Baked Salmon Recipe

I’ve spent years perfecting my go-to baked salmon recipe, and it’s become my secret weapon for impressive weeknight dinners that don’t require much effort. The combination of fresh herbs, garlic, and lemon creates a flavor profile that transforms this simple fish into something restaurant-worthy. What makes this particular method so foolproof isn’t just the ingredients—it’s the technique that guarantees perfectly flaky results every single time.

Recipe

I can tell you with absolute confidence that this baked salmon recipe will become your go-to dinner solution—it’s hands-down the most foolproof way to get perfectly flaky, restaurant-quality salmon every single time. What makes this recipe truly special is the simple combination of olive oil, fresh garlic, and a hint of lemon that creates this gorgeous golden crust while keeping the fish incredibly moist and tender inside.

I’ve been making salmon this way for years after learning it from a chef friend who swore by this exact technique, and honestly, I’ve never had a single dry or overcooked piece since. The moment you take that first bite, you’ll experience this amazing contrast—the slightly caramelized exterior gives way to buttery, flaky salmon that practically melts in your mouth, with bright citrusy notes that make every forkful feel fresh and satisfying.

The best part? This recipe is so straightforward that even if you’ve never cooked fish before, you’ll nail it on your first try, and it’s elegant enough to serve to guests but simple enough for a Tuesday night dinner when you want something healthy and delicious without any fuss.

Ingredients

Fresh, high-quality ingredients make all the difference between restaurant-worthy salmon and a disappointing dinner. The beauty of this recipe lies in its simplicity—each component plays a pivotal role in creating that perfect balance of flavors that will have everyone asking for seconds.

For the Salmon:

• 2 lbs fresh salmon fillet – Wild-caught is worth the splurge for superior flavor and texture, but farm-raised works beautifully too
• 3 tablespoons olive oil – Extra virgin adds richness and prevents sticking; avocado oil is an excellent high-heat substitute
• 2 tablespoons fresh lemon juice – Freshly squeezed is non-negotiable for that bright, clean finish that cuts through the richness
• 3 cloves garlic, minced – Fresh garlic is a must; garlic powder just won’t deliver that aromatic punch
• 1 tablespoon fresh dill, chopped – This herb is pure magic with salmon; dried dill works in a pinch but use half the amount
• 1 teaspoon kosher salt – Sea salt or table salt work fine, but kosher dissolves more evenly
• ½ teaspoon black pepper, freshly ground – Pre-ground pepper is fine, but fresh makes a noticeable difference
• 1 lemon, sliced into rounds – These create beautiful presentation and infuse extra citrus while baking

Optional Flavor Boosters:

• 2 tablespoons honey – Creates an incredible caramelized glaze; maple syrup is a fantastic substitute
• 1 tablespoon capers – These little bursts of brininess elevate the dish to restaurant status
• Fresh herbs for garnish – Parsley, chives, or extra dill make it look professionally plated

How to Make the Best Herb-Crusted Baked Salmon

Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease it.

Getting your oven properly preheated guarantees even cooking from the moment your salmon goes in. The high temperature creates a beautiful crust while keeping the interior moist. Parchment paper prevents sticking and makes cleanup effortless—trust me, you’ll thank yourself later when there’s no scrubbing involved.

Pat the salmon fillets completely dry with paper towels and let them sit at room temperature for 15-20 minutes.

Moisture is the enemy of a good crust, so don’t skip the patting dry step! Bringing the salmon to room temperature helps it cook evenly throughout—cold fish straight from the fridge will still be raw in the center when the outside is done. This small step makes a huge difference in your final result.

Season both sides of the salmon generously with salt and freshly ground black pepper.

Salt doesn’t just add flavor—it draws out moisture and helps create that coveted crispy exterior. Use more than you think you need; salmon is a meaty fish that can handle bold seasoning. Fresh black pepper adds a gentle heat that complements the herbs beautifully.

In a small bowl, mix together the chopped fresh herbs, minced garlic, olive oil, and lemon zest until well combined.

