Simple herb roasted salmon is infused with green herbs, lemon and wine to create a delicious main dish. Succulent, healthy and ready in 20 minutes.
This easy baked salmon recipe is on my regular meal rotation, especially in summer and fall when herbs are growing outside my patio door. I also make this dish regularly at room temperature as part of a buffet for family events because it’s pretty and so easy.
The wine adds a mild flavor and extra moistness. You can replace it with vegetable broth if you prefer or leave it out altogether.
For the herb mixture, I like parsley and green onions plus one other herb such as dill, chives or basil.
As easy weeknight dinners go, this herb baked salmon is a definite favorite. Just a few ingredients, quick and simply delish.
What to serve with herb roasted salmon
These sides pair beautifully with this salmon dish: Thai mango salad, Citrus Salad, Fresh Vegetable Pasta, Instant Pot Pumpkin Risotto, Lemon Asparagus Risotto (instant pot), Pesto and Vegetable Orzo or Party Salad with Grilled Vegetables and Quinoa.
Garnish and sauces
A few great options are: basil (or other herb) mayonnaise, spicy sweet chili Thai sauce (my fave), roasted red pepper sauce (5 min), a drizzle of Balsamic reduction; or a simple squeeze of lemon juice. Lemon zest or lemon slices are also great garnishes.
Tips for cooking with salmon
Make a full salmon meal in one pan
Roast vegetables like Bok Choy and Broccoli with the salmon. Place the salmon and all the veggies in a single layer on a large baking sheet and roast everything at 425F/218C for 10 minutes. You can leave out the wine for this option if you prefer. You will need to chop the vegetables fairly small so they cook more quickly.
How to choose salmon
Raw salmon should be moist and not fishy smelling and have no brown or dry spots. Try to get pieces that are the same thickness so they cook at the same rate. Apparently Wild Alaskan salmon is the healthiest salmon available. I prefer Atlantic salmon to Pacific salmon because it’s fattier (but the good kind) which makes it juicier. I also much prefer salmon fillets to salmon steaks, particularly the thicker belly portion rather than the flatter tail portion. It’s all a matter of taste, though, and what’s available where you live.
How to tell when salmon is cooked
Salmon is best cooked to a medium or medium rare temperature. It should be warm pink in the center, just past the translucent stage and not white or pale pink (which means it will be dry).
Ina Garten suggests under-cooking the salmon a bit, then covering it with foil for 10 minutes to finish cooking. I prefer not to do that with this recipe because the herbs lose their vibrant color and turn a murky green (although the method is amazing for moistness).
Tailor To Your Taste
- Salmon alternatives
- Instead of salmon, try trout, halibut or sea bass.
- For weeknights, I use salmon fillets. When hosting a dinner, I use a side of salmon for a beautiful presentation.
- Green herbs that go with salmon
- Use any combination of herbs you like – parsley, green onions, dill, chervil, basil, chives, cilantro.
- In a pinch, one or more fresh herbs can be substituted with defrosted frozen cubes of herbs or dried herbs.
- To serve cold or at room temperature, make the full recipe up to a day ahead. When salmon cools down, refrigerate it, well covered. Sprinkle additional chopped herbs on top before serving along with lemon wedges and preferred garnish.
Other quick & easy fish recipes you might like
- stuffed salmon with lemon ricotta
- coconut curry salmon
- crispy baked fish (20 minutes)
- baked fish fillets with cherry tomato sauce (20 minutes)
- pecan crusted salmon
- citrus maple glazed salmon
- maple balsamic rainbow trout
- lemon butter herb baked trout
How to make this roasted salmon recipe with herbs
Simple Herb Roasted Salmon (20 min)
- 2 salmon fillets, skin on or off (6-8 ounces each)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (about 1/4 large lemon)
- salt and black pepper
- 1/2 cup (28g) combination of minced herbs ( I use parsley, green onions or chives plus e.g. dill, basil, chervil or cilantro)
- 1/4 cup (60ml) dry white wine (cooking wine is fine too)
- Garnish Options: Note 1
- Preheat oven to 425F/218C. Line a pan with parchment paper or foil sprayed with oil (for easier clean up).
- PREPARE SALMON FILLETS: Place salmon on pan skin side down. Make slits crosswise on each fillet as deep as possible without cutting into the skin - about 1/4 inch/6mm above the skin or bottom of salmon is good. Reserve a tablespoon of herb mixture for garnish. Stuff the rest of herbs into the slits and sprinkle a bit more on top of salmon. Drizzle salmon with oil, squeeze the lemon over the fish and season generously with salt and pepper. You can let the salmon sit and marinate for 15 minutes if you have time.
- ROAST SALMON TO PERFECTION: Add wine to the pan around the salmon. Roast for 10-12 minutes or just until salmon is easy to flake and is warm pink in the the thickest part for moist medium to medium-rare (not white pale pink as this will be dry). Rule of thumb is 10 minutes per inch of thickness, but slightly less might be needed because of slits in salmon.
- SERVE: If salmon has skin on bottom, to remove it, slip spatula between skin and flesh. Lift and transfer to plate. Sprinkle reserved herbs on top and serve with lemon wedges and garnish option.
- Garnish options
- Basil mayonnaise (combine 2 tablespoons mayonnaise, lemon zest or a squeeze of lemon juice and finely chopped basil); Other herbs like dill can be substituted
- Drizzle of spicy sweet chili Thai sauce (good!)
- Drizzle of Balsamic reduction (you can buy this at the grocery store)
- Drizzle of good extra virgin olive oil;
- Lemon wedges, zest or lemon slices
- Make Ahead: To serve cold or at room temperature, make the full recipe up to a day ahead. When salmon cools down, refrigerate it, well covered. Sprinkle additional chopped herbs on top before serving along with lemon wedges and preferred garnish.
Herb roasted salmon recipe has been updated since 2018 with new information and images.