This 15-minute baked lemon herb salmon is simple, easy, and delicious. Flavored with herbs, melted butter, and lemon to make it outstanding without making too much effort and hard work in the kitchen. This baked salmon recipe gives tender, juicy, and delicious salmon on the inside with charred crisp edges.
This easy approach to cooking salmon in the oven can be your new go-to method for preparing fish. It requires so little time, energy, and ingredients yet the result is a perfectly baked salmon that is tender and moist inside and flavorful. Serve it with favorite dishes like vegetables, pasta, rice, or bread, and enjoy.
INGREDIENTS AND SUBSTITUTIONS
Salmon – You can use any type of salmon that you prefer.
Butter – Butter that is melted is easier to spread on the salmon. You can also use olive or avocado oil.
Herbs – I use dried rosemary, dill, and thyme. I grow herbs in my garden but it is winter right now so they went dormant. Fresh is as good if not better. If you use fresh herbs, double or triple the amount. Use any other favorite herbs you like.
Garlic powder – I find that garlic powder has a more intense flavor than minced garlic but you can use either one. If you are not a fan of garlic, you can skip it.
Lemon – Lemon is a great combination and adds the best flavor of salmon.
Salt and black pepper – Sprinkle salt and black pepper on the top.
HOW TO MAKE SALMON LEMON HERB
Preheat your oven to 400 degrees Fahrenheit or 205 degrees Celcius. Line your baking pan with a silicone baking mat or parchment paper. Gently transfer the salmon to the baking pan. Combine herbs and spice along with lemon juice and melted butter. Brush salmon fillet with the mixture using a brush. Sprinkle salt and black pepper and top it with a slice of lemon. Bake for 15 minutes, more or less time needed depending on the salmon sizes. Super easy! No-fuss, no mess is what I called this dish. Very time-efficient if you do not have hours to stand in the kitchen. The result i tender, juicy, and delicious salmon on the inside with charred crisp edges.
FREQUENTLY ASKED QUESTIONS
While I stop labeling food as good and bad, salmon is considered one of the healthiest food in the world. Consider wild-caught salmon over farm-raised for lower mercury levels. It is a good source of protein and rich in omega-3 fatty acids both nutrients are very important for a healthy body.
There are five main pacific salmon
King (chinook). The lushest fresh salmon, the king is the highest in fat and usually the most expensive, prized for its silken, melting texture, which is almost like smoked salmon.
The internal temperature should measure 125 to 130 degrees Fahrenheit in the center for medium-cooked salmon. Make sure you insert the probe into the thickest spot. The fish will continue to cook after you remove it from the heat. If you prefer medium-rare, you can stop cooking at 120 degrees.
The one major rule of baking salmon in foil is not to overcook the fish and maintain moisture and tenderness. Baking salmon in foil does give a little leeway because the foil locks in moisture, but you want to pull it out when it is almost but not quite done at the thickest part.
Allow one-half pound per person per serving. Salmon Fillets – Ready-to-cook sides of salmon cut lengthwise from the backbone. Allow one-half pound per person for each.
Yes! Salmon skin is generally safe for people to eat. While some people like to remove the skin before cooking a fillet of salmon, others swear by leaving the skin on and eating it for an additional health benefit. I personally eat the salmon skin because I find it delicious, however, it is very important to know the source.
If you over-cook your salmon it will turn dry. Aim for 120 degrees Fahrenheit if you want to lock in tenderness and moisture.
Salty: lower-sodium soy sauce, fish sauce, capers, miso, olives.
Sweet: honey, brown sugar, maple syrup, orange juice or zest, pineapple juice.
Sour: fresh lemon, fresh lime, vinegar.
Pungent: onion, shallot, garlic, ginger, horseradish, sesame.
Creamy: coconut milk, cream cheese, yogurt, crème fraîche, butter, mayonnaise.
Season your salmon with salt and pepper. Herbs and spices are great addition for a flavorful salmon. Dill, rosemary, thyme, parsley, oregano, green onion are some herbs option. Lemon juice, terriyaki sauce and sweet and sour sauce will also add flavor.
Lemon juice or vinegar will eliminate the fishy taste. Squeezing lemon juice or vinegar to eliminate the fishy smell. Leave lemon juice in the fillet for a few minutes just enough time to be absorbed before cooking.
Salmon is healthy but we still need to eat it in moderation due to mercury levels especially during pregnancy. The FDA recommends eating 8 ounces of salmon per week.
REASONS TO ENJOY BAKED SALMON LEMON HERB
Brushing the salmon filets with a smidgen of melted butter, lemon and herbs are the key to its fantastic flavor and keep the salmon extra moist and tender.
You can even add your favorite vegetable to the baking sheet to cook it with at the same time as the salmon. Some options are brussels sprouts, sliced zucchini, peppers, asparagus, broccoli, potatoes, and more. The more vegetables, the better. Feel free to add another lemon squeeze and sprinkle of salt & pepper on top of the vegetables if needed.
STORAGE AND REHEATING TIPS
Store in an air-tight container in the fridge for a few days. Salmon will last up to 3 days in the refrigerator if cook and stored properly.
Reheat in the oven or microwave for a few minutes or when it is warm enough about 1-2 minutes in the microwave and 3-5 minutes in the oven. Make sure to use an oven-safe and microwave-safe container. You can also reheat it on the stovetop using a shallow pan in medium heat until it is warm enough about 2-3 minutes.
15-minute Baked Lemon-Herb Salmon
- baking pan
- silicone baking mat or parchment paper
- 5 pieces salmon
- 2 tablespoon melted butter
- 3 tablespoons lemon juice
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/8 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 6-10 slices lemon
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl, combine herbs, garlic powder, melted butter and lemon juice. Transfer salmon into the baking pan and brush the melted butter mixture on top of each salmon filet. Sprinkle salt and pepper and top it with slices of lemon.
- Bake in the oven for 15 minutes. Serve and enjoy.
Tips:Use a meat thermometer to check if salmon is ready. It should reach 125-130 degrees Fahrenheit. You can take it out when it reaches 120 since the temperature will still rise at the moment.