Easy Baked Salmon with Lemon and Chives
This flavorful and easy baked salmon with lemon and chives is a taste of summer! It is the perfect use for those chives in your garden!
I feel like every time I bring you a salmon recipe, I say it’s our new favorite. Maybe I’m getting better every time, or maybe we just really like salmon…I’m not sure. I typically default to this lemon salmon or baked salmon with maple mustard glaze, and we also really like this grilled salmon. Air fryer salmon is delightfully crispy on the outside but tender on the inside, and slow roasted salmon is meltingly tender.
This one is the perfect embodiment of spring and summer flavors. There’s just something about the the flavor of chives that I can’t get enough of. If you guys haven’t tried this chive bread, you have to. I know it might sound strange at first but it’s crazy good. I’d take it over garlic bread any day of the week.
Whether or not this salmon is the best recipe, it’s not leaving my rotation of salmon recipes. Variety is a good thing!
About this easy baked salmon
Aside from being absolutely delicious, it’s also so easy to make. It’s done in 30 minutes, and it’s cooked on one pan. Additionally, it really only takes four ingredients, if you don’t count olive oil, salt and pepper. Here’s what you need.
- chives (green onions or scallions work fine, too)
- red pepper flakes
I love that it’s simple and straightforward, but not lacking in flavor. I bet if you have chives in your garden, you probably have all the ingredients on hand for this recipe…just put some salmon on your grocery list and dinner is taken care of!
It’s extra simple to prepare because you bake the salmon with just salt and pepper. While it’s baking, you can prepare the sauce. All that is included in that is lemon juice, olive oil, fresh chives, red pepper flakes, and salt. The red pepper flakes add a bit of heat, but it’s not even close to being overwhelming spicy. If you’re adamantly opposed to spice, try omitting the red pepper flakes and substituting a sprinkle of black pepper.
When the salmon is cooked and you’re ready to eat, you’ll just spoon that simple sauce onto the salmon. I know I’ve said it already, but it’s so good. I really hope you guys try this one.
Turn this salmon recipe into a sheet pan dinner!
Here are some ideas of what to make with this salmon by adding to your sheet pan:
- Asparagus tossed in olive oil, salt, and pepper. Add it in the last 10 minutes of cooking. Asparagus is usually my go-to with salmon, I’m not sure why. I think because it’s quick, requires minimal prep, and Ben loves it.
- Potatoes – toss them in the same trio of olive oil, salt, and pepper. Give these a 10 minute head-start before you add the salmon to the pan. If you want to make your potatoes extra crispy, read my guide on how to make crispy roasted potatoes.
- Green Beans! I bet you can guess – olive oil, salt and pepper. They’ll cook in 10-15 minutes so add them halfway through the cook time. If you love roasted green beans, make sure to check out my recipe for roasted green beans with Parmesan and basil.
- Radishes! They’re so good roasted. Give them a good coating in oil, salt, and pepper. Those can go in the oven the same amount of time as the salmon. If you love that idea, try this sheet pan recipe for crispy chicken thighs with dijon and dill. It’s so springy and delicious.
- Try roasted salmon with tomatoes and fennel for a one pan dinner. So good!
- That’s just the beginning – use your imagination!
How do you know when Salmon is done?
There are two ways you know salmon is done. The first is when it flakes easily with a fork. The other method is the one I typically use, and that’s with an instant-read thermometer. I’m head-over-heels in love with my ThermoWorks Thermapen Mk4. I like to cook my salmon to an internal temperature of 145ºF, which is the FDA suggestion. I’m always one to follow rules. Some people like salmon cooked “medium” (125ºF), and I do often eat it like that at restaurants, but 145ºF is my preference at home, and it’s never dry at that temperature.
Oh and by the way, this baked salmon?
It’s Whole30 compliant, paleo, keto, gluten-free, and allllll that jazz. Whether or not you’re following a particular eating plan or diet, this recipe is just plain good for you.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 1/2 pounds salmon, cut into fillets
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- juice of 1 lemon (about 4 tablespoons)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons minced fresh chives
- 1/8 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes (more to taste) - see note
- Preheat oven to 400°F. Line a sheet pan or baking dish with parchment for easy clean-up and to prevent fish from sticking.
- Rinse salmon with cold water and pat dry with paper towel.
- Place salmon skin side down on sheet pan and sprinkle with salt and pepper.
- Bake for 20 minutes or until flaky. You can also check the internal temperature with a thermometer (my Thermapen is my right-hand man in the kitchen). I like to cook salmon to an internal temperature of 145°F.
- Meanwhile, combine dressing ingredients in a small bowl.
- Enjoy immediately with dressing drizzled over top of salmon fillets.
- If desired, you can substitute black pepper for the red pepper flakes in the dressing.
- Recipe adapted from Leah Itsines
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben loves this! I was initially surprised by how much he liked it.
Changes I would make: None are necessary at all! The only thing I might do differently is add different vegetables to the sheet pan to make it a complete meal.
Difficulty: Very easy! I used to be intimidated by cooking salmon, but it’s so simple!
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