Oven Baked Salmon Dish (Printer-Friendly Version)
A quick, flavorful oven-baked salmon featuring lemon, garlic, and fresh herbs that’s perfect for weeknights.
# Required Ingredients:
→ Seafood
01 -
1 large skin-on salmon fillet (approximately 1.36 kg)
→ Produce
02 -
2 lemons, thinly sliced
03 -
2 cloves garlic, finely chopped
04 -
1 tsp finely chopped fresh thyme
05 -
Finely chopped fresh parsley, for garnish
→ Pantry
06 -
Kosher salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
6 tbsp unsalted butter, melted (approx. 85 g)
09 -
2 tbsp honey (approx. 42 g)
10 -
1 tsp dried oregano
# Step-by-Step Instructions:
01 -
Arrange a rack in the center of the oven and preheat to 175°C. Line a large rimmed baking sheet with aluminum foil, then place parchment paper on top to prevent contact with lemon slices. Arrange lemon slices evenly on the parchment.
02 -
Season the salmon fillet with kosher salt and freshly ground black pepper, then place it on top of the lemon slices.
03 -
In a small bowl, whisk together finely chopped garlic, melted butter, honey, dried oregano, and fresh thyme. Pour the mixture evenly over the salmon. Fold the parchment and foil around the salmon to contain juices.
04 -
Bake in the preheated oven until the salmon is opaque and flakes easily with a fork, approximately 25 minutes. Verify doneness with a thermometer aiming for an internal temperature of 63°C.
05 -
Switch the oven to broil and broil the salmon, monitoring closely, until browned in spots, about 4 to 6 minutes.
06 -
Transfer the salmon and lemon slices to a serving platter. Garnish with finely chopped fresh parsley before serving.
# Handy Cooking Tips:
01 -
Use parchment paper on the baking sheet to prevent the lemon's acidity from reacting with the foil and altering flavor.
02 -
Allow cooked salmon to rest briefly after baking to enhance moisture retention.
03 -
If fresh herbs are unavailable, adjust quantities when substituting dried herbs due to flavor intensity.