Lemon Herbed Salmon

If you ever find yourself opening the fridge at 6pm, hungry, vaguely hopeful, and slightly frazzled, let me introduce you to my trusty Lemon Herbed Salmon. Seriously, I’ve been making some version of this since my university days; back then I made it in a dodgy toaster oven (don’t recommend), but nowadays I actually know what I’m doing—mostly. One time my cousin asked for the recipe at a family BBQ, and I just sort of winged it from memory in a text. Surprisingly, it worked out anyway. That’s the spirit of this recipe. It forgives a little chaos.

Why I Always Come Back to This Salmon

I make this when I’m hungry but still pretending to care about vitamins—you know, when there’s guilt in the air from too many sandwiches. My family goes crazy for it because it’s bright and fresh, and (full disclosure) cleaning up is a breeze. Sometimes I’ll admit I got sick of my own salmon, so I started tweaking the herbs—now, every so often, I’ll secretly switch things up to see if anyone notices. Only my mum ever calls me out for it. Lemon Herbed Salmon is also perfect if you want to act fancy with minimal effort. Plus, nothing says “I barely tried but look how amazing dinner is!” like a sizzling salmon fillet straight from the oven.

What Goes Into My Lemon Herbed Salmon

• 4 salmon fillets (about 150g/5oz each)—skin on or off, honestly, it’s your call. I’ve used frozen in a pinch, just thaw first (I know, purists will hate me)
• 1 big juicy lemon—zest and juice. If all you have is bottled juice, it’ll do, but fresh is livelier. My grandmother always insisted on Sicilian lemons, but me, supermarket lemons work fine.
• 2–3 tablespoons olive oil (extra virgin if you’re feeling swish)
• A small handful of fresh parsley, chopped (or use dill, or even coriander if that’s what you’ve got—I’ve even gone wild and used chives, it was alright)
• 1 or 2 garlic cloves, minced (sometimes I skip this when feeling lazy, nobody ever notices… I pretend I didn’t run out)
• 1 teaspoon dried oregano or thyme (sometimes I just shake in a mixed-herb blend—no judgement!)
• Salt and pepper—generous pinches
• Optional: chili flakes for zing, or a glug of white wine (I rarely bother unless there’s an open bottle—dangerous, that)

How I Make This (Even When I’m Half Distracted)

1. Preheat the oven to 200°C/400°F. No, you don’t need it perfect, I once threw them in at 180°C and lived to tell the tale.
2. Line a baking tray with foil or baking paper—because life is too short for stubborn washing up.
3. Lay out your salmon fillets, skin-side down. Pat them dry. (Actually, don’t skip this, otherwise things get soggy!)
4. In a mug or small bowl, stir together the olive oil, lemon zest, juice, garlic, herbs, salt, pepper. Add chili flakes if you’re feeling it. I often taste this with a tiny spoon. (Perks of being the cook.)
5. Spoon or brush the herby mixture all over the salmon. Make sure some runs down the sides and pools in the tray—it’ll sizzle up nicely. If you want to be extra, tuck some lemon slices around the fillets. Or don’t. Up to you.
6. Pop it in the oven, middle shelf. Bake for about 12–15 minutes; I usually poke the thickest fillet with a fork at 12. If it flakes easily, you’re golden. If not, give it another 2 minutes. Don’t be precious, oven times are fickle creatures.
7. Take it out, let it sit for a minute or two—mostly because it’s really hot and somehow I always forget oven gloves. (Did I mention my collection of almost-burnt tea towels?)

Notes From My Many Salmon Experiments

• If you use too much lemon juice, the salmon can get a bit pale and soupy. I used to go overboard. Now, I use just enough for a punch, not a bath.
• This tastes surprisingly better the next day, cold, with a blob of mayo or crème fraîche. Or maybe that’s just my weird lunch habits?
• If your salmon sticks to the foil, just call it ‘rustic.’ Or use baking paper next time.

When I Get Bored—Variations I’ve Tried

• Swap the salmon for trout—works a treat. Once tried with cod but, eh, not quite the same. Too flakey, fell apart… lesson learned.
• Add a spoonful of Dijon mustard to the herb mix. Unexpectedly punchy.
• Squeeze a smidge of honey in for a sweet-tart vibe. Not everyone’s cup of tea in my house, though.
• I once tried a dash of soy sauce instead of salt and, while not traditional, it was oddly addictive. Maybe don’t tell any French chefs.

