Baked Salmon with Lemon

I was standing in front of the fish counter, completely overwhelmed by a dinner party in three hours, when the fishmonger suggested salmon with lemon. It sounded almost too simple, but I trusted him. That night, I learned that sometimes the best dishes are the ones that don't try too hard. The salmon came out perfectly tender, the lemon brightened everything, and my guests asked for the recipe.

The first time I made this for my mom, she kept asking what I did to make it so flavorful. I told her it was just lemon, garlic, and thyme, and she didn't believe me. She thought there had to be some secret ingredient. But that's the thing about good salmon, it doesn't need much. You just have to let it be itself.

Ingredients

• Salmon fillets: Look for fillets that are firm and smell like the ocean, not fishy. I always ask to smell them before buying, and a good fishmonger won't mind.
• Olive oil: This helps the lemon mixture cling to the fish and keeps it moist while baking. Don't skip it or the salmon can dry out.
• Fresh lemon juice and zest: The zest is where all the fragrant oils live, so use a microplane and avoid the bitter white pith underneath.
• Garlic: Mince it finely so it melts into the marinade and doesn't burn in the oven.
• Fresh thyme: If you can find it, fresh thyme makes a difference. Strip the leaves off the stems with your fingers, it's oddly satisfying.
• Salt and black pepper: Season generously. Salmon can handle it, and you'll taste the difference.
• Lemon slices: These roast on top and look beautiful, plus you can squeeze them over the fish when you serve it.
• Fresh parsley: Optional, but it adds a pop of color and a little freshness at the end.

Instructions

Preheat and prep:

Set your oven to 400°F and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Arrange the salmon:

Lay the fillets on the sheet with a little space between them so the heat circulates evenly. Pat them dry with a paper towel first if they're wet.

Make the lemon mixture:

Whisk together the olive oil, lemon juice, zest, garlic, thyme, salt, and pepper in a small bowl. It should smell bright and garlicky.

Brush the salmon:

Use a pastry brush or the back of a spoon to coat each fillet generously. Don't be shy, this is where all the flavor comes from.

Top with lemon slices:

Lay two or three thin slices on each fillet. They'll caramelize slightly in the oven and look gorgeous.

Bake:

Slide the pan into the oven and set a timer for 15 minutes. Check at 15, then bake up to 18 if needed depending on thickness.

Rest and serve:

Let the salmon sit for a couple of minutes after you pull it out. Sprinkle with parsley and serve while it's still warm.

Save

There's a moment right when you take the salmon out of the oven, and the whole kitchen smells like lemon and garlic, when you realize you made something really good. My husband always walks in at that exact second and asks if we're having company. Nope, just us. And that's the best part.

How to Know When It's Done

The salmon should flake when you gently press a fork into the thickest part, but it shouldn't fall apart or look dry. The center should be just opaque, maybe still a tiny bit darker pink if you like it medium. I use an instant read thermometer sometimes and pull it at 145°F, but honestly, the fork test works just as well once you've done it a few times.

What to Serve with It

I usually roast asparagus or green beans on a separate pan at the same time, tossed with olive oil and salt. Roasted baby potatoes work too, or you can keep it light with a big arugula salad and a lemony vinaigrette. Sometimes I make couscous and stir in some of the pan juices from the salmon. It all depends on how hungry we are and what's in the fridge.

Make Ahead and Storage Tips

You can mix the lemon marinade a few hours ahead and keep it in the fridge, then brush it on right before baking. If you want to marinate the salmon itself, 30 minutes is perfect, but don't go longer or the acid starts to cook the fish. Leftovers keep for up to two days in the fridge and reheat gently in a low oven, though I usually eat them cold on top of a salad.

• Let the salmon come to room temperature for 10 minutes before baking if you remembered to marinate it in the fridge.
• Cover leftovers tightly so they don't dry out or pick up other flavors.
• Reheat at 275°F for about 8 minutes, just until warmed through.

Save

This is the kind of recipe I come back to when I want something that feels special but doesn't ask too much of me. It's reliable, and that matters more than I used to think it did.

Recipe FAQs

→ What temperature is best for baking salmon?

Baking at 400°F (200°C) helps cook the salmon evenly, keeping it tender and flaky without drying out.

→ How can I enhance the lemon flavor?

Brush the salmon with lemon juice and zest before baking, and place thin lemon slices on top for a bright citrus aroma.

→ Can I prepare the fish ahead of time?

Marinating the fillets in the lemon and herb mixture for up to 30 minutes before baking deepens the flavor.

→ What sides pair well with baked salmon?

Steamed vegetables, roasted potatoes, or a fresh green salad complement the rich salmon perfectly.

→ How do I know when the salmon is done?

The salmon is ready when it flakes easily with a fork and is slightly opaque in the center.