This lemon, garlic and herb baked salmon is my go-to salmon recipe! It’s fresh, flavorful, healthy and so easy. It’s perfect for weekend and weeknight dinners and lunches alike!
This Lemon, Garlic & Herb Baked Salmon recipe is my New Year’s fix! It’s fresh and bright but also warm, comforting and flavorful – the perfect mix for the post-holiday cleanse! Easy and delish!
Serve with virtually any sides, from Simple Broiled Asparagus to a Simple Arugula Salad With Mushrooms to Creamless Creamed Corn!
Lemon Garlic Salmon Ingredients
- Fresh Salmon Fillets – the fresher the salmon, the better! Fillets are what you typically see at a fish market or grocery store. They are thinner than salmon steaks.
- Extra virgin olive oil – olive oil will bind our marinade together!
- Fresh lemon juice – fresh lemon juice will add acid and a burst of brightness.
- Lemon zest – lemon zest will add deep lemon flavor.
- Garlic clove – garlic. Enough said!
- Dried Herbs de Provence OR fresh herbs – Herbs de Provence is a blend of herbs, typically thyme, rosemary, savory, marjoram, and oregano. You can also use fresh thyme and rosemary.
- Ground coriander – coriander adds a floral citrusy taste that compliments the lemon.
Ingredient Substitutions & Variations
- Fresh salmon: you can use frozen salmon, but increase the cooking time by 5-10 minutes depending on its thickness!
- Lemon juice & zest: substitute lime juice and zest for lemon juice and zest.
- Ground coriander: you can leave out coriander if you don’t have it!
How to Make Lemon Garlic Salmon
Easy, delicious lemony, garlicky baked salmon is my go-to weeknight dinner!
In a bowl, combine olive oil, lemon juice, lemon zest, garlic, herbs, coriander, and salt & pepper to taste.
Place salmon in a baking dish, and roast salmon for 13 minutes. Stir lemon mixture and spoon about 3/4 of the mixture over the salmon.
Place back in the oven for 2-5 more minutes, or until the salmon reaches desired doneness. I recommend medium doneness, when the salmon just starts to flake (or at an internal temperature of about 135-145 degrees).
Serve by spooning the rest of the lemon mixture on top of the salmon.
How to Know If Lemon Garlic Salmon Is Done
For medium doneness, salmon should just start to flake in the middle and reach an internal temperature of about 135-145 degrees.
Side Dishes: What Goes With Lemon Garlic Salmon?
Baked lemon and garlic salmon can be served with virtually anything! Here are my favorite side dishes to serve with it:
- Shallot Roasted Potatoes
- Simple Broiled Asparagus
- Creamless Creamed Corn
- Simple Arugula Salad With Mushrooms
- Fresh French Lentil Salad
How Long Does Lemon Garlic Salmon Last?
Baked salmon lasts in the fridge for up to 3 days. You can reheat it in the oven wrapped in foil for 10-15 minutes until hot at 350 degrees. Or you can serve it chilled (alone or on top of a salad)!
Other Salmon Recipes on Tastefully Grace!
- Blackened Salmon Avocado Tacos
- 2-Minute Pan Seared Salmon with Honey Garlic Glaze
- Poached Salmon With Black Currant Bacon Vinaigrette
- Simple 16-Minute Baked Salmon
- Smoked Salmon Cucumber Bites
- 1 pound salmon fillet cut into however many pieces
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 large garlic clove smashed and minced
- 1/2 tablespoon dried herbs de Provence or 1 tb fresh rosemary & thyme
- 1/4 teaspoon coriander
- 1/8 teaspoon lemon zest packed
- Salt & pepper
- Preheat the oven to 450 degrees. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, herbs, coriander, and salt & pepper to taste.
- Place salmon in a baking dish, and bake salmon for 13 minutes. Stir lemon mixture and spoon about 3/4 of the mixture over the salmon.
- Place back in the oven for 2-5 more minutes, or until the salmon reaches desired doneness. I recommend medium doneness, when the salmon just starts to flake (or at an internal temperature of about 135-145 degrees).
- Serve by spooning the rest of the lemon mixture on top of the salmon.
- Salmon baking time varies based on the thickness of your salmon fillets!
- You can even make your salmon ahead, pop it in the fridge and serve it chilled.