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Lemon Baked Salmon

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Course: Dinner, Lunch
Cook Time: 12 minutes
Servings: 4


  • 1 Tbsp. olive oil
  • 4 skinless salmon fillets (5-6 oz. each)
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. chopped fresh dill or parsley
  • Juice from 1/2 lemon
  • Salt and pepper to taste


  • Position an oven rack in the top of the oven, and preheat to 450℉. Line a rimmed baking sheet with foil and brush with oil.
  • Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with a pinch of salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done), 8 to 12 minutes.
  • Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice, and salt to taste. Transfer the salmon to serving plates with a spatula.
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