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1 photo I started this Lemon Herb Salmon because I wanted a dinner that felt like home: fast, nourishing, and honest. Between busy workdays and late evenings, I kept reaching for takeout, but I wanted something better for my body and my wallet. I experimented until I found a version of baked salmon that hits three things every week night meal should have: bright lemon flavor, a buttery herb finish, and zero fuss.
My goal with this recipe is simple. I want to give you a reliable, healthy week night dinner that is ready in under 30 minutes, uses pantry friendly ingredients, and delivers restaurant style flavor without the price or stress. I developed it for real kitchens, not TV ones. No special tools are required and there are no obscure spices. Just salmon, olive oil, lemon, garlic, and a savory seasoning.
This recipe is for anyone who wants a high protein, low carb meal that feels a little elevated but is actually easy to make. If you care about wholesome ingredients, quick prep, and flavors that remind you of a cozy dinner at home, this Lemon Herb Salmon was made for you. Use your favorite seasoning or the one I recommend. Choose whatever helps you cook more often and enjoy what you eat.
Step by Step Instructions
Step 1: Mix the Marinade
In a Pyrex 3-Piece Glass Mixing Bowl Set, whisk together olive oil, lemon juice, minced garlic, and the seasoning.
If you do not have a clear glass bowl, use any bowl you already own. A OXO Good Grips Balloon Whisk or a fork both work for blending.
Step 2: Marinate the Salmon
Place the salmon fillets in a Stasher Reusable Silicone Bag or a shallow glass dish. Pour the marinade over the fillets, seal the bag, and gently massage so the fish is coated evenly.
If you prefer reusable silicone bags, they are a good eco friendly option, but any bag or dish will work. Refrigerate for 30 minutes to let the flavors develop.
Step 3: Preheat the Oven
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a Nordic Ware Natural Aluminum Baking Sheet with Reynolds Kitchens Parchment Paper to prevent sticking and make cleanup easy. Any standard baking tray will work.
Step 4: Bake the Salmon
Place the marinated salmon fillets on the parchment lined tray, skin side down if they have skin. Bake in the preheated oven for 12 to 15 minutes, or until the salmon flakes easily with a fork. For many ovens, about 13 minutes results in tender, buttery texture without overcooking.
Step 5: Serve and Enjoy
Remove the salmon from the oven and let it rest for 2 minutes. Squeeze fresh lemon juice on top before serving. Serve with rice, roasted vegetables, or a crisp salad for a light and satisfying dinner.
Home Made Lemon Herb Salmon
This Lemon Herb Salmon recipe delivers a perfect balance of citrus brightness and buttery, savory richness. The simple marinade of olive oil, lemon juice, and garlic tenderizes the salmon and locks in moisture, while the herbs add depth and flavor in every bite. Baked at 400°F, this dish comes together in under 30 minutes, making it a healthy, family-friendly favorite for busy weeknights or cozy dinners at home.
Lemon Herb Salmon Ingredients
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18.9g30%
- Saturated Fat 3g15%
- Cholesterol 85mg29%
- Sodium 160mg7%
- Potassium 650mg19%
- Total Carbohydrate 2g1%
- Protein 34g68%
- Vitamin A 80 IU
- Vitamin C 6 mg
- Calcium 20 mg
- Iron 1.1 mg
- Vitamin D 520 IU
- Vitamin E 2.4 IU
- Vitamin K 0.3 mcg
- Thiamin 0.3 mg
- Riboflavin 0.1 mg
- Niacin 8.5 mg
- Vitamin B6 0.8 mg
- Folate 9 mcg
- Vitamin B12 4.5 mcg
- Biotin 2 mcg
- Pantothenic Acid 0.7 mg
- Phosphorus 310 mg
- Iodine 22 mcg
- Magnesium 30 mg
- Zinc 0.6 mg
- Selenium 42 mcg
- Copper 0.04 mg
- Manganese 0.01 mg
- Chromium 0.1 mcg
- Molybdenum 0.2 mcg
- Chloride 55 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can use any bowl, tray, or utensils you already have; these are just the ones I personally like for convenience.
Meal Prep: Store leftovers in an airtight container for up to 3 days.
Extra Crisp: Broil for the last 2 minutes for a golden finish.
Flavor Upgrade: Add a teaspoon of honey or Dijon mustard to the marinade for a sweet-savory twist.
Side Ideas: Pairs beautifully with garlic mashed potatoes or steamed broccoli.
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Frequently Asked Questions
Q: Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but it should be fully thawed in the refrigerator before you start. Once thawed, pat it dry with a paper towel so the marinade sticks properly and the salmon bakes evenly.
How can I tell when the salmon is cooked and safe to eat?
The salmon is done when it flakes easily with a fork and the flesh looks opaque (no longer translucent). If you have an instant-read thermometer, aim for an internal temperature of about 145°F (63°C) at the thickest part.
What do I do if the salmon fillet is very thick or very thin, how does cooking time change?
For a thicker fillet (for example more than 1 inch thick), you may need to bake a minute or two longer. For a very thin fillet, check a minute or two earlier. It’s best to watch the flake test rather than relying on exact minutes.
Q: Is it okay to remove the skin from the salmon before baking?
You can, but keeping the skin on (and baking skin-side down) helps protect the flesh, retains moisture, and makes cleanup easier when you line your tray. If you prefer skinless, just treat the fillet the same way and adjust your time slightly.
Q: Can I prepare the marinade ahead of time or cook the salmon ahead of dinner time?
Yes, you can make the marinade ahead and refrigerate it, or marinate the salmon up to 30-45 minutes ahead. It’s best to cook the salmon fresh for best texture, but leftovers can be refrigerated for up to 3 days and used cold on a salad or gently reheated.
