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Baked Lemon Herb Salmon - Simple, Bright, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets (4 pieces, 5–6 ounces each), skin-on preferred
  • Lemon (1 large), zested and thinly sliced
  • Fresh garlic (2 cloves), minced
  • Olive oil (2 tablespoons)
  • Fresh herbs: parsley (2 tablespoons, chopped) and dill (1 tablespoon, chopped)
  • Dried herbs: oregano (1 teaspoon) and thyme (1/2 teaspoon)
  • Salt (3/4 to 1 teaspoon, to taste)
  • Black pepper (1/2 teaspoon, freshly ground)
  • Red pepper flakes (optional, a pinch for heat)
  • Butter (optional, 1 tablespoon, cut into small pieces)
  • Lemon wedges for serving

Method
 

  1. Preheat the oven. Set it to 400°F (200°C). Line a baking sheet with parchment or lightly grease a baking dish to prevent sticking.
  2. Prep the salmon. Pat the fillets dry with paper towels. Dry surface = better browning and fewer watery juices on the pan.
  3. Mix the seasoning. In a small bowl, combine olive oil, minced garlic, lemon zest, parsley, dill, oregano, thyme, salt, and pepper. If using, add a pinch of red pepper flakes.
  4. Season generously. Place the salmon skin-side down. Spoon the herb mixture over the tops and sides, coating evenly. Tuck a lemon slice or two on each fillet. Dot with small pieces of butter if you want extra richness.
  5. Bake. Cook for 10–14 minutes, depending on thickness. Aim for salmon that flakes easily with a fork and is just opaque in the center. For a steak-thick piece (about 1-inch), 12 minutes is a good target.
  6. Optional broil. For a lightly crisp top, switch to broil for 1–2 minutes at the end. Watch closely—lemon slices can brown fast.
  7. Rest briefly. Let the salmon sit for 2 minutes. This helps the juices settle so each bite stays moist.
  8. Serve. Finish with a squeeze of fresh lemon. Pair with roasted potatoes, steamed asparagus, a simple salad, or rice.