Baked Salmon Lemon Herbs (Printable)

Tender salmon flavored with lemon zest and fresh herbs, baked to juicy perfection.

# What You'll Need:

→ Fish & Marinade

01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 2 tablespoons extra-virgin olive oil
03 - 1 large lemon, zested and sliced
04 - 2 teaspoons fresh lemon juice

→ Herbs & Seasoning

05 - 2 tablespoons fresh dill, chopped
06 - 2 tablespoons fresh parsley, chopped
07 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
08 - 2 garlic cloves, minced
09 - ¾ teaspoon sea salt
10 - ½ teaspoon freshly ground black pepper

→ Garnish (optional)

11 - Lemon wedges
12 - Extra fresh herbs

# How to Make It:

01 - Set oven temperature to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat the salmon fillets dry with paper towels and arrange them skin-side down on the prepared baking surface.
03 - In a small bowl, whisk together olive oil, lemon zest, lemon juice, dill, parsley, thyme, garlic, salt, and pepper until combined.
04 - Brush or spoon the herb mixture evenly over each salmon fillet.
05 - Place a lemon slice atop each coated fillet.
06 - Bake for 15 to 18 minutes until the salmon flakes easily with a fork and is opaque in the center.
07 - Serve immediately, garnished with additional lemon wedges and fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together faster than most weeknight proteins and tastes like you spent way more time than you did.
  • The herb mixture is bright without being fussy, and honestly makes you feel a little sophisticated while you're eating.
  • Your kitchen smells incredible for hours afterward.
02 -
  • Salmon continues cooking slightly after you pull it from the oven, so take it out when it still looks just barely opaque in the center—it'll firm up as it rests.
  • Fresh herbs make an enormous difference here; dried ones turn dusty and disappear, which defeats the whole point of this dish.
03 -
  • If you have time, let the herb mixture sit on the salmon for 15 to 30 minutes before baking—the flavors deepen and the fillets start releasing their moisture, which actually helps them stay tender.
  • Use a fork to check doneness by gently pressing the thickest part; if it flakes easily, you're done; if it's still slightly resistant, give it another minute or two.

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