If there’s one dinner I rely on when I want something that feels fancy but takes almost no effort, it’s this baked salmon with lemon and herbs. It’s the kind of meal that makes you look like you tried harder than you did—like, company’s coming vibes, but secretly it’s just your Tuesday night dinner.
I still remember the first time I made it: I was terrified I’d overcook the salmon and end up with fishy cardboard. Spoiler: I pulled it out after 15 minutes, and it was flaky, tender, and basically converted me into a “bake, don’t fry” salmon person forever.
This recipe is clean, simple, and ridiculously good. Bright citrus, fresh herbs, buttery salmon—it’s the holy trinity of “healthy but still feels indulgent.”
🎯 QUICK FACTS TABLE
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 10 minutes | 15 minutes | 25 minutes | 4 | Easy |
📝 INGREDIENTS
- 4 salmon fillets (skin-on or skinless, your choice)
- 2 tbsp olive oil (or melted butter for extra richness)
- 3 garlic cloves, minced
- 1 lemon, thinly sliced + juice of another lemon
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped (optional but so good)
- Salt & freshly ground black pepper, to taste
👩🍳 LET’S COOK!
- Heat Things Up: Preheat oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
- Dress the Salmon: Place fillets skin-side down. Drizzle with olive oil, squeeze lemon juice over the top, then rub garlic into the flesh.
- Herb Crown: Scatter parsley and dill over the fillets. Lay lemon slices across the top for extra citrusy flavor.
- Bake It: Slide into the oven and bake 12–15 minutes (depending on thickness), until salmon flakes easily with a fork but is still moist inside.
- Final Touch: Hit it with an extra squeeze of lemon before serving. Pair with roasted veggies, rice, or a crisp salad.
📊 NUTRITION & TIPS
Pro-Tips Section
- Shortcut Hack: No fresh herbs? Dried parsley + dill work, just cut amounts in half.
- Avoid Overcooking: Salmon keeps cooking even after you pull it out. Remove it when it’s just turning opaque.
- Make It Fancy: Add a drizzle of white wine before baking—it creates a light sauce in the pan.
❓ READERS ASKED, WE ANSWERED
Q: Can I use frozen salmon?
A: Yep—just thaw overnight in the fridge and pat dry before baking.
Q: What herbs work best besides dill and parsley?
A: Thyme and rosemary add a lovely earthy note, but keep the lemon—it’s what keeps the flavors bright.