Salmon can be prepared in a myriad of different ways with equally delicious results.

Naturally tender and easy to prepare it’s a go-to in my home all year round. In the summer, I love the smokey char of grilled salmon on a charcoal fire. But that method of cooking is the exception. I also love pan seared salmon with crispy skin action, but that method can be a bit messy and smokey. So I often turn to roasting salmon in the oven. The preparation could not be simpler. And it works even in the warmer months when oven use is not ideal, given how quickly salmon cooks.

Salmon baked or broiled in the oven is a quick way to weeknight dinner bliss or an elegant dinner party main course. My Butter Salmon and Spicy Saffron-Dill Salmon recipes are only second to this Savory Salmon baked with lemon, olive oil and herbs. It’s the simplest option which guarantees a wonderful meal in less than thirty minutes.

While perfectly delicious as is, this is a blanc canvas of salmon recipes and I encourage you to experiment with flavors. Make it your own by trying different herbs, adding a spice rub, dusting with zaatar, coating the salmon with sesame seeds. Maybe a mix of teriyaki sauce and sesame oil. Soy sauce and brown sugar, better yet, a mixture of Dijon mustard and brown sugar, yum! Tangerine and Thyme is a nice combination, but I usually save that for Red Snapper. Lemon zest and chives… Parsley, Sage, Rosemary and Thyme! You get it, the options are endless so have fun with it!

Preparation

Heat the oven to 425 degrees with the rack in the center position.
Place salmon skin-side down on a lightly oiled baking sheet.
Spoon over lemon juice all over the fish. Let sit for 10-15 minutes.
Drizzle with olive oil and season with salt and pepper in that order.
If using, sprinkle chopped herbs on top of the salmon while reserving some for garnish.
Roast the salmon skin-side down until cooked through to your liking, about 12-15 minutes for medium.
Garnish with more dill and serve with extra citrus wedges and enjoy!