Salmon recipe

You know those recipes that just *feel* like home? The ones you pull out when you need a win, whether it’s a weeknight dinner scramble or a slightly more special occasion that doesn’t require a ton of fuss? This salmon recipe is exactly that for me. It’s the kind of dish that makes my whole kitchen smell amazing, and the absolute silence that falls over the table when everyone’s digging in is a true testament to how good it is. I’ve tried a million different ways to cook salmon over the years – pan-seared, grilled, en papillote – but this simple baked version, infused with garlic and fresh herbs, is the one that always, always hits the spot. It’s so wonderfully forgiving and ridiculously flavorful, I honestly don’t think I’ve ever had a meal turn out less than stellar with this method. If you’ve ever been intimidated by cooking fish, trust me, this is the salmon recipe that will change your mind.

What is garlic baked salmon?

So, what exactly is this magical dish I keep raving about? Think of it as the most comforting, flavorful hug you can give to a beautiful piece of salmon. It’s not fancy, it doesn’t require obscure ingredients, and it’s certainly not fussy. Essentially, we’re taking a gorgeous salmon fillet, slathering it with a luscious mixture of garlic, fresh herbs, a touch of citrus, and good quality olive oil, and then letting the oven do all the hard work. The result is flaky, moist salmon that’s bursting with bright, savory flavors. The name itself is pretty literal, which I appreciate when I’m trying to remember it after a long day! It’s the ultimate simple seafood dish that proves you don’t need complicated techniques to achieve incredible results. It’s what I whip up when I want something healthy but deeply satisfying.

How do I make garlic baked salmon?

Quick Overview

This recipe is beautifully straightforward. We’re talking about prepping the salmon by patting it dry, then mixing up a simple, aromatic herb and garlic topping. Everything gets spread over the fish, and then it’s into a preheated oven for a short bake. That’s pretty much it! The key is not overcooking it, and this method is incredibly forgiving, making it perfect even for beginner cooks. You get tender, flaky salmon with minimal effort, allowing you to enjoy your evening instead of being stuck in the kitchen.

Ingredients

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This is the star, so choose good quality salmon fillets. I usually go for about 4-6 ounces per person. Wild-caught usually has a richer flavor and better texture, but farm-raised works perfectly well too! Look for fillets that are firm to the touch and have a nice, vibrant color. You can buy them skin-on or skin-off; I often prefer skin-on as it helps keep the fish moist and gives you a nice crispy bit if you like that! This recipe works with individual fillets or a larger side of salmon.

For the Herb & Garlic Topping:
This is where all the flavor magic happens. You’ll need plenty of fresh garlic – I’m talking at least 4-5 cloves, but I’ve been known to use a whole head if I’m feeling bold! Finely minced is key so it distributes evenly. For the herbs, a mix of fresh dill and parsley is my absolute favorite. Dill has that lovely, bright, slightly anise-like flavor that pairs so well with fish, and parsley adds a fresh, herbaceous balance. About 1/4 cup total of chopped fresh herbs should do it. A good quality olive oil is essential here – it helps meld all the flavors and keeps the salmon wonderfully moist. I use about 3-4 tablespoons. A good pinch of salt and freshly ground black pepper are non-negotiable, of course. And for that little zing? A tablespoon of fresh lemon juice. If you’re feeling adventurous, a tiny pinch of Red Pepper flakes can add a subtle warmth.

Optional Additions:
Sometimes I like to add a tablespoon of Dijon mustard to the topping mixture for a little tang, or a sprinkle of capers for a briny pop. A few thinly sliced lemon rounds placed on top of the salmon before baking also look beautiful and infuse extra citrusy goodness.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven hot! You want to preheat your oven to 400°F (200°C). This temperature is just right for cooking salmon quickly without drying it out. While the oven is preheating, grab a baking sheet. I like to line mine with parchment paper or foil for super easy cleanup. Seriously, this is a game-changer when you’re cleaning up after dinner! If you don’t have parchment, just lightly grease the baking sheet with a little olive oil or cooking spray.

Step 2: Mix Dry Ingredients

This step is super simple because there aren’t many “dry” ingredients in the traditional sense for the topping. But what we do is get our salt and pepper ready. Measure out your salt – about 1 teaspoon, but adjust to your taste and the size of your salmon. And a good few grinds of fresh Black Pepper. Having these measured and ready makes the next step go even smoother. I like to use sea salt or kosher salt because the larger flakes dissolve nicely and add a subtle texture.

