Lemon-Rosemary Salmon Recipe

Name: Lemon-Rosemary Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 lemon, thinly sliced; 4 sprigs fresh rosemary; 2 salmon fillets, bones and skin removed; coarse salt to taste; 1 tablespoon olive oil, or as needed

Cook Time: 15 minutes

Recipe for Baked Salmon with Lemon and Rosemary

Ingredients

1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
Salt to taste
1 tablespoon olive oil, or as needed

Directions

Step 1: Preheat your oven to 450F (250C).

Step 2: Arrange half of the lemon slices in a single layer at the bottom of a baking dish.

Step 3: Place 2 sprigs of rosemary on top of the lemon slices.

Step 4: Place the salmon fillets on top of the rosemary. Sprinkle the salmon with salt.

Step 5: Layer the remaining sprigs of rosemary on top of the salmon, then cover with the remaining lemon slices.

Step 6: Drizzle the salmon with olive oil.

Step 7: Place the dish in the preheated oven and bake for 12 to 15 minutes, or until the fish flakes easily with a fork.

Nutrition Facts (per serving)

Calories: 257
Fat: 18g
Carbs: 6g
Protein: 21g

Nutrition Breakdown

Nutrition Information	Per Serving
Calories	257
Total Fat	18g
Saturated Fat	3g
Cholesterol	56mg
Sodium	1017mg
Total Carbohydrates	6g
Dietary Fiber	3g
Protein	21g
Vitamin C	45mg
Calcium	51mg
Iron	1mg
Potassium	431mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data and may not be available for all ingredients.

Author: CHEDDAR97005

Origin and History

The combination of lemon and rosemary with salmon is a simple yet powerful flavor pairing. Both ingredients are widely used in Mediterranean cooking, where fresh herbs and citrus are staples in various dishes. The use of rosemary in seafood is particularly common in southern European cuisine, especially in Italy and Greece. This dish is inspired by the traditional methods of roasting fish with fresh herbs, which enhance the natural flavors of the fish. The simplicity of this recipe reflects the essence of Mediterranean cooking, where the focus is on fresh, seasonal ingredients and minimal preparation.

Regional Variations

While the classic lemon-rosemary combination is widespread, variations of this dish can be found across different regions. In Italy, you might find salmon roasted with a variety of herbs like thyme or basil, in addition to rosemary. In Greece, its not uncommon for similar recipes to incorporate olive oil, garlic, and sometimes a touch of white wine to enhance the flavor. The method of cooking may also varywhile baking is a popular option, grilling the salmon on a cedar plank is a common technique used in the U.S. Pacific Northwest, infusing the fish with smoky flavors.

How It Differs from Similar Dishes

While there are many ways to prepare salmon, what sets Lemon-Rosemary Salmon apart is its simplicity and reliance on just a few fresh ingredients. Unlike more complex salmon dishes that involve marinades or sauces, this recipe focuses on the natural flavors of the fish, allowing the lemons bright acidity and rosemarys aromatic depth to shine through. In comparison to dishes like Grilled Salmon with Dill or Teriyaki Salmon, which rely on bolder and sometimes sweeter flavors, Lemon-Rosemary Salmon provides a cleaner, more herbaceous taste, perfect for those who prefer subtle flavor profiles.

Where Its Typically Served

Lemon-Rosemary Salmon is versatile and can be served in a variety of settings. Its a popular choice for weeknight dinners due to its quick and easy preparation, making it ideal for busy families or individuals. Its also a perfect dish for special occasions or dinner parties, offering a sophisticated yet effortless main course. This dish pairs beautifully with light sides like roasted vegetables, couscous, or a crisp salad. Its often served with white wine, such as a light Chardonnay or Sauvignon Blanc, which complements the fresh flavors of the salmon.

Fun Facts

Salmon is known for its high omega-3 fatty acid content, making it a heart-healthy choice for those looking to improve their diet.
Rosemary has been used in traditional medicine for centuries. Its believed to have antioxidant properties and is often used to promote digestion.
The name salmon comes from the Latin word "salmo," meaning to leap, referencing the fishs impressive ability to jump over obstacles during its migration.
In the Mediterranean, rosemary is often referred to as the herb of remembrance, symbolizing both memory and fidelity in ancient cultures.

FAQ about Lemon-Rosemary Salmon Recipe

Store leftover salmon in an airtight container in the refrigerator. It can stay fresh for up to 2 days. Reheat in the microwave or in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until heated through.

Yes, you can use dried rosemary in place of fresh rosemary, but use about one-third of the amount called for in the recipe. Dried herbs are more concentrated in flavor, so adjust the quantity accordingly to avoid overpowering the salmon.

If rosemary is too strong for your taste, you can substitute it with herbs like thyme, dill, or tarragon. Each of these herbs will bring a different flavor profile to the dish, but they all pair well with salmon.

Yes, you can prepare the salmon in advance by assembling the ingredients and storing them in the refrigerator. Cover the baking dish with plastic wrap or foil and refrigerate for up to 24 hours before baking. When you're ready, bake as instructed, but you may need to add a few extra minutes to the cooking time.

Yes, you can freeze the assembled salmon. Wrap the salmon tightly in plastic wrap and then in foil or place it in a freezer-safe container. It will keep in the freezer for up to 3 months. To cook, thaw the salmon overnight in the refrigerator and bake as directed.

