Baked Salmon Fillet (Printable)

Flaky salmon baked with lemon, herbs, and olive oil for a light, flavorful main dish.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (5–6 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 Make:

01 - Set oven 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 - In a small bowl, whisk together olive oil, lemon zest, minced garlic, dill, parsley, sea salt, and black pepper.
04 - Brush marinade evenly over tops and sides of each salmon fillet.
05 - Place lemon slices atop each fillet.
06 - Bake in preheated oven for 12 to 15 minutes until salmon flakes easily and is opaque at the center.
07 - Remove from oven and let rest for 2 minutes. Garnish with extra parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • It takes less time than ordering takeout and tastes like you spent an hour fussing over it.
  • The salmon stays tender and flaky without any tricky techniques or constant watching.
  • You can dress it up for guests or keep it casual for a weeknight, and it works either way.
  • Cleanup is almost nonexistent, which matters more than people admit.
02 -
  • Don't overbake, salmon goes from perfect to dry in about two minutes, so check early and trust your instincts.
  • Room temperature fillets cook more evenly than cold ones, let them sit out for ten minutes before you start if you remember.
  • If your fillets are uneven in thickness, tuck the thinner tail end under itself so everything cooks at the same rate.
03 -
  • Use a pastry brush to coat the fillets evenly, your fingers work but the brush gives you control and keeps things tidy.
  • If the skin sticks to the pan, slide a thin spatula under it gently, parchment paper prevents this entirely.
  • Pair with a crisp Sauvignon Blanc or dry Riesling, the acidity cuts through the richness and matches the lemon perfectly.

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