Ever try to pull off a healthy dinner, but wind up staring at raw fish thinking, “Now what?” Yeah, me too. Baked Salmon II (olive oil, lemon, herbs) is basically my go-to, save-the-day meal. There’s barely any mess, it’s quick, and honestly, it tastes like you’ve spent your whole evening in a five-star restaurant. Can’t tell you how many times this has bailed me out of a meal rut. This easy salmon recipe is sort of like magic, but with fewer fancy steps and more real flavor. 
How to Make this Baked Salmon Recipe
This dish is all about simplicity. You’ll need a nice piece of salmon, some olive oil, a fresh lemon, and whatever herbs you’ve got (I usually reach for parsley or dill, but you do you). Oh, and salt and pepper. Don’t be shy with that.
Preheat your oven, but if you forget and need to crank the heat mid-prep, don’t stress. Just coat the salmon in olive oil. Squeeze a bit of lemon juice right over the top—really go for it! This gives everything that, I don’t know, zippy brightness? Then hit it with your fresh herbs and that generous pinch of salt and pepper.
Slide the fish onto a baking sheet. Some folks swear by foil for easy clean-up, but I always feel like foil makes it steam a bit more than bake. Pop it in the oven till you see those edges turn golden and the middle goes flaky. Don’t overthink it. If a fork pulls the fish apart, you’re basically done. (But, you know, peek in on it at the ten-minute mark just in case the oven’s feeling ambitious.)
Want to see more salmon ideas? I love this delicious-mediterranean-salmon-recipe-for-quick-weeknight-dinners if you need to shake up your routine.
What Are the Five Types of Salmon?
Alright, pop quiz (kidding!). Did you know there are actually five main types of salmon people use in cooking? Most of the time, you’ll see Atlantic and Pacific salmon in stores, but let’s get specific. The five types are King (Chinook), Sockeye (Red), Coho (Silver), Pink, and Chum. Each brings its own thing to the table. Chinook is extra rich and buttery. Sockeye pops with color and a real punch of flavor.
I totally get flavor FOMO—so if you see something new at the seafood counter, give it a go. Still, for this recipe, King or Sockeye are my top picks. Pink works in a pinch, honestly, especially when you’re not picky. That’s the beauty here. Salmon is forgiving stuff. Just don’t go for the skinniest, saddest-looking filet, and you’re good.
Is Salmon Healthy?
Short answer, yes. Salmon is like the hero of healthy eating. All those omega-3s—people rave about them (rightfully). This fish lands on almost every “superfood” list for good reason. Your heart, your brain, your skin—they’re all kind of thanking you if you eat salmon. I even toss leftovers on salads for lunch and, trust me, it’s a big upgrade from boring lettuce.
Some folks worry about mercury, but honestly, sticking with wild-caught (when possible) helps a lot. And let’s be real: it’s so much better for you than chicken nuggets. Not that I’m knocking chicken nuggets. Everything in moderation, right? But for healthy dinners that actually taste great, baked salmon is hard to beat.
I never liked salmon until I tried this method—super easy, no weird fishy taste, and now it’s a weekly thing in our house.
How to Shop for Salmon
Okay, the seafood counter can be intimidating. I’m always that person asking too many questions, but honestly, it pays off. Look for firm, shiny salmon that smells more like the ocean and less like, well, fish. If you see milky liquid pooling in the package, maybe skip it. Wild-caught salmon is awesome if your budget allows, but farmed works—just try for responsibly raised options if you can.
Color-wise, brighter isn’t always better, but pale salmon often means bland flavor. Oh, and if you can get your fish cut fresh instead of pre-packaged, that’s a win. Don’t get me started on frozen salmon—it’s a great back-up. Defrost it slowly in the fridge, and nobody will know the difference once it’s baked with olive oil, lemon and herbs.
Tips for Perfectly Baked Salmon
Alright, here are my top survival hints:
- Don’t overdo the baking time. Salmon dries out faster than you’d think, so check it early.
- Let the salmon sit for a couple minutes after you pull it out. It keeps cooking a tad, so don’t slice right away.
- Experiment with herbs! Dill is classic, but tarragon, thyme, or parsley all play nice with lemon and olive oil.
- Serve with roasted veggies, a scoop of rice, or crusty bread for soaking up those lemony juices.
Common Questions
Q: Can I use dried herbs if I’m out of fresh?
A: Yup, totally works! Just go lighter—a little dried herb goes a long way.
Q: What’s the best temperature to bake salmon?
A: I usually set my oven to about 400°F. It’s hot enough for a nice finish but not so hot that it dries out.
Q: Skin on or skin off?
A: I leave the skin on for baking. It helps keep things moist and you can peel it off after if you like.
Q: How do I know when salmon is done?
A: When it flakes easily and is just slightly translucent in the center, it’s good. Overcooked salmon is a crime.
If you want to venture outside this recipe, folks, there’s a killer twist over at delicious-greek-salmon-with-fresh-herbs-and-lemon-zest as well.
So there you have it—Baked Salmon II with olive oil, lemon, and herbs. Why make it difficult, right? Plus, you can always explore even more spins on this classic, like this take on Oven Baked Salmon Recipe – Easy, Healthy w/ Lemon & Garlic, which adds just the right bit of garlic charm. There’s honestly no wrong way to enjoy a good salmon supper. Try baked, grilled, or even as bite-sized appetizers like these deliciously easy salmon bites recipe for any occasion. Hungry yet? Give it a whirl and let your tastebuds be the judge.
Baked Salmon II
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Coat the salmon fillets in olive oil.
- Squeeze lemon juice over the salmon, and season with salt and pepper.
- Sprinkle with fresh herbs.
- Place the salmon on a baking sheet, optionally lined with foil.
- Bake in the preheated oven until edges are golden and the center is flaky, about 15-20 minutes.
- Check for doneness at the ten-minute mark.
Notes
Baked Salmon II
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Coat the salmon fillet with olive oil.
- Squeeze lemon juice over the top.
- Sprinkle with fresh herbs, salt, and pepper.
- Place the salmon on a baking sheet. You may use foil for easy cleanup.
- Bake in the preheated oven for about 20 minutes or until the edges are golden and the middle flakes easily.
- Check at the 10-minute mark to monitor cooking.
