Baked Lemon Herb Salmon

Baked Lemon Herb Salmon is a flavorful and nutritious dish that combines fresh salmon with a zesty lemon and herb marinade. This simple yet elegant meal is perfect for a weeknight dinner or a special occasion. The salmon is baked to perfection, resulting in a tender and flaky texture with a delicious citrusy and herbaceous flavor.

Why You’ll Love This Recipe

• Quick and easy to prepare
• Healthy and packed with omega-3 fatty acids
• Light and refreshing flavors
• Requires minimal ingredients
• Perfect for meal prep and leftovers

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh salmon fillets
• Olive oil
• Lemon juice
• Garlic, minced
• Fresh parsley, chopped
• Fresh dill, chopped
• Salt
• Black pepper
• Paprika
• Honey or maple syrup (optional)

Directions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the marinade by whisking together olive oil, lemon juice, minced garlic, parsley, dill, salt, black pepper, and paprika in a small bowl. If using, add honey or maple syrup for a touch of sweetness.
3. Coat the salmon by placing the fillets on the prepared baking sheet and brushing or drizzling the marinade over them.
4. Bake the salmon for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
5. Serve immediately with your favorite sides, such as roasted vegetables, rice, or a fresh salad.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper for a spicier version.
• Garlic Butter: Substitute olive oil with melted butter for a richer taste.
• Mediterranean Twist: Add cherry tomatoes, olives, and crumbled feta cheese before baking.
• Soy-Ginger Flavor: Replace lemon juice with soy sauce and add fresh grated ginger for an Asian-inspired version.
• Herb Substitutes: Use basil, thyme, or rosemary if you don’t have parsley or dill on hand.

Storage/Reheating

• Storage: Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 300°F (150°C) oven for 10 minutes or until warmed through. Alternatively, microwave in 30-second intervals until heated.
• Freezing: Freeze cooked salmon for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

How do I know when the salmon is done baking?

The salmon is done when it easily flakes with a fork and reaches an internal temperature of 145°F (63°C).

Can I use frozen salmon for this recipe?

Yes, but ensure the salmon is fully thawed before baking for even cooking.

What sides pair well with this dish?

Roasted vegetables, quinoa, steamed rice, or a fresh green salad complement this salmon beautifully.

Can I grill instead of bake the salmon?

Yes, you can grill the salmon over medium-high heat for 4-5 minutes per side.

What other herbs can I use?

You can use basil, thyme, rosemary, or tarragon as alternatives.

How do I prevent the salmon from drying out?

Avoid overbaking and consider covering the salmon with foil for the first half of the baking time.

Is this recipe suitable for meal prep?

Yes, you can cook the salmon ahead and store it for easy meals throughout the week.

Can I make this dish dairy-free?

Yes, just ensure all ingredients used are dairy-free, especially if adding a sauce.

What can I use instead of lemon?

Lime juice or a splash of white wine can be a good substitute for lemon juice.

Can I use skinless salmon fillets?

Yes, but salmon with skin helps retain moisture during baking. If using skinless fillets, be extra careful not to overcook.

Conclusion

Baked Lemon Herb Salmon is a simple yet delicious meal that is both healthy and easy to prepare. With its bright citrusy flavor and fragrant herbs, this dish is perfect for a quick dinner or meal prep. Try different variations to customize the flavors to your liking, and enjoy a nutritious meal that is sure to impress.