Lemon-Herb Baked Salmon

Prep: 10 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

Consider this your PSA that baked salmon deserves a regular spot in your weeknight dinner rotation. Of all the ways to cook salmon, this herb baked salmon is the one I come back to again and again because it’s quick, easy, super flavorful, and incredibly versatile. It really hits all the marks, and best of all, there are so many side dishes you can partner with it to round out dinner. This salmon is also the perfect way to bulk up your favorite salad recipe into a meal. Coated with a bright, zesty, lemon-herb topping, this recipe gives you tender, flaky fillets every single time. Here’s how to perfectly cook salmon in the oven.

Ingredients

1 large lemon
1 tablespoon finely chopped fresh herbs, such as parsley, dill, or a combination
1 clove garlic, minced
4 (6-ounce) salmon fillets
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
Finely grate the zest of 1/2 large lemon into a small bowl. Juice 1/2 the lemon into the bowl. Cut the remaining 1/2 lemon into 4 wedges and reserve for serving.
Stir 1 tablespoon finely chopped fresh herbs and 1 minced garlic clove into the lemon mixture.
Pat 4 (6-ounce) salmon fillets dry with paper towels and place on the baking sheet. Brush all over with 1 tablespoon olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Arrange skin-side down, then spoon the lemon mixture evenly over the salmon.
Bake until the salmon is opaque and flakes easily with a fork, 12 to 15 minutes. An instant-read thermometer inserted into the middle of the thickest part should register 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done. Serve with the lemon wedges.