Simple Lemon-Herb Roasted Salmon

This go-to recipe uses a fish's best friends: butter, herbs and lemon. Roasting at a high temperature lets you lightly brown the fillets[ on foil, without having to use a skillet, so there's minimal cleanup. Make this quick entree often, and use the time you save to try a new side dish to go with it.]

Total Time:
15 min
5 min
10 min

4 servings

  • Olive oil, for the foil
  • Four 5- to 6-ounce skinless salmon fillets
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter, cut into 4 pieces
  • 1 tablespoon chopped fresh dill and/or parsley
  • Half a lemon
  • Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.

  • Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.

  • Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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