Baked Salmon Fillet

I used to think baked salmon was reserved for fancy restaurants until a neighbor showed me how simple it actually was on a rainy Tuesday night. She pulled it straight from the oven, golden and herb-flecked, and I couldn't believe something so elegant took less than half an hour. The smell alone — lemon, garlic, and that unmistakable richness of roasted fish — made me rethink everything about weeknight cooking. I've been making it ever since, tweaking the herbs and playing with the mustard until it felt like mine.

The first time I made this for my sister, she was going through a stressful work week and needed something nourishing without the fuss. I set the table with candles, plated the salmon with a simple green salad, and watched her shoulders relax with every bite. She asked for the recipe before she even finished eating, and now it's what she makes whenever she needs to reset.

Ingredients

• Salmon fillets: I always go for fillets around 170 g each so they cook evenly, and skin-on helps them stay moist, though skinless works just fine if that's what you've got.
• Olive oil: This is your base for the marinade and helps everything stick to the fish while adding a silky richness.
• Lemon juice: Freshly squeezed is key here because bottled juice just doesn't have that bright, clean zing.
• Dijon mustard: It adds a subtle tang and helps the marinade cling to the salmon without being overpowering.
• Garlic cloves: Minced fine so every bite gets a little warmth, not chunks you have to chew around.
• Fresh thyme and dill: These two herbs together smell like spring in a garden, but dried versions work in a pinch if you halve the amount.
• Salt and black pepper: Just enough to let the salmon shine without masking its natural sweetness.
• Lemon slices: They look pretty on top and release even more citrus as they roast.
• Fresh dill or parsley for garnish: A final sprinkle makes it look like you put in way more effort than you did.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and line a baking tray with parchment paper so cleanup is a breeze. If you skip the parchment, a light brush of oil works too.

Make the marinade:

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, thyme, dill, salt, and pepper until it's smooth and glossy. It should smell herbaceous and bright.

Coat the salmon:

Lay the fillets skin-side down on the tray and brush the marinade generously over each one, making sure to get into every corner. Don't be shy with it.

Top with lemon:

Place a lemon slice on each fillet, which not only looks beautiful but infuses the fish with even more citrus as it bakes.

Bake until tender:

Slide the tray into the oven and bake for 15 to 18 minutes, checking around the 15-minute mark. The salmon is ready when it flakes easily with a fork and the center is just opaque, not dry.

Garnish and serve:

Scatter fresh dill or parsley over the top before plating. Serve it hot with whatever sides make you happy.

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There's something about pulling a tray of golden, fragrant salmon out of the oven that makes even a random Thursday feel special. I've served this to picky kids, skeptical friends, and once to my mother-in-law who claimed she didn't like fish — and every single time, plates came back empty. It's become my quiet confidence dish, the one I know will work no matter who's at the table.

What to Serve It With

I usually pair this with roasted vegetables tossed in olive oil and a little salt, or a bowl of steamed jasmine rice that soaks up any leftover marinade on the plate. A crisp green salad with lemon vinaigrette keeps it light, and sometimes I'll add roasted baby potatoes if I want something heartier. The salmon is so flavorful on its own that the sides can stay simple and still feel like a complete meal.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to two days, and I've even flaked the cold salmon over salads the next day with excellent results. If you want to reheat it, do so gently in a low oven or covered in the microwave to avoid drying it out. I've found that a squeeze of fresh lemon juice over reheated salmon brings it right back to life.

Make It Your Own

Once you get the hang of the basic marinade, it's easy to play around with the herbs and citrus. I've swapped dill for cilantro and used lime juice instead of lemon for a slightly tropical vibe, or added a pinch of smoked paprika for a hint of warmth. You can also brush on a little honey or maple syrup in the last few minutes of baking if you like a subtle glaze.

• Try fresh rosemary or basil if you want a different herby direction.
• A splash of white wine in the marinade makes it feel even more luxurious.
• For a spicy kick, add a pinch of red pepper flakes or a drizzle of sriracha before baking.

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This recipe has carried me through busy weeks, last-minute dinner parties, and quiet nights when I just wanted something nourishing without a lot of fuss. I hope it does the same for you.

Recipe FAQs

→ How do I prevent salmon from drying out?

Brushing the fillets with a marinade and baking at a moderate temperature ensures the fish stays moist and flaky.

→ Can I use fresh herbs instead of dried?

Yes, fresh thyme and dill enhance flavor and aroma, but dried herbs work well if fresh ones aren’t available.

→ Is it necessary to use skin-on fillets?

Skin-on helps retain moisture during cooking, but skinless fillets can also be baked successfully with proper marinade.

→ What side dishes complement this salmon?

Roasted vegetables, steamed rice, or fresh salads pair beautifully alongside the bright, herb-infused salmon.

→ How long should the salmon marinate before baking?

Marinating for up to 30 minutes allows flavors to penetrate without overpowering the fish’s natural taste.