Baked Salmon Fillet (Printable Version)
Tender baked salmon with lemon, herbs, and garlic for a quick, healthy dinner option.
# What You'll Need:
→ Fish
01 - 4 salmon fillets, 6 ounces 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)
# Method:
01 - Preheat the oven to 400°F. 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 pepper in a small bowl.
03 - Arrange salmon fillets on the prepared tray, skin-side down if present, and brush marinade evenly over each fillet.
04 - Place a slice of lemon atop each fillet.
05 - Bake for 15 to 18 minutes, until salmon flakes easily with a fork and is opaque at the center.
06 - Sprinkle fresh dill or parsley over the salmon before serving.
# Chef's Tips:
01 -
- It comes together in under thirty minutes, so weeknight dinners stop feeling like a chore.
- The mustard-herb marinade is subtle but transforms plain salmon into something restaurant-worthy.
- You can prep it while your oven preheats and actually have time to set the table.
02 -
- Watch the oven like a hawk after minute 14—salmon cooks faster than you think, and once it's overcooked, you can't go back.
- The mustard won't taste obvious, but it's doing essential work keeping the herbs from tasting one-dimensional; trust it to stay in the background.
03 -
- Pat your salmon dry before brushing on the marinade; moisture prevents the herbs from sticking and caramelizing slightly.
- If your fillets are unevenly thick, tuck the thinner end under itself to create an even thickness so everything cooks at the same pace.