This easy whole Baked Salmon recipe features a whole salmon fillet, fresh lemon, and a generous blend of fresh herbs like dill, parsley, and chives.
Baked Salmon with Fresh Herbs
A classic baked salmon recipe is one everyone should have in their back pocket. This simple dinner uses a whole side of salmon laid over lemon slices and a few sprigs of parsley. One it comes out of the oven, top it with lots of fresh herbs and serve with lemon. It’s an easy dish for a crowd or weeknight dinner and leftovers can be used so many ways like this Arugula Salmon Salad, Salmon Fried Rice, or Salmon Patties.
Why This Works
Everyone needs a simple recipe for making baked salmon, and this doesn’t get easier! I usually make this for dinner and use the rest for nextovers the next day.
- Easy! Just a few ingredients.
- Perfect for entertaining. Serve it as a multi-course meal.
- Great for Meal Prep
- Leftovers can be used in salads, fried rice, salmon patties and more.
- Great for all dietary restrictions: It’s dairy-free, gluten-free, mediterranean diet, anti-inflammatory and low-carb.
Your comments are helpful! If you’ve tried this healthy Baked Salmon Recipe, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare on my Stories!
What You’ll Need
Here’s the ingredients to make this easy baked salmon recipe. See recipe card below for exact measurements.
- Salmon: whole skin-on side of wild salmon, such as sockeye or coho
- Fresh lemons: One sliced to place on the bottom of the fish and the rest cut into wedges for topping the fish.
- Seasoning: salt and pepper, for seasoning
- Fresh herbs: I used fresh dill, chives and parsley. But salmon is so versatile almost any combination of herbs would work. Rosemary, thyme, and oregano would also be good.
How to Bake Salmon
Here’s the step-by-step-directions to make this easy baked salmon recipe. See printable directions in the recipe card below:
- Lemons: Thinly slice one of the lemons and cut the other into wedges. Put the lemon slices in the center of a large sheet pan lined with parchment paper, top with parsley, and drizzle with a teaspoon of olive oil.
- Season: Rub the remaining oil all over the flesh side of the salmon and sprinkle with salt and pepper. Place the fish on top of the lemon slices. You can bake it right away or refrigerate the tray for a few hours and then bake it.
- Bake: Bake the salmon in a preheated oven 450F for 12-20 minutes, depending on the thickness of the fillet. The salmon is done when tender and it flakes easily with a fork and reaches an internal temperature of 145°F using an instant read thermometer.
- Once done, top the salmon with fresh herbs and serve it with lemon wedges.
Variations
- If you don’t have parchment paper you can use foil for easy cleanup.
- Use melted butter in place of olive oil to brush over the top.
- Try it with Dijon mustard and honey for a sweeter profile.
- If you have salmon fillets, they will cook in less time.
How long do you bake salmon in the oven?
How long you bake salmon depends on the size. For a two-pound piece of fish, roast it for 15 to 20 minutes at 450° degrees.
Serving Suggestions
Serve baked salmon with your favorite sides like roasted vegetables, rice, or a fresh salad. Here’s some dinner ideas:
- I love it with a grain like this Mediterranean Quinoa Salad.
- For something more decadent, this Sweet Potato Gratin would be nice.
- You could also do roasted baby potatoes, butternut squash, or lentil salad.
- For a vegetable side dish, keep it simple with asparagus, roasted cauliflower, or green beans.
Storage
Leftovers can be refrigerated in an airtight container for 3-4 days.
More Salmon Recipes You Will Love:
- Slow Roasted Salmon
- Basil-Parmesan Crusted Salmon
- Air Fryer Salmon
- Asian Salmon Bowls
- Gochujang Glazed Salmon
Baked Salmon Recipe
Equipment
- parchment paper
Ingredients
- 2 lemons
- 8 to 10 sprigs fresh parsley, plus 1 tablespoon chopped
- extra virgin olive oil
- 1 2-pound whole skin-on side of wild salmon, such as sockeye or coho
- 1/2 teaspoon kosher salt
- fresh black pepper, to taste
- 2 tablespoons fresh dill, chopped
- 1 tablespoons fresh chives, chopped
Instructions
- Preheat the oven to 450F.
- Slice 1 of the lemons thin, the second into wedges.
- Place the lemon slices on a large sheet pan lined with parchment arranged in the center just under the fish.
- Top with parsley sprigs and drizzle with 1 teaspoon of olive oil.
- Drizzle the remaining 1 teaspoon of olive oil over the flesh side of the fish and rub all over, season with salt and pepper.
- Transfer to the pan over the lemon slices, skin side down.
- Roast 15 to 20 minutes, depending on the thickness of the fish, until the thickest part of the fish is cooked though in the center.
- Top with fresh herbs and serve with lemon wedges.
So easy and tasty! I use the large Atlantic salmon filet from Costco and it is a family favorite, paired with brown rice and green beans. This is on a bi-weekly rotation at our house. I highly recommend!
So easy, so delicious. I used fresh Italian parsley, chives, basil and garlic. Ground together to make a spread for the fish. Yum! Another great recipe Gina, thank you!
Another recipe keeper! I made this last night for dinner and it was delicious and easy. I had to channel my inner Gina because I didn’t have dill but I used chives and tarragon and it was really good. Next time I’ll get the dill, but really, Gina would say to use what you have, right?
The salmon was done perfectly. This was a very easy and quick recipe to prepare. Loved the dill and other herbs.
This was sooo good!! The chives made it!
Made this tonight for supper with fresh corn and asparagus. Simple, easy, quick. Made one small change: substituted fresh green onions for the chives.
I will be making this for the second time because the first time was a hit! Unfortunately, I omitted the dill and chives because the wife doesn’t like dill and I couldn’t find chives, but don’t let that deter you from using these delicious herbs! I love my salmon wet, so I lowered the oven temp to around 375 for 15 minutes – just enough so that the ends were cooked through but the thickest parts were more rare. Roasted this with seasoned asparagus thrown in and lots of lemon. Thank you!
Easy and delicious! I roasted some broccoli in the same sheet pan to make it a one pan meal.
This was so easy and delicious. Thank you!
is soo yummy …
Well, Carol, I’m a man, however, I think that even I could follow this recipe. oNE THING IS FOR SURE, I AM GOING TO AT LEAST GIVE IT MY BEST SHOT HAHA. You see, when I was 8-12 years old, I didn’t enjoy the taste of any fish, and because I was practically force fed it. Then, in later life, I had this tendency to avoid eating it.
However, over the last 6-months, I have begun to eat it again and salmon is rapidly becoming a favorite of mine. Thus, I am going to try this. 🙂
Thanks for helping me discover this dish.
Simon
Followed the recipe and it turned out perfect!! Quick and easy too.
I definitely plan to make this. I have been looking for a good simple salmon recipe that I can make on busy weeknights. By the way, what brand is that baking dish? I see it a lot in your recipes and have always wanted to know.
It’s an enamel dish, but honestly it’s more of a prop. 🙂
You can get these from Crow Canyon on Amazon. I have them and they’re super cute