One-Pan Lemon Herb Salmon

Short Description

An elegant yet effortless dish of tender salmon fillets roasted in a single pan, infused with bright lemon, garlic, and fresh herbs—ideal for busy evenings or refined entertaining.

Why You’ll Love This Recipe

• One-pan method means minimal cleanup.

• Ready in about 30 minutes from start to finish.

• Fresh, vibrant flavours that pair well with many sides.

• Easily scalable for two or for a crowd.

• Nutritious, high-protein, and naturally gluten-free.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Salmon fillets, skin-on

• Olive oil

• Unsalted butter

• Fresh lemon juice

• Lemon slices, for topping

• Garlic cloves, minced

• Fresh parsley, dill, and thyme (or quality dried herbs)

• Sea salt

• Freshly ground black pepper

Directions

1. Preheat the oven to 200 °C / 400 °F. Line a rimmed baking sheet with parchment paper or foil.

2. Pat the salmon dry and arrange the fillets skin-side down on the sheet.

3. Prepare the sauce: In a small saucepan over medium heat, melt the butter with the olive oil. Add minced garlic; cook 30–60 seconds until fragrant. Remove from heat and stir in lemon juice, chopped herbs, salt, and pepper.

4. Coat the fish: Spoon the warm lemon-herb mixture evenly over the salmon. Top each fillet with a thin lemon slice.

5. Roast: Bake for 12–15 minutes, or about 10 minutes per 2.5 cm / 1 inch of thickness, until the flesh flakes easily and registers 63 °C / 145 °F at the thickest point.

6. Rest and serve: Let the salmon rest 2 minutes, then garnish with additional herbs and serve immediately.

Servings and Timing

• Yield: 4 standard fillets (approximately 170 g / 6 oz each)

• Active prep: 10 minutes

• Cooking time: 12–15 minutes

• Total time: 25 minutes

Variations

• Sheet-pan meal: Arrange asparagus, broccoli, or thin baby potatoes around the salmon; toss vegetables in olive oil, salt, and pepper before roasting.

• Herb swap: Substitute basil, tarragon, or rosemary for the listed herbs to match seasonal produce.

• Citrus twist: Replace half the lemon juice with orange or grapefruit juice for a sweeter aroma.

• Spice kick: Add a pinch of red-pepper flakes or smoked paprika to the sauce.

Storage/Reheating

• Refrigerate: Cool completely, then place in an airtight container for up to 3 days.

• Reheat: Warm gently in a 150 °C / 300 °F oven for 8–10 minutes or until just heated through. Avoid microwaving to preserve texture.

• Serve cold: Leftovers are excellent flaked over salads, tucked into wraps, or stirred into grain bowls.

FAQs

How do I know when the salmon is fully cooked?

The flesh should turn opaque, flake easily with a fork, and register 63 °C / 145 °F on an instant-read thermometer.

Can I make this recipe with frozen salmon?

Yes. Thaw the fillets overnight in the refrigerator, pat them very dry, and proceed with the recipe to ensure even roasting.

Should I remove the skin before cooking?

Leave the skin on during roasting; it protects the flesh from over-baking and lifts off cleanly once cooked.

What herbs pair best with lemon salmon?

Tender herbs like parsley, dill, and chives accentuate the citrus notes, while heartier options such as thyme or rosemary add deeper aroma.

Is there a dairy-free option?

Omit the butter and increase olive oil to taste, or use a plant-based butter substitute.

Can I grill this recipe instead of baking?

Yes. Preheat the grill to medium-high, oil the grates, and cook skin-side down for 6–8 minutes, then finish flesh-side down for 2–3 minutes.

How can I prevent the salmon from drying out?

Do not overcook; remove it from the oven when it is just opaque in the centre and allow a brief rest. Basting with the pan juices halfway through also helps.

What sides complement this dish?

Steamed green beans, roasted new potatoes, wild rice, or a crisp mixed-leaf salad harmonise with the bright flavours.

Can I prepare the lemon-herb sauce ahead of time?

Yes. Make the sauce up to 24 hours in advance, store refrigerated, and re-warm gently before spooning over the fish.

Is the recipe suitable for meal prep?

Absolutely. Cook as directed, cool, portion into containers with a grain or vegetable, and refrigerate. Consume within 3 days for best quality.

Conclusion

One-Pan Lemon Herb Salmon offers a vibrant, nutritious meal with minimal effort and cleanup. Its adaptable flavour profile and quick preparation make it a reliable mainstay for weeknight dinners or elegant gatherings alike.