Equipment—I Swear By, But Here’s How to Cope If You Don’t Have It

• Baking tray or shallow roasting pan. Run out? Use any sturdy ovenproof dish.
• Pastry brush for the marinade—but honestly, fingers (clean!) or a spoon do the job. I’ve even resorted to using a bit of kitchen paper before, don’t judge me.
• Zester or grater, but in a pinch just peel off some zest and chop it very finely (trust me, I do this every time my zester hides itself).

How Long Does It Keep? (Honestly, Not Long!)

Stick leftovers in an airtight container in the fridge; they’ll keep fine for 2–3 days. Though honestly, in my house, salmon never lasts more than a day—late-night snackers unite. Great for lunch the next day, tossed into a salad or pasta. Avoid freezing; the texture goes a bit odd—unless you like it that way, in which case, go for your life.

What I Love to Serve With This (And My Slight Obsession)

This is brilliant with roast baby potatoes or a pile of couscous. Sometimes, I just heap on a crunchy green salad, extra lemon halves for squeezing. If it’s cold out, I go for buttery mash and peas; warms the soul. My brother insists on serving his with a heap of dill pickles. No one knows why. Oh, for fancier times, a glass of chilled white wine (Marlborough Sauvignon Blanc, if you’re asking), does the trick.

Hard-Earned Lessons (Pro Tips, Learned the Hard Way)

• I once tried to rush the oven step and cranked the heat—ended up with dry salmon that had more in common with jerky. So, patience: no shortcuts, no matter how peckish you are.
• If you use bottled lemon juice, taste as you go. Some of those are as sour as Monday mornings, others barely register.
• Actually, I find it works better if you let the marinated salmon sit for 10 minutes before baking. Or just while the oven heats up; it soaks up flavor. You can skip this if you’re late for dinner, it’s all good.

FAQs (Pulled From Curious Friends and the Occasional Internet Stranger)

• Can I grill this instead of baking? Oh, absolutely! Preheat the grill, medium-high. Just watch it like a hawk, it cooks quick—nobody likes charred lemon bits.
• What if I don’t have fresh herbs? Use dried. I do, all winter. Even that jar of “seasoning blend” works in a pinch, though sometimes those have random extras (like dried onion—I once found parsley, tarragon, and, for some reason, orange zest mixed in.)
• Do you take the skin off first? Up to you. I leave it on, it helps hold things together, plus goes crispy around the edges. But my mate swears skinless is less “fishy.” Each to their own.
• Can I make this ahead? Yes, but only by a few hours. I marinate and stick in the fridge, then bake when ready. Or serve cold on salad.
• Could I do a big batch for a dinner party? For sure—just use a bigger tray or two, and stagger the timing a bit. It’s almost impossible to mess up (I once stacked two trays in the oven, and both came out perfect).
• Any recommended resources? If you like experimenting, Serious Eats’ salmon guides are a goldmine. Or check BBC Good Food’s salmon line-up—they have ideas I wish I’d thought of!

So there you have it: my Lemon Herbed Salmon, as real and forgiving as your favorite jumper (or sweater—hey, I grew up calling it a jumper and never stopped). And if you ever accidentally run out of foil, don’t panic—you can always use an ovenproof dish and claim it’s ‘rustic cooking.’ Oh, quick aside: once, while waiting for the salmon to bake, I learned I’m terrible at origami, but that’s a story for another day…

★★★★★ 4.80 from 120 ratings

Lemon Herbed Salmon

yield: 4 servings

prep: 15 mins

cook: 20 mins

total: 35 mins

This Lemon Herbed Salmon features tender salmon fillets baked with fresh herbs, garlic, and lemon slices for a bright, flavorful, and healthy meal perfect for any dinner table.

🖨️ Print Pin Recipe

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh thyme, chopped
• 2 garlic cloves, minced
• 1 lemon, sliced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. 1
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2
   Pat salmon fillets dry and place them on the prepared baking sheet.
3. 3
   In a small bowl, mix olive oil, parsley, dill, thyme, and minced garlic.
4. 4
   Brush the herbed oil mixture evenly over the salmon fillets. Season with salt and pepper.
5. 5
   Top each salmon fillet with lemon slices.
6. 6
   Bake for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve immediately.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 310 caloriescal

Protein: 36 gg

Fat: 16 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 2 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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