Fresh herbs are key here—dried herbs won’t give you the same vibrant flavor or attractive green color. If you only have dried herbs, use half the amount and add a pinch of fresh parsley for color.

The olive oil helps the mixture stick to the fish while the lemon zest brightens everything up.

Spread the herb mixture evenly over the top surface of each salmon fillet, pressing gently to help it adhere.

Don’t be shy about packing that herb mixture on top—it’s what makes this dish special! Press it down lightly with your fingers or the back of a spoon so it doesn’t fall off during cooking. The herbs will form a fragrant, flavorful crust as they bake.

Place the salmon fillets skin-side down on your prepared baking sheet, leaving space between each piece.

Crowding the pan creates steam, which prevents proper browning. Give each fillet some breathing room for the best results. If your fillets have skin, keep it on the bottom—it protects the delicate flesh and becomes nicely crispy.

Bake for 12-15 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.

Thickness is your guide here: thin fillets (¾ inch) need about 12 minutes, while thicker pieces (1½ inches) may need the full 15 minutes.

The salmon should look opaque throughout and flake easily when tested with a fork at the thickest part. When in doubt, use a thermometer—overcooked salmon becomes dry and loses its beautiful texture.

Let the salmon rest for 2-3 minutes before serving, then finish with a squeeze of fresh lemon juice.

Resting allows the juices to redistribute throughout the fish, confirming every bite is moist and flavorful. That final hit of fresh lemon juice brightens all the flavors and cuts through the richness perfectly—it’s the difference between good salmon and restaurant-quality salmon.

Chef Tips

While salmon is forgiving compared to other fish, a few professional techniques will elevate your results from good to restaurant-quality.

I recommend mastering basic knife skills for even portioning and clean cuts.

Focus on flavor pairing fundamentals: citrus brightens richness, herbs add freshness, and garlic complements without overwhelming the fish’s natural taste.

Nutrition

This baked salmon recipe provides an excellent source of high-quality protein and omega-3 fatty acids. The following nutritional information is based on a 6-ounce serving of baked Atlantic salmon.

What You’ll Love About This Recipe

This baked salmon recipe will quickly become your go-to dinner solution, whether you’re cooking for a busy weeknight or entertaining guests. The combination of simple ingredients and foolproof technique creates restaurant-quality results that’ll have everyone asking for seconds.

Quick and effortless preparation – With just 5 minutes of prep time, you can have this salmon seasoned and ready for the oven, making it perfect for those hectic evenings when you want something delicious without the fuss.

Perfectly flaky texture every time – The gentle baking method guarantees your salmon stays moist and tender, with that ideal flaky texture that falls apart beautifully with a fork, eliminating any worries about dry or overcooked fish.

Versatile flavor options – This basic technique works wonderfully with countless seasonings and marinades, so you can customize it to match your family’s taste preferences or whatever herbs and spices you have on hand.

Recipe Card

This simple yet elegant baked salmon recipe delivers perfectly flaky, tender fish with a golden exterior every time. The combination of olive oil, lemon, and fresh herbs creates a light coating that enhances the salmon’s natural flavors while keeping it moist during baking.

Ingredients:

• 4 salmon fillets (6 oz each), skin-on or skinless
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 3 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• Lemon wedges for serving

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pat salmon fillets dry with paper towels and place on prepared baking sheet.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, salt, and pepper.
4. Brush the herb mixture evenly over the top and sides of each salmon fillet.
5. Bake for 12-15 minutes, or until salmon flakes easily with a fork and internal temperature reaches 145°F (63°C).
6. Remove from oven and let rest for 2 minutes before serving with lemon wedges.

Notes:

For best results, choose salmon fillets of uniform thickness.

If using frozen salmon, thaw completely and pat very dry before seasoning. The cooking time may vary depending on the thickness of the fillets.

Equipment:

Baking sheet, parchment paper, small mixing bowl, whisk, instant-read thermometer

Prep Time: 10 minutes

Cooking Time: 15 minutes

Cuisine: American

Servings: 4