Name: Oven-Baked Lemon Herb Salmon Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/2 lb salmon fillet, cut into 4 filets; 2 Tbsp fresh parsley, finely chopped; 2 Tbsp extra light olive oil, or vegetable oil; 2 Tbsp fresh lemon juice; 3 garlic cloves, minced, pressed, or grated; 1/2 Tbsp Dijon mustard; 1/2 tsp fine sea salt; 1/8 tsp black pepper, freshly cracked; 1/2 lemon, sliced into 4 rings for garnish

Jump to Recipe· 4.6 from 22 reviews

I’m pretty excited to share this Oven-Baked Lemon Herb Salmon Recipe with you because it’s seriously one of my go-to weeknight dinners. It’s quick, fresh, and bursting with bright lemony flavor that feels like a little celebration on your plate. Plus, it’s foolproof—perfect for when you want something healthy and impressive without spending hours in the kitchen. Stick with me, and I’ll tell you all my secrets for nailing this every single time.

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Why This Recipe Works

Simple and Quick: You barely need prep time before it goes into the oven, making it perfect for busy days.
Flavorful Glaze: The lemon, garlic, and herb combo gives just the right zing without overpowering the salmon.
Perfectly Moist: Baking at a high temperature seals in the juices, so your salmon stays tender and flaky.
No Fancy Techniques: Just brush and bake—easy for cooks of any skill level and no risk of messing it up.

Oven-Baked Lemon Herb Salmon, Honey Lemon Salmon, Baked Salmon with Herbs and Lemon, Healthy Salmon Dinner, Easy Salmon Recipes - Four cooked salmon fillets lie side by side on a baking tray with a slightly browned surface. Each salmon fillet is light pink with a moist and soft texture, sprinkled with small green herb pieces on top. A thin, round lemon slice with pale yellow color and visible seeds rests on each fillet. The background shows the textured baking tray with some scattered oil and browned bits. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here are straightforward but purposeful — each one adds a layer of flavor or texture without complicating things. When you shop, look for fresh, firm salmon fillets and vibrant herbs to get the best results.

Oven-Baked Lemon Herb Salmon, Honey Lemon Salmon, Baked Salmon with Herbs and Lemon, Healthy Salmon Dinner, Easy Salmon Recipes - Flat lay of fresh pink salmon fillets with skin on, a small pile of finely chopped bright green parsley, three whole garlic cloves with smooth white skins, a small white ceramic bowl filled with clear golden olive oil, a small white ceramic bowl with pale yellow fresh lemon juice, a small white ceramic bowl containing smooth pale yellow Dijon mustard, a small white ceramic bowl of fine white sea salt, a small white ceramic bowl with freshly cracked black pepper, and four thin lemon rings with bright yellow rinds arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salmon fillet: Freshness is key—look for firm flesh and avoid any off smells for the best taste and texture.
Fresh parsley: Adds bright herbal notes that lighten the rich salmon beautifully.
Extra light olive oil: Keeps the fish moist without a heavy olive taste; vegetable oil works fine too.
Fresh lemon juice: Brings acidity and brightness that cuts through the richness.
Garlic cloves: Fresh garlic provides a gentle kick and aroma—mince, press, or grate it for more surface area.
Dijon mustard: Gives a subtle tang and helps the glaze stick to the fish.
Sea salt: Fine salt draws out flavors and seasons evenly.
Freshly cracked black pepper: Adds a mild heat and sharpness to balance the lemon and herbs.
Lemon slices: Serve as garnish and give a pretty presentation while adding a tiny bit of extra lemon flavor as they bake on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love this recipe as-is, but I always encourage you to make it your own. Whether you like things spicier or want to swap out herbs, this salmon is a forgiving canvas.

Herb Variations: Sometimes I swap parsley for fresh dill or thyme—it changes the character but keeps it fresh.
Spicy Kick: Adding a pinch of red pepper flakes to the marinade gives a nice warmth without overpowering the lemon.
Gluten-Free Tweaks: This recipe is naturally gluten-free, but just double-check your mustard if store-bought.
Make it a Meal: Toss in some sliced cherry tomatoes on the baking sheet for a roasted veggie side cooked alongside the salmon.

Step-by-Step: How I Make Oven-Baked Lemon Herb Salmon Recipe

Step 1: Prep Your Oven and Pan

Preheat your oven to 450°F. This high heat helps lock in moisture and cooks the salmon quickly. Line a rimmed baking sheet with a silicone mat, parchment paper, or foil to prevent sticking and make cleanup a breeze. Arrange the salmon fillets skin-side down so the skin crisps lightly and acts as a barrier between fish and pan.

Step 2: Whip Up the Lemony Herb Marinade

In a bowl, combine finely chopped parsley, freshly minced garlic, extra light olive oil, lemon juice, Dijon mustard, salt, and freshly cracked black pepper. Stir it all up until well blended—this glaze will add so much flavor. I press my garlic for maximum flavor release but grating works too. The Dijon helps everything stick to the salmon beautifully.

