Herb & Lemon Baked Salmon

Illustrated cover for Herb & Lemon Baked Salmon
Prep:10 minCook:18 minServings:5

Salmon fillets baked with olive oil, lemon, garlic, and fresh dill until just flaky. Heart-healthy, elegant enough for guests, and effortless to pull off on a weeknight.

  • 5 salmon fillets — about 6 oz each, skin-on
  • 3 tbsp extra-virgin olive oil
  • 2 lemon — 1 juiced, 1 sliced into rounds
  • 3 cloves garlic — minced
  • 3 tbsp fresh dill — chopped
  • kosher salt
  • black pepper

Prep Tips

Directions

  1. Heat the oven Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or foil and lightly rub it with a little of the 3 tbsp extra-virgin olive oil.

  2. Make the herb-lemon oil In a small bowl, stir together the remaining 3 tbsp, the juice of one 2 lemon, 3 cloves garlic, and 3 tbsp fresh dill. Reserve the second lemon for slicing.

  3. Season the salmon Pat the 5 salmon fillets dry and arrange skin-side down on the sheet. Season generously all over with kosher salt and black pepper, then spoon the herb-lemon oil evenly over each fillet, rubbing it in a bit. Lay the 2 rounds on and around the fillets.

  4. Bake until just flaky Bake for 12–18 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F at the thickest part. Thinner fillets will be done closer to 12 minutes; thicker ones nearer 18.

  5. Rest and serve Let the salmon rest 2–3 minutes. Taste and adjust kosher salt and black pepper, spoon any pan juices over the top, and serve with the roasted lemon rounds.