Baked Salmon with Lemon Herbs

There's something about the smell of lemon and fresh herbs hitting hot salmon that stops me mid-conversation every single time. I discovered this recipe on a Wednesday evening when I had exactly twenty minutes and four hungry people at my table, no elaborate plan in sight. The oven was still heating when I tossed together what I had on hand, and somehow those simple ingredients turned into something that felt intentional and restaurant-quality. That's the magic of this dish.

I made this for my sister on a rainy Sunday, and she sat at the kitchen counter watching the whole process unfold. The moment those lemon slices went on top of the herb-covered fillets, she said it looked too good to eat, which made me laugh because that's exactly when you know it's going to turn out right. Thirty minutes later, we were both reaching for seconds.

Ingredients

• Salmon fillets: Four pieces around 150 grams each, skin on or off depending on your preference and how you feel about crispy skin that particular evening.
• Olive oil: Two tablespoons of good quality oil that actually tastes like something, because this is your base and it matters.
• Garlic: Two cloves minced fine enough that it distributes into every bite without overpowering anything.
• Fresh parsley: A tablespoon chopped, the green stuff that makes everything look intentional and adds brightness without getting aggressive.
• Fresh dill: One tablespoon, the one herb that salmon actually seems to reach for on its own.
• Fresh chives: Another tablespoon, thin slices that add a whisper of onion flavor right at the end.
• Lemon: One whole lemon thinly sliced for the top, plus the juice of another one mixed into the herb paste.
• Sea salt and black pepper: A teaspoon of salt and half a teaspoon of pepper, the final calibration that makes everything taste like itself.

Instructions

Set your oven and prep your stage:

Heat your oven to 200°C and line a baking tray with parchment paper or a light spray of oil. This takes two minutes and changes everything about cleanup later.

Settle the salmon down:

Place your fillets skin side down on the tray, giving each one a little personal space so the heat can work all around them evenly.

Build the herb mixture:

In a small bowl, stir together the olive oil, minced garlic, parsley, dill, chives, lemon juice, salt, and pepper until it looks like a loose paste. Taste it on your finger and adjust if it feels too salty or not bright enough.

Spread the flavor:

Spoon this herb mixture over each fillet generously, making sure the garlic and herbs settle into the flesh a bit. You want it to look generous and intentional.

Crown with lemon:

Lay a few thin lemon slices on top of each fillet, letting them sit half on the herb mixture and half on the salmon itself. They'll turn slightly translucent as they bake and add this beautiful sharp note.

Bake until just right:

Slide everything into the oven for 16 to 20 minutes, watching for the moment the salmon flakes easily when you nudge it with a fork and the center looks opaque instead of translucent. Every oven runs different, so check around the 16-minute mark.

Finish and serve:

Pull it out, scatter any extra herbs over the top if you want that final flourish, add lemon wedges, and bring it straight to the table while everything's still warm.

Save to Pinterest

There was a night when my partner came home stressed about something work-related, sat down to this salmon, and after the first bite just went quiet. Not the stressed kind of quiet, but the kind where food actually gives you back some peace. That's when I realized this recipe isn't just about getting dinner on the table, it's about giving people something good without asking them to wait for it.

Why Fresh Herbs Make the Real Difference

Dried herbs would work in a pinch, but they don't give you the same brightness that makes this dish feel light instead of heavy. Fresh dill especially has this anise-like quality that seems made for salmon, and you lose that completely if you substitute the powder version. The herbs are where this recipe gets its personality, so if you only splurge on fresh ingredients for one thing this week, make it these.

Timing and Temperature Guide

The whole point of this recipe is that it fits into a real life where you have thirty minutes and four hungry people. Prepping takes about ten minutes if you're chatting while you chop, and the oven does the rest. The 200°C temperature gives you that gentle, even cooking that keeps the salmon moist, not the aggressive high heat that leaves the edges dried out.

What to Serve Alongside

This salmon is vibrant enough that it doesn't need anything complicated around it, just things that won't compete for attention. Roasted vegetables, steamed rice, a crisp salad, or even just crusty bread to catch the herb-lemon oil on your plate. If you want to lean into it, a glass of crisp white wine like Sauvignon Blanc sits right alongside this like it was planned that way.

• Roasted asparagus or green beans pick up the lemon note without getting in the way.
• A simple arugula salad with just oil and lemon keeps things light and fresh.
• If you're serving rice, toss it with a little of the pan juices from the salmon.

Save to Pinterest

This recipe became my answer to the question of how to make something feel special on a regular Tuesday, and that might be its best quality. It's the kind of meal that reminds you that simple ingredients and a little attention are often enough.

Recipe Questions & Answers

→ What is the best way to bake salmon for moist results?

Baking salmon at 200°C (400°F) for 16-20 minutes, depending on thickness, ensures tender, flaky fillets without drying out the fish.

→ Can I use other herbs besides parsley, dill, and chives?

Yes, tarragon, basil, or cilantro work well too and can add unique flavor variations to the dish.

→ Should the salmon fillets be skin-on or skinless?

Both options are fine; skin-on helps retain moisture and can be crisped if desired.

→ Is it necessary to marinate the salmon before baking?

Marinating for up to 30 minutes deepens flavor but is optional if short on time.

→ What are good side dishes to accompany this salmon?

Roasted vegetables, steamed rice, or a fresh green salad complement the flavors and textures well.