Lemon-Rosemary Salmon is versatile and pairs well with many side dishes. Try serving it with roasted vegetables, steamed rice, couscous, or a fresh green salad. You can also serve it with a drizzle of extra lemon juice for added brightness.

Yes, you can use frozen salmon for this recipe. Be sure to thaw the salmon completely before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave. The cooking time may be slightly longer depending on the thickness of the fillets.

Salmon is cooked properly when it easily flakes with a fork and reaches an internal temperature of 145°F (63°C). The fish should be opaque and moist, not dry or overcooked. To test, gently insert a fork into the thickest part of the salmon and twist slightly.

Yes, you can substitute salmon with other fish such as trout, cod, or halibut. Cooking times may vary depending on the thickness of the fish, so adjust the baking time as needed.

Comments

Suzy

10/06/2025 01:52:54 PM

Very delicious and simple recipe. Loved it. I did rub the olive oil on the fish, added a bit of lemon juice, and then added salt pepper and garlic before adding the fresh herbs and lemon. So good. Very impressed.

Derek Murawsky

03/26/2008 08:21:40 AM

Simple and great recipe as is. Want to improve the flavor throughout the fish? Either make a parchment or tinfoil bag to seal everything up in. The juices steam through the fish continuously, keeping it more tender and letting the flavors soak through.

mnerney

01/31/2024 11:46:44 AM

Super simple and satisfying recipe! I replaced the olive oil with salted butter for a bit more decadence and covered the baking dish with foil as others have suggested. Served with lemon garlic couscous. Will definitely make this again!

Maria_Maraki

04/07/2012 08:16:44 PM

for those of you who think rosemary overpowers the salmon, I would use Tarragon instead. I have a recipe 4 oz of white wine and 4 oz of water. Set salmon on lemon slices in the bottom of non stick pan. Place salmon in pan and sprinkle with tarragon. Cover and slowly steam until flaky. (usually about 6 or 8 min). This is even fantastic cold for salad or a buffet. We eat this about 2 times per month.

Tonya

02/17/2011 10:04:22 AM

I cut big circles of parchment paper, laid down a bed of sliced onions, topped with garlic, a drizzle of olive oil and a rosemary sprig and topped with salmon marinated in Lemon Pepper marinade, more sliced garlic, lemon slices and another rosemary sprig, and folded the pouches together to make a pocket. This was fantastic. My boyfriend said it was absolutely the best salmon he had ever had. I love to cook, and this recipe is a keeper!

Kristen Elizabeth Caron

11/17/2016 02:33:56 AM

Was a little dry. Next time I am going to use foil, shorten the cooking time, and also chop up some rosemary to put directly on the fish as it didn't get much rosemary flavor with just the sprigs.

cjoylane

03/21/2020 07:12:28 PM

Easy and yummy. I wrapped in parchment paper for baking. So tender and amazing!

sheiswan

02/06/2019 05:34:22 PM

THIS IS GOOD,but I find rosemary a bit strong for fish. My son makes the best salmon ever on a cedar plank on the bbq. He uses butter, dill and lemon sliced very thin, sometimes a splash of white wine or champagne that we will be drinking with the meal. Sides are usually grilled asparagus and rice or double stuffed potatoes. This is my choice of last meal in my life,

buba

06/04/2020 02:03:55 AM

My fish guy wasn't there to skin the salmon, so I left the skin on. Put the lemon and rosemary in the bottom of the pan, not on top. Ended up with a delicious, perfectly cook piece of fish that was fragrant without the overpowering flavor a double layer of lemon and rosemary would have given it. Will definitely make this again!

Pam Buck

04/01/2017 02:17:50 PM

I used Olive Oil spray, seasoned the fish with Mc Cormick Lemon Herb and baked it about 23 minutes - thought I died and went to heaven! For an extra treat, I use Meyer lemons instead of regular ones.

Karen

04/17/2012 09:31:32 AM

This was a hit with my 12 year old picky eater. She devoured the salmon filet. After reading other reviews I did as some suggested by brushing the olive oil on the fish and removing the leaves of the rosemary from the stem. I also baked the filet for 20 min in a sealed foil wrap so the fish cooked in its own juices. The picky eater put her request in last night to have this again tonight.

Pss77

11/25/2024 11:46:49 PM

This was great? Added some thinly sliced red onion to top of salmon before roasting.

SwiftBagel8655

09/27/2024 12:36:50 AM

I will make this salmon dish this Weekend..

Joyce Harris

09/03/2024 07:24:47 PM

This is comfort in every bite.

KarenH

08/12/2024 12:57:56 AM

Top notch! Better than restaurants! So simple to make! Fool proof!

Countrycook62

06/30/2024 12:01:54 AM

Omg, so good. Will fix again. Made as instructed, came out fantastic. Broccoli and rice pilaf were the sides. Yummy.

Coach J

05/18/2023 11:57:13 PM

Great! Made it with asparagus and slices if jalapeño peppers and white rice.

GoofyKale7497

03/10/2022 07:17:34 PM

Awesome

Snehil Dua

08/26/2021 01:32:28 AM

My husband loved it! Since I am a vegetarian, I didn’t dare change anything and ruin it for him, except covering it tightly with foil.

Mark Weller

03/20/2021 11:15:59 PM

Quick/not involved, and always good.

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