Lemon-Herb Baked Salmon

Name: Lemon-Herb Baked Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 salmon fillets (about 6 oz each); 3 tbsp butter, melted; 3 cloves garlic, minced; 1 lemon; 2 tbsp fresh dill or parsley, chopped; 1 tbsp olive oil; Salt and black pepper, to taste

Salmon baked with lemon, garlic and fresh herbs until just flaky and tender.

Rovea October 29, 2026 25 min total Serves 4

Jump to Recipe

Salmon is one of those rare dinners that feels special yet asks almost nothing of you. A fillet, a little garlic butter, lemon and herbs, and a hot oven are all it takes to produce something tender, flaky and genuinely elegant.

The only real skill is not overcooking it — pull it from the oven while the centre is just barely opaque and it stays silky. In under half an hour you have a healthy, impressive meal.

Why You’ll Love This Recipe

Elegant enough for guests, easy enough for a Tuesday.
Rich in protein and omega-3s.
On the table in about 25 minutes.
Minimal cleanup when baked on a lined tray.

Ingredients You’ll Need

4 salmon fillets (about 6 oz each) — Even thickness helps them cook at the same rate.
3 tbsp butter, melted — Carries the garlic and herbs over the fish.
3 cloves garlic, minced — Stirred into the butter for aroma.
1 lemon — Juice in the butter, slices over the top.
2 tbsp fresh dill or parsley, chopped — Dill is classic with salmon; parsley is a fine stand-in.
1 tbsp olive oil — Keeps the fish from sticking and helps it brown.
Salt and black pepper, to taste — Season the fillets just before baking.

How to Make It

Heat the oven to 400°F (200°C) and line a baking tray with parchment.
Pat the salmon dry, place skin-side down on the tray, and rub with the olive oil, salt and pepper.
Stir the melted butter with the garlic, lemon juice and herbs, then spoon it over the fillets.
Lay a lemon slice on each fillet.
Bake for 12–15 minutes, until the salmon flakes easily and the centre is just barely opaque.
Rest for a couple of minutes, then serve with the pan juices spooned over.

Cooking Tips

Salmon keeps cooking after it leaves the oven — pull it just before you think it is done.
A fillet is cooked at around 125–130°F (52–54°C) for a silky centre.
Bring the fish close to room temperature first for a more even bake.
Choose fillets of even thickness, or tuck thin tail ends under so they do not dry out.

Serving Suggestions

Beautiful with roasted asparagus, green beans or a simple salad, and a scoop of rice or baby potatoes to make it a full plate. An extra wedge of lemon at the table never hurts.

Storage & Reheating

Refrigerate leftovers for up to 3 days. Reheat very gently, covered, in a low oven to avoid drying it out, or enjoy it cold, flaked over salad. Cooked salmon can be frozen for up to a month, though the texture softens slightly.

Fresh & Healthy