Step 3: Coat the Salmon and Add Lemon Slices

Use a brush or spoon to generously slather the marinade onto the top and sides of the salmon fillets. No need to marinate ahead — just spread and bake right away so the lemon juice doesn’t start “cooking” the fish prematurely. Top each piece with a thin slice of lemon. This not only looks lovely but also imparts a subtle citrus aroma while baking.

Step 4: Bake Until Lusciously Flaky

Pop the salmon into your preheated 450°F oven and bake uncovered for 12-15 minutes. Check at 12 minutes — it should be just cooked through and flake easily with a fork. If you’re using a meat thermometer, aim for an internal temperature of 145°F at the thickest part. Watch carefully because overcooking will dry the salmon out. I usually pull mine right at 145°F and let residual heat finish the job.

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Tips from My Kitchen

Don’t Over-Marinate: I used to marinate this salmon longer, but the lemon actually starts “cooking” it, making it dry—stick to brushing just before baking.
High Heat Baking: Baking at 450°F keeps the fish juicy and flaky; slower cooking tends to dry it out.
Let It Rest: I let the salmon rest 2-3 minutes post-bake to redistribute juices, making every bite tender.
Use a Thermometer: Investing in an instant-read thermometer saves you from overcooking, especially if you’re new to salmon.

How to Serve Oven-Baked Lemon Herb Salmon Recipe

Oven-Baked Lemon Herb Salmon, Honey Lemon Salmon, Baked Salmon with Herbs and Lemon, Healthy Salmon Dinner, Easy Salmon Recipes - The image shows a close-up of two salmon fillets cooked with a light seasoning of herbs and small bits of garlic. Each fillet has a thin round lemon slice placed on top, adding a light yellow color contrast. The salmon is a soft pink with visible flaky texture, and the herbs add green specks all over. One fillet is being gently pulled apart with a silver fork, showing the tender inside of the fish. The background is a white marbled texture, adding a clean and bright look to the image. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a total sucker for a sprinkle of extra chopped parsley right before serving—it adds a fresh pop of color and brightness. Sometimes I toss a few capers or a tiny drizzle of good olive oil for that extra shimmer. The lemon slices baked on top are perfect to squeeze over right before eating.

Side Dishes

I usually pair this salmon with roasted asparagus or garlic green beans and a light quinoa salad for a well-rounded meal. Sometimes I throw some crispy baby potatoes in the oven alongside the salmon so everything finishes together. At other times, a simple arugula salad with a lemon vinaigrette feels so fresh and complementary.

Creative Ways to Present

For dinner parties, I’ve served the salmon on a bed of herbed couscous with edible flowers and microgreens sprinkled on top—folks are always impressed! You can also plate it atop lemony risotto or alongside grilled veggies arranged like a colorful rainbow for extra wow factor.

Make Ahead and Storage

Storing Leftovers

I like to store leftover salmon in an airtight container in the fridge for up to 2 days. Make sure to cool it down before refrigerating to keep the texture intact. I find that tightly covering it prevents it from drying out or absorbing other fridge odors.

Freezing

If you want to freeze leftovers, wrap them tightly in plastic wrap and then seal in a freezer bag. I usually keep frozen salmon no longer than a month for best flavor and texture. When thawing, do it overnight in the fridge to avoid sogginess.

Reheating

To reheat, I preheat the oven to 275°F and warm the salmon in foil for about 10 minutes—it keeps the fish moist without overcooking. Alternatively, a quick 30-second zap in the microwave covered with a damp paper towel works when you’re in a hurry, but it’s not quite as tender.

FAQs

Can I use frozen salmon for this Oven-Baked Lemon Herb Salmon Recipe?

Absolutely! Just make sure to thaw the salmon completely in the fridge overnight before you bake it. Baking frozen salmon directly will result in uneven cooking and can make the outside dry before the center is done.
Do I need to remove the skin before baking?

Nope, keep the skin on! It helps hold the fillet together during cooking and adds extra flavor if you like a crispy texture. If you don’t want to eat the skin, it’s easy to peel off after baking.
Can I prepare the marinade in advance?

You can mix the marinade ahead, but don’t brush it onto the salmon too early as the lemon juice might start “cooking” the fish and change its texture. I recommend spreading the glaze just before baking.
What if I don’t have Dijon mustard?

You can substitute with a little bit of honey mustard or even just a teaspoon of mayonnaise mixed in to help the glaze adhere. The flavor won’t be quite the same but still delicious.

Final Thoughts

This Oven-Baked Lemon Herb Salmon Recipe has become a staple in my kitchen because it’s a perfect balance of easy, fast, and full of flavor. I love how fresh and bright it feels, and how flexible it is to fit whatever mood or side you want. Seriously, once you try it, you’ll want to keep it on rotation for those busy nights when you still want something special on your plate. Give it a shot and let me know how it turns out—cooking with friends (even virtual ones!) is the best!