Step 3: Mix Wet Ingredients

Now for the aromatic part! In a small bowl, combine your minced garlic – and don’t be shy with it! Add your finely chopped fresh dill and parsley. Pour in your olive oil, lemon juice, and any optional additions like Dijon mustard or red pepper flakes. Stir everything together really well. You want to make sure the garlic and herbs are fully coated in the oil and lemon juice. This mixture should smell incredibly fresh and inviting. I often give it a little taste at this point (carefully, of course!) to see if it needs a touch more salt, pepper, or lemon. It’s all about that perfect balance.

Step 4: Combine

Take your salmon fillets and pat them *thoroughly* dry with paper towels. This is a really important step! Drying the surface of the salmon helps the herb mixture adhere better and allows the fish to cook up with a nicer texture, rather than steaming in its own juices. Once they’re nice and dry, place the salmon fillets onto your prepared baking sheet. Spoon the herb and garlic mixture generously over the top of each salmon fillet. Use the back of a spoon or a small spatula to gently spread the mixture evenly over the entire surface of the fish. Make sure you get a good coating of those delicious herbs and garlic! If you’re using lemon slices, arrange them on top now.

Step 5: Prepare Filling

This step isn’t really about a separate “filling” in the traditional sense, as the herb and garlic mixture *is* the flavor component that goes directly onto the salmon. However, if you were making a more complex baked dish, this would be where you prepare any other elements. For this recipe, consider the herb mixture the “filling” for the fish’s flavor profile!

Step 6: Layer & Swirl

There’s no real “layering” or “swirling” needed for this simple baked salmon. The goal is just to get that gorgeous herb and garlic mixture evenly distributed over the top of the fish. Think of it as creating a beautiful, aromatic blanket for the salmon. Press it down gently so it sticks well. The visual appeal comes from the vibrant green of the herbs against the pink salmon. If you’ve added lemon slices, they sit nicely on top of this herb layer.

Step 7: Bake

Pop your baking sheet into the preheated oven. Now, the baking time can vary a bit depending on the thickness of your salmon fillets. Generally, for a 1-inch thick fillet, it takes about 12-15 minutes. For thicker fillets, it might be closer to 18-20 minutes. The best way to tell if it’s done is to gently flake the thickest part of the fillet with a fork. It should be opaque and flake easily. If it still looks a bit translucent or doesn’t flake easily, pop it back in for a few more minutes. Overcooked salmon is a tragedy, so it’s always better to err on the side of caution and check it a bit early.

Step 8: Cool & Glaze

Once your salmon is perfectly cooked, carefully remove the baking sheet from the oven. Let the salmon rest for just a minute or two on the baking sheet. The “glaze” in this recipe is actually the delicious, herbaceous oil that’s cooked onto the top of the salmon. There isn’t a separate glaze to apply afterward. What you’ll want to do is gently spoon any of that extra garlicky, herby oil from the bottom of the pan over the salmon just before serving. This adds another layer of incredible flavor and moisture.

Step 9: Slice & Serve

Your beautiful salmon is ready! You can serve the fillets whole, straight from the baking sheet. If you’re serving a larger side of salmon, you can slice it into individual portions using a sharp knife or a fish spatula. I love serving this salmon warm, right after it comes out of the oven. The aromas are incredible at this stage! It looks beautiful with those flecks of green herbs and glistening garlic. A final squeeze of fresh lemon over the top right before it hits the plate is always a welcome addition. Enjoy that perfectly cooked, flaky salmon!

What to Serve It With

This garlic herb baked salmon is so versatile, it truly fits into any meal. For a quick and healthy breakfast, I sometimes have leftover salmon flaked over scrambled eggs with a side of avocado. It’s surprisingly delicious and keeps you full for ages! For a more leisurely brunch, I’ll pair it with asparagus spears that have been lightly sautéed or blanched, maybe some fluffy scrambled eggs, and perhaps some crispy potato hash. It feels elegant without being complicated. As a sophisticated dessert course, I know it sounds odd, but a small portion of perfectly cooked salmon can be a lovely savory element to a meal, especially if it’s part of a larger tasting menu. Think of it as a palate cleanser before a sweet treat. But where it really shines, in my opinion, is for cozy snacks or simple weeknight dinners. My go-to is always roasted vegetables. Broccoli, Brussels sprouts, bell peppers – anything that roasts well at a similar temperature to the salmon is fantastic. A simple pilaf of rice or quinoa is also a great companion, soaking up all those lovely juices. My family also adores it served with some creamy Mashed Potatoes – pure comfort food!

