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RecipeLemon-Herb Roast Salmon

Nutrition Facts
Amount per Serving
  • Calories: 250
  • Protein: 37 g
  • Total Fat: 10 g
    • Unsaturated Fat: 8 g
    • Saturated Fat: 2 g
  • Cholesterol: 75 mg
  • Total Carbohydrate: 1 g
  • Dietary Fiber: 1 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 320 mg

Salmon is such a simple, yet stellar, dinner option. It’s packed with protein and heart-healthy omega-3s, and because of its mild flavor, it can be prepared in loads of scrumptious ways (this prep method I’m sharing is a guaranteed winner-dinner). In this quick, tasty and fuss-free version, I use a few standard seasonings, roast for about 10 to 15 minutes, and then it’s ready to be devoured; oh, and trust me, it will be. And don’t forget to serve it with my 3-ingredient lemony herb dipping sauce!  Note that you can use one large fillet (as in this picture) or 4 individual pieces, and feel free to swap in your favorite spices.

  • Prep time
  • Total Time
This recipe makes 4 servings
Ingredients:

• 1½ pounds wild salmon
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ to ½ cup minced herbs (cilantro, dill or fresh thyme leaves)
• 1 to 2 lemons, thinly sliced

Preparation:

Preheat oven to 425˚ and position a rack to the top spot. Liberally mist a baking sheet with oil spray. Place salmon skin side down (if skin is intact), mist the top of the fish with olive oil spray or brush on 1 tablespoon olive oil, and sprinkle the salt, garlic powder, and pepper evenly over the top. Then, liberally pack the herbs of choice (cilantro, thyme or dill) generously over the entire fish and place the lemon slices evenly over the top. Roast in the oven on the top rack for about 10 to 15 minutes. Set oven to broil and finish under the broiler for a few minutes to crisp the tops and brown the lemon slices, if you’d like them more well done. (A general rule: Cook for about 4 minutes per ½-inch thickness of salmon, or until the internal temperatures reaches 125˚ to 130˚ for medium. Add a few more minutes if you prefer it well done; subtract a few minutes if you want it medium rare.)

Alternatively, you can grill salmon. Make sure fish is at room temperature. Place salmon on a pre-heated indoor or outdoor grill, skin side down. Mist the top of the fish with olive oil spray or brush on 1 tablespoon olive oil. Sprinkle the salt, garlic powder, and pepper evenly over the top. Then, liberally pack the herbs of choice (cilantro, thyme or dill) generously over the entire fish and place the lemon slices evenly over the top. Cook for 5 to 8 minutes, depending on the thickness. Use a wide spatula to carefully flip to the other side and cook for another 4 to 5 minutes, or until it reaches your preferred level of doneness. (Note: Salmon should release easily from the grill; if it doesn’t, wait another 1 minute or 2 before flipping.) Keep in mind most salmon filets take just about 12 minutes to cook through, so pay close attention to avoid overcooking.

Serve immediately with Lemon-Dill Yogurt Sauce on the side as an optional topper.  

Try my Miso-Glazed Scallops.