Oven Baked Salmon
This oven baked salmon comes out flaky, buttery, and just barely set in the center, with a bright lemon and herb finish that keeps it from ever tasting heavy. Baking is the most forgiving way to cook salmon because the gentle even heat protects the delicate flesh. Serve it with roasted vegetables or a simple green salad for an easy dinner for two.
- ⏱ 20 min
- 📊 easy
- 🍽 For Two
Ingredients
- 2 salmon fillets
- 1 lemon
- 1 tbsp olive oil
- 2 cloves garlic
- 1 tbsp dill
Instructions
- Take two salmon fillets of about 6 ounces each out of the refrigerator 15 to 20 minutes before cooking so they come closer to room temperature, which helps them cook evenly.
- Preheat the oven to 200C (400F) and line a small baking sheet with parchment paper or foil for easy cleanup.
- Pat the fillets very dry with paper towels, then rub each one all over with a little olive oil, which helps the seasoning stick and the surface stay moist.
- Season both fillets generously with salt and freshly ground black pepper, then lay 2 thin lemon slices over each piece and scatter a few sprigs of fresh dill or thyme on top.
- Place the salmon skin side down on the prepared sheet and bake for 12 to 15 minutes, depending on thickness, until the flesh turns opaque at the edges and flakes gently when nudged with a fork.
- For a deeper golden top, switch the oven to broil for the final 1 to 2 minutes, watching closely so the herbs do not scorch.
- Remove the salmon and let it rest for 3 minutes, then finish with a fresh squeeze of lemon juice and serve right away while warm.
💡 Chef's tip
Pull the salmon from the oven when the center still looks slightly translucent, because residual heat will continue cooking it for a minute or two and carryover heat is what saves you from dry, overcooked fish.
Baking at a gentle 175C rather than a hot blast keeps the salmon moist edge to edge; high heat overcooks the thin belly before the center is done.
Nutrition (per serving)
- Calories: 290 kcal
- Protein: 34 g
- Carbs: 2 g
- Fat: 17 g
