Photo of Lemon-herb roasted salmon by WW

Lemon-herb roasted salmon

Total Time
30 min
15 min
15 min
This salmon can anchor lunch or dinner. Pair it with your favorite grain, treat it as the star of a salad, or serve it with roasted vegetables like the baked sweet potato fries shown here. When the salmon flakes when pierced with a fork, that’s a good indicator it’s done. Be sure to zest the lemon before you juice it. You will need about 2 lemons to produce enough zest and juice for this recipe. We love the mix of fresh herbs in this dish, but you can use whatever mix you like; rosemary and basil would also work beautifully. For a little heat, stir some red pepper flakes into the herb mixture.


Cooking spray

1 spray(s)

Uncooked wild pink salmon fillet(s)

1½ pound(s), four 6-oz pieces about 1-inch-thick each (also known as humpback salmon)

Table salt

tsp, or to taste

Black pepper

tsp, coarsely ground, or to taste

Lemon zest

1 tsp, finely grated (plus extra for garnish, if desired)

Fresh lemon juice

4 Tbsp, divided


1½ Tbsp

Fresh parsley

1 Tbsp, chopped (plus extra for garnish, if desired)

Fresh thyme

1 Tbsp, chopped (plus extra for garnish, if desired)

Fresh oregano

1 tsp, chopped

Minced garlic

1 tsp


  1. Preheat oven to 400°F. Coat small shallow baking dish with nonstick spray.
  2. Season both sides of salmon with salt and black pepper. Place salmon in prepared baking dish and drizzle with 2 tbsp lemon juice. Roast salmon until almost cooked through, about 13 minutes.
  3. Meanwhile, in small bowl, whisk 1 tsp lemon zest, sugar, 1 tbsp parsley, 1 tbsp thyme, oregano, garlic, and remaining 2 tbsp lemon juice until sugar dissolves.
  4. Top salmon with lemon-herb mixture. Continue to roast until salmon flakes with fork, about 2 minutes more. Garnish with grated lemon zest and more chopped herbs (if using).
  5. Serving: 1 salmon fillet