Baked Salmon with Lemon (Print-Friendly Version)
Flaky salmon fillets infused with lemon and tarragon, ready in under 20 minutes for a quick, nutritious, and delicious meal.
# What You'll Need:
→ Main Ingredients
01 -
4 salmon fillets, about 6 ounces each
02 -
½ teaspoon salt, or to taste
03 -
½ teaspoon pepper, or to taste
04 -
2 tablespoons olive oil
05 -
2 tablespoons lemon juice, freshly squeezed
06 -
1 teaspoon dried tarragon
# How to Make It:
01 -
Preheat the oven to 400°F. Grease a baking sheet with cooking spray.
02 -
Place salmon fillets on the prepared baking sheet and season with salt and pepper.
03 -
In a small bowl, combine olive oil, lemon juice, and dried tarragon. Brush the mixture generously over the top and bottom of the salmon fillets.
04 -
Transfer the baking sheet to the oven and bake for 12-15 minutes, or until the salmon is opaque and flaky. Optionally, broil for 1-2 minutes for a golden finish, but monitor closely to prevent burning.
05 -
Garnish with lemon slices if desired and serve immediately.
# Additional Tips:
01 -
If your salmon filet has skin on one side, leave the skin on to prevent sticking and overcooking.
02 -
Use an instant-read thermometer to ensure the salmon reaches an internal temperature of 145°F as recommended by the USDA.
03 -
Run your hand over the fillet to locate and gently remove pin bones before cooking.
04 -
Leftovers can be made into salmon salad sandwiches for lunch.
05 -
Store cooked salmon in an airtight container for up to 2-3 days, or freeze for about 1 month.