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American · Dinner

Lemon garlic baked salmon

A whole salmon side baked gently on an open sheet with lemon zest, garlic, dill, and olive oil to a moist center, then brightened with fresh lemon at service.

About 45 minTotal
About 35 minActive
$$Cost
EasyDifficulty
Makes 6 servings
Moist baked salmon fillet with lemon, garlic, dill, oregano, paprika, and a lightly flaking center.

Equipment

  • A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.

Ingredients

1× recipe · Makes 6 servings

  • 1 skin-on center-cut salmon side, 2 to 2 1/2 pounds, pin bones removed
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 garlic cloves, finely grated
  • 2 lemons
  • 2 tablespoons chopped fresh dill, divided
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sweet paprika

Instructions

  1. Heat oven to 400°F with a rack in the center. Line a with parchment. Pat salmon dry, set skin-down, and season evenly with salt and pepper.

  2. Zest one lemon and squeeze 2 tablespoons juice into a bowl. Mix with olive oil, garlic, half the dill, oregano, and paprika; spread over the flesh. Cut the second lemon into thin rounds and arrange sparingly over the fish.

  3. Bake uncovered until the thickest center reaches 125°F to 130°F for moist medium salmon, 14 to 20 minutes depending on thickness. Remove promptly; carryover heat will continue cooking it. Diners who prefer well-done fish can take portions to 140°F.

  4. Rest 8 minutes. Remove baked lemon rounds if their pith tastes bitter, scatter with remaining dill, and squeeze the zested lemon over the fish immediately before portioning.

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