Lemon Herb Baked Salmon
Flaky, tender salmon fillets baked with a bright lemon-herb butter sauce. This quick, foolproof dinner comes together in under 30 minutes and feels elegant enough for company yet simple enough for a weeknight.
For 4 servings
- prep
Preheat oven and prepare the baking dish.
1.Preheat oven to 400°F (200°C).2.Line a 9x13 inch baking dish with parchment paper. - prep
Make the lemon herb butter sauce.
1.In a small bowl, combine melted butter, lemon zest, lemon juice, and minced garlic.2.Stir in the chopped dill and parsley.3.Season with a pinch each of salt and black pepper.TIPThe sauce should be fragrant and bright. Taste and adjust lemon or salt before pouring over fish. - prep
Arrange salmon in the baking dish.
1.Place salmon fillets skin-side down in the prepared baking dish.2.Pour the lemon herb butter mixture evenly over the fillets.3.Top each fillet with a lemon slice.TIPPat the salmon dry with a paper towel before placing in the dish so the sauce clings to the flesh and the fish roasts instead of steaming. - bake · ~15 min
Bake the salmon until just cooked.
Bake for 12-15 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. The center should still look slightly translucent.
TIPSalmon continues cooking from residual heat after you pull it from the oven. Take it out when it's just shy of done to avoid drying. - rest · ~3 min
Rest the salmon briefly before serving.
Remove from the oven and let rest in the pan for 2-3 minutes. Spoon any pan juices over the fillets before plating.
TIPThose pan juices are gold — buttery, lemony, and herby. Don't leave them behind.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the salmon skin dry with paper towels to ensure the sauce clings and the fish roasts, not steams.
- 2Use a fish spatula or thin metal turner to lift the fillets cleanly off the parchment without tearing the skin.
- 3Check doneness at 12 minutes: the thickest part should flake easily and look slightly translucent in the center.
- 4Let the salmon rest 2–3 minutes after baking so the juices redistribute and the fish stays moist.
- 5Spoon the pan juices over the fillets just before serving — that buttery, lemony sauce is the best part.
- 6To make ahead, fully cool the baked fillets, then refrigerate for up to 2 days; reheat gently at 300°F.
Adapt it for your goals.
Dairy-free
Swap the butter with olive oil or a vegan butter alternative for a dairy-free version that still gives the salmon a rich, silky finish.
spicy sweetSpicy-sweet
Add 1 teaspoon of Dijon mustard and 1 tablespoon of honey to the butter mixture for a tangy-sweet glaze with a bit of kick.
herb swapHerb-swap
Replace dill and parsley with equal parts fresh thyme and tarragon for a more floral, French-inspired flavor profile.
sheet pan mealSheet-pan meal
Add asparagus spears or green beans to the baking dish around the salmon in the last 8 minutes for a complete one-pan dinner.
Why this is on our healthy list.
Rich in Omega-3s
Salmon is a top source of EPA and DHA omega-3 fatty acids, which support heart and brain health.
High-Quality Protein
A single 150g serving provides about 30 grams of complete protein, helping with muscle repair and satiety.
Vitamin D Boost
Salmon is one of the few natural food sources of vitamin D, essential for bone health and immune function.
Antioxidant-Rich Herbs
Fresh dill and parsley add antioxidants like flavonoids and vitamin C, which help fight inflammation.
Frequently asked questions
Yes, but thaw them completely in the refrigerator first and pat very dry with paper towels to avoid excess moisture during baking.
