Lemon and Herb Baked Salmon

Name: Lemon and Herb Baked Salmon
Prep time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: British
Ingredients: 2 salmon fillets, about 150 g each, skin on; 1 lemon, half thinly sliced and half juiced, pips removed; 2 tbsp olive oil; 1 garlic clove, finely grated or crushed; 5 g fresh dill, finely chopped; 5 g flat-leaf parsley, finely chopped; 1 tsp Dijon mustard; 1/2 tsp fine salt; 1/4 tsp cracked black pepper

Salmon fillets baked on lemon slices under a bright coat of garlic, dill, parsley and olive oil. Quick, and very hard to get wrong.

AI-generated illustration of this dish, not a photo of it cooked.

Hands-on: 10 min
Total: 30 min
Serves: 2
Level: Easy

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By Alfie @sunday.roast · Cookt Kitchen · 21 October 2026

Ingredients

2 salmon fillets, about 150 g each, skin on
1 lemon, half thinly sliced and half juiced, pips removed
2 tbsp olive oil
1 garlic clove, finely grated or crushed
5 g fresh dill, finely chopped
5 g flat-leaf parsley, finely chopped
1 tsp Dijon mustard
1/2 tsp fine salt
1/4 tsp cracked black pepper

Quantities for 2. Tick things off as you go.

Method

Preheat the oven
Preheat the oven to 200°C (180°C fan) with a shelf in the centre; it is ready when fully hot.
Mix the herb dressing
Whisk the olive oil, garlic, dill, parsley, mustard, lemon juice, salt and pepper in a small bowl until evenly mixed.
Arrange the salmon
Lay the lemon slices in a baking dish and set the salmon on top, skin side down.
Add the dressing
Spoon the herb dressing over the salmon and spread it across the top of each fillet.
Bake
Bake at 200°C (180°C fan) for 10 to 15 minutes, until the thickest part reaches 63°C and the flesh is opaque and flakes easily.
Rest the salmon
Leave the salmon in the dish for 3 minutes, until the juices settle and it is easy to lift out.
Serve
Serve with the pan juices, squeezing the soft baked lemon slices over the fish if you like.

Tips

Choose fillets of similar thickness so they finish cooking at the same time.
Check for pin bones before cooking and pull out any you find with clean tweezers.

Swaps

Use 5 g chopped fresh chives instead of dill for a milder, oniony flavour.
Use 5 g chopped fresh coriander instead of parsley for a more citrusy note.

Storing

Refrigerate leftovers in a covered container for up to 2 days. Eat them cold in a salad or sandwich, or reheat gently until steaming hot.

Is it done yet? Safe inside temperatures: chicken and turkey 165°F (74°C), burgers and ground meat 160°F (71°C), egg dishes 160°F (71°C), steaks, chops and roasts 145°F (63°C) with a 3 minute rest, fish 145°F (63°C), leftovers 165°F (74°C). — Check the thickest part with a thermometer. Source: USDA. Save this chart

Nutrition per serving

440 kcal · protein 33 g · carbs 3 g · fat 32 g · fibre 1 g. This is an estimate, not a lab measurement.

Allergens

Read the label on every ingredient you buy. We can't account for how a product was made or packed.

How this page was made

Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.

Cook next

More British

Ingredients

Method

Preheat the oven

Mix the herb dressing

Arrange the salmon

Add the dressing

Bake

Rest the salmon

Serve