Go Back

Baked Lemon-Herb Salmon

Servings: 5


  • 1 shallot or a quarter of a small white onion
  • 1/2 cup fresh parsley leaves, slightly packed
  • 15 basil leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds salmon, cut into 5 fillets
  • 1/2 teaspoon kosher salt
  • mayonnaise
  • zest of 3-4 lemons
  • fresh lemon juice, for topping


  • Place the shallot, basil, parsley and olive oil into a food processor. Blitz until ingredients are roughly chopped. Scrape the sides once or twice while blitzing.
  • Remove the salmon from the fridge and place on a foil-lined rimmed sheet pan. Evenly distribute 1/2 teaspoon salt and lemon zest on the salmon fillets. Add a layer of mayonnaise on each fillet, be sure to coat the top and sides. Then top the salmon with the herb mixture. Let sit at room temperature for 30 minutes.
  • Heat oven to 425 degrees.
  • Place the salmon into the oven and bake for 12-15 minutes or until the salmon reaches 145 degrees. Remove from the heat, top with fresh lemon juice and serve warm. Salt to taste.


Add a pound or two of trimmed asparagus tossed with extra-virgin olive oil and salt to the baking sheet to make this a “sheet pan dinner.”