Lemon and Herb Baked Salmon
Salmon fillets baked on lemon slices under a bright coat of garlic, dill, parsley and olive oil. Quick, and very hard to get wrong.
At a glance: This baked salmon takes 30 minutes and serves 2. Two skin-on fillets sit on thin lemon slices under a quick dressing of olive oil, garlic, dill, parsley, Dijon mustard and lemon juice, and bake at 200°C (180°C fan) for 10 to 15 minutes. The lemon softens in the oven and can be squeezed over the fish.
- Hands-on
- 10 min
- Total
- 30 min
- Serves
- 2
- Level
- Easy
By Alfie @sunday.roast · Cookt Kitchen · 21 October 2026
Ingredients
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.
Kitchen notes
- Choose fillets of similar thickness so they finish cooking at the same time.
- Run a finger along each fillet before cooking and pull out any pin bones with clean tweezers.
- The salmon is done when the thickest part reaches 63°C and the flesh flakes easily. Leave it in the dish for 3 minutes before lifting it out.
Lemon and Herb Baked Salmon FAQ
What herbs go with salmon and lemon?
Dill and flat-leaf parsley, as here, with garlic and a little Dijon mustard. Chives can stand in for the dill, or coriander for the parsley.
How long do you bake salmon fillets in the oven?
10 to 15 minutes at 200°C (180°C fan) for fillets of about 150 g, until the thickest part reaches 63°C and the flesh is opaque.
How do you make lemon and herb baked salmon?
Whisk olive oil, garlic, dill, parsley, mustard, lemon juice, salt and pepper. Set the fillets skin side down on lemon slices, spread the dressing over and bake, then serve with the pan juices.
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.
