Tender Baked Salmon Fillet (Printable)

Tender salmon baked with lemon, herbs, and garlic, perfect for a healthy, easy dinner.

# What goes in:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon freshly squeezed lemon juice
04 - 2 teaspoons Dijon mustard
05 - 2 garlic cloves, minced
06 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried
07 - 1 teaspoon fresh dill, chopped or ½ teaspoon dried
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper

→ Garnish

10 - 1 lemon, sliced into rounds
11 - Fresh dill or parsley, chopped (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease it.
02 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, thyme, dill, salt, and pepper.
03 - Place salmon fillets on the prepared tray, skin-side down if applicable. Brush marinade evenly over each fillet.
04 - Top each fillet with a lemon slice.
05 - Bake for 15 to 18 minutes, or until salmon flakes easily with a fork and is opaque in the center.
06 - Garnish with fresh dill or parsley before serving.

# Expert Advice:

01 -
  • Ready in less than 30 minutes, so it actually works on weeknights when you're tired.
  • The mustard and lemon create a flavor that feels fancy without requiring any real technique.
  • It's naturally healthy but doesn't taste like you're being virtuous about it.
02 -
  • Overcooked salmon turns dry and grainy—pull it out a few seconds earlier than feels safe, because carryover cooking keeps working even after it leaves the oven.
  • The Dijon mustard isn't a flavor you'll taste; it's there to help the oil and lemon stay together and cling to the fish, which changes everything about how the seasoning lands.
03 -
  • Keep parchment paper and good olive oil in your kitchen like they're survival tools—they make impromptu dinners possible.
  • When in doubt about doneness, remember that salmon continues cooking for a minute after you pull it out; slightly underdone in the oven is perfectly done on the plate.

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