Baked Lemon Garlic Salmon

I still remember the first time I baked lemon garlic salmon; the aroma of zesty lemon and roasted garlic filling my kitchen instantly made it a favorite. It felt like discovering a simple yet elevated dish perfect for any weeknight.

One evening, unexpected friends stopped by, and this recipe saved the night—I had dinner on the table in under 30 minutes, and everyone asked for seconds.

Ingredients

• Salmon fillets: I prefer skin-on for crispiness but skinless works too; buy fresh and firm fillets for the best results.
• Olive oil: Using extra virgin gives a lovely fruity note that complements lemon wonderfully.
• Fresh lemon juice and zest: Always use fresh for brightness; bottled juice just won’t compare.
• Garlic: Minced fresh to release that punchy aroma you want roasting with the fish.
• Dried oregano: Adds a subtle herbaceous note that balances the citrus.
• Salt and freshly ground black pepper: Season well but don’t overpower the delicate fish.
• Lemon slices and fresh parsley: Optional but fantastic for a fresh garnish and extra zing.

Instructions

Preheat and prepare:

Set your oven to 200°C (400°F) and line a baking sheet with parchment or grease it lightly. You’ll smell the slight warmth in the air setting the stage.

Whisk the marinade:

In a bowl, combine olive oil, fresh lemon juice, minced garlic, lemon zest, oregano, salt, and pepper. The garlic aroma starts to bloom here, mingling with the citrusy punch.

Marinate the salmon:

Place the salmon skin-side down and brush each fillet generously with the marinade, spreading that wonderful tangy, garlicky mixture like giving the fish a flavorful hug.

Optional garnish placement:

Arrange thin lemon slices atop the fillets to infuse extra citrus scent as they roast.

Bake gently:

Pop the tray in the oven and bake 12 to 15 minutes until the salmon flakes easily; you’ll notice the fish turns opaque and smells irresistibly fresh and savory.

Finish and serve:

Remove from oven, sprinkle chopped parsley over the top for a burst of color and herb freshness, then serve immediately while warm and tender.

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This dish isn’t just dinner; it’s become my go-to comfort food when I want something light yet deeply satisfying, and it always sparks conversations around the table.

Serving Ideas That Clicked

I like pairing this salmon with roasted seasonal vegetables or a crisp green salad to keep things fresh and vibrant on the plate.

Keeping It Fresh

Leftovers stay delicious for a couple of days refrigerated, and I often add a squeeze of fresh lemon before reheating to brighten everything back up.

A Time This Recipe Saved the Day

Once, all ingredients for dinner fell through, and this simple salmon pulled me through effortlessly with minimal pantry basics.

• Always keep lemons handy; they elevate the simplest dishes instantly
• If parsley is missing, dill or chives make a lovely alternative garnish
• Don’t skip the fresh garlic—it truly makes the flavor pop

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Thanks for stopping by the kitchen—hope this recipe brings as much joy to your table as it does to mine. Happy cooking!

Common Questions

→ How do I know when the salmon is cooked?

Look for opaque flesh that flakes easily with a fork. Internal temperature should reach 63°C (145°F) for safety.

→ Can I marinate the salmon longer?

For enhanced flavor, marinate the fillets for 15–30 minutes before baking, but avoid over-marinating to keep the texture firm.

→ What herbs work well with lemon and garlic in this dish?

Besides oregano and parsley, fresh dill or chives can complement the zesty and savory flavors nicely.

→ What are suitable side dishes for this baked salmon?

Roasted vegetables, steamed rice, or a fresh green salad complement the flavors and texture perfectly.

→ Is it better to bake salmon skin-on or skinless?

Either works well; skin-on helps retain moisture and can crisp during baking, while skinless offers a delicate texture.