Baked Salmon with Herbs

Name: Baked Salmon with Herbs
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g salmon fillet (skin-on, 4 pieces, about 1.5 inches thick); 3 tbsp olive oil; 4 pcs garlic (cloves, minced); 1 pcs lemon (zested and juiced); 3 tbsp fresh parsley (finely chopped); 2 tbsp fresh dill (finely chopped); 1 tbsp fresh chives (finely chopped); 1 tsp Dijon mustard; 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

9/10

Tender, flaky salmon fillets baked to perfection with a vibrant crust of fresh herbs, garlic, and lemon. This foolproof sheet-pan dish comes together in under 30 minutes, making it perfect for both busy weeknights and elegant dinner parties. Serve with roasted vegetables or a simple green salad for a complete meal.

PREP

10m

COOK

15m

SERVES

1 PIECE

421 cal

SERVINGS

METHOD · 7 STEPS

prep
Preheat the oven and prepare the baking sheet.
Position a rack in the center of the oven and preheat to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
prep
Pat the salmon fillets dry and season.
Place the salmon fillets skin-side down on the prepared baking sheet. Pat the tops dry with a paper towel — this helps the herb paste stick. Season the top of each fillet with a pinch of salt and a pinch of black pepper.
TIPDry surface = better crust. Don't skip the patting step.
mix
Make the herb paste.
1.In a small bowl, combine the olive oil, minced garlic, lemon zest, 1 tablespoon of lemon juice, Dijon mustard, chopped parsley, chopped dill, and chopped chives.
2.Stir well with a spoon until a thick, spreadable paste forms.
TIPThe paste should be the consistency of wet sand. If it's too thick, add a few more drops of lemon juice.
assemble
Spread the herb paste over the salmon.
Divide the herb paste evenly among the 4 fillets and spread it generously over the top and sides of each piece with the back of a spoon, pressing gently so it adheres.
bake · ~14 min
Bake the salmon until just cooked through.
Place the baking sheet on the center rack and bake for 12 to 15 minutes. The salmon is done when the flesh turns opaque and flakes easily with a fork but the very center still looks slightly translucent and glistening.
TIPFor medium doneness, pull the salmon at an internal temperature of 125-130°F (52-54°C). Carryover heat will bring it to the food-safe 145°F (63°C) as it rests.
rest · ~2 min
Rest the salmon for 2 minutes.
Remove the baking sheet from the oven and let the salmon sit on the warm sheet for 2 minutes. This allows the juices to settle and the herb crust to set.
TIPDon't leave the salmon on the hot sheet for more than 5 minutes, or it will continue cooking and can dry out.
garnish
Finish with a squeeze of fresh lemon.
Drizzle the remaining lemon juice over the fillets and scatter a pinch of fresh herbs on top just before serving.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the salmon fillets completely dry with paper towels before applying the herb paste; moisture is the enemy of a good crust.
2
If your salmon fillets vary in thickness, fold the thinner tail ends under so they cook evenly.
3
Use room-temperature salmon straight from the fridge to help the paste spread easily and promote even baking.
4
For the flakiest texture, pull the salmon at an internal temperature of 125–130°F; carryover heat will finish the cooking as it rests.
5
Don't skip the 2-minute rest on the warm sheet—this lets the juices redistribute and the herb crust set without overcooking.
6
Leftover baked salmon keeps in the fridge for up to 2 days; flake it cold over salads or reheat gently in a low oven.
7
To make clean-up even faster, line your baking sheet with foil instead of parchment and lightly oil it.

RECIPE VARIATIONS

Adapt it for your goals.

Paleo / Whole30

Replace Dijon mustard with a compliant grain mustard (no added sugar) and serve with roasted cauliflower or steamed broccoli to keep the meal whole-foods-friendly.

Herb Swap (Mediterranean)

Swap the dill and chives for an equal amount of fresh oregano and thyme, and add 1/2 teaspoon of smoked paprika—great for pairing with roasted tomatoes and olives.

Nut Crusted

Nut-Crusted

Add 2 tablespoons of finely chopped almonds or pistachios to the herb paste for extra crunch and a nutty flavor that contrasts beautifully with the tender salmon.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Omega-3s

Salmon is a top source of long-chain omega-3 fatty acids (EPA and DHA), which support heart health and reduce inflammation.

✓

High-Quality Protein

Each serving provides about 30–35 grams of complete protein, helping to maintain muscle mass and keep you full longer.

✓

Vitamin D Boost

Wild or farmed salmon is one of the few natural food sources of vitamin D, important for bone health and immune function.

✓

Antioxidant-Rich Herbs

Fresh parsley, dill, and chives are packed with flavonoids and volatile oils that may help neutralize oxidative stress.

QUESTIONS?

Frequently asked questions

Yes, but thaw the fillets completely in the refrigerator overnight and pat them very dry before seasoning—otherwise the herb paste will slide off and the fish will steam instead of bake.