Kitchen notes · a little help before you start

Best Easy Healthy Baked Salmon

Name: Best Easy Healthy Baked Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 each salmon fillets (about 6 ounces each); 2 tablespoons olive oil; ½ teaspoon salt (or to taste); ¼ teaspoon cracked black pepper (just a pinch if using finely ground black pepper); 2 teaspoons minced garlic; 1 teaspoon Italian herb seasoning blend (OR herbs de provence, or ¼ teaspoon each dried thyme, parsley, oregano, and basil); 1 each medium lemon

A piece of salmon with lemon and herbs is a pleasant dinner to come home to, especially when you fancy something that tastes fresh. The fish doesn't need much dressing up.

Prep: 10 min
Cook: 15 min
Total: 25 min
Original yield: Serves 4
Ingredients: 7 listed

Make it part of your week

Estimating…

Main courseAmericanFishPrep: 15 minutes or lessTotal: 30 minutes or lessBakingBaked & roasted

Recipe categories & planning details

Meal type: Main course
Primary protein: Fish
Cuisine: American
Cooking method: Baking · Baked & roasted
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Coat the sides too

Don't just spoon the herb oil over the top. Rub it over the tops and sides so the salmon doesn't bake with dry, unseasoned patches.

2. Check for flakes

The bake time is short, so use the fork test near the end. The salmon is ready when it looks opaque and flakes apart easily.

3. Broil only at the end

If you want a little extra color on top, broil for the last 1-2 minutes only. The salmon has already done most of its cooking by then.

Get to know the ingredients

Salmon fillets

The timing is written for salmon fillets about 6 ounces each. Arrange them on the greased baking pan before adding the seasoning and lemon oil.

Black pepper

Use the listed amount for cracked black pepper. If your pepper is finely ground, use just a pinch instead, since it lands more strongly.

Herb blend

Italian herb seasoning is the main option here, but herbs de provence also fits. You can also use the dried thyme, parsley, oregano, and basil amounts listed with the ingredient.

The last little job

After baking, add fresh thyme or parsley if you like and serve the salmon while it's still warm. The fresh herbs are optional, so don't hold dinner for them.

A little more help as you go

Use the whole lemon

Half the lemon gets juiced into the garlic and herb oil. Slice the other half thinly and place a slice on each fillet before baking.

A lime and cilantro twist

For a different finish, swap the lemon for lime and add a sprinkle of cilantro at the end.

A few questions you might have

Do I season the salmon before or after the oil mixture?

Season the fillets with salt and pepper after arranging them on the baking sheet, then add the olive oil, garlic, herbs, and lemon juice mixture over the top and sides.

How do I know the salmon is done?

Pull at the thickest part with a fork. It should be opaque and flaky. If it still looks glossy inside and resists flaking, it needs a little longer.

Should the lemon slices go under or on top of the salmon?

Put a thin slice of lemon on top of each piece after rubbing on the lemony herb oil. The juice from the other half of the lemon goes into the oil mixture.

Can I use separate dried herbs instead of Italian seasoning?

Yes. Use the option listed in the ingredient line: ¼ teaspoon each dried thyme, parsley, oregano, and basil in place of the Italian herb seasoning blend.

Is the broiling step required?

No. Bake until the salmon is opaque and flaky. Broiling for the last 1-2 minutes is only if you want a little more finish on top.

Any more cooking tips?

Flavor tip: swap out the lemon for lime and add a sprinkle of cilantro at the end!

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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