Lemon Herb Salmon Recipe

Salmon fillets: The main ingredient, rich in healthy fats and protein, perfect for a flavorful and nutritious meal.

Olive oil: Adds moisture and helps the herbs and lemon juice stick to the salmon while baking.

Lemon juice: Freshly squeezed to give a bright, tangy flavor that balances the richness of the salmon.

Garlic: Minced to add a savory depth and a little kick to the dish.

Dried oregano: A fragrant herb that pairs well with lemon and fish, adding a subtle earthiness.

Dried thyme: Another herb that complements the salmon with its slightly minty and lemony notes.

Salt: Enhances all the flavors and seasons the fish perfectly.

Black pepper: Adds a mild heat and sharpness to finish the seasoning.

One of the most important steps in this Lemon Herb Salmon Recipe is brushing the olive oil mixture evenly over the salmon fillets. Here’s how to do it so your salmon turns out flavorful and juicy every time:

1. Use a basting brush or a clean spoon to scoop up some of the olive oil, lemon juice, garlic, and herbs mixture.
2. Gently brush or spoon the mixture over the top of each salmon fillet, making sure to cover the entire surface. Don’t forget the sides if you can!
3. Try to spread the mixture in thin, even layers instead of piling it up in one spot. This helps the flavors soak into the fish evenly.
4. If you want, you can even lift the edges of the fillet and brush a little underneath for extra flavor.

Doing this step carefully makes a big difference because the olive oil keeps the salmon moist while it bakes, and the lemon and herbs get to flavor every bite. If you just dump the mixture on top or don’t spread it well, some parts might taste bland or dry.

When I first tried this recipe, I didn’t brush the mixture evenly and ended up with one fillet that was super tasty and another that was kind of plain. Now I always take a little extra time to brush it on just right—it’s worth it! Also, if you don’t have a basting brush, a spoon works just fine. Just be gentle so you don’t break the fish.

This simple step helps your salmon come out perfectly tender and full of bright, fresh flavors every time you bake it.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it an excellent alternative for salmon in this recipe.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a suitable replacement for olive oil in cooking.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, which can mimic the brightness of lemon juice.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic to provide a similar flavor, though it is less pungent.

• dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herbal note that can work well in place of oregano.

• dried thyme - Substitute with dried rosemary: Dried rosemary has a robust flavor that can substitute for the earthiness of thyme.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, providing depth to the recipe.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile, though it is slightly milder than black pepper.

• Allow the salmon to cool to room temperature after cooking. This prevents condensation and sogginess when stored.

• For short-term storage, place the salmon fillets in an airtight container. If stacking, separate layers with parchment paper to maintain the integrity of the fillets.

• Store the container in the refrigerator, where the salmon will remain fresh for up to 3 days. This ensures the flavors of the lemon and herbs remain vibrant.

• For longer preservation, wrap each salmon fillet individually in plastic wrap or aluminum foil. This prevents freezer burn and maintains the texture.

• Place the wrapped fillets in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze the salmon for up to 2 months. Beyond this, the quality may diminish, affecting the delightful lemon and herb notes.

• When ready to enjoy, thaw the salmon in the refrigerator overnight. This gradual thawing helps retain moisture and flavor.

• Reheat the salmon gently in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. This method preserves the delicate texture and ensures the lemon and herb aroma is revived.

• For a quick option, use a microwave on low power, covering the salmon with a damp paper towel to prevent drying out.

• Oven Reheating: Preheat your oven to 275°F (135°C). Place the leftover salmon on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until the salmon is warmed through. This method helps retain the moisture and flavor of the lemon herb salmon.

• Stovetop Reheating: Heat a non-stick skillet over low heat. Add a splash of olive oil or a small pat of butter to the pan. Place the salmon fillets in the skillet, cover with a lid, and gently heat for about 5-7 minutes. Flip halfway through to ensure even warming. This method is quick and helps maintain the salmon's texture.

• Microwave Reheating: Place the salmon on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to trap steam. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. This method is the fastest but may slightly alter the texture of the salmon.

• Steam Reheating: Fill a pot with a small amount of water and bring it to a simmer. Place the salmon in a steamer basket over the simmering water. Cover and steam for about 5-7 minutes. This gentle method helps keep the salmon moist and flavorful.

• Air Fryer Reheating: Preheat your air fryer to 300°F (150°C). Place the salmon fillets in the air fryer basket. Heat for about 3-5 minutes, checking for doneness. This method provides a slightly crispy exterior while keeping the inside tender.

• Oven: Used to bake the salmon fillets at a consistent temperature, ensuring they cook evenly.

• Baking sheet: A flat surface to place the salmon fillets on, allowing them to bake in the oven.

• Parchment paper: Lined on the baking sheet to prevent the salmon from sticking and to make cleanup easier.

• Mixing bowl: Used to combine the olive oil, lemon juice, minced garlic, and herbs into a marinade.

• Brush: Utilized to evenly coat the salmon fillets with the olive oil mixture.

• Fork: Helpful for checking if the salmon is cooked through by testing if it flakes easily.

• Knife: Used for mincing the garlic and slicing additional lemon for garnish.

• Measuring spoons: Ensures accurate measurement of ingredients like olive oil, lemon juice, and spices.

Prepare ingredients in advance: Measure and mince garlic, squeeze lemon juice, and mix herbs ahead of time. This allows for quick assembly when you're ready to cook.

Use pre-cut salmon: Purchase salmon fillets that are already portioned to save time on preparation.

Line the baking sheet: Use parchment paper for easy cleanup and to prevent the salmon from sticking.

Batch cook: Double the recipe and store extra salmon for future meals, saving time on another day.

Preheat the oven early: Start preheating your oven while preparing the ingredients to streamline the cooking process.