Baked Salmon Fillet

I still remember the first time I baked salmon at home, after a friend raved about how she'd mastered it in her tiny apartment kitchen. I was intimidated at first—salmon felt fancy, restaurant-worthy—but then I realized the secret: the best salmon dishes are the simplest ones. A good fillet, some fresh herbs, a squeeze of lemon, and 15 minutes in a hot oven. That's it. That's the magic. Now, whenever I need something that tastes impressive but feels effortless, this is what I turn to.

I made this for my sister's unexpected visit last spring, and she kept asking if I'd bought it from that fancy place downtown. The look on her face when I told her it was homemade—and that she could absolutely make it herself—was priceless. That's when I knew this recipe had to become part of my regular rotation.

Ingredients

• Salmon fillets (4, about 6 oz each): Look for fillets that smell like the ocean, not fishy. The fresher your salmon, the less you need to do to it. I always ask the fishmonger when it came in.
• Olive oil (2 tablespoons): Use something you actually like tasting—this isn't the place to grab the cheapest bottle. It's one of just a few ingredients, so it matters.
• Fresh lemon juice (2 tablespoons): Real lemon juice, squeezed by your own hands. Bottled just doesn't have the same brightness.
• Lemon zest (1 teaspoon): Those little flecks of bright yellow are where the real lemon flavor lives. A microplane makes this so easy.
• Garlic cloves, minced (2): Fresh garlic, always. Mince it fine so it distributes evenly throughout the marinade.
• Salt (1 teaspoon): Kosher salt if you have it—the crystals are easier to feel with your fingers, so you know exactly how much you're using.
• Black pepper (1/2 teaspoon): Freshly ground, if you can manage it. The difference is real.
• Fresh dill, chopped (1 tablespoon): Dill and salmon are a match made in heaven. If you can only find dried, use 1 teaspoon and don't feel bad about it.
• Lemon slices and fresh dill sprigs (for garnish): These aren't just pretty—they add flavor and remind everyone this came from a place of care.

Instructions

Get Your Oven Ready:

Preheat to 400°F and line your baking sheet with parchment paper or a light coating of oil. This takes literally 2 minutes and saves you from scrubbing later. Trust me on this.

Prep Your Salmon:

Pat those fillets completely dry with paper towels. This step matters more than you'd think—dry salmon browns beautifully; wet salmon steams. Place them on your prepared sheet, giving each fillet some breathing room.

Make the Magic Marinade:

In a small bowl, whisk together the olive oil, lemon juice, zest, minced garlic, salt, pepper, and fresh dill. Smell it. This is what's about to make your salmon sing. The mixture should be fragrant and bright.

Coat Generously:

Using a pastry brush or even the back of a spoon, paint this mixture all over the salmon—top, sides, everywhere you can reach. Don't be shy. This is the only seasoning your fish is getting.

Top with Lemon:

Arrange lemon slices right on top of each fillet. They'll soften as they bake and infuse everything with citrus flavor.

Bake Until Perfect:

Slide into the oven for 12 to 15 minutes. You're looking for salmon that flakes easily when you test it with a fork, and looks just slightly opaque in the very center. The residual heat will keep cooking it for a moment after you pull it out, so don't overbake.

Rest and Finish:

Let it sit for just 2 minutes. Garnish with those fresh dill sprigs. Plate it up and feel proud of yourself.

Pin Recipe

There was a night my partner came home stressed from work, and I had this salmon on the table in the time it took them to change clothes. We sat at the kitchen counter with some rice and roasted vegetables, and in that quiet moment over dinner, everything just felt better. That's what this recipe does—it turns an ordinary weeknight into something that feels like self-care.

Flavor Combinations That Work

While dill is my go-to, I've learned that this salmon is endlessly flexible. Parsley brings a milder, grassier note. Chives add a whisper of onion. Tarragon—if you're feeling fancy—gives it an almost anise-like elegance. The lemon is the anchor that holds everything together no matter what herb you choose. I've also experimented with adding a tiny pinch of paprika for warmth, or even a brush of Dijon mustard mixed into that marinade for depth. The fish is versatile enough to let you play.

What to Serve Alongside

I've learned that the sides matter almost as much as the salmon itself. Roasted vegetables—asparagus, broccoli, carrots, Brussels sprouts—absorb all the warmth from that lemon and herb flavor. Steamed rice or cauliflower rice makes it feel complete. A crisp salad with a light vinaigrette cuts through the richness beautifully. My favorite night was when I served it with a simple arugula salad dressed with just lemon and olive oil. The brightness echoed the salmon itself.

Making It Your Own

This recipe is a canvas, not a rulebook. I've made it for pescatarians who needed something nutritious, for people avoiding gluten who wanted to feel like they weren't missing anything, and for friends who just needed comfort food that didn't feel heavy. The 25 minutes to table makes it perfect for busy weeknights. The elegance makes it worthy of impressing guests. You can marinate the salmon for 30 minutes before baking if you want even deeper flavor—just cover it in the fridge and let time do the work. Pour yourself a crisp Sauvignon Blanc or whatever you're in the mood for, and enjoy knowing you made something truly special.

• If you're short on time, skip the marinating and just brush, bake, and go—it still turns out beautifully
• Leftover salmon makes incredible salad the next day, or flakes beautifully into pasta
• The whole recipe doubles easily if you're feeding a crowd

Pin Recipe

This salmon recipe has become my weeknight anchor—the thing I reach for when I want something that tastes like love but doesn't demand hours of my time. I hope it becomes yours too.