Name: Lemon Herb Baked Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 lbs salmon fillet (about 1-inch thick); 3 tablespoons extra virgin olive oil; 3 tablespoons freshly squeezed lemon juice; 1 tablespoon lemon zest; 4 cloves garlic, minced; 2 tablespoons fresh dill, chopped; 2 tablespoons fresh parsley, chopped; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; Lemon slices (from 1 medium lemon)

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This Lemon Herb Baked Salmon is one of my favorite go-to recipes because it’s fresh, flavorful, and comes together quickly. I love how the bright citrus notes blend with garlic and herbs to create a dish that feels both light and comforting. It’s a recipe I reach for whether I’m making a quick weeknight dinner or hosting guests for something a little special.

Lemon Herb Baked Salmon

Why You’ll Love This Recipe

I like this recipe because it balances elegance with simplicity. The preparation is straightforward, yet the final result looks and tastes like something I’d order at a nice restaurant. The lemon keeps the salmon bright and zesty, while fresh dill and parsley add an aromatic depth. I also appreciate that it’s a healthy dish, full of protein and omega-3s, but it never feels like I’m sacrificing flavor for nutrition. Best of all, I can have it on the table in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillet, 2 lbs, about 1-inch thick
Extra virgin olive oil, 3 tablespoons
Freshly squeezed lemon juice, 3 tablespoons
Lemon zest, 1 tablespoon
Minced garlic, 4 cloves
Fresh dill, 2 tablespoons, chopped
Fresh parsley, 2 tablespoons, chopped
Sea salt, 1 teaspoon
Freshly ground black pepper, ½ teaspoon
Lemon slices, from 1 medium lemon

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly greased foil.
Pat the salmon dry with paper towels and place it skin-side down on the prepared sheet.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, dill, and parsley.
Season the salmon evenly with salt and pepper.
Spread the lemon-herb mixture over the salmon, making sure to coat it well.
Arrange lemon slices on top of the fish.
Bake for 12–15 minutes, or until the salmon flakes easily with a fork or reaches 135–140°F internally.
Let the salmon rest for 3–5 minutes before serving. For a golden finish, broil for 1–2 minutes before resting.

Servings and timing

This recipe makes about 6 servings. It takes around 10 minutes to prepare and 12–15 minutes to bake, so I usually have it ready in about 25 minutes total.

Variations

I like to switch things up depending on the season or mood. Sometimes I swap dill for rosemary and use orange slices for a cozier, winter-inspired dish. For a zesty twist, I use lime and cilantro. If I’m grilling, I prepare it the same way but cook it on foil over medium-high heat to add a touch of smokiness.

storage/reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven at 275°F for about 10–15 minutes so the fish stays moist. If I’m in a hurry, I’ll flake the chilled salmon into a salad, pasta, or grain bowl without reheating at all.

FAQs

Can I use frozen salmon for this recipe?

Yes, I can. I just make sure to thaw it completely in the fridge overnight or in cold water for about an hour before cooking.

How do I know when the salmon is cooked?

I check with an instant-read thermometer and aim for 135–140°F. If I don’t have one, I test with a fork—if the fish flakes easily and looks opaque, it’s done.

Can I use dried herbs instead of fresh?

I prefer fresh herbs, but when I don’t have them, I use about one-third the amount of dried herbs. For this recipe, that would be 2 teaspoons each of dried dill and parsley.

What is the white stuff that comes out of salmon when it bakes?

That’s albumin, a harmless protein that appears when salmon cooks. I notice it more if I overcook the fish, so I try to avoid that by pulling it out at the right temperature.

Can I make this recipe on the grill?

Yes, I can. I prepare the salmon as directed, place it on foil, and grill it over medium-high heat for about 10–14 minutes with the lid closed.

Conclusion

This Lemon Herb Baked Salmon has become one of my most reliable and impressive dishes. I love how it combines simple ingredients into a meal that feels special without being complicated. It’s quick enough for weeknights, elegant enough for entertaining, and versatile enough to adapt with different herbs or citrus. For me, it’s the perfect recipe to bring brightness and flavor to the table in under 30 minutes.