What ingredients do I need to make baked lemon salmon?

To make baked lemon salmon, you’ll typically need fresh salmon fillets, lemons, garlic, olive oil, salt, black pepper, and fresh herbs like parsley or dill. Some recipes also include spices such as paprika or oregano for added flavor. Using fresh ingredients helps keep the dish light and bright while enhancing the natural taste of the salmon.

How can I tell when baked salmon is fully cooked?

Baked salmon is done when it flakes easily with a fork and the flesh turns opaque. The internal temperature should reach 145°F (63°C) according to USDA guidelines, but some prefer cooking it slightly less to 125–130°F for a moister texture. An instant-read thermometer is the most reliable method to ensure perfect doneness without overcooking.

What are some good side dishes to serve with baked lemon salmon?

Baked lemon salmon pairs well with a variety of sides like roasted or steamed vegetables, rice, quinoa, or mashed potatoes. A crisp green salad or sautéed spinach can add freshness, while crusty bread helps soak up any flavorful juices. Choose sides that complement the light citrus flavor without overpowering the fish.

Can I use lime instead of lemon in baked salmon recipes?

Yes, lime can be substituted for lemon to give a slightly different citrus twist to baked salmon. Lime provides a more tart and slightly sweeter flavor, which works well with herbs like cilantro or basil. This swap is especially popular in recipes inspired by Mexican or Southeast Asian cuisines.

How should I store leftover baked lemon salmon?

Store leftover baked lemon salmon in an airtight container in the refrigerator for up to 2 days. To maintain moisture, you can add a drizzle of olive oil or lemon juice before sealing. When reheating, warm it gently in the oven or microwave to avoid drying out the fish. Avoid freezing cooked salmon to preserve its texture and flavor.

Baked Lemon Salmon Recipe With Garlic And Fresh Herbs

Ingredients

– 2 pounds salmon fillet, skin on

– 3 large lemons (zest and juice from 2 lemons; 1 lemon sliced into rounds and wedges for serving)

– 3 tablespoons extra virgin olive oil

– 5 garlic cloves, finely chopped

– 2 teaspoons dried oregano

– 1 teaspoon sweet paprika

– 1/2 teaspoon black pepper

– Kosher salt to taste

– Chopped fresh parsley for garnish

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Instructions

1-Preheat oven to 375°F and position one rack in the center and another about 6 inches from the broiler. This setup ensures even cooking and a nice finish under the broiler.

2-Line a sheet pan with a large piece of foil and brush it with extra virgin olive oil to prevent sticking and add moisture.

3-In a small bowl, combine zest and juice from 2 lemons, 3 tablespoons extra virgin olive oil, 5 finely chopped garlic cloves, 2 teaspoons dried oregano, 1 teaspoon sweet paprika, and 1/2 teaspoon black pepper; whisk to form a sauce.

4-Pat the 2 pounds salmon fillet dry and season both sides with kosher salt to taste.

5-Place salmon skin side down on the foil and pour the lemon garlic sauce evenly over the fish.

6-Place lemon rounds from the remaining lemon on top of the salmon, then fold up the foil edges to create a tent, sealing the edges tightly to trap steam.

7-Bake for 15 to 20 minutes, or until the salmon is almost cooked through at the thickest part.

8-Open the foil and broil under high heat for about 3 minutes until lightly browned, watching carefully to avoid burning.

9-Remove from the oven, sprinkle with chopped fresh parsley, and serve with lemon wedges for a fresh garnish.

Last Step:

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Notes

🍽️ Baking salmon in foil traps steam for tender, juicy results and minimal cleanup.
🐟 Keep the skin on during cooking to help hold the fillet’s shape; eat or remove before serving.
🌡️ Salmon is done when it flakes easily with a fork; aim for an internal temp of 135°F to 145°F.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Main Course
Method: Baking and Broiling
Cuisine: Mediterranean
Diet: Gluten-Free

Nutrition

Calories: 299
Sugar: 1.4 g
Sodium: 68.6 mg
Fat: 16.8 g
Saturated Fat: 2.5 g
Carbohydrates: 6.6 g
Fiber: 2 g
Protein: 30.9 g
Cholesterol: 83.2 mg