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Herb-Infused Baked Lemon Garlic Salmon Recipe

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4.1 from 2 reviews

This easy baked salmon recipe features a whole side of wild-caught salmon seasoned with fresh rosemary, garlic, lemon, and olive oil. It’s baked in foil to lock in moisture and finished under the broiler for a perfectly golden top. Ready in just 30 minutes, it makes a flavorful and healthy main dish perfect for any weeknight or special occasion.

Ingredients

Main Ingredients

  • 2 pound side of salmon (boneless, skin on or off, wild caught if possible)
  • 5 sprigs fresh rosemary (or fresh herbs of your choice)
  • 2 small lemons (divided, plus extra for serving)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 cloves garlic (peeled and roughly chopped)

Optional Garnishes

  • Additional chopped fresh herbs (such as basil, thyme, parsley, dill, or green onion)

Instructions

  1. Prepare and Heat: Remove the salmon from the refrigerator and let it rest at room temperature for 10 minutes. Meanwhile, preheat your oven to 375°F (190°C) and line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
  2. Arrange Rosemary and Lemon: Lightly spray the foil with baking spray, then arrange 2 sprigs of fresh rosemary down the middle. Slice one lemon thinly and lay half the slices over the rosemary.
  3. Place Salmon: Set the salmon side on top of the lemon and rosemary bed on the foil.
  4. Season Salmon: Drizzle the olive oil evenly over the salmon, sprinkle with kosher salt and black pepper, rubbing to coat fully. Scatter the roughly chopped garlic cloves on top. Then lay the remaining rosemary sprigs and remaining lemon slices on the salmon. Juice the second lemon and pour the juice evenly over everything.
  5. Seal in Foil Packet: Fold the sides of the foil up and over the salmon until it is completely enclosed. If needed, use a second piece of foil to fully seal, ensuring there’s a bit of space inside for air circulation.
  6. Bake: Bake the salmon in the preheated oven for 15-20 minutes. Cooking time depends on thickness; check earlier if thinner than 1 inch, or allow extra time if thicker than 1.5 inches. The goal is for the salmon to be nearly cooked through at the thickest part.
  7. Broil for Finish: Carefully open the foil to expose the top of the salmon, watching out for hot steam. Switch the oven to broil and return the salmon to the oven for about 3 minutes. Broil until the top and garlic turn slightly golden and the fish is fully cooked. Watch closely to avoid burning.
  8. Rest and Check: Remove the salmon from the oven. If it looks slightly undercooked, fold the foil back loosely and let rest a few minutes. The salmon is done when it flakes easily with a fork.
  9. Serve: Cut into portions and serve garnished with additional fresh herbs or a squeeze of lemon, if desired.

Notes

  • Use wild-caught salmon for the best flavor and texture.
  • Adjust cooking time based on the thickness of your salmon side to prevent overcooking.
  • Be cautious when opening the foil packet, as steam can be very hot.
  • Baking in foil helps keep the salmon moist and tender.
  • Broiling at the end adds a nice golden finish without drying out the fish.
  • Optional fresh herbs can be tailored to your taste preferences.
  • This recipe can be doubled for larger gatherings by using multiple foil packets.

Find it online: https://cozyplatter.com/herb-infused-baked-lemon-garlic-salmon-recipe/