Salmon fillets baked with lemon, garlic and fresh herbs until just flaky — an easy weeknight dinner that’s on the table in under 30 minutes.
Tips for the best Lemon Herb Salmon
- Choose fillets of even thickness so they cook at the same rate. Thin tail pieces need a few minutes less.
- Salmon is done when it flakes easily and is just opaque in the centre.
- Pat the fillets dry before adding the oil and seasoning so the flavours stick.
Ingredient swaps
- No fresh dill? Use parsley, chives, or a teaspoon of dried dill.
- Use any firm fish fillet, such as cod or trout, and adjust the time.
- Swap the lemon for lime or orange slices.
Oven-Baked Lemon Herb Salmon
Salmon fillets baked with lemon, garlic and fresh herbs until just flaky — an easy weeknight dinner that’s on the table in under 30 minutes.
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together the olive oil, garlic, lemon juice, dill, parsley, salt and pepper.
- Place the salmon fillets on the baking sheet and spoon the herb mixture evenly over the top. Lay the lemon slices over each fillet.
- Bake for 12-15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Serve immediately with the pan juices spooned over the top.
Notes
Fillets of even thickness cook more evenly — thinner tail pieces may need a few minutes less than thicker center cuts.
What to serve with it
- Sheet-Pan Lemon Herb Salmon, for a one-tray version with vegetables
- Air Fryer Crispy Potato Wedges, as a side
- Chicken Caesar Pasta Salad, for a picnic-style spread
Storing and reheating
Keep cooked salmon in the fridge for up to 2 days. Eat it cold over salads, or warm gently so it does not dry out.
Frequently asked questions
How do I know when salmon is cooked?
It flakes easily with a fork and is just opaque in the centre.
Can I use frozen salmon?
Yes. Thaw it in the fridge overnight and pat it dry before baking.
Should I bake salmon skin side down?
Yes, if it has skin. The skin protects the flesh and peels off easily after cooking.
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