Baked Salmon Fillet (Printable Version)

Oven-baked salmon fillet infused with lemon and herbs, ready in 25 minutes for a light, nourishing dish.

# What You Need:

→ Fish

01 - 4 skinless salmon fillets (6 ounces each)

→ Marinade & Seasonings

02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 2 garlic cloves, minced
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

→ Garnish

09 - Lemon slices
10 - Fresh dill sprigs

# How to Make It:

01 - Set the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry with paper towels and arrange them on the prepared baking sheet.
03 - Combine olive oil, lemon juice, lemon zest, minced garlic, salt, black pepper, and chopped dill in a small bowl, whisking until blended.
04 - Generously brush the marinade over the top and sides of each salmon fillet.
05 - Place lemon slices atop each fillet evenly.
06 - Bake for 12 to 15 minutes until the salmon flakes easily with a fork and appears opaque in the center.
07 - Remove from oven, allow to rest for 2 minutes, then garnish with fresh dill sprigs before serving.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but honestly takes less time than ordering takeout
  • The salmon stays buttery and moist inside while the edges get just slightly caramelized
  • One pan means one cleanup, and that's a win in my book every single time
  • You can have a restaurant-quality dinner on the table in under 30 minutes
02 -
  • Don't skip the drying step. I learned this the hard way with rubbery salmon that wouldn't brown. Dry fish is happy fish.
  • Overcooking is the enemy here. Salmon cooks faster than you think, especially at 400°F. Set a timer and check at 12 minutes—you can always cook it longer, but you can't undo overcooked fish.
  • The residual heat continues cooking even after you pull it from the oven. Pulling it out when it looks ever-so-slightly underdone is actually the move.
03 -
  • Room-temperature salmon cooks more evenly than cold salmon straight from the fridge. Pull it out 10 minutes before baking and you'll notice the difference.
  • Save those lemon halves after juicing them and keep them in a small bowl near your cooking station—you'd be amazed how often you reach for a squeeze of fresh lemon while cooking.
  • If your oven runs hot (and many do), start checking at 11 minutes. Every oven is different, and you'll develop a feel for yours with time.

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