Baked Salmon Fillet

I once opened my oven to check on salmon and was hit with the smell of lemon and dill so sharp it made me smile before I even tasted anything. That was the night I stopped overthinking fish and started trusting heat, oil, and a few bright flavors. Now this recipe is what I make when I want something that feels light but still like a real meal. It never lets me down.

I made this for my sister the first time she visited my new apartment. She sat at the counter with a glass of wine while I brushed garlic and dill onto the fillets, and we talked about nothing important. When we sat down to eat, she said it tasted like something from a restaurant. I didnt tell her how simple it actually was.

Ingredients

• Salmon fillets: Look for fillets that are firm and bright, not dull or fishy smelling, and if you leave the skin on it crisps up nicely in the oven.
• Olive oil: This keeps the fish tender and helps the garlic and herbs stick without sliding off during baking.
• Lemon: Both the zest and the slices add brightness, and the juice that seeps out while baking creates a little natural sauce on the pan.
• Garlic: Fresh minced garlic brings warmth and depth without overpowering the delicate flavor of the fish.
• Fresh dill and parsley: Dill is classic with salmon and parsley adds a clean grassy note, but dried dill works in a pinch if thats all you have.
• Sea salt and black pepper: Simple seasoning that lets the fish and herbs shine without competing for attention.

Instructions

Prep the oven and pan:

Set your oven to 200°C and line a baking sheet with parchment so the salmon doesnt stick. If you skip the parchment, a light slick of olive oil on the pan works just as well.

Dry and arrange the salmon:

Pat each fillet with a paper towel until the surface is dry, then lay them skin side down on the sheet. Dry fish browns better and the seasoning clings instead of sliding off.

Make the herb mixture:

Combine olive oil, lemon zest, garlic, dill, parsley, salt, and pepper in a small bowl and stir until everything is evenly mixed. The smell alone will make you hungry.

Coat the fillets:

Use a pastry brush or the back of a spoon to spread the mixture over the tops and sides of each piece. Be generous, this is where all the flavor lives.

Add lemon slices:

Lay a few thin lemon rounds on top of each fillet. They soften in the heat and release just enough juice to keep things bright and moist.

Bake until done:

Slide the pan into the oven and bake for 12 to 15 minutes, checking around the 12 minute mark. The salmon is ready when it flakes easily with a fork and the center is just barely opaque.

Rest and serve:

Let the fillets sit for a couple of minutes after you pull them out, then garnish with parsley and serve with lemon wedges on the side.

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The first time I served this to friends, one of them asked for the recipe before we even finished eating. I realized then that simple food done right always feels more impressive than something complicated that barely works. This dish has become my go to whenever I want to look like I tried harder than I did.

Serving Suggestions

I usually serve this with roasted asparagus or green beans and a scoop of rice or quinoa to soak up the lemony juices from the pan. A simple arugula salad with olive oil and shaved parmesan also works beautifully. If you want something heartier, mashed potatoes or a warm grain salad with herbs and tomatoes rounds out the plate without stealing the spotlight.

Flavor Variations

Sometimes I add a drizzle of honey mixed with a pinch of chili flakes to the herb oil for a sweet and spicy glaze that caramelizes slightly in the oven. You can also swap dill for fresh thyme or tarragon, or add a tablespoon of Dijon mustard to the marinade for a sharper, tangy kick. One time I used lime and cilantro instead of lemon and parsley, and it tasted like a completely different dish in the best way.

Storage and Reheating

Leftover salmon keeps in the fridge for up to three days in an airtight container. I like eating it cold on top of a salad or flaked into pasta with olive oil and greens. If you want to reheat it, do it gently in a low oven or covered in the microwave so it doesnt dry out.

• Let the salmon cool completely before storing to avoid condensation that makes it soggy.
• Reheat at a low temperature, around 150°C, for just a few minutes until warmed through.
• Cold leftover salmon also makes a great filling for wraps or grain bowls the next day.

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This recipe taught me that good food doesnt have to be complicated, it just has to be made with attention and a little bit of care. I hope it becomes one of those dishes you make over and over without even looking at the recipe.

Recipe FAQs

→ How can I ensure the salmon stays moist when baking?

Pat the fillets dry but avoid overcooking. Brushing with olive oil and lemon juice before baking helps lock in moisture and adds flavor.

→ Can I use frozen salmon fillets for this dish?

Yes, but thaw the fillets completely and pat dry before applying the herb mixture to ensure even cooking and flavor absorption.

→ What herbs work best with baked salmon?

Dill and parsley complement salmon beautifully, providing freshness without overpowering its natural taste.

→ Is it necessary to use lemon slices on top of the fillets?

Lemon slices add subtle citrus aroma and garnish, brightening the dish, but can be omitted based on preference.

→ How long should I bake salmon for optimal texture?

Bake at 200°C (400°F) for about 12–15 minutes until the salmon flakes easily and is opaque in the center.