Simple Roasted Salmon with Lemon and Herbs
This simple 5-ingredient oven-roasted salmon with fresh lemon and herbs is my family’s favorite! It’s a light and healthy (and EASY) main dish that you can serve however you like.
Growing up in the Pacific Northwest, my mother instilled in me a deep love for salmon. I haven’t always loved all seafood, but salmon has a special place in my heart, especially since my Mom’s passing. When I prepare salmon for dinner now, I stick to her simple recipe—topping it with lemon slices and fresh herbs, and roasting it in the oven. This salmon is light but flavorful, tender and so delicious!
A good cut of salmon doesn’t need much, and this basic 30-minute baked salmon is a perfect and amazing main dish. I hope you love it as much as we do! You can serve this salmon with just about anything, but I almost always serve it with steamed rice and a side veggie or salad.
Table of Contents
- 5 ingredients is all you need!
- How to make the best roasted salmon
- Recipe tips and FAQs
- Other cooking methods
- Make it a meal
- More salmon recipes
- Get the recipe
5 ingredients is all you need!
My mom never used a specific recipe, and I don’t either. Instead use this classic baked salmon recipe as more of a guide, and feel free to play around with it if you like. Salmon doesn’t need much to shine, and this preparation makes it shine oh so bright.
Here’s what you’ll need:
- Salmon fillet. This method works for either a full fillet or slices
- 1 whole lemon
- Fresh herbs such as dill, chives, thyme and/or rosemary. There’s no wrong choice! Use what you have or like
- Olive oil. You can also use avocado oil
- Salt and black pepper
Sourcing salmon: Quality salmon will yield the best flavor, so be choosy if you can. Purchasing wild-caught salmon from trusted seafood markets or sellers can ensure quality and freshness. If desired, look for labels like MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) to ensure that the salmon has been responsibly sourced.
How to make the best roasted salmon
- Prepare salmon. Make sure the salmon boneless by rubbing your fingers over the salmon to feel for any small pin bones. If you feel any, use a pair of clean kitchen tweezers to pull them out. Most filleted salmon will be boneless, but I always like to double check!
- Add toppings. Place the salmon skin side-down on a sheet plan lined with parchment paper. Rub the salmon with olive oil, evenly space lemon slices on top (set aside the ends for later), and sprinkle with a generous amount of chopped herbs, salt and pepper.
- Roast in the oven. Bake salmon in a 375°F oven until cooked all the way through and it easily flakes with a fork (time will depend on the size and thickness of your salmon, see recipe card). While salmon cooks, prepare any sides you want to serve with it.
- Enjoy! Once out of the oven, squeeze the lemon juice from the reserved lemon ends over the salmon and serve immediately.
Recipe tips and FAQs
- You can use a full filet of salmon or individually sliced salmon filets. Baking time will need to be adjusted depending on which you use. For a full 1 lb filet, baking time is about 20-25 minutes, for individual 4 oz filets, bake time is about 12-15 minutes.
- Use your favorite herbs! This recipe is completely customizable, so use what you like or what you have in your kitchen. Fresh dill, chives, rosemary and thyme are my favorite and I use whatever combo I have at the time.
- Can I use dried herbs? Yes, you can use dried herbs in place of fresh herbs, but the flavor won’t be quite as fresh. Use 1 1/2-2 teaspoons as dried herbs have a more concentrated flavor.
- How do you know when salmon is done cooking? Salmon is considered fully cooked (by USDA standards) when the thickest part reaches 145°F, but that is only if you want a well-done salmon. I usually aim for 130-140°F for medium to medium-done. Look for salmon that is pale pink, and it should be easily flaked or pulled apart by a fork.
- Don’t overcook! The salmon will continue to cook out of the oven, which is why I pull it out a little early. You want salmon that is cooked through but still tender and not at all tough or dried out.
