Baked Salmon Herb Lemon (Printable version)
Tender salmon fillets baked with zesty herb lemon topping for a healthy satisfying meal.
# 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 (or 1 tbsp dried dill)
10 - 2 tbsp fresh parsley, finely chopped
11 - 1 lemon, thinly sliced
# How to make it:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and black pepper in a small bowl.
03 - Place salmon fillets on the prepared baking sheet. Brush the marinade evenly over each fillet.
04 - Sprinkle chopped dill and parsley over the salmon. Lay a few lemon slices on top of each fillet.
05 - Bake for 12–15 minutes, or until the salmon flakes easily with a fork and is opaque in the center.
06 - Remove from the oven and let rest for 2 minutes before serving.
# Expert tips:
01 -
- The marinade comes together in literally two minutes with ingredients you probably already have
- Baking salmon means zero splattering oil on your stovetop and minimal cleanup afterward
02 -
- I once tried skipping the parchment paper to save time and spent twenty minutes scrubbing burnt marinade off my baking sheet
- Overcooking salmon is the saddest thing, so start checking at the 12-minute mark even if you think it needs more time
03 -
- Room temperature salmon cooks more evenly, so try to take it out of the fridge about 20 minutes before baking
- A hot broiler for the last 30 seconds creates gorgeous caramelized edges without overcooking the center