Baked Lemon Herb Salmon

If you’re looking for a simple, reliable dinner that feels special without a lot of effort, this Baked Lemon Herb Salmon is one of those recipes you’ll come back to again and again. Tender, flaky salmon is baked with fresh herbs, garlic, and bright lemon for a clean, vibrant flavor that works just as well for busy weeknights as it does for casual entertaining.

This recipe keeps things straightforward: a quick herb-lemon marinade, a short bake in the oven, and dinner is ready in under 25 minutes. The result is salmon that’s moist on the inside, lightly caramelized on the edges, and bursting with fresh citrusy flavor. Pair it with roasted vegetables, rice, or a simple salad for a complete, feel-good meal.

Why You’ll Love This Recipe

Fast & easy: On the table in about 20 minutes.
Healthy: High in protein and omega-3s, naturally low in carbs.
Bright flavor: Lemon, garlic, and herbs keep the salmon fresh and light.
Versatile: Works with many side dishes and herb combinations.
Perfect for meal prep: Reheats beautifully for lunches.

Ingredients for Baked Lemon Herb Salmon

This recipe (1X) yields 4 servings

For the salmon
4 salmon fillets (5–6 oz / 140–170g each)
2 tbsp olive oil
1 lemon, zested
1 lemon, juiced (about 2–3 tbsp)
3 garlic cloves, minced
1 tbsp fresh parsley, chopped
1 tsp fresh thyme (or rosemary), chopped
1/2 tsp salt (or to taste)
1/4 tsp black pepper
Optional for topping
lemon slices
Optional veggies (roast on the same pan)
2 cups asparagus or green beans
1 cup cherry tomatoes (optional)
1 tbsp olive oil (for veggies)
salt & pepper, to taste

How to Make Baked Lemon Herb Salmon

1. Preheat the oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.

2. Make the lemon herb mixture

In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper.

3. Arrange the salmon

Place the salmon fillets on the prepared baking sheet, skin-side down if applicable. Spoon the lemon herb mixture evenly over each fillet. Add lemon slices on top if using.

4. Bake

Bake for 12–15 minutes, depending on thickness, until the salmon flakes easily with a fork and is just opaque in the center.

5. Serve

Remove from the oven and let rest for 1–2 minutes. Serve warm with your favorite sides.

Tips for Perfect Salmon

Don’t overbake. Salmon dries out quickly—check it early if your fillets are thin.
Use fresh herbs when possible. They add brighter flavor than dried.
Room temp helps. Let salmon sit out for 10 minutes before baking for more even cooking.
Add veggies to the pan. Toss quick-cooking vegetables with olive oil and roast alongside the fish.

Easy Variations

Honey Lemon Salmon: Add 1–2 teaspoons honey to the lemon mixture for a touch of sweetness.
Garlic Butter Version: Replace olive oil with melted butter for a richer flavor.
Spicy Kick: Sprinkle with chili flakes or drizzle with hot sauce before serving.
Mediterranean Style: Add sliced olives and cherry tomatoes to the pan.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat gently: Warm in a low oven (300°F / 150°C) or briefly in the microwave to avoid drying out.
Cold option: Flaked salmon is great in salads or wraps the next day.

nutrition details

Dinner • Healthy • Lemon Herb Salmon

Nutrition Highlights

🍽 Serving: 1 salmon fillet (about 1/4 of recipe)

280

Calories

16g

Fat

Carbs

34g

Protein

* Nutrition values are estimates and can vary by salmon size and ingredient brands.

Baked Lemon Herb Salmon FAQ

FAQ

Baked Lemon Herb Salmon: Frequently Asked Questions

Quick answers to help you bake salmon that’s juicy, flaky, and full of bright lemon-herb flavor.

How do I know when salmon is done baking? +

Salmon is done when it turns opaque and flakes easily with a fork. For the most consistent results, check the thickest part— it should separate into tender flakes without looking raw in the center. If you use a thermometer, aim for about 125–130°F (52–54°C) for moist salmon.

Should I bake salmon covered or uncovered? +

Uncovered is best for this recipe. It helps the surface lightly caramelize while keeping the inside flaky and tender. If your fillets are very thin and you’re worried about drying out, you can loosely tent with foil for the first half of baking.

Can I use dried herbs instead of fresh? +

Yes. Use about one-third the amount of dried herbs since they’re more concentrated. For example, swap 1 tablespoon fresh parsley for about 1 teaspoon dried. Adding fresh lemon zest still keeps the flavor bright.

Can I bake vegetables on the same pan? +

Absolutely. Quick-cooking veggies like asparagus, green beans, zucchini, or cherry tomatoes roast well at 400°F (200°C). Toss them with a little olive oil, salt, and pepper, then spread them around the salmon on the baking sheet.

How do I store and reheat leftover salmon without drying it out? +

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven (around 300°F / 150°C) for 8–10 minutes, or microwave in short bursts. For the best texture, flake it cold into salads, wraps, or rice bowls.

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Why You’ll Love This Recipe

Ingredients for Baked Lemon Herb Salmon