Top Tips for Perfecting Your Garlic Herb Baked Salmon

Over the years, I’ve picked up a few tricks that I think really elevate this simple salmon recipe. For the garlic prep, I always stress finely mincing it. If your garlic pieces are too large, they can sometimes burn before the salmon is cooked through, leading to a bitter taste. You can use a garlic press if you find mincing tricky, but I find a sharp knife gives me more control. For the herb freshness, always use fresh herbs if possible. Dried herbs just don’t have the same vibrant flavor. If you absolutely must use dried, remember to use about one-third the amount, and add them to the oil mixture earlier to let them rehydrate a bit. When it comes to mixing, don’t overthink it! The goal is just to evenly coat the salmon. I learned the hard way that overmixing can sometimes bruise the herbs, so a gentle, even spread is best. For ingredient swaps, if you don’t have dill, a mix of parsley and chives is lovely. A touch of tarragon can also be wonderful. If you’re out of olive oil, a good quality avocado oil can work, though it’s a bit more neutral in flavor. For baking, always be aware of your oven’s quirks. Some ovens run hotter than others. My oven tends to be a bit cooler, so I often add an extra minute or two. Using an instant-read thermometer is also a foolproof way to check for doneness; aim for an internal temperature of around 135-140°F (57-60°C) for medium-rare to medium. For glaze variations, since there isn’t a separate glaze, the focus is on maximizing the flavor from the herb mixture. If you want something a little extra, a tiny drizzle of high-quality balsamic glaze over the top right before serving can add a lovely sweet and tangy contrast. Or, a dollop of crème fraîche or Greek yogurt on the side can be a nice creamy counterpoint.

Storing and Reheating Tips

Leftovers of this delicious salmon recipe are still pretty darn tasty! If you have any that didn’t disappear (which is rare in my house!), make sure to store it properly. For room temperature storage, it’s best to avoid leaving cooked salmon out for more than two hours, as per food safety guidelines. For shorter periods, just leave it on the serving platter, loosely covered. Refrigerator storage is your best bet for longer keeping. Let the salmon cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. It should stay fresh in the fridge for up to 2-3 days. The herb mixture will continue to infuse the fish, which is lovely. For freezer instructions, I generally don’t recommend freezing cooked salmon as the texture can become a bit mushy upon thawing. However, if you must, wrap individual portions very tightly in plastic wrap, then in foil, and store in a freezer-safe bag for up to 1-2 months. Thaw overnight in the refrigerator before reheating. When it comes to reheating, the best method for the glaze timing advice (meaning, the flavorful herb coating) is to do it gently. Avoid high heat, which can dry out the fish. Reheat gently in a covered oven-safe dish at around 300°F (150°C) for about 10-15 minutes, or until warmed through. You can also gently warm it in a non-stick skillet over low heat, adding a tiny splash of water or lemon juice to help steam it. Microwaving is an option, but be very careful to use short bursts of power and check frequently to avoid overcooking.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite, no-fuss garlic herb baked salmon recipe. It’s the kind of dish that truly makes me happy to cook and even happier to serve. It’s proof that simple ingredients, prepared with a little love and attention, can create something truly spectacular. I hope this recipe becomes a go-to for you too, especially on those busy weeknights when you need a delicious, healthy meal in a flash. It’s a keeper, I promise! If you give this salmon recipe a try, please let me know how it turns out in the comments below. I’d love to hear your thoughts, any variations you tried, or even if your family devoured it just as enthusiastically as mine! Happy cooking!

Easy Pan-Seared Salmon with Lemon-Dill Sauce

A quick and delicious recipe for perfectly pan-seared salmon fillets, finished with a bright and flavorful lemon-dill sauce. Ideal for a healthy weeknight dinner.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Salmon and Marinade

• 4 6-ounce salmon fillets skin on or off, your preference
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper freshly ground

Lemon-Dill Sauce

• 2 tablespoons butter
• 2 cloves garlic minced
• 0.5 cup chicken broth low sodium
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh dill chopped
• salt and pepper to taste

Instructions

 

Preparation Steps

• Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat.
• Place the salmon fillets in the hot skillet, skin-side down if applicable. Cook for 4-5 minutes until the skin is crispy and golden brown.
• Flip the salmon and cook for another 3-5 minutes, or until cooked through and flakes easily with a fork. The cooking time will depend on the thickness of the fillets.
• Remove the salmon from the skillet and set aside on a plate.
• In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
• Pour in the chicken broth and lemon juice. Bring to a simmer and let it reduce slightly for about 2-3 minutes.
• Stir in the fresh dill. Season the sauce with salt and pepper to taste.
• Return the salmon fillets to the skillet and spoon the lemon-dill sauce over them. Let them warm through for about 1 minute.
• Serve immediately, with extra sauce drizzled over the top.

Notes

This salmon recipe pairs wonderfully with roasted asparagus, steamed broccoli, or a simple side salad. For a heartier meal, serve with rice or quinoa.