Baked Salmon with Herbs (Printable)

Tender salmon fillet baked with lemon, herbs, and garlic for a flavorful, healthy main dish.

# What You'll Need:

→ Fish

01 - 4 salmon fillets, about 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 oven to 400°F and line a baking tray with parchment paper or lightly grease it.
02 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, thyme, dill, salt, and pepper.
03 - Place salmon fillets skin-side down on the prepared tray. Brush marinade evenly over each fillet.
04 - Top each fillet with a slice of lemon.
05 - Bake for 15 to 18 minutes until salmon flakes easily and center is opaque.
06 - Sprinkle with fresh dill or parsley before serving.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, which means you can actually make it on a weeknight without stress.
  • The mustard adds a quiet complexity that makes people ask what your secret ingredient is.
  • You get restaurant-quality salmon at home without the pretension or the price tag.
02 -
  • Salmon continues cooking after you pull it from the oven, so slightly underdone is your target—overdone salmon is the real tragedy.
  • If you have 30 minutes before cooking, let the fillets sit in the marinade in the fridge; the flavors sink deeper and the texture becomes even more tender.
03 -
  • Pat your salmon dry before marinating—moisture on the surface steams instead of cooking, and that changes everything.
  • Let the marinade sit for a full minute after you whisk it so the salt has time to dissolve and distribute evenly.

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