Baked Salmon Fillet (Printable View)

Tender salmon fillets seasoned with herbs and lemon, baked for a flavorful, healthy main dish.

# What You’ll Need:

01 - 4 salmon fillets, skin-on or skinless, approx. 6 oz each

02 - 2 tablespoons olive oil

03 - 1 teaspoon sea salt

04 - ½ teaspoon freshly ground black pepper

05 - 1 teaspoon garlic powder

06 - 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped

07 - Zest of 1 lemon

08 - 1 lemon, sliced into rounds

09 - Fresh dill sprigs (optional)

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.

02 - Pat salmon fillets dry with paper towels and place skin-side down on the prepared sheet.

03 - Drizzle olive oil over the fillets and rub to coat evenly.

04 - Sprinkle salt, pepper, garlic powder, dill, and lemon zest evenly over each fillet.

05 - Top each fillet with a lemon slice.

06 - Bake for 15 to 18 minutes until salmon is opaque and flakes easily with a fork, reaching an internal temperature of 145°F.

07 - Remove from oven and let rest for one minute. Garnish with fresh dill sprigs if desired and serve promptly.

01 -

It's ready in under 30 minutes, which means you can actually make it on a Tuesday night without losing your mind.
The salmon stays impossibly tender and flaky, never dry or rubbery like I used to make it.
Your kitchen smells like a fancy restaurant, but your effort level is laughably minimal.

02 -

Don't skip patting the salmon dry—wet fish won't brown properly and will steam instead of bake.
Internal temperature matters more than time; every oven is different, so use a thermometer if you have one and trust it over the clock.

03 -

Use a meat thermometer to eliminate guesswork—salmon is done at 63°C (145°F) internal temperature, and knowing this takes the anxiety out of cooking fish.
If your salmon fillets are particularly thick, tent them loosely with foil for the first 10 minutes, then uncover to finish; this ensures even cooking without overdrying the edges.