Tender Baked Salmon Fillet

One Tuesday evening, I was standing in my kitchen staring at four salmon fillets, wondering if I could pull together something impressive before my sister arrived. A quick brush of garlicky lemon oil, a few herbs I had on hand, and twenty minutes later, she walked in to the smell of something that made her eyes go wide. That's when I realized this simple baked salmon wasn't just easy—it was the kind of dish that makes people think you've been cooking all day.

I made this for my dad last spring when he mentioned wanting to eat lighter, and he came back for seconds. He's not one for compliments, but he asked for the recipe—which in his language means he loved it. Now it's become our Sunday dinner staple, the thing I reach for when I want something that feels nourishing but doesn't feel like a chore.

Ingredients

• Salmon fillets (4, about 170g each): Look for fillets with some thickness to them; they'll stay moist and tender while the outside develops a gentle golden edge.
• Olive oil (2 tablespoons): This carries all your flavors directly into the fish, so use something you actually enjoy the taste of.
• Fresh lemon juice (1 tablespoon): Never use bottled if you can help it; the brightness makes all the difference.
• Dijon mustard (2 teaspoons): It acts like a flavor anchor, quietly tying everything together without making itself known.
• Garlic (2 cloves, minced): Raw garlic softens beautifully during baking and becomes almost sweet.
• Fresh thyme (1 teaspoon) and fresh dill (1 teaspoon): Dried herbs work in a pinch, but fresh herbs give you that complexity that makes people ask what's in it.
• Salt and black pepper: Season generously; salmon can handle it.
• Lemon slices for garnish: These aren't just pretty—they release juice as they bake and add another layer of flavor.

Instructions

Set your oven and prep your stage:

Preheat to 200°C (400°F) and line your tray with parchment paper—this step saves you from scrubbing later and keeps everything from sticking. You want everything ready before you touch the fish.

Build your marinade:

Whisk together olive oil, lemon juice, mustard, garlic, thyme, and dill in a small bowl until it looks cohesive and fragrant. This is where the magic starts, so take a moment to smell what you've created.

Arrange and coat:

Lay your salmon skin-side down on the tray and brush the marinade generously over each fillet, making sure every surface gets touched. Don't be shy—this is your chance to get flavor everywhere.

Crown with lemon:

Place a lemon slice on top of each fillet; as it bakes, it'll infuse the fish with brightness.

Bake until just right:

Slide into the oven for 15 to 18 minutes—you're looking for the moment when the flesh flakes easily with a fork and the center is just barely opaque. Every oven is different, so start checking around the 14-minute mark.

Finish and serve:

Pull it out, scatter fresh dill or parsley on top if you have it, and serve immediately while it's still warm and the edges are slightly caramelized.

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There was a night last month when I made this for someone who was going through a rough time, and they actually paused mid-bite and smiled. That's the moment I understood salmon isn't just dinner—it's proof that taking care of yourself and others doesn't have to be complicated.

Why This Recipe Changed How I Cook Fish

Before this, I was nervous about baking salmon. I thought I'd mess it up, dry it out, make it taste fishy. But this recipe taught me that salmon is forgiving if you respect a few simple rules: don't overcook it, don't skip the fat, and use herbs and lemon like they're your friends. Now it's honestly one of my go-to dishes when I'm short on time but want something that feels intentional.

Serving Suggestions That Actually Work

I've learned through trial that salmon needs something cool or crunchy alongside it. A simple salad with vinaigrette cuts through the richness, roasted vegetables pick up the garlic and thyme notes, and steamed rice soaks up all the juices. Pick whichever matches your mood that night.

Small Moments That Make This Special

What I love most about this dish is how it fills your kitchen with that herbaceous, lemony smell the second it hits the oven. It's the kind of aroma that makes people pause and ask what you're making, and the answer is always simpler than the compliment deserves.

• If you have leftover salmon, flake it and use it in a grain bowl or pasta the next day.
• A squeeze of fresh lemon juice right before eating brightens everything even more.
• Keep this recipe in your back pocket for nights when you need something healthy but don't want to think too hard.

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This recipe is proof that the best dinners don't need to be complicated or time-consuming. Bake your salmon with intention, and it will show up on the plate.

Recipe FAQs

→ What is the best way to bake salmon fillets?

Preheat the oven to 200°C (400°F) and bake salmon fillets for 15–18 minutes until they flake easily with a fork and are opaque in the center.

→ How can I enhance the flavor of baked salmon?

Marinate the salmon in a blend of olive oil, lemon juice, Dijon mustard, garlic, thyme, dill, salt, and pepper before baking for deeper taste.

→ Should I bake salmon with skin on or off?

Both options work; skin-on helps retain moisture during baking, while skinless fillets cook evenly and quickly.

→ What sides pair well with baked salmon fillets?

Roasted vegetables, steamed rice, or fresh salads complement the flavors and make a balanced meal.

→ Can I prepare this dish in advance?

Yes, marinate salmon up to 30 minutes before baking to develop flavors and streamline cooking time.