Baked Salmon Herb Lemon (Printable version)

Flaky salmon fillets roasted with zesty lemon, fresh herbs, and a honey-Dijon glaze for a quick, healthy meal.

# What You'll Need:

→ Fish & Marinade

01 - 4 salmon fillets (6 oz each), skinless or skin-on
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice (about 1 lemon)
04 - 1 tbsp Dijon mustard
05 - 2 garlic cloves, minced
06 - 1 tsp honey
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Topping

09 - 2 tbsp fresh dill, finely chopped (or 1 tbsp dried dill)
10 - 2 tbsp fresh parsley, finely chopped
11 - 1 lemon, thinly sliced

# How to Prepare:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and black pepper until well combined.
03 - Place the salmon fillets on the prepared baking sheet. Brush the marinade evenly over each fillet, ensuring complete coverage.
04 - Sprinkle chopped dill and parsley over the salmon. Lay thin lemon slices on top of each fillet for added flavor and presentation.
05 - Bake for 12–15 minutes, or until the salmon flakes easily with a fork and appears opaque throughout the center.
06 - Remove from the oven and let the salmon rest for 2 minutes before serving to allow juices to redistribute.

# Expert advice:

01 -
  • The way the lemon and herbs create this incredible aromatic steam that infuses every bite
  • How something this elegant takes literally five minutes of hands on time
  • That moment when you slide the fork through the salmon and it just falls apart perfectly
02 -
  • Don't overcook it salmon keeps cooking after you pull it from the oven and dry fish is tragic
  • The skin can stay on while baking it'll peel right off afterward or you can remove it before serving
  • If you have extra time marinate the fish for 15 minutes but honestly it's delicious either way
03 -
  • Room temperature salmon cooks more evenly so let it sit out for 15 minutes before baking
  • Test for doneness by inserting a fork into the thickest part it should slide through easily
  • The parchment paper isn't just for cleanup it prevents sticking without adding extra oil

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