Pin This dish features tender salmon fillets baked gently with thinly sliced fresh lemons layered on top, infusing citrusy brightness throughout. Olive oil and a blend of sea salt, black pepper, and garlic enhance the natural flavors, while chopped parsley adds a fresh herbal touch. Baked until flaky and opaque, this simple method results in a moist, aromatic main course perfect for any meal occasion.
Preparation is straightforward: salmon is arranged skin-side down on a baking sheet, drizzled with olive oil, seasoned evenly, topped with lemon slices and parsley, then baked at 200°C (400°F) for 15–20 minutes. Variations can include white wine splash or paprika for added depth. It pairs well with roasted vegetables, rice, or fresh salads.
I pulled this recipe together on a Tuesday night when I had nothing planned and a package of salmon that needed cooking. The oven was already warm from something else, and I had exactly one lemon rolling around in the produce drawer. Twenty minutes later, I understood why simplicity wins.
My neighbor came over once while this was baking, and she stood in the doorway asking what smelled so good. I opened the oven door and showed her four fillets with lemon slices curling at the edges, releasing steam. She said it looked like something from a restaurant, and I laughed because I had literally just scattered parsley over the top thirty seconds earlier.
Ingredients
- Salmon fillets: Skin-on helps the fish hold together during baking, but skinless works if you prefer, just watch the timing closely.
- Lemon: Slice it thin so the edges caramelize slightly and the juice seeps into the fish without overpowering it.
- Olive oil: A good drizzle keeps the surface from drying out and helps the seasonings stick.
- Sea salt & black pepper: Season generously, the fish can handle it and needs it to bring out the natural flavor.
- Garlic powder: Fresh minced garlic works too, but powder distributes more evenly and won't burn in the oven.
- Fresh parsley: Brightens everything at the end, dill is a nice swap if you want a more herbal, grassy note.
Instructions
- Prep the oven and pan:
- Heat your oven to 200°C (400°F) and line a baking sheet with parchment. This step matters because nothing sticks and cleanup takes ten seconds.
- Arrange the salmon:
- Place the fillets skin side down if using skin-on, spaced evenly so heat circulates. If they are touching, the edges steam instead of roast.
- Season and top:
- Drizzle olive oil, then scatter salt, pepper, and garlic powder over each piece. Lay lemon slices on top, overlapping them like shingles, and finish with chopped parsley.
- Bake until done:
- Slide the pan into the oven and set a timer for 15 minutes, then check. The salmon should flake with a fork and look opaque in the center, if not, give it another 3 to 5 minutes.
Pin The first time I made this for my family, my brother ate two fillets and asked if there was more. I pointed at the empty pan and he looked genuinely disappointed. That is when I knew this recipe was a keeper, not because it was fancy, but because it disappeared.
What to Serve It With
I usually set out roasted asparagus or green beans alongside, sometimes just a pile of arugula dressed with olive oil and a squeeze of lemon. Rice or quinoa works if you want something to soak up the juices, and a crisp white wine doesn't hurt either.
How to Store and Reuse Leftovers
Leftover salmon keeps in the fridge for up to three days in an airtight container. I flake it cold over salads or mix it into grain bowls with avocado and cucumbers, it doesn't need reheating to taste good.
Small Tweaks That Make a Difference
A splash of white wine poured around the fillets before baking adds another layer of flavor, and a pinch of smoked paprika gives a subtle warmth without heat.
- Try capers scattered over the lemon slices for a briny punch.
- Swap parsley for fresh thyme if you want something earthier.
- Brush the fillets with Dijon mustard before seasoning for a tangy twist.
Pin This is the recipe I reach for when I want something nourishing without overthinking it. It never lets me down, and it always tastes like I tried harder than I did.
Recipe Questions & Answers
- → How do I ensure the salmon stays moist during baking?
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Use olive oil to lightly coat the fillets and bake at the recommended temperature until just opaque to retain moisture and prevent drying out.
- → Can I use skinless salmon fillets for this dish?
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Yes, both skin-on and skinless fillets work well. Skin-on helps retain moisture but both yield flavorful results.
- → What herbs complement the lemon and salmon flavor?
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Fresh parsley is classic, but dill or thyme can also add a pleasant herbal note alongside lemon.
- → Is it possible to add extra seasoning or spices?
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Absolutely, a sprinkle of paprika or a splash of white wine before baking enhances flavor complexity.
- → How can leftovers be used effectively?
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Flake leftover salmon over salads, grain bowls, or mix into spreads for a quick and tasty addition to other dishes.
