Simple Oven-Baked Salmon (Print-Friendly Version)
Flaky oven-baked salmon enhanced by lemon, garlic, and fresh herbs for a quick, elegant meal.
# What You'll Need:
→ Fish
01 -
1 large skin-on salmon fillet (approximately 1.36 kg)
→ Produce
02 -
2 lemons, thinly sliced
03 -
2 cloves garlic, finely chopped
04 -
1 teaspoon finely chopped fresh thyme
05 -
Finely chopped fresh parsley, for garnish
→ Pantry
06 -
6 tablespoons unsalted butter, melted
07 -
2 tablespoons honey
08 -
1 teaspoon dried oregano
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Arrange a rack in the center of the oven and preheat to 175°C. Line a large rimmed baking sheet with aluminum foil, then cover the foil with parchment paper to prevent direct contact between lemon slices and foil. Arrange lemon slices evenly on the parchment paper.
02 -
Season the salmon fillet generously with kosher salt and freshly ground black pepper. Place the fillet skin-side down on top of the lemon slices in the baking sheet.
03 -
In a small bowl, whisk together the finely chopped garlic, melted butter, honey, dried oregano, and fresh thyme. Pour this mixture evenly over the salmon fillet. Fold the parchment and foil around the salmon to contain the juices for easy cleanup.
04 -
Bake the salmon in the preheated oven for approximately 25 minutes or until the flesh is opaque and flakes easily with a fork. Confirm internal temperature reaches 63°C for safe consumption.
05 -
Switch the oven to broil and broil the salmon for 4 to 6 minutes, watching carefully, until browned in spots for an appealing finish.
06 -
Transfer the salmon and roasted lemon slices onto a serving platter. Garnish with finely chopped fresh parsley and serve immediately.
# Additional Tips:
01 -
For best results, ensure lemon slices are thin and uniform to allow even cooking. Use a thermometer to verify salmon reaches the recommended internal temperature of 63°C.