Easy Mediterranean Salmon with Fresh Herbs

Why You’ll Love This Recipe

I love this recipe for how quickly it comes together and how fresh it tastes. The garlic-herb blend brings tons of flavor without any heavy sauces, and the lemon slices baked on top infuse the fish with a subtle citrus zing. It’s a no-fuss, feel-good dinner that looks impressive and smells amazing while it bakes. Plus, cleanup is a breeze when I line the baking sheet with parchment.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets (about 6 oz each), skin on or off
2 tablespoons olive oil
3 cloves garlic, minced
1 lemon, thinly sliced
¼ cup fresh parsley, chopped
¼ cup fresh dill, chopped
1 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
Optional: ½ teaspoon red pepper flakes
Optional garnish: lemon wedges and extra fresh herbs

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.

2. In a small bowl, I mix together the olive oil, garlic, parsley, dill, oregano, salt, black pepper, and red pepper flakes if I’m using them.

3. I pat the salmon fillets dry and place them skin-side down on the baking sheet. Then I brush or spoon the herb mixture generously over the tops.

4. I lay a few thin lemon slices over each fillet, which adds flavor and looks beautiful.

5. I bake the salmon for 12 to 15 minutes, depending on thickness, until it flakes easily with a fork and turns opaque.

6. Once out of the oven, I let the salmon rest for a couple of minutes before garnishing with extra herbs and serving with lemon wedges.

Servings and timing

This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Here are some ways I like to customize this Mediterranean salmon:

• I swap the salmon for trout or halibut when I want a change.

• If I’m out of fresh herbs, I use dried—just 1 teaspoon each of parsley and dill.

• I sometimes mix a bit of feta or olives into the herb topping for extra Mediterranean flair.

• For a complete meal, I roast cherry tomatoes or asparagus right on the same pan.

Storage/Reheating

Leftover salmon keeps well in the fridge for up to 2 days in an airtight container. To reheat, I gently warm it in the oven at 300°F or in the microwave on low to avoid overcooking. I also love flaking the cold leftovers over a salad or mixing it into a grain bowl for lunch the next day.

FAQs

Can I use frozen salmon fillets?

Yes, I just make sure they’re completely thawed and patted dry before cooking. This helps the seasoning stick and ensures even cooking.

What if I don’t have fresh herbs?

I substitute with dried herbs—about 1 teaspoon each of dried parsley and dill, and ½ teaspoon dried oregano. It still tastes great, but the fresh herbs add extra brightness.

Can I make this ahead?

Definitely. I often mix the herb topping and prep the salmon earlier in the day, then cover and refrigerate it until I’m ready to bake. I let it sit out for 15–20 minutes before putting it in the oven.

How do I know when the salmon is done?

It’s done when it flakes easily with a fork and the inside is opaque. If I’m using a thermometer, 145°F (63°C) is the sweet spot. I usually remove it just before that because it continues to cook slightly after coming out.

What can I serve with this dish?

I usually pair it with roasted veggies, a cucumber-tomato salad, or rice pilaf. Couscous, quinoa, or a lemony orzo salad also work beautifully.

Conclusion

Easy Mediterranean Salmon with Fresh Herbs is one of those simple, fresh dinners that never lets me down. It’s healthy, vibrant, and full of flavor from the garlic, herbs, and lemon. Whether I’m serving it on a busy weeknight or enjoying a quiet dinner on the patio, it always makes me feel like I’ve treated myself to something special—without a lot of work.