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Baked Lemon Rosemary Salmon Recipe

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4.2 from 12 reviews

This easy baked salmon recipe features a whole side of wild-caught salmon seasoned with fresh rosemary, garlic, and lemon for a bright, flavorful dish. The salmon is baked in a foil packet to lock in moisture and then briefly broiled to achieve a golden, slightly crisp top, resulting in perfectly tender and juicy fish.

  • Total Time: 30-33 minutes
  • Yield: 6 servings

Ingredients

Salmon and Seasonings

  • 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 as desired)
  • 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. Heat: Remove the salmon from the refrigerator and let it stand at room temperature for 10 minutes to ensure even cooking. Meanwhile, preheat your oven to 375°F (190°C) and line a large baking dish or rimmed baking sheet with aluminum foil.
  2. Cut and Arrange: Lightly coat the foil with baking spray to prevent sticking. Place 2 sprigs of rosemary down the center of the foil. Cut one lemon into thin slices and arrange half of these slices along the rosemary. Position the salmon on top of this herb and lemon bed.
  3. Season: Drizzle the salmon evenly with olive oil, then sprinkle with kosher salt and ground black pepper. Rub the seasonings gently onto the surface. Scatter the roughly chopped garlic cloves over the top of the salmon. Lay the remaining rosemary sprigs and lemon slices on top. Juice the second lemon and pour the juice evenly over the salmon.
  4. Seal: Fold the edges of the aluminum foil up and over the salmon to completely enclose it, making a sealed packet. If needed, use a second piece of foil on top and fold the edges securely underneath to prevent steam from escaping. Leave a little room inside the packet for air to circulate.
  5. Bake: Place the foil packet on the prepared baking dish and bake in the preheated oven for 15-20 minutes. Cooking time depends on the thickness of the salmon; thinner cuts (around 1 inch) will cook faster, so check a few minutes early. Thicker cuts (1.5 inches or more) may require a bit more time. The salmon should be nearly cooked through at this point.
  6. Broil: Carefully remove the salmon from the oven and open the foil, exposing the top of the fish (beware of hot steam). Change your oven setting to broil. Return the uncovered salmon to the oven and broil for about 3 minutes until the top of the salmon and garlic turn slightly golden and the fish is fully cooked. Watch closely to prevent overcooking or burning the garlic.
  7. Rest and Serve: Remove the salmon from the oven. If the fish appears slightly underdone, reseal the foil loosely and let it rest for a few minutes—salmon continues to cook during resting but avoid overdoing it. Once the salmon flakes easily with a fork, it is ready. Cut into portions and sprinkle with additional fresh herbs or an extra squeeze of lemon juice before serving.

Notes

  • Letting the salmon come to room temperature before baking helps it cook more evenly.
  • Using fresh rosemary and lemon enhances the flavor without overpowering the salmon’s natural taste.
  • Baking in foil seals in moisture and makes cleanup easier.
  • Broiling at the end adds a nice golden finish and flavor from the garlic.
  • Watch the fish carefully during broiling to avoid burning the garlic.
  • Wild-caught salmon is preferred for better flavor and texture but farmed salmon can be used if necessary.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20-23 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://iamstarved.com/baked-lemon-rosemary-salmon-recipe/