Description
Flaky, flavorful baked salmon with lemon, dill, and garlic. A quick and easy healthy dinner!
Ingredients
Scale
- 1.5 pounds salmon fillet, skin on or off (your preference!)
- 2 tablespoons olive oil
- 1 lemon, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Additional lemon wedges for serving
- Optional: Your favorite vegetables (asparagus, broccoli, green beans)
Instructions
- Preheat: Preheat your oven to 400°F (200°C).
- Prepare Baking Sheet: Line a baking sheet with parchment paper.
- Prepare Salmon: Pat the salmon fillet dry with paper towels if leaving the skin on. If removing the skin, use a sharp knife to carefully separate the skin from the flesh.
- Make the Marinade: In a small bowl, whisk together the olive oil, minced garlic, chopped dill, chopped parsley, Dijon mustard, paprika, salt, and pepper.
- Marinate: Place the salmon fillet on the prepared baking sheet. Spread the olive oil mixture evenly over the top of the salmon.
- Arrange Lemon: Arrange the lemon slices over the top of the salmon.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Check for Doneness: Insert a fork into the thickest part of the fillet and gently twist. If the salmon flakes easily, it’s ready. You can also use a meat thermometer to check the internal temperature. The salmon should reach an internal temperature of 145°F (63°C).
- Add Vegetables (Optional): If you’re adding vegetables, toss them with a little olive oil, salt, and pepper. You can add them to the baking sheet alongside the salmon during the last 10 minutes of cooking time.
- Broil (Optional): If you want the top of the salmon to be extra crispy, you can broil it for the last 1-2 minutes of cooking time. Keep a close eye on it, as it can burn quickly!
- Rest: Remove from oven and let it rest for a few minutes before serving.
- Serve: Serve immediately with your favorite sides and lemon wedges.
- Garnish (Optional): Garnish with extra fresh dill and parsley.
Notes
- Choose high-quality salmon for the best flavor and texture.
- Don’t overcook the salmon; it’s better to slightly undercook it.
- Lining your baking sheet with parchment paper will prevent the salmon from sticking and make cleanup a breeze.
- Add your favorite vegetables to the baking sheet alongside the salmon for a complete and healthy meal.
- Experiment with different seasonings to find your favorite flavor combination.
- You can prepare the salmon ahead of time and store it in the refrigerator until you’re ready to bake it. Just add a few extra minutes to the cooking time.
- Store any leftover baked salmon in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover baked salmon gently in the oven or microwave. Be careful not to overcook it, or it will become dry.
- While this recipe works great with Atlantic salmon, you can also use other types of salmon like Sockeye, Coho, or King salmon. Each type has a slightly different flavor and texture.
- Thicker fillets will require a longer cooking time. Adjust the baking time accordingly to ensure the salmon is cooked through but not overcooked.
- A meat thermometer is the best way to ensure that your salmon is cooked to the perfect internal temperature of 145°F (63°C).
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes