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Easy baked salmon with lemon and chives, on a sheet pan.
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4.37 from 19 votes

Baked Salmon with Lemon and Chives

This flavorful baked salmon with lemon and chives is a taste of summer! It’s the perfect healthy and easy dinner recipe, ready in 30 minutes or less.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Seafood
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Rachel Gurk

Ingredients

For salmon:

For dressing:

  • 4 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced fresh chives, more to taste
  • ⅛ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes, or to taste (see note #3)

Instructions

  • 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 ¼ teaspoon salt and black pepper.
    24 ounces salmon, cut into 4 fillets, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
  • Bake for 20 minutes or until the salmon flakes easily with a fork in the thickest part. You can also check the internal temperature with an instant read thermometer. It should be 145°F. (see note #2).
  • Meanwhile, combine lemon juice, olive oil, chives, ⅛ teaspoon salt and red pepper flakes in a small bowl.
    4 tablespoons freshly squeezed lemon juice, 2 tablespoons extra virgin olive oil, 2 tablespoons minced fresh chives, more to taste, ⅛ teaspoon kosher salt, ¼ teaspoon red pepper flakes, or to taste
  • Enjoy immediately with dressing drizzled over top of salmon fillets.

Notes

  1. Salmon: For four generously-sized servings, you'll need a pound and a half of salmon, about 6 ounces per serving. You can buy pre-cut fillets, or a large fillet of salmon and divide it yourself. Either skin-on or skinless fillets are fine. Once the salmon is cooked, it will separate easily from the skin.
  2. Cooking tip: Keep in mind that thick fillets will take longer to cook than thinner pieces. Check the internal temperature of each fillet at the thickest part. If a fillet is thinner and gets done more quickly, remove it from the pan and keep it warm until the other fillets are done.
  3. Variations: If desired, you can substitute black pepper for the red pepper flakes in the dressing. If fresh chives are not available, substitute green onions or scallions.
  4. Storage & reheating: Refrigerate leftover salmon for up to 4 days, or freeze for up to 6 months. It's best to store the dressing separately, if possible. Thaw frozen salmon in the refrigerator before reheating. Cooked salmon can be eaten cold or reheated. To reheat, gently microwave at 50% power; do not overheat. 
Recipe adapted from Leah Itsines.

Nutrition

Serving: 6oz. salmon | Calories: 308kcal | Carbohydrates: 1g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 295mg | Potassium: 857mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 172IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg

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