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Mediterranean Lemon Herb Salmon - Bright, Fresh, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 to 2 pounds salmon fillets (skin-on preferred), cut into 4 portions
  • 2 lemons (zest of 1, juice of both; reserve a few thin slices for garnish)
  • 3 tablespoons extra-virgin olive oil, plus more for the pan
  • 3 garlic cloves, finely minced or grated
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon fresh oregano, finely chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 tablespoon capers, drained (optional but excellent)
  • Lemon wedges, for serving

Method
 

  1. Prep the salmon: Pat the salmon dry with paper towels. Drying helps the surface brown and keeps the texture flaky. Set aside while you mix the marinade.
  2. Make the lemon-herb marinade: In a small bowl, combine lemon zest, lemon juice, olive oil, garlic, parsley, dill, oregano, red pepper flakes, black pepper, and salt. Stir well. Taste and adjust salt or lemon to your liking.
  3. Marinate briefly: Place the salmon in a shallow dish or zip-top bag. Spoon about two-thirds of the marinade over the fish, coating evenly. Let sit for 10–20 minutes at room temperature. Don’t go much longer, or the acid can start to “cook” the fish.
  4. Preheat and prep the pan: Heat the oven to 425°F (220°C). Lightly oil a sheet pan or line it with parchment for easier cleanup. If you prefer, you can also use a hot cast-iron skillet.
  5. Arrange and garnish: Place salmon skin-side down on the pan. Spoon a little more marinade on top. Tuck a few thin lemon slices around the fillets and scatter capers over the top if using.
  6. Roast to just-done: Bake for 9–12 minutes, depending on thickness. The salmon should be opaque on the outside and just slightly translucent in the center. An instant-read thermometer should read 125–130°F (52–54°C) for medium. Avoid overcooking.
  7. Optional broil: For lightly crisped edges, switch to broil for the last 1–2 minutes. Watch closely to prevent burning.
  8. Finish and serve: Let the salmon rest for 3 minutes. Spoon the remaining marinade over the top for a fresh pop of flavor. Serve with lemon wedges and your favorite sides.