—63°C (145°F) is that perfect sweet spot where it's cooked through but still has a buttery texture; a thermometer takes the guesswork out.
  • Don't bake based on time alone; ovens vary wildly, so start checking at the fifteen-minute mark by gently pressing the fish with a fork—if it flakes, you're done.
03 -
  • Room-temperature fillets cook more evenly than cold ones straight from the fridge, so pull them out ten minutes before baking if you remember.
  • Invest in a simple instant-read thermometer—it removes all anxiety about whether the fish is done, and it costs almost nothing.

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