Whole Baked Salmon Recipe

This easy whole Baked Salmon recipe features a whole salmon fillet, fresh lemon, and a generous blend of fresh herbs like dill, parsley, and chives.

Baked Salmon with Fresh Herbs

A classic baked salmon recipe is one everyone should have in their back pocket. This simple dinner uses a whole side of salmon laid over lemon slices and a few sprigs of parsley. One it comes out of the oven, top it with lots of fresh herbs and serve with lemon. It’s an easy dish for a crowd or weeknight dinner and leftovers can be used so many ways like this Arugula Salmon Salad, Salmon Fried Rice, or Salmon Patties.

Why This Works

Everyone needs a simple recipe for making baked salmon, and this doesn’t get easier! I usually make this for dinner and use the rest for nextovers the next day.

• Easy! Just a few ingredients.
• Perfect for entertaining. Serve it as a multi-course meal.
• Great for Meal Prep
• Leftovers can be used in salads, fried rice, salmon patties and more.
• Great for all dietary restrictions: It’s dairy-free, gluten-free, mediterranean diet, anti-inflammatory and low-carb.

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What You’ll Need

Here’s the ingredients to make this easy baked salmon recipe. See recipe card below for exact measurements.

• Salmon: whole skin-on side of wild salmon, such as sockeye or coho
• Fresh lemons: One sliced to place on the bottom of the fish and the rest cut into wedges for topping the fish.
• Seasoning: salt and pepper, for seasoning
• Fresh herbs: I used fresh dill, chives and parsley. But salmon is so versatile almost any combination of herbs would work. Rosemary, thyme, and oregano would also be good.

How to Bake Salmon

Here’s the step-by-step-directions to make this easy baked salmon recipe. See printable directions in the recipe card below:

Place lemons and parsley on parchment.

Place salmon over lemon slices and season with salt and pepper.

Bake 450F for 12-20 minutes then finish with fresh herbs.

1. Lemons: Thinly slice one of the lemons and cut the other into wedges. Put the lemon slices in the center of a large sheet pan lined with parchment paper, top with parsley, and drizzle with a teaspoon of olive oil.
2. Season: Rub the remaining oil all over the flesh side of the salmon and sprinkle with salt and pepper. Place the fish on top of the lemon slices. You can bake it right away or refrigerate the tray for a few hours and then bake it.
3. Bake: Bake the salmon in a preheated oven 450F for 12-20 minutes, depending on the thickness of the fillet. The salmon is done when tender and it flakes easily with a fork and reaches an internal temperature of 145°F using an instant read thermometer.
4. Once done, top the salmon with fresh herbs and serve it with lemon wedges.

Variations

• If you don’t have parchment paper you can use foil for easy cleanup.
• Use melted butter in place of olive oil to brush over the top.
• Try it with Dijon mustard and honey for a sweeter profile.
• If you have salmon fillets, they will cook in less time.

How long do you bake salmon in the oven?

How long you bake salmon depends on the size. For a two-pound piece of fish, roast it for 15 to 20 minutes at 450° degrees.

Serving Suggestions

Serve baked salmon with your favorite sides like roasted vegetables, rice, or a fresh salad. Here’s some dinner ideas:

• I love it with a grain like this Mediterranean Quinoa Salad.
• For something more decadent, this Sweet Potato Gratin would be nice.
• You could also do roasted baby potatoes, butternut squash, or lentil salad.
• For a vegetable side dish, keep it simple with asparagus, roasted cauliflower, or green beans.

Storage

Leftovers can be refrigerated in an airtight container for 3-4 days.

More Salmon Recipes You Will Love:

• Slow Roasted Salmon
• Basil-Parmesan Crusted Salmon
• Air Fryer Salmon
• Asian Salmon Bowls
• Gochujang Glazed Salmon

Baked Salmon Recipe

5 from 7 votes 0 Cals:233 Protein:30.5 Carbs:2 Fat:11 This easy Baked Salmon recipe features a whole salmon fillet, fresh lemon, and a generous blend of fresh herbs like dill, parsley, and chives. Course: Dinner Cuisine: American

Prep: 5 minutes minsCook: 20 minutes minsTotal: 25 minutes mins Print Rate Pin Save Saved! WW Points Yield: 6 servings Serving Size: 5 ounces 1x2x3x

Equipment

• parchment paper

Ingredients

• 2 lemons
• 8 to 10 sprigs fresh parsley, plus 1 tablespoon chopped
• extra virgin olive oil
• 1 2-pound whole skin-on side of wild salmon, such as sockeye or coho
• 1/2 teaspoon kosher salt
• fresh black pepper, to taste
• 2 tablespoons fresh dill, chopped
• 1 tablespoons fresh chives, chopped

Instructions

• Preheat the oven to 450F.
• Slice 1 of the lemons thin, the second into wedges.
• Place the lemon slices on a large sheet pan lined with parchment arranged in the center just under the fish.
• Top with parsley sprigs and drizzle with 1 teaspoon of olive oil.
• Drizzle the remaining 1 teaspoon of olive oil over the flesh side of the fish and rub all over, season with salt and pepper.
• Transfer to the pan over the lemon slices, skin side down.
• Roast 15 to 20 minutes, depending on the thickness of the fish, until the thickest part of the fish is cooked though in the center.
• Top with fresh herbs and serve with lemon wedges.

Nutrition

Serving: 5 ounces, Calories: 233 kcal, Carbohydrates: 2 g, Protein: 30.5 g, Fat: 11 g, Saturated Fat: 1.5 g, Cholesterol: 83 mg, Sodium: 160 mg, Fiber: 1 g