Baked salmon is one of those weeknight miracles — incredibly fast, almost impossible to mess up, and nutritious. This version uses a simple lemon-herb mixture that forms a fragrant crust on top of the salmon, keeping the flesh underneath moist and perfectly flaky. No marinating needed.
Ingredients
- 4 salmon fillets (about 6 oz each), skin on or off
- 2 tablespoons olive oil
- Zest of 1 lemon + 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 2 tablespoons fresh dill (or 1 tsp dried)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- Lemon slices for serving
Instructions
1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet, skin-side down.
3
In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, dill, and parsley. Spoon and spread this mixture evenly over the top of each fillet.
4
Season generously with salt and pepper.
5
Bake for 12–15 minutes, depending on thickness, until the salmon flakes easily with a fork and is opaque in the centre. Thicker fillets may need a couple of extra minutes.
6
Serve immediately with lemon slices and your choice of sides.
💡 Tip Don't overbake salmon — it continues cooking after you take it out of the oven. Pull it when the centre is just barely opaque and let it rest for 2 minutes; it'll be perfectly done.
Notes
- Serve with roasted vegetables and rice for a complete meal
- Swap dill for basil, tarragon, or chives — all work beautifully
- Cold leftover salmon is incredible in salads or wraps the next day
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