Baked Salmon with Herbs

This baked salmon recipe came into my life on a quiet Sunday afternoon when I was craving something comforting but light. I remember the first time I made it, the aroma of fresh herbs and lemon filling the kitchen felt like a warm hug after a long week.

I vividly recall an unexpected visit from friends when I pulled this dish from the oven—salmon so perfectly flaky and flavored that everyone asked for seconds without hesitation.

Ingredients

• Salmon fillets: I always reach for fresh, skin-on fillets for that extra crispiness but skinless works too if you prefer
• Olive oil: A good quality extra virgin olive oil makes a difference in aroma and flavor
• Lemon juice: Freshly squeezed for brightness; bottled just isn't the same
• Dijon mustard: Adds a tangy depth; don't skimp here or it won't shine
• Garlic: Minced fresh garlic elevates the savory notes perfectly
• Fresh herbs: Thyme and dill are my go-to to brighten and lift the fish
• Salt and pepper: Simple seasoning to bring everything together
• Lemon slices: For garnish and a subtle citrus burst while baking
• Fresh dill or parsley: Sprinkled on top before serving for a fresh finish

Instructions

Get Everything Ready:

Preheat the oven to 200°C (400°F) and prepare your baking sheet with parchment or a light grease to prevent sticking.

Mix The Magic Marinade:

Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, thyme, dill, salt, and pepper. The scent alone starts the anticipation.

Marinate The Fillets:

Lay the salmon on the sheet and brush them evenly with the marinade, ensuring every nook and cranny is coated.

Close The Deal With Lemon:

Place thin lemon slices atop the fillets; they infuse subtle citrus warmth as they roast.

Bake To Perfection:

Slide into the oven for 12 to 15 minutes. Listen for that gentle sizzle and watch for the salmon to flake easily with a fork yet stay juicy inside.

Final Touches:

Pull from the oven, garnish with fresh dill or parsley, and serve immediately—pure comfort and elegance on a plate.

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This dish soon became more than just dinner when I served it on a chilly evening for my family's reunion; the warm smells and shared plates created memories we still talk about.

Keeping It Fresh

Always use fresh herbs and lemon juice when possible—these ingredients brighten the dish and make the flavors pop in ways dried and bottled versions can't quite match.

Serving Ideas That Clicked

I love pairing this salmon with roasted vegetables and a light green salad for balanced meals. Sometimes a side of garlic butter rice rounds it out perfectly.

A Time This Recipe Saved the Day

When unexpected guests dropped by late one afternoon, this recipe was a lifesaver. It's quick and impressive. Here are some last minute thoughts before you head out:

• Keep your ingredients ready and measured for quick assembly
• Don't forget the herbs—they make it feel homemade not hurried
• Serve it right away to enjoy the perfect texture and flavor

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Thanks for spending some time here—remember, cooking is as much about joy as it is about food, so enjoy every step and every bite.

Recipe FAQs

→ Can I use frozen salmon fillets for this dish?

Yes, thaw the salmon completely and pat dry before marinating to ensure even cooking and optimal flavor absorption.

→ What herbs work best with baked salmon?

Fresh thyme and dill complement salmon beautifully, providing an aromatic touch without overpowering its natural taste.

→ How do I know when the salmon is fully cooked?

The salmon flakes easily with a fork and appears opaque in the center when done, usually after 12-15 minutes at 200°C (400°F).

→ Can I prepare the marinade in advance?

Yes, mixing the olive oil, lemon juice, mustard, garlic, and herbs ahead can enhance the flavors when marinated for up to 30 minutes before baking.

→ What side dishes pair well with baked salmon?

Roasted vegetables, steamed rice, or a fresh green salad complement the salmon’s flavors and provide a balanced meal.