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Lemon Garlic Baked Salmon

This tender baked salmon recipe uses lemon, garlic, olive oil, and simple herbs for a quick, healthy, flavorful dinner. The salmon bakes until flaky, moist, and perfect for weeknight meals, meal prep, or fresh family dinners.
Prep Time10 minutes
Cook Time14 minutes
Course: Main Course
Servings: 4 people
Calories:
Author: Lucy

Ingredients

  • 4 Salmon fillets about 6 oz each
  • 2 tbsp Olive oil
  • 2 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 3 cloves Garlic
  • 1 tbsp Dijon mustard optional
  • ¾ tsp Salt
  • ¼ tsp Black pepper
  • ½ tsp Paprika
  • 1 tsp Dried parsley or dill
  • 1 tsp Fresh parsley chopped, optional for garnish
  • 4 slices Lemon slices optional for topping

Instructions

  • Preheat the oven to 400°F. Line a baking sheet or baking dish with parchment paper or foil for easier cleanup. A 400°F oven cooks salmon quickly while keeping the inside moist and tender.
  • Pat 4 salmon fillets dry with paper towels. This helps the seasoning stick and keeps the surface from becoming watery. Place the salmon skin side down on the prepared baking sheet, leaving a little space between each fillet.
  • In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 3 minced garlic cloves, 1 tsp Dijon mustard if using, ¾ tsp salt, ¼ tsp black pepper, ½ tsp paprika, and 1 tsp dried parsley or dill. The mixture should smell bright, garlicky, and lightly herbal.
  • Spoon the lemon garlic mixture evenly over the salmon fillets. Use the back of the spoon to spread it across the top and sides. Add 1 lemon slice on top of each fillet if desired. The salmon should look glossy and lightly coated, not swimming in liquid.
  • Bake at 400°F for 10 to 14 minutes, depending on thickness. Thin fillets may be ready around 10 minutes, while thicker fillets may need 13 to 14 minutes. The salmon should look opaque around the edges and should flake gently with a fork.
  • Use an instant read thermometer in the thickest part of the fillet. The USDA safe minimum internal temperature for fish is 145°F, or the flesh should be opaque and separate easily with a fork. For a softer, more tender texture, many cooks remove salmon earlier and let carryover heat finish the cooking, but 145°F is the official safety guideline.
  • Remove the salmon from the oven and let it rest for 3 minutes. This short rest helps the juices settle and allows the texture to become more even. The salmon should look moist, flaky, and gently glossy.
  • Sprinkle with 1 tbsp chopped fresh parsley if desired. Add extra lemon juice just before serving for a brighter finish. Serve warm with vegetables, grains, potatoes, or salad.

Notes

Cooking time depends on fillet thickness. For food safety, fish should reach 145°F according to USDA guidance.