Roasted Atlantic Salmon Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking. Pat the salmon fillet dry with paper towels to remove surface moisture; this helps achieve even roasting and browning.

Season the salmon evenly on both sides with the kosher salt and freshly ground black pepper. Place the fillet skin-side down on the prepared baking sheet. Drizzle the olive oil over the top and gently rub it to coat the surface evenly.

Zest the lemon and then juice enough to yield about 1 tablespoon. In a small bowl combine the lemon zest, 1 tablespoon lemon juice, chopped dill, chopped parsley, minced garlic, and the 2 teaspoons melted butter. Stir to form a loose herb paste.

Spread the citrus-herb mixture evenly over the top of the salmon fillet, leaving the skin exposed on the underside. The lemon zest and butter will help the top brown slightly while the herbs infuse the fish.

Place the baking sheet on the center rack of the preheated oven. Roast the salmon for 10–14 minutes, depending on thickness: plan on about 10 minutes per inch of thickness measured at the thickest part. For a 1-inch thick fillet, check at 10 minutes. The salmon is done when the flesh flakes easily with a fork but still looks slightly translucent in the center (internal temperature 125–130°F / 52–55°C for medium).

If you prefer a lightly browned top, switch the oven to broil on high for the final 1–2 minutes, watching closely to avoid burning. Remove from oven when cooked to desired doneness.

Let the salmon rest on the baking sheet for 2–3 minutes to allow juices to redistribute. Using a spatula, transfer the fillet to a serving platter or cut into portions.

Top with lemon wedges and scatter microgreens or extra chopped herbs if using. Serve immediately with additional lemon juice if desired.