Baked salmon is one of those recipes everyone should have in their back pocket. It's healthy, fast, virtually foolproof, and looks impressive enough to serve at a dinner party. The key is not to overcook it — salmon should be just opaque in the center, not dry. A meat thermometer is your best friend here.
Ingredients
- 4 salmon fillets (about 6 oz each), skin-on
- 3 tablespoons butter, melted
- 3 cloves garlic, minced
- Juice and zest of 1 lemon
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- 1 tablespoon fresh dill, chopped (or 1 tsp dried)
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
- Lemon slices and fresh herbs for serving
Instructions
1
Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly coat with cooking spray.
2
Pat salmon fillets dry with paper towels. Place skin-side down on the prepared baking sheet. Season generously with salt and pepper.
3
In a small bowl, whisk together melted butter, garlic, lemon juice, lemon zest, thyme, dill, and parsley.
4
Spoon or brush the herb butter generously over each salmon fillet.
5
Bake for 12–15 minutes, depending on thickness, until salmon flakes easily with a fork and reaches an internal temperature of 125–130°F (52–54°C) for medium, or 145°F for fully cooked.
6
Remove from oven. Let rest 2 minutes. Serve immediately with fresh lemon slices and extra herbs on top.
💡 Tip Salmon continues cooking after it leaves the oven. Pull it at 125°F for moist, restaurant-quality results. It will reach the safe 145°F as it rests.
Notes
- Serve with roasted vegetables or steamed rice
- The herb butter works equally well on cod, halibut, or trout
- For crispy skin: bake on a rack set over the foil-lined pan
- Leftovers make excellent salmon salad or pasta the next day
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