Zesty Lemon Herb Roasted Salmon Recipe
A refined main-dish recipe that brings together bright citrus and fresh herbs to elevate flaky, tender salmon—perfect for both weeknight dinners and special occasions.
Servings & Timing
- Serves: 4
- Prep time: ~10 minutes
- Cook time: ~15–20 minutes (depending on fillet thickness)
- Total: ~25–30 minutes
Ingredients
- 4 salmon fillets (about 6 oz / ~170 g each), skin-on or skinless, as you prefer
- 2 Tbsp (30 ml) extra-virgin olive oil
- 3 Tbsp (about 45 ml) freshly squeezed lemon juice
- Zest of 1 large lemon
- 3 cloves garlic, minced
- 2 Tbsp (≈ 30 g) fresh parsley, finely chopped
- 1 Tbsp (≈ 15 g) fresh dill (or you may substitute basil or chives)
- 1 tsp (≈ 5 g) salt (adjust to taste)
- ½ tsp freshly ground black pepper
- Lemon slices (from ½–1 lemon) for topping/garnish
- Optional: lemon wedges for serving
Equipment
- Baking sheet or rimmed baking tray
- Parchment paper or aluminium foil (for easier clean-up)
- Small mixing bowl
- Brush or spoon for the marinade
Method: Step–By–Step
1. Prep & Season
- Pre-heat your oven to 200 °C / 400 °F.
- Line a baking sheet with parchment or foil, and lightly drizzle or brush with a little olive oil to prevent sticking.
- Pat the salmon fillets dry with a paper towel. Place the fillets on the prepared baking sheet, skin-side down if applicable.
2. Make the Lemon-Herb Marinade
In a small bowl, whisk together:
- Olive oil (2 Tbsp)
- Lemon juice (3 Tbsp)
- Lemon zest (zest of one lemon)
- Minced garlic (3 cloves)
- Chopped parsley (2 Tbsp)
- Chopped dill (1 Tbsp)
- Salt & pepper
Once combined, spoon or brush this mixture evenly over the top of each salmon fillet. Then arrange the thin lemon slices on top of the fillets.
3. Roast the Salmon
- Place the baking sheet in the pre-heated oven.
- Roast for approximately 12-15 minutes, or until the fillets are opaque through the middle and flake easily with a fork. As a guideline: about 10 minutes per inch of thickness at the thickest part.
- If you like a lightly browned top, you may optionally switch to broil (or at high heat) for the final 1-2 minutes—watch carefully so it does not burn.
4. Check for Doneness & Rest
- The salmon is done when it flakes easily with a fork and the flesh is opaque. For precision, an internal temperature of 145 °F / 63 °C is the USDA-recommended fully cooked temperature.
- Once removed from the oven, let the fillets rest for 2-3 minutes before serving—this helps retain juiciness.
5. Serve and Garnish
- Transfer the fillets to serving plates. Garnish with extra fresh herbs and serve with lemon wedges on the side.
- Complementary sides: steamed or roasted vegetables, a crisp green salad, quinoa or herbed rice.
Tips & Variations
- Skin-on vs skinless: If using skin-on, place skin-side down; the skin helps protect the fish from over-cooking and imparts extra flavour.
- Herb flexibility: Feel free to swap or combine herbs — e.g., basil, tarragon, chives, rosemary. Fresh is preferred for brightness.
- Use of foil or parchment: Lining the tray helps with clean-up and prevents sticking. Some recipes wrap the salmon loosely in foil to trap steam and ensure tenderness.
- Thickness matters: Always check the thickness of the fillet—thicker pieces need more time, thinner pieces less.
- Serving suggestions: A mellow side (like steamed asparagus or baby potatoes) balances the bold lemon-herb flavour.
- Leftovers: Cooked salmon will keep in the fridge for up to 3 days; reheating gently will preserve texture.
Why This Works
- The acidity of the lemon juice brightens the rich flavour of the salmon and helps tenderise the surface.
- Fresh herbs add aromatic depth and a visual contrast that elevates the dish both in taste and presentation.
- Roasting at moderate-high heat ensures a crisp exterior and gentle cooking through the centre, preserving moisture and flakiness.
Enjoy your beautifully roasted, Zesty Lemon Herb Salmon. Let me know if you’d like suggestions for side dishes or a printable version of the recipe!
