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, low carb, paleo, gluten free and Whole30!

Pair it with Roasted Garlic Broccolini or Grilled Garlic Lemon Asparagus for a complete, healthy, flavorful meal.

Piece of baked salmon on plate, topped with herbs and lemon slices

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.

Salmon is loaded with omega 3’s, an essential fat that your body needs. It’s also a great source of protein and high in B vitamins! The lemon in this recipe gives it a boost of vitamin C, while the herbs add more vitamins and iron.

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 15-20 minutes to bake, which means in less than 30 minutes, dinner is on the table!

Herb roasted salmon on plate with lemon slices and a rosemary sprig on the side

How to make Lemon Herb Salmon

  •  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 work.)
      • Quick Tip! 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 – 20 minutes.

Should I skin salmon before cooking?

No, you should not skin salmon 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.

Can you eat salmon skin?

While you can easily peel the salmon from the skin once it’s been cooked, I actually highly recommend eating the skin. Not only is it safe to eat, it’s also really good for you!

The skin of the salmon contains the highest concentration of omega-3 fatty acids. Remember those good fats that our body needs? Yes, lots of those in the salmon skin, as well as more protein and vitamins!

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?

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 oz 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 oz filets, six 6 oz filets or one 2 pound piece of salmon.

What do you drink with baked salmon?

A dry white wine or light red wine will pair perfectly with baked salmon. Sauvignon Blanc or Pinot Grigio will both pair well with this lemon herb salmon. If you’re looking for a red, I’d recommend a pinot noir or a French gamay.

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 Pesto Smashed Potato Salad.

Baked herb salmon with lemon slices on top

At least two servings of fish are recommend each week. Never run out of delicious ideas by adding these scrumptious seafood recipes to your weekly menu!

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Baked salmon on plate with lemon slices and rosemary sprigs
5 from 3 votes
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Lemon Herb Salmon

The easiest, most delicious AND healthy Baked Lemon Herb Salmon Recipe combines fresh ingredients for tons of flavor, made in less than 45 minutes!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 579 kcal
Author Whitney Bond

Ingredients

  • 1/2 cup olive oil
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh rosemary chopped
  • 2 tbsp fresh parsley chopped
  • 4 tbsp lemon juice fresh squeezed
  • 2 tbsp lemon zest fresh grated
  • 3 cloves garlic crushed
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 lbs salmon
  • 1 lemon

Instructions

  1. Preheat the oven to 400°F.

  2. Add the olive oil to a small mixing bowl.
  3. Add the basil, rosemary, parsley, lemon juice, lemon zest, garlic, salt and pepper.

  4. Place the salmon skin side down in a shallow baking dish.
  5. Top with the lemon herb mixture.
  6. Thinly slice the additional lemon and place on top of the salmon.

  7. Place the salmon in the oven to bake for 15-20 minutes.

Recipe 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.
  • Wine Pairings: This salmon pairs wonderfully with a light red or dry white wine, such as a sauvignon black, pinot grigio or pinot noir.
  • 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.