- What is the best way to reheat leftover salmon? Leftover salmon should be stored in the fridge. To reheat, you can always use the microwave and heat in short blasts. But if you want the salmon to be like-fresh again, cover with foil and reheat in the oven at at 300°F until warmed through (time will depend on size). This method helps retain the moisture and flavor of the salmon without overcooking it.
Other cooking methods
On the stovetop: Cook individual filets of salmon seasoned with salt, pepper and herbs in a heavy bottom or cast iron skillet greased with olive oil, set over medium high heat. Cook on each side 3-5 minutes (depending on size), flipping halfway through. During the last few minutes of cooking, squeeze a few tablespoons of lemon juice over the top of the salmon (do not use lemon slices).
On the grill: Prepare salmon as directed on a grill plate or basket, or on a sheet of aluminum foil greased with nonstick spray. Cook in a grill preheated to medium-high heat, and adjust temperature as needed to ensure the bottom and edges don’t burn before the top is cooked.
Make it a meal
Sides dishes that will go perfectly with this roasted lemon-herb salmon!
More salmon recipes
- Asian-Glazed Sheet-Pan Salmon and Broccoli
- Hazelnut-Crusted Salmon
- Salmon Patties
- Salmon Cake Sliders
Get the recipe
Simple Roasted Salmon with Lemon and Herbs
Ingredients
- 1 whole salmon fillet or individual filets , any size
- 1-2 tablespoons of olive oil , as needed
- 1 whole lemon , sliced
- 1 tablespoon fresh herbs , see Notes
- Salt and pepper , to taste
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper or grease with oil or nonstick spray and lay salmon on top skin side-down. Use your fingers to feel for any pin bones (most filets are boneless, but I like to check), and remove them with kitchen tweezers if needed.
- Add enough olive oil to lightly cover surface of the salmon. Place lemon slices on top evenly spaced (reserve the ends of the lemon for later). Sprinkle with herbs and a generous seasoning of salt and pepper.
- Bake until salmon is cooked all the way through, is pale pink in color, and flakes easily with a fork. (USDA guidelines are to cook to an internal temperature of 145°, but I prefer mine at about 135-140°F as the salmon will continue cooking out of the oven.) A 1 lb whole filet will take approximately 20-25 minutes, 4 oz individual filets will take about 12-15 minutes.
- Once out of the oven, squeeze lemon juice from the lemon ends over the baked salmon for an extra boost of lemon flavor. Slice whole filet if needed, and serve immediately. Store any leftovers in the fridge for 3-4 days.
Video
Notes
- Use herbs like basil, dill, chives, parsley, thyme, rosemary, and sage, or a mixture of any. If using dried herbs, reduce amount to 1 teaspoon.
- This recipe is more of a guide. Adjust amounts as needed to fit your size of filet and your preferences.Â
- The size and thickness of the salmon will affect bake time. The most accurate way to make sure salmon is cooked all the way through (but not overcooked) is to use a fork to test the thickest part of the filet. The salmon should flake away easily.
- Other seasoning and toppings suggestions to add to salmon before baking: minced garlic, pesto, paprika, a traditional dry rub, teriyaki sauce, etc.
I love salmon thank you for this recipe.
This looks perfect. So many use garlic which I find awful for salmon. I grew up eating fresh salmon in NW also.
Aw, lucky. My mom doesn’t like fish, so we never got to eat it growing up. This really does look simple and beautiful, and salmon was on sale at Macey’s last week! So I’m all set! Nice little memory of your mom, and I’m happy that your kids like this comfort food that is special to you.
Hi!
Call it serendipity … I have a piece of salmon in my fridge as we speak! I will be trying your recipe tonight. I completely understand the importance and joy of using our mothers’ recipes and passing them to the next generation. My blog is dedicated to my mom and grandmother who taught me a love of cooking. Because they were Italian, I want to carry on the tradition of the family meal and the importance of fresh, wholesome ingredients.
Thanks again for your wonderful blog and I wish you a happy 2018.