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Easy Baked Herb Crusted Salmon

baked herb crusted salmon on a plate with a fork over rice and asparagus.
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4.3 from 4 reviews

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 1/2 teaspoons dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, sliced into 6-8 slices

Instructions

  1. 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.)
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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.
  3. Butter: If using salted butter, reduce the salt to 1/8 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.
  4. 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.

    Find it online: https://runlifteatrepeat.com/easy-baked-herb-crusted-salmon/