This light and flaky baked salmon recipe is made with fresh herbs, garlic and olive oil. Ideal for a busy weeknight dinner but elegant enough for entertaining.
As a busy mom of two boys who loves to cook, I’m always looking for ways to use up fresh thyme and other flavorful herbs I’ve collected from my garden or trips to the farmers market. Fresh herbs are one of my favorite ways to add brightness, color and flavor to just about anything from smoothies to marinades to sauces and more.
Throughout my weight loss journey, one of my takeaways was learning to create easy, nutritious, flavor-packed meals for my family. With a household of seafood lovers, one of our go-to seafood recipes is salmon. Not only is salmon a tasty, easy fish to cook, but we also get our dose of Omega-3’s in.
The only downside to cooking with herbs is they don’t last too long (unless you freeze them!) So, if you’re looking to use up your fresh herbs ASAP for your next juicy salmon dinner, you’re in the right place.
Want to make your fresh herbs last even longer? The secret is to properly store them in the refrigerator. Check out my easy guide for washing and storing leafy greens. I use this same technique with cilantro, oregano, parsley and more.
How to Make Baked Salmon with Fresh Herbs
To get started, first, grab a cutting board, pack your favorite herbs together into a compact bunch and chop them. Next, pre-heat your oven to 450 degrees, spray a baking sheet with non-stick spray (or line it with foil and spray). Place the salmon filet skin-side down on the prepared baking sheet and set it aside.
Third, grate garlic cloves over the top of the herbs. Garlic packs a flavorful punch to many recipes and this recipe is no exception.
Fourth, add olive oil to the bowl, along with salt and pepper. Olive oil is loaded with powerful antioxidants and brings all of the flavors together in this mouthwatering spread.
Next, mix all of the herbs together well. The delicious aroma is only a preview of how great the salmon will taste once it’s done cooking in the oven!
After you mix the herbs together, gently spread the herbed mixture on top of the salmon with a spoon or pastry brush. Bake until the salmon easily flakes with a fork, about 12-15 minutes. Once the salmon reaches an internal temperature of 145°F at its thickest part, it is fully cooked, so be sure to fork check the thickest part of the filet.
Once the salmon is done baking, allow it to cool down for a few minutes before serving. Feel free to garnish with additional seasoning and herbs like garlic, lemon and more fresh herbs.
Frequently Asked Questions
Yes! You can adapt this recipe and the herbed mixture for other proteins.
You can leave the skin on or take it off before cooking. You can leave it on for most cooking methods and it helps lock in moisture. The skin is edible, though most people prefer not to eat it.
My favorite type is wild-caught Alaskan salmon. If you can get your hands on some at your local market, try it – it’s delicious!
Did you make this recipe? Be sure to tag @thelemonbowl on Instagram to be featured. While you’re here, I recommend checking out these recipes too:
- Sautéed Salmon with White Wine, Tomatoes and Onions
- Grilled Salmon with Lemon Garlic Sauce
- Baked Tilapia Filet with Sun-Dried Tomato
- Sweet and Spicy Baked Salmon
- Parmesan Crusted Baked White Fish
- Lemon Butter Baked White Fish
Your fork is waiting.
Baked Salmon with Fresh Herbs
- 20 ounce salmon filet ideally center-cut
- 2 tablespoons olive oil
- 2 cloves garlic grated
- 1 cup fresh herbs, minced such as dill, parsley, thyme or oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- Pre-heat oven to 450 degrees. Spray a baking sheet with non-stick spray or line with foil and spray. Place salmon filet skin-side down on prepared baking sheet and set aside.
- In a small bowl, mix together olive oil, garlic, herbs, salt and pepper. Using a spoon or pastry brush, gently spread the herbed mixture on top of salmon. Bake until salmon is fork tender, about 12-15 minutes.