Lemon Herb Salmon
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The easiest, most delicious and healthy Baked Lemon Herb Salmon recipe combines fresh ingredients for tons of flavor! It’s made in less than 30 minutes, and it’s gluten free and Whole30 compliant.
Pair it with Roasted Garlic Broccolini or Grilled Garlic Lemon Asparagus for a complete meal.
Table of contents
If healthy, quick and easy is what you’re looking for, then this salmon fits the bill! I originally shared this Lemon Herb Salmon recipe in 2012. Since then, it’s been in regular rotation at my house when I’m looking for something quick and healthy to make for dinner.
Roasted or steamed vegetables, or a green salad on the side, complete this healthy, gluten free meal. It only takes 10 minutes to prep the recipe and 15 minutes to bake, which means in less than 30 minutes, dinner is on the table!
Step by step instructions
- Prepare the lemon herb topping. Add olive oil, chopped fresh parsley, basil and rosemary to a small bowl. Add lemon zest, lemon juice, garlic, salt and black pepper.
- Prepare the salmon. Place the salmon skin side down in a shallow baking dish. A rimmed baking sheet or 9″ x 13″ casserole pan will also work. You can place the salmon in a foil basket on the baking sheet before covering in the lemon herb mixture for easier clean-up. Top with the lemon garlic herb mixture. Thinly slice an additional lemon and place the lemon slices on top of the salmon.
- Bake the salmon. Place the lemon herb salmon in a 400°F oven for 15 minutes.
Should I skin salmon before cooking?
No, you should not remove the salmon skin before baking it. The salmon skin provides a barrier that prevents the salmon from overcooking and drying out.
Salmon is also very delicate and trying to remove the skin before cooking it is very difficult unless you’re a trained sushi chef. The salmon will easily peel from the skin once it’s been cooked.
While you can remove the salmon skin after it’s cooked, the cooked skin is totally safe to eat.
How can I tell if salmon is cooked?
Salmon will turn from a bright orange/red color to an opaque pink as it’s cooked. For each inch of thickness, the salmon should be cooked for 10 minutes.
The thickest part of a salmon filet is generally around 1 1/2 inches, therefore should be cooked for 15 minutes. If your salmon is thicker or thinner, adjust the cooking time accordingly.
What temperature should salmon be cooked to?
You should cook salmon to an internal temperature of 110°F (for rare) to 145°F (for well done). Remember that the salmon will continue to cook once it’s removed from the oven. I recommend removing the salmon when it reaches 5-10 degrees under your desired temperature.
How to buy salmon
Salmon can usually be purchased at the grocery store in large pieces that average from 1-3 pounds or in 6 ounce salmon fillets. If purchasing the larger piece of salmon, I recommend waiting to divide the salmon into fillets until after it’s cooked.
Unless you have a very sharp knife, the salmon can get ruined when trying to slice it raw at home. You can also ask the butcher at your local grocery store to slice a larger piece into filets for you. Most grocery stores will do this, no problem!
For this recipe, you’ll need four 8 ounce filets, six 6 ounce filets or one 2 pound piece of salmon.
What to do with leftover salmon
While I don’t recommend reheating salmon, you can eat it cold on top of a salad. The salmon will stay good in the refrigerator for up to 3 days.
During that time, you can add it to this Quinoa Caprese Salad or Greek Orzo Salad.
More seafood recipes
Never run out of delicious ideas for how to cook fish! Add these scrumptious seafood recipes to your weekly menu.
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Lemon Herb Salmon
Ingredients
- ½ cup olive oil
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons lemon juice, fresh squeezed
- 2 tablespoons lemon zest, fresh grated
- 3 cloves garlic, crushed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds salmon
- 1 lemon, sliced
Instructions
- Preheat the oven to 400°F.
- Add the olive oil to a small mixing bowl. Add the basil, rosemary, parsley, lemon juice, lemon zest, garlic, salt and pepper.
- Place the salmon skin side down in a shallow baking dish. Top with the lemon herb mixture.
- Thinly slice the additional lemon and place on top of the salmon.
- Place the salmon in the oven to bake for 15 minutes.
Notes
- Cooking Time: The salmon should be cooked for 10 minutes per 1 inch of thickness, measured from the thickest part of the same. For example, a 1 1/2 inch thick salmon should cook for 15 minutes.
- Leftovers: Leftover cooked salmon will stay good in the fridge for up to 3 days. While I don’t recommend reheating the salmon, it is delicious served cold over a salad.
Nutrition Facts
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3 Comments on “Lemon Herb Salmon”
Love this lemon salmon recipe!
Thank you Barbara!
It was do delicious. Confession time…I ate those left over potatoes everyday for the next wk! I am planning on making them myself. You’re such a sweet girl! Thanks for the love!
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