Baked Salmon Fillet

I picked up a gorgeous salmon fillet on a Thursday evening with no real plan, just a hunch that something simple would be best. Twenty minutes later, the kitchen smelled like lemon and dill, and I realized I'd been overcomplicating dinner for years. That night, with barely any effort, I served one of the most satisfying meals I'd made in months.

The first time I made this for friends, I was nervous about timing everything perfectly. I pulled the salmon out right as it turned opaque, let it rest while we poured wine, and watched everyone go quiet after the first bite. One friend asked for the recipe before we even finished eating, and I realized I'd found something worth keeping.

Ingredients

• Salmon fillets: Look for fillets with bright color and firm texture, skin-on keeps them moist but skinless works if that is what you have.
• Olive oil: A good quality oil makes a difference here since it carries all the other flavors, don't skimp.
• Lemon: Fresh zest gives a bright note that bottled juice just can't match, and the slices on top look beautiful.
• Garlic: Minced fine so it melts into the oil, raw garlic can be sharp but baking mellows it into something sweet and fragrant.
• Fresh dill: This herb is the secret, it smells like summer and tastes even better, dried dill works in a pinch but use less.
• Fresh parsley: Adds a clean grassy note and a pop of green, flat-leaf has more flavor than curly.
• Sea salt and black pepper: Simple seasonings that let the fish shine, freshly cracked pepper is worth the extra second.

Instructions

Prep the Oven and Pan:

Preheat to 200°C and line your baking sheet with parchment, it prevents sticking and makes cleanup painless. If you skip the parchment, a light brush of olive oil on the pan works too.

Dry the Salmon:

Pat each fillet with paper towels until the surface is completely dry, moisture prevents browning and makes the skin soggy. This step takes ten seconds and changes everything.

Mix the Herb Oil:

Combine olive oil, lemon zest, garlic, dill, parsley, salt, and pepper in a small bowl, stirring until it smells incredible. The zest should be bright yellow with no white pith, which can taste bitter.

Coat the Fish:

Brush the herb mixture over the tops and sides of each fillet, getting into every corner. Don't be shy, the oil keeps the salmon moist and the herbs create a fragrant crust.

Add Lemon Slices:

Lay a few thin lemon slices on top of each piece, they'll roast and caramelize slightly, adding little bursts of tangy sweetness. Plus they look like you tried, even though this is easy.

Bake Until Just Done:

Slide the pan into the oven and set a timer for 12 minutes, checking at that point by gently pressing the thickest part with a fork. If it flakes and the center is just opaque, it is ready, another minute or two won't hurt if needed.

Rest and Serve:

Let the salmon sit on the pan for two minutes after pulling it out, the residual heat finishes the cooking without drying it out. Garnish with extra parsley and lemon wedges, then serve immediately.

Save

I served this on a night when I was too tired to think, and my partner said it tasted like something from a restaurant. We ate it with roasted asparagus and a glass of cold white wine, and for a little while, the week didn't feel so heavy. Food like this doesn't need a special occasion, it creates one.

What to Serve Alongside

This salmon loves simple sides that don't compete, steamed green beans, roasted baby potatoes, or a crisp arugula salad with a lemon vinaigrette all work beautifully. I've also served it over a bed of quinoa or with garlic butter rice, both soak up the herb oil that pools on the plate. Keep it light and let the fish be the star.

How to Store and Reheat

Leftover salmon keeps in an airtight container in the fridge for up to two days, though it's best enjoyed fresh. Reheat gently in a low oven or eat it cold flaked over a salad, microwaving tends to dry it out. I've been known to eat cold salmon straight from the container for lunch, no shame.

Ways to Change It Up

If you want a hint of sweetness, drizzle a teaspoon of honey over each fillet before baking, it caramelizes beautifully. For a little heat, add a pinch of chili flakes to the herb oil, or swap the dill for fresh thyme or basil depending on what you have. A splash of white wine in the bottom of the pan creates a light sauce, and a sprinkle of capers before serving adds a briny punch.

• Try a squeeze of orange instead of lemon for a softer citrus note.
• Add thinly sliced fennel under the fillets for a subtle anise flavor that roasts into sweetness.
• Finish with a drizzle of balsamic glaze if you're feeling fancy, it looks impressive and tastes even better.

Save

This recipe taught me that the best meals aren't complicated, they're just made with attention and good ingredients. I hope it becomes one of those dishes you reach for when you want something nourishing without the fuss.