There’s something special about salmon — it’s light, satisfying, and feels like a treat even on an ordinary weeknight. This Baked Pink Salmon with Lemon and Herbs is one of those recipes I keep coming back to because it’s incredibly easy, full of flavor, and always makes me feel like I’ve cooked something truly wholesome without any stress.
I remember the first time I tried baking salmon at home — I was convinced I’d overcook it or it would turn dry. But once I learned how quickly it cooks and how forgiving it actually is, salmon became a regular in my kitchen. These days, I make this lemon-herb version at least once a week. It’s fresh, bright, and always turns out tender and flaky.
The best part? It’s ready in under 20 minutes, start to finish. That means more time for family, a good chat at the table, or simply relaxing with your favorite show while the oven does all the work.
Why You’ll Love This Recipe
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Quick and easy: Dinner’s ready in about 15 minutes with just one pan to wash.
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Flavor-packed: Garlic, lemon, and fresh herbs bring brightness to every bite.
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Healthy and satisfying: Perfect for anyone who wants a light but filling meal.
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Perfectly cooked every time: With this simple method, you’ll get tender, flaky fillets that never dry out.
This is one of those dishes that proves you don’t need complicated techniques to make restaurant-quality food at home — just good ingredients and a bit of love.
Ingredients You’ll Need
You don’t need a long grocery list for this recipe. Here’s what goes into it:
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Salmon Fillets: Skin-on or skinless, both work beautifully. I prefer center-cut fillets since they cook evenly and stay juicy.
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Olive Oil: Keeps the salmon moist and adds a subtle richness.
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Garlic: Finely minced for that deep, savory aroma that pairs so well with fish.
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Fresh Herbs: I like using a mix of parsley and dill, but you can try basil, thyme, or tarragon if that’s what you have.
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Lemon Zest and Juice: The real star of the show — lemon adds brightness that lifts the whole dish.
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Salt and Pepper: To season everything perfectly.
If you’ve got shallots lying around, finely chopping one and adding it to the mix gives a subtle sweetness that balances the lemon beautifully.
How to Make Baked Pink Salmon with Lemon and Herbs
You’ll be surprised by how effortless this recipe is. Once you’ve done it once, you’ll probably never need to look at the steps again.
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prepare the Lemon-Herb Topping
In a small bowl, mix together lemon zest, lemon juice, minced garlic, and chopped herbs. Add a drizzle of olive oil and stir until combined.
Step 3: Season the Salmon
Pat the salmon dry with a paper towel. Brush both sides lightly with olive oil — this helps prevent sticking and gives the fish a lovely sheen. Season well with salt and pepper.
Step 4: Add the Topping
Spoon the lemon-herb mixture over each fillet, pressing gently so it sticks. Make sure you cover the tops evenly — that’s where all the flavor seeps in.
Step 5: Bake to Perfection
Place the salmon on your prepared baking sheet and bake for 12 to 15 minutes, depending on the thickness of your fillets. The fish is ready when it flakes easily with a fork and looks opaque all the way through.
That’s it. No flipping, no fussing — just perfectly baked salmon every time.
Soumyadip’s Kitchen Notes
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Don’t overbake: Salmon continues to cook for a minute or two after coming out of the oven, so remove it just as it turns opaque.
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Try different herbs: Dill and parsley are classic, but rosemary or basil add a fresh twist.
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Use fresh lemon: Bottled juice can’t compete with the real thing here.
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Add butter for richness: A small pat of butter on each fillet before baking gives the sauce a silky finish.
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Serve it right from the pan: Fewer dishes, same great flavor.
Sometimes I toss a few cherry tomatoes or asparagus spears onto the same pan before baking — the vegetables roast perfectly alongside the salmon, soaking up all those zesty juices.
Serving Ideas
This salmon is a blank canvas — you can pair it with so many things depending on your mood:
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Garlic butter rice or roasted potatoes for a comforting meal.
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Steamed broccoli or grilled asparagus for something lighter.
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Mixed green salad with lemon vinaigrette for a refreshing combo.
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Or simply flake the salmon over pasta or quinoa for an easy lunch the next day.
It also makes a great protein for grain bowls — just add some roasted veggies and a dollop of Greek yogurt sauce.
Storage & Reheating
If you happen to have leftovers (which rarely happens in my kitchen), here’s how to keep them fresh:
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Store: Cool the salmon completely, then refrigerate it in an airtight container for up to 2 days.
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Reheat: Warm it gently in a skillet over low heat or in the oven at 300°F (150°C) for about 10 minutes. You can also eat it cold in salads or sandwiches — it’s delicious either way.
FAQs
Can I use frozen salmon?
Yes, just thaw it in the fridge overnight or under cold running water before baking. Pat it dry before seasoning.
What herbs work best with salmon?
Parsley and dill are my go-to, but you can experiment with thyme, basil, or cilantro depending on your taste.
Can I make this ahead of time?
You can mix the lemon-herb topping a few hours ahead and store it in the fridge. Just spread it on the salmon right before baking.
How do I know if my salmon is done?
The fish should flake easily when touched with a fork and appear opaque — not translucent — in the center.
Baked Pink Salmon with Lemon and Herbs
This Baked Pink Salmon with Lemon and Herbs is light, flavorful, and beautifully simple — the kind of dinner that feels gourmet without the fuss.
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 1 large lemon
- 1 tablespoon olive oil
- 1 tablespoon finely chopped fresh herbs (parsley, dill, or a mix)
- 1 garlic clove, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Finely grate the zest from half the lemon into a small bowl, then squeeze in the juice from that same half. Slice the remaining lemon half into wedges and set aside for serving.
- Stir in the chopped herbs and minced garlic to create a fresh, fragrant lemon-herb mixture.
- Pat the salmon fillets dry with paper towels and arrange them skin-side down on the prepared baking sheet. Brush the tops evenly with olive oil, then sprinkle with salt and black pepper. Spoon the lemon-herb mixture over each piece, coating the surface well.
- Bake for 12–15 minutes, or until the salmon is just cooked through and flakes easily with a fork. For the best texture, check with an instant-read thermometer — around 120–130°F for medium-rare or up to 145°F for well-done.
- Serve the baked salmon hot, with the reserved lemon wedges on the side for an extra burst of citrus at the table.
Notes
- Fresh herbs add brightness and depth to the flavor, but you can use dried herbs in a pinch — just reduce the amount to 1 teaspoon.
- For extra flavor, drizzle a bit of melted butter over the salmon before baking.
- Pair this dish with roasted vegetables, steamed asparagus, or a light couscous salad for a wholesome meal.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 492Total Fat 28gSaturated Fat 6gUnsaturated Fat 23gCholesterol 144mgSodium 442mgCarbohydrates 4gFiber 1gSugar 1gProtein 51g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Baked Pink Salmon with Lemon and Herbs is the kind of recipe that reminds you how simple cooking can be. Fresh ingredients, minimal prep, and clean, honest flavors that speak for themselves.
It’s perfect for weeknights when you want something quick and nourishing, or for weekends when you just want a light, satisfying meal. The combination of lemon, herbs, and tender pink salmon feels fresh every time — no matter how often you make it.
So next time you’re staring at that pack of salmon in the fridge, give this version a try. It’s easy, elegant, and absolutely foolproof.
