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Baked Salmon With Lemon and Herbs - Simple, Bright, and Delicious

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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 fillets (about 6 ounces each), skin-on or skinless
  • Lemon: 1 large, for zest and juice, plus extra slices for garnish
  • Fresh herbs: A mix of parsley and dill (or thyme), about 3 tablespoons chopped
  • Garlic: 2 cloves, finely minced (optional if you prefer milder flavor)
  • Olive oil: 2 tablespoons
  • Salt: Kosher or sea salt, to taste
  • Black pepper: Freshly ground, to taste
  • Red pepper flakes: A pinch for gentle heat (optional)
  • Lemon wedges: For serving

Method
 

  1. Preheat the oven: Set it to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a baking dish.
  2. Prep the salmon: Pat the fillets dry with paper towels. Dry fish browns better and holds seasoning more evenly.
  3. Make the herb mixture: In a small bowl, mix olive oil, lemon zest, 1–2 teaspoons lemon juice, chopped herbs, minced garlic, salt, pepper, and a pinch of red pepper flakes if using.
  4. Season generously: Place salmon on the sheet, skin side down if your fillets have skin. Spoon the herb mixture over the top, spreading it evenly. Add a lemon slice to each fillet if you like.
  5. Bake: Cook for 10–14 minutes, depending on thickness. Aim for opaque edges and a slightly translucent center. It should flake easily with a fork.
  6. Finish and serve: Squeeze a bit more lemon over the top. Taste and adjust salt or pepper. Serve hot with extra lemon wedges.