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Oven-Baked Salmon With Herbs

User Rating 4.5 Star Rating (17 Reviews)


Updated November 01, 2013

This cooking technique is something of a miracle. The fish bakes at a low heat right on the platter you will serve it on. No pans to wash! You will know it is done when the fish flakes, but it doesn't change color as much because it keeps its moisture -- no more dried-out fish! And it is so flavorful!

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes


  • 1 salmon filet - about a pound
  • 2 - 4 T fresh herbs, chopped (thyme or dill is nice, but anything you like is probably good)
  • 1/2 teaspoon pepper
  • 1/2 teasoon salt (a bit more if kosher, or if fish is skinned)
  • 1 teaspoon oil, if that - you just need a very thin film


I first saw this technique used on this segment of Jacques Pepin's TV show "Fast Food My Way". He does his a bit fancier, by removing the skin. This is not necessary, unless you don't want the unsightly skin hanging around your elegant buffet. The meat lifts right off the skin after it is done. It is a good idea to run your hand over the filet and make sure there aren't a bunch of bones, but frankly I don't always do that either - I figure people can pick out their own bones. If you do pick out the bones, it makes it easier if you drape the filet over something convex like a bowl - they stick right out when you position this fish this way.

1. Heat the oven to 200 F. (not a typo)

2. Chop up the herb, and mix it with the salt and pepper. I happen to have lemon thyme in my garden, and it is my favorite for fish, but regular thyme or any herb you like works fine -- even parsley. If you want to use more, that's fine, and sometimes I mix in a a tablespoon or so of sesame seeds.

2. Smear the oil on an oven-proof serving platter, and put the fish on top. If the filet is skinned, put some salt and pepper on both sides, otherwise just put the fish skin side down and season the top. I usually run my oily hand from the platter-smearing over the fish so the seasoning will stick a bit better.

3. Bake for about 40 to 45 minutes, until salmon flakes. You won't believe how good it is. I usually serve it with a sort of homemade tartar sauce mixing mayonnaise, lemon zest and juice, some of the same herb I used on the fish, capers, and a very small amount of hot sauce.

Nutritional Information: Figuring three servings per pound, each has zero carbs, 30 grams of protein, and 230 calories.
User Reviews

Reviews for this section have been closed.

 2 out of 5
Something is fishy, Guest Bluemyrtle45

Followed instructions. Used dill, parsley, salt and pepper. At 45 minutes the internal temp was only 113 F. Returned to oven for 5 min. Temperature increased by 5 degrees. Repeated the same and got the same result. Increased temperature from 200 degrees to 300. Returned fish to oven for 5 minute increments for 3 times then the last time for 7 minutes. Reached an internal temperature 144, one degree short of what it should have been. The fish tasted good. Not too dry but not super juicy. Took a total of one hour and 17 minutes. I would like to hear from the author as to what I might have done wrong. The oven is new and runs close to perfect.

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