Baked Salmon Lemon Herbs

My sister called one Tuesday evening asking what to make for her partner who'd just gotten home exhausted from work. I blurted out baked salmon with lemon and herbs without thinking, and somehow that simple suggestion became their weekly ritual. Now she swears by it, and honestly, I understand why—there's something about salmon baking in the oven that fills your kitchen with this bright, herbaceous promise that makes everything feel a little less rushed.

I made this for a friend who'd recently gone pescatarian, and I was nervous about getting it right. The moment she took a bite, she got that quiet satisfied look, and I realized I'd been overthinking it—the salmon speaks for itself when you treat it this simply and honestly.

Ingredients

• Salmon fillets (4, about 150g each): Look for fillets with vibrant color and a gentle bounce when you press them lightly; skin-on keeps everything moist during baking.
• Olive oil (2 tablespoons): Use something you'd actually taste raw because you will, and good oil makes a real difference here.
• Garlic (2 cloves, minced): Fresh is worth the 30 seconds it takes to mince; jarred garlic turns bitter in the oven.
• Fresh parsley, dill, and chives (1 tablespoon each, chopped): These three together create a flavor that feels way more sophisticated than it actually is—don't skip any of them.
• Lemon (1 whole, sliced thin plus juice from another): The slices on top become caramelized and jammy; the juice seasons everything beneath.
• Sea salt and black pepper: Taste as you go; the salmon will carry whatever seasoning you give it.

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line your baking tray with parchment paper—it saves cleanup and helps the salmon cook evenly. If you're skipping parchment, a light grease does the job too.

Arrange the salmon:

Place your fillets skin-side down on the tray and give them a little breathing room so the heat can circulate. They shouldn't be touching or crowded.

Make the herb mixture:

In a small bowl, whisk together the olive oil, minced garlic, chopped herbs, lemon juice, salt, and pepper until it looks loose and fragrant. This is where the magic happens—you're essentially making a gentle marinade that will cling to the fish.

Coat the salmon:

Spoon the herb mixture generously over each fillet, making sure it gets into all the edges. Don't be shy here; the herbs protect the fish and keep it tender.

Add lemon slices:

Layer a few thin lemon slices on top of each fillet—they'll soften and become part of the dish as everything bakes together.

Bake:

Pop it in the oven for 16–20 minutes, depending on the thickness of your fillets. You'll know it's done when the salmon flakes easily with a fork and the center looks opaque, not translucent. The top might have a few golden spots, which is perfect.

Finish and serve:

Pull it from the oven and scatter any extra fresh herbs and lemon wedges over the top if you want to be fancy. Serve it immediately while everything's still warm and the herbs are at their brightest.

Save

There was this one Sunday when I made this for my parents, and my dad—who usually eats with his phone in his hand—actually put it down and asked for seconds. That's when I knew it wasn't just easy, it was actually something special.

Why This Works So Well

Salmon has enough natural fat and flavor that it doesn't need complicated technique or heavy sauces. The lemon brightens it, the herbs add complexity, and the gentle heat of the oven coaxes out the fish's natural sweetness without drying it out. It's the kind of dinner that looks like you spent more time on it than you actually did, which is honestly the dream.

What to Serve Alongside

I've had this with roasted vegetables, steamed rice, a crisp green salad, and honestly all of them work beautifully. The salmon carries enough flavor that it doesn't demand a fancy side—simple is exactly what you want here. If you're pouring wine, a dry white like Sauvignon Blanc cuts through the richness perfectly.

Small Things That Matter

The difference between forgettable salmon and salmon you think about later comes down to a few small choices. Use fresh herbs if you possibly can, don't skip the skin because it keeps everything moist, and taste your salt before you add it so you're not guessing.

• If your fillets are particularly thick, tent them loosely with foil for the first 10 minutes so the outside doesn't cook too fast.
• Salmon continues cooking a little after you pull it from the oven, so if it looks just barely done, it's actually perfect.
• Make extra of the herb mixture—you'll want to drizzle it over vegetables or rice, and it keeps for a few days in the fridge.

Save

This is the kind of recipe that teaches you salmon doesn't need to be intimidating or fussy. Once you've made it a few times, you'll trust your instincts, improvise with whatever fresh herbs you have, and maybe even call a friend to ask them what they want for dinner.

Recipe Questions & Answers

→ What temperature should I bake the salmon at?

Preheat your oven to 200°C (400°F) to ensure the salmon cooks evenly and retains moisture.

→ Can I prepare the salmon ahead of time?

Yes, marinate the salmon in the herb mixture for up to 30 minutes before baking to enhance flavor.

→ What herbs complement baked salmon well?

Parsley, dill, and chives offer a bright, fresh taste, but you can substitute tarragon or basil for variety.

→ How do I know when the salmon is done?

The salmon flakes easily with a fork and appears opaque in the center when fully cooked.

→ What sides pair best with baked salmon?

Roasted vegetables, steamed rice, or a crisp green salad balance the flavors and textures nicely.