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This easy baked salmon dish gives you juicy, soft fish with loads of garlic and lemon. It takes 20 minutes from start to finish. You just need a few regular items from your kitchen and you'll end up with a tasty meal that feels fancy enough for guests, but is simple enough to throw together on a weeknight.
Irresistible Reasons to Try This
What makes this baked salmon so good? It's all about fresh lemon, garlic, and bunches of herbs. The flavors are bright, but they don't cover up the salmon's goodness. Cleanup and prep? Super quick and easy. You're left with a filling, healthy meal that's super flexible too.
Ingredients Needed for Baked Salmon
- Main Ingredients:
- 4 pieces salmon, about 6 ounces each
- 2 tablespoons of olive oil
- 3 garlic cloves, chopped up
- 1 lemon (juice from one half, the other half sliced up)
- Equipment Needed:
- Parchment paper
- Large rimmed baking tray
- Measuring spoons
- Small bowl for mixing
- Seasonings:
- Cracked black pepper and salt
- A teaspoon Italian blend seasoning
- Chopped fresh parsley or thyme
Simple Step-by-Step Directions
- Bake the Salmon
- Pop the tray into the oven and bake for around 12 to 15 minutes. If you like it crispy on top, broil for a minute or two at the end. The salmon's ready when a fork slides through nicely.
- Top and Finish
- Pour that garlic-lemon olive oil sauce all over the top. Lay a lemon slice on each fillet right before it bakes.
- Mix Your Sauce
- In a small bowl, mix up your olive oil, garlic bits, juice from half a lemon, and Italian herbs.
- Season the Fish
- Sprinkle the salmon pieces well with salt and pepper so every bite tastes good.
- Get Set Up
- Turn the oven to 400°F (200°C) and line your tray with parchment so nothing sticks.
Easy Tricks for Great Salmon
Use salmon fillets that are about the same width so everything cooks evenly. Grab your fish from the fridge a few minutes before baking so it's not super cold. Don't leave it in the oven too long—the center should look a tiny bit see-through for best texture. Before seasoning, dab the salmon with paper towels so the oil and herbs stick. Go with the best olive oil you can find for extra tasty results.
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Best Ways to Serve
Dish it up while warm alongside your favorite salad, freshly roasted veggies, or some tender asparagus. A scoop of quinoa or brown rice makes it a filling meal. Put a few lemon wedges at the table for extra zing. Tzatziki or a creamy dill sauce on the side goes great. Toss on a little more fresh herb for a bright look.
Keep It Fresh and Make Ahead
Leftover salmon stays good for up to 3 days in the fridge, just make sure it's sealed tight. Warm it up slowly at 300°F so it doesn't dry out. If you want, it's actually tasty cold on a salad or stuffed in a sandwich. Freezing isn't the best call since it tends to lose its texture. You can get your sauce ready up to a day before you bake.
Frequently Asked Questions
- → Can I use dried lemon balm instead of fresh?
- You sure can. Swap in 2 tablespoons of dried for 20 fresh leaves. The taste won’t be exactly the same but it’ll still do the trick.
- → Are there other ways to use lemon balm?
- Totally! You can toss the leaves into jelly, salads, or even old-school wine infusions.
- → Is lemon balm tea safe?
- Usually safe at home, but if you’re buying, just know store-bought herbs aren’t checked by the FDA. Watch out for quality stuff.
- → How long should I steep the tea?
- Let the leaves hang out in hot water for about 10 minutes and you’re good to go.
- → Can I add anything to the tea?
- Go ahead and add honey or throw in some lemon slices plus extra lemon balm leaves if you’re feeling fancy.