Baked Salmon Lemon Herbs (Printable)

Tender salmon fillets infused with lemon and aromatic herbs, perfect for a quick, nutritious dinner.

# What You Need:

→ Fish

01 - 4 salmon fillets, approximately 5.3 oz each, skin on or off

→ Marinade & Flavorings

02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 tablespoon fresh dill, chopped
06 - 1 tablespoon fresh chives, chopped
07 - 1 lemon, thinly sliced
08 - Juice of 1 lemon
09 - 1 teaspoon sea salt
10 - ½ teaspoon freshly ground black pepper

→ Garnish (optional)

11 - Lemon wedges
12 - Additional chopped herbs

# Steps:

01 - Set the oven to 400°F and prepare a baking tray lined with parchment paper or lightly greased.
02 - Place salmon fillets skin side down on the prepared tray.
03 - Combine olive oil, minced garlic, parsley, dill, chives, lemon juice, sea salt, and pepper in a small bowl.
04 - Distribute the herb mixture evenly over each salmon fillet.
05 - Place several thin lemon slices atop each fillet.
06 - Bake for 16 to 20 minutes until salmon flakes easily and is opaque throughout.
07 - Remove from oven, garnish with extra herbs and lemon wedges if desired, and serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, which means you can actually make something this good on a Tuesday without losing your mind.
  • The herbs and lemon do all the heavy lifting so you don't need cream sauces or fancy techniques.
  • Your kitchen smells incredible the entire time it's baking, and somehow that makes dinner feel more intentional.
02 -
  • If you're marinating ahead, 30 minutes is your sweet spot—any longer and the lemon juice starts to cure the fish in ways that change the texture.
  • Don't skip checking the salmon a minute or two before the timer goes off; oven temperatures vary wildly, and overcooked salmon is genuinely sad.
03 -
  • Pat your salmon fillets dry with paper towels right before cooking; moisture is the enemy of even browning.
  • If you want deeper flavor, let the herb mixture sit on the salmon for 30 minutes before baking, or make it the night before and let the flavors meld in the cold.

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