Baked Salmon Fillet (Printable version)

Flaky salmon fillet baked with herbs, lemon zest, and olive oil for a light, flavorful meal.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (5.3-6.3 oz each), skin-on or skinless

→ Marinade & Flavorings

02 - 2 tablespoons olive oil
03 - 1 lemon, zested and sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon sea salt
08 - ½ teaspoon freshly ground black pepper

→ Garnish (optional)

09 - Lemon wedges
10 - Extra chopped parsley

# How to Prepare:

01 - Set oven temperature to 400°F. Line a baking sheet with parchment paper or lightly grease with olive oil.
02 - Pat salmon fillets dry with paper towels and arrange skin-side down on the baking sheet.
03 - Combine olive oil, lemon zest, minced garlic, dill, parsley, sea salt, and black pepper in a bowl.
04 - Brush the mixture evenly over the tops and sides of each salmon fillet.
05 - Place lemon slices atop each fillet for added flavor.
06 - Cook for 12 to 15 minutes until the salmon flakes easily and appears opaque at the center.
07 - Remove from oven, let rest for 2 minutes, then garnish with extra parsley and serve with lemon wedges.

# Expert advice:

01 -
  • It takes less than half an hour and uses ingredients you probably already have in the kitchen.
  • The salmon stays moist and flaky without any fuss or complicated techniques.
  • Its elegant enough for company but easy enough for a weeknight when youre tired.
02 -
  • Overbaking salmon turns it dry and chalky, so start checking early and pull it out as soon as it flakes.
  • If your fillets are thicker than usual, add a couple extra minutes, and if theyre thin, start checking at 10 minutes.
  • Marinating the salmon for 20 to 30 minutes before baking deepens the flavor, but its not required if youre short on time.
03 -
  • Use a meat thermometer if you want to be exact, the internal temperature should hit 63°C for perfectly cooked salmon.
  • If you have leftover lemon slices, toss them on the pan around the fillets so they char slightly and release even more flavor.
  • Always taste your marinade before brushing it on, that way you can adjust the salt or add more lemon zest if it needs it.

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