Baked Salmon Recipe
Make the Baked Salmon Recipe: quick, lemony baked salmon with parsley and garlic—ready in about 25 minutes.
Ingredients
- 1 1/2 lb salmon fillet, cut into 4 filets
- 2 Tbsp fresh parsley, finely chopped
- 2 Tbsp extra light olive oil, or vegetable oil
- 2 Tbsp fresh lemon juice
- 3 garlic cloves, minced, pressed, or grated
- 1/2 Tbsp Dijon mustard
- 1/2 tsp fine sea salt
- 1/8 tsp black pepper, freshly cracked
- 1/2 lemon, sliced into 4 rings for garnish
Instructions
Step 1: Prepare the baking sheet and arrange the salmon
Preheat the oven to 450°F and line a rimmed rectangular baking sheet with a silicone liner, parchment, or foil. Pat the salmon fillets dry and arrange the four filets skin-side-down on the prepared sheet with a little space between each piece so they cook evenly. Keep the sheet neat and centered on the painted pine surface; this is the geometric anchor that will remain through the sequence.
Step 2: Mix the herb-lemon marinade
In a small matte white ceramic bowl combine the finely chopped fresh parsley, minced garlic, extra light olive oil, fresh lemon juice, Dijon mustard, fine sea salt, and freshly cracked black pepper. Stir until the mixture becomes a glossy, slightly emulsified herb-lemon vinaigrette with visible flecks of green parsley and minced garlic suspended in the oil. Taste and adjust seasoning so the dressing is bright, savory, and silky.
Step 3: Brush the salmon and add lemon
Generously brush the herb-lemon marinade over the tops and sides of each salmon fillet so the flesh is glossy and speckled with herbs. Place one thin lemon ring on top of each filet, nestling it gently into the marinade so it glistens. Rest the silicone brush across the rim of the small ceramic bowl with a little marinade clinging to the bristles — everything is now primed and visually ready for the oven.
Step 4: Bake until just cooked and finish
Bake the prepared sheet uncovered at 450°F for 12–15 minutes, or until the salmon is just cooked through and flakes easily at the thickest part (target internal temperature 145°F). Remove the sheet to the painted pine surface to rest for a couple of minutes, then sprinkle with a little extra fresh parsley for brightness. The fillets should appear tender, flaky, slightly caramelized at the edges, glossy from the glaze, and topped with warmed lemon rounds.
Notes
- Pat the salmon dry before seasoning to ensure good browning.
- Use an instant-read thermometer to avoid overcooking.
- Make the marinade ahead and refrigerate for up to 24 hours.
- Swap parsley for dill or cilantro to change the flavor profile.
- Reheat gently at 275°F covered to preserve moisture.