If you're looking for a quick and easy dinner that delivers, try this baked herb crusted salmon. Brushed with butter, topped with a flavorful spice rub, and finished with lemon slices. Bonus: this baked salmon is done in under 30 minutes!
In This Post
I love creating quick and simple recipes that are easy enough for young children to help with and tasty enough for even the pickiest eaters to enjoy. This baked herb crusted salmon recipe has lived on my website since 2020 and while it's a few years old, it's a repeat dinner in this house because (1) so much flavor, (2) it disappears FAST and (2) I need minimal ingredients and dishes.
Why You'll Love This Herb Crusted Salmon Recipe
- Incredibly fresh and flavorful thanks to the variety of spices (and butter!)
- Moist and tender, not dry at all!
- Easy to make– perfect for busy weeknights
- Done in just 25 minutes
- Easily customizable and pairs well with just about anything
Grab These Ingredients
Not much is needed for this herb crusted salmon, 3 main ingredients plus spices.
- Salmon: This salmon recipe starts with 4 salmon filets, about 2 pounds total. You can leave the skin on or remove it, either works.
- Butter: You only need 2 Tablespoons of melted butter. The butter not only adds flavor, it also helps keep the salmon moist as it bakes. You can also substitute with ghee, olive oil or avocado oil if you prefer or need it dairy free.
- Salt & Pepper: For essential flavor!
- Parsley, Oregano, Basil, Garlic & Onion Powder: We're using basic pantry staple spices that most, if not all, have in their pantry.
- Lemon: Just a touch of lemon juice helps enhance the flavor of the baked salmon and aids in keeping it moist.
Overview: How to Make Herb Crusted Salmon
Making this baked salmon is very simple, laughably simple. It's why it's a go-to recipe for me during busy weeknights.
- Start With Spices: Combine the spices together in a small bowl– give them a stir to make sure they are mixed together well.
- Season the Salmon: Brush each salmon filet with the melted butter. Then, evenly sprinkle the spices on top and gently press down making sure they adhere to the salmon.
- Add the Lemon: Top each filet with 1-2 slices of lemon, this will depend on the size of the salmon filets. Most of the time I can fit 2 lemon slices on each.
- Bake: Bake the salmon for 8-15 minutes or until done. Sometimes I pull together this creamy dill sauce and drizzle it on top.
3 Success Tips
- Dry the Salmon: Before brushing the butter onto the salmon filets, pat each filet with a paper towel making that it's as dry as possible. Having dry filets allows the butter to stick, which allows the spices to stick.
- Press in the Spices: Once the butter is brushed onto the salmon, sprinkles on the spices and gently press down to make sure they stick to the salmon.
- Don't Overbake: It's very easy to overbake salmon, baking at a high temperature like 425ºF, it only needs 8-15 minutes total depending on how "done" you prefer your salmon. Remove the salmon from the oven a few degrees below what you want it to be as it will finish cooking while it rests. See the recipe card (or below) for bake times based on the level of doneness.
FAQ: How Long to Bake Salmon
Perfectly cooked salmon is moist, tender, flaky, and basically melts in your mouth. Use this guide below for the level of doneness for the salmon. My preference for this herb crusted salmon is between medium-rare and medium.
- Rare: Less than 120ºF
- Medium-Rare: 125ºF - 130ºF
- Medium: 135ºF - 140ºF
- Well-Done: 145ºF or more (This is the temperature the FDA recommends but I find this is extremely dry.)
Serve This Baked Salmon With
- Crispy Baked French Fries
- Oven Roasted Asparagus
- Simple Quinoa
- Spaghetti Aglio e Olio
- Roasted Vegetable Pasta Salad
Easy Baked Herb Crusted Salmon
Description
If you're looking for a quick and easy dinner that delivers, try this baked herb crusted salmon. Brushed with butter, topped with a flavorful spice rub, and finished with lemon slices. Bonus: this baked salmon is done in under 30 minutes!
Ingredients
- 4 salmon filets, about 2 pounds total (skins on or removed)
- 2 Tablespoons unsalted butter, melted
- 1 ½ teaspoons dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, sliced into 6-8 slices
Instructions
- Preheat the oven to 425°F. Line a baking sheet with a silicone baking mat or aluminum foil. Arrange the salmon onto the baking sheet and pat dry to remove excess liquid (especially if you thawed the salmon.)
- In a small bowl, stir together the salt, pepper, dried parsley, dried oregano, dried basil, garlic powder, and onion powder. Brush the melted butter on top of each salmon filet, using most or all of the butter. Then, spoon the herb mixture evenly onto each filet, spreading all over the top and gently pressing it into the salmon so it sticks. Place 1-2 slices of lemon on each filet, this will depend on the size of the salmon filets– I typically am able to fit 2 lemon slices of each.
- Bake for 8-15 minutes or until done, which is 10 minutes per inch thickness measured from the thickest part of the salmon filet. Salmon is considered done when an instant-read thermometer reads 145°F at the thickest part. Feel free to bake at the doneness you prefer (we prefer 135ºF.) If you want slightly crisp edges (we do!), broil for the last minute, keeping an eye on the salmon so it doesn't burn. Be sure to remove the salmon from the oven a few degrees below what you want it to be as it will finish cooking while it rests. See recipe notes for levels of salmon doneness.
- Remove from the oven and let it rest on the baking sheet for 3-5 minutes. Then, using a fork, gently press the lemon slices to release the remaining juice. Serve with quinoa or rice and vegetables. Leftovers stay fresh in the refrigerator up to 3 days. Reheat as desired.
Notes
- Make Ahead Instructions: While there's no need to marinate the salmon, you can assemble and place in the refrigerator stored in an airtight container for up to 1 day. The day of, begin at step 3.
- Salmon: I prefer to leave the salmon skin on, but feel free to remove it prior to baking or buy it without the skin. If using frozen salmon, thaw completely before starting, patting dry to remove excess moisture. You can also use an entire salmon filet or cut into pieces, the bake time will vary.
- Butter: If using salted butter, reduce the salt to ⅛ teaspoon (a pinch) in the spice rub. If needed, you can always add salt after it bakes, but you cannot remove salt. You can also substitute with olive oil or avocado oil.
- Bake Time: Perfectly cooked salmon should be moist, tender, flaky, and almost melt in your mouth. Use this guide for level of doneness for the salmon. 1) Rare: Less than 120ºF, 2) Medium-Rare: 125ºF - 130ºF, 3) Medium: 135ºF - 140ºF, 4) Well-Done: 145ºF or more (This is the temperature the FDA recommends but I find this is extremely dry.) My preference is between medium-rare and medium, removing from the heat at 130ºF.
Nutrition
Calories: 303kcal | Carbohydrates: 3g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 368mg | Potassium: 890mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 2mg
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Janet says
Made this tonight with coconut rice and broccoli and it was really good. My boys loved it.