Lemon Herb Baked Salmon
Bright, flaky, and ready in under 20 minutes, this Lemon Herb Baked Salmon transforms dinner into something special without complicated steps or fancy techniques. Fresh dill, parsley, garlic butter, and zesty lemon create a self-basting effect that keeps the fish incredibly moist and tender — restaurant-quality results with minimal effort, perfect for busy weeknights and special occasions alike.
Equipment
- Large baking sheet or roasting pan For cooking the salmon
- Parchment paper or aluminum foil Prevents sticking and makes cleanup easy
- Small mixing bowl For combining the butter mixture
- Microplane or zester For the lemon zest
- Sharp knife For slicing lemons and chopping herbs
- Pastry brush For applying the butter mixture
- Measuring spoons For accurate seasoning
- Cutting board For prep work
Ingredients
- 2 lbs salmon fillet about 900g, skin-on, center-cut with bright color and firm texture
- 3 tbsp butter 45g, melted; use real butter for best flavor
- 3 garlic cloves minced
- 2 lemons one for zest and juice, one sliced for garnish
- 2 tbsp fresh dill chopped; or 2 tsp dried dill
- 2 tbsp fresh parsley chopped; or 2 tsp dried parsley
- 1 tbsp olive oil helps prevent sticking
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika provides color and mild sweetness
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly greased aluminum foil, ensuring it extends slightly beyond the edges for easy cleanup.
- Pat the salmon fillet completely dry with paper towels, then place it skin-side down on the prepared baking sheet. Check for pin bones, remove any with tweezers, then drizzle and spread olive oil evenly over the surface.
- In a small bowl, combine melted butter, minced garlic, lemon zest and juice from one lemon, chopped dill, parsley, salt, black pepper, and paprika; stir until well combined.
- Brush the herb butter mixture generously over the entire surface of the salmon, reaching all the edges, and reserve a small amount for basting. Arrange lemon slices from the second lemon decoratively on top.
- Bake on the center rack for 12–15 minutes, brushing with reserved herb butter halfway through, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove from the oven and let rest for 2–3 minutes, then carefully transfer to a serving platter using a large spatula, leaving the skin behind if preferred, and garnish with fresh herbs and lemon wedges.
Notes
- Don't overcook — salmon continues cooking from residual heat after leaving the oven, so remove it when just barely done and still slightly translucent in the very center.
- Let the salmon sit at room temperature for 15 minutes before baking to ensure more even cooking throughout.
- Fresh herbs are strongly preferred; if substituting dried dill and parsley, use one-third the amount (about 2 tsp each) and let them soak in the butter mixture for 5 minutes before brushing on.
- If your fillet has a thin tail end, fold it under itself so the salmon cooks evenly.
- For crispy skin, broil the salmon for the last 2 minutes of cooking — watch carefully to avoid burning.
- Make sure melted butter is just warm, not hot, so the fresh herbs stay vibrant and don't wilt.
- For frozen salmon: thaw completely overnight in the refrigerator, pat very dry, and add 2–3 extra minutes to the bake time. Never cook from frozen.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 275°F oven for 10–15 minutes, or flake cold over salads and sandwiches.
- To freeze, wrap individual portions in plastic wrap then aluminum foil; freeze for up to 2 months. Do not refreeze previously frozen salmon.
- For variation, try an Asian-inspired version with ginger, soy sauce, and sesame oil, or a honey mustard version by mixing Dijon and honey into the butter mixture.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 2gProtein: 34gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 480mgPotassium: 700mgFiber: 0.5gSugar: 0.5gVitamin A: 8IUVitamin C: 20mgCalcium: 4mgIron: 6mg
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