Tender Baked Salmon Fillet (Printable)

Flavorful salmon fillet baked with lemon, herbs, and garlic for a quick, healthy meal.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon freshly squeezed lemon juice
04 - 2 teaspoons Dijon mustard
05 - 2 garlic cloves, minced
06 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried
07 - 1 teaspoon fresh dill, chopped or ½ teaspoon dried
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper

→ Garnish

10 - 1 lemon, sliced into rounds
11 - Fresh dill or parsley, chopped (optional)

# How-To Steps:

01 - Set the oven to 400°F and line a baking tray with parchment paper or lightly grease it.
02 - Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, thyme, dill, salt, and black pepper in a small bowl.
03 - Place salmon fillets skin-side down if applicable on the tray, then brush each fillet evenly with the marinade.
04 - Top each fillet with a lemon slice.
05 - Cook in the oven for 15 to 18 minutes until the salmon flakes easily and is opaque in the center.
06 - Sprinkle fresh dill or parsley over the fillets before serving.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, leaving you time to breathe between work and dinner.
  • The marinade does all the heavy lifting, turning plain salmon into something with real depth and personality.
  • It's the rare weeknight dish that tastes like you actually tried, without the stress.
02 -
  • Don't skip the parchment paper—overcrowded or wet trays can steam your salmon instead of baking it, and you'll lose all that beautiful texture.
  • The exact baking time depends on your oven and how thick your fillets are; a meat thermometer reading 63°C at the thickest part is your true guide.
  • Marinating for up to 30 minutes before baking deepens the flavors, but even 5 minutes makes a noticeable difference.
03 -
  • If your salmon is especially thick, tent it loosely with foil for the first 10 minutes, then uncover to finish—this prevents the edges from drying out while the center cooks through.
  • Buy your salmon the day you plan to cook it, and if it smells strongly fishy at the counter, walk away; fresh salmon should smell like the ocean, not like fish.

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