Baked Salmon Fillet (Printable)

Salmon fillet baked with lemon, garlic, and herbs for a quick, flavorful, and healthy dish.

# What You'll Need:

→ Fish

01 - 4 salmon fillets, 6 oz each, skin-on or skinless

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon freshly squeezed lemon juice
04 - 2 teaspoons Dijon mustard
05 - 2 garlic cloves, minced
06 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried
07 - 1 teaspoon fresh dill, chopped or ½ teaspoon dried
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper

→ Garnish

10 - 1 lemon, sliced into rounds
11 - Fresh dill or parsley, chopped (optional)

# How To Make It:

01 - Heat oven to 400°F. Line a baking tray with parchment paper or lightly grease it.
02 - Whisk olive oil, lemon juice, Dijon mustard, minced garlic, thyme, dill, salt, and pepper in a small bowl.
03 - Place salmon fillets on the prepared tray, skin-side down if applicable, and brush marinade evenly over them.
04 - Top each fillet with a lemon slice.
05 - Bake for 15 to 18 minutes until salmon flakes easily with a fork and is opaque in the center.
06 - Sprinkle fresh dill or parsley on top just before serving.

# Tips from dashanddishes:

01 -
  • It feels like a restaurant dish but you can make it in your pajamas on a Wednesday.
  • The marinade does all the work, so you barely have to think once it's in the oven.
  • It's naturally gluten-free and packed with protein, which means you can feel good about serving it to just about anyone.
02 -
  • If you overbake it even by a few minutes, the salmon can go from tender to dry, so keep an eye on it after the 15-minute mark.
  • Marinating for 30 minutes before baking deepens the flavor noticeably, especially if you have the time.
  • Skin-on fillets hold together better in the oven, but if you prefer skinless, just be gentle when transferring them to plates.
03 -
  • Pat the salmon fillets completely dry with paper towels before marinating so the flavors stick better and the skin crisps up if you're using skin-on.
  • Use a pastry brush to coat the fillets evenly, or just spoon the marinade over and spread it with the back of the spoon if you don't have one.
  • Let the salmon rest for a minute or two after baking so the juices settle back into the fish instead of running all over the plate.

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