Looking for a flavorful way to elevate your seafood game? This baked salmon with preserved lemons is a bright, zesty dish that’s both effortless and packed with bold flavors. Tender salmon fillets are infused with the rich tang of preserved lemons, fresh lemon herb accents, and aromatic garlic, creating a perfect balance of savory and citrusy goodness. Whether you’re new to preserved lemon recipes or a seasoned pro, this lemon salmon is a must-try. Plus, it’s one of those easy fish recipes that feels gourmet but comes together in no time—ideal for weeknight dinners or special occasions alike!
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Why I Love Salmon with Preserved Lemons
This recipe was inspired by my daughter-in-law, who worked on an Alaskan tour boat during the summers while in college. She can filet a salmon like nobody’s business, and is a pro at baking flavorful salmon filets. I paired her expert advice with the preserved lemons I had in my pantry, and this recipe was born.
The addition of preserved lemons gives this baked salmon recipe a unique depth of flavor. Wondering how to make your own preserved lemons? It’s very easy, and you can get the simple recipe here, along with many other ideas for how to use them. I’m excited for you to read on and give this preserved lemon salmon a try!
Equipment
The equipment for this easy recipe is simple. All you need is a small bowl for mixing the seasonings and a 9 by 13-inch baking dish. I used one of my glass baking dishes, but you could use a simple metal baking dish as well.
If you would like to test the temperature of the salmon before removing it from the oven, you could use a meat thermometer.
Ingredients
4 salmon filets (about 6 ounces each)
2 tablespoons avocado oil or olive oil
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
2 teaspoons minced garlic (I use the minced garlic in a jar to save time)
1/4 teaspoon each of thyme, parsley, oregano, and basil
2 tablespoons lemon juice (bottled lemon juice is fine)
1 or 2 preserved lemons, sliced
Instructions
Grease a large baking pan (I use a 9 by 13-inch rectangular dish). Preheat the oven to 400 degrees.
Arrange salmon filets in the baking pan, then season with salt and pepper.
In a small bowl, stir together oil, garlic, herbs, and lemon juice. Spoon the mixture over the salmon filets making sure that all areas are covered.
Slice the preserved lemon (or lemons if they are small and you are using 2). Top each salmon filet with one or two slices of preserved lemon.
Bake for 12-15 minutes. You will know when the salmon is done when it is opaque and flaky when gently pulled apart with a fork. You can also test the salmon with a meat thermometer to see if the temperature has reached 145 degrees.
Garnish with fresh herbs like thyme or parsley, if you like. This recipe makes four servings.
What to Serve with Baked Lemon Salmon
When serving baked salmon with preserved lemons, you’ll want side dishes that complement its bright, zesty flavors. A simple garlic herb quinoa or lemon-infused couscous makes a great base, soaking up the citrusy juices. For a fresh contrast, try a berry mandarin tossed salad. Roasted asparagus or Brussels sprouts with olive oil and garlic add depth, while a creamy dill yogurt sauce or hummus can balance the tanginess of the preserved lemons. For a heartier option, pair it with rosemary roasted potatoes.
Common Questions About Baking Salmon
How do you know if salmon is baked properly?
To check if salmon is baked properly, use a fork to see if it flakes easily—fully cooked salmon should separate into moist layers. The flesh should be opaque and slightly translucent in the center. For accuracy, use a meat thermometer: salmon is done when it reaches an internal temperature of 125–130°F (52–54°C) for medium-rare or 145°F (63°C) for well-done, as recommended by the USDA.
What is the white stuff coming out of salmon when baking?
The white stuff that appears on salmon when baking is called albumin, a protein that naturally occurs in fish. When salmon is exposed to heat, the muscle fibers contract, pushing out moisture and albumin, which then coagulates on the surface. It’s completely safe to eat.
Is it better to bake salmon covered or uncovered?
It depends on the texture and flavor you’re aiming for. Baking salmon uncovered at a moderate temperature (375–400°F) as with this recipe helps it develop a light crust and enhances caramelization, giving it a richer flavor.
Salmon with Preserved Lemons Recipe
Equipment
- 1 small mixing bowl
- 1 9 by 13-inch baking pan
- 1 Meat thermometer optional
Ingredients
- 4 salmon filets about 6 ounces each
- 2 tablespoons avocado oil or olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 teaspoons minced garlic
- ¼ teaspoon thyme dried
- ¼ teaspoon parsley dried
- ¼ teaspoon oregano dried
- ¼ teaspoon basil dried
- 2 tablespoons lemon juice
- 1 or 2 preserved lemons sliced
Instructions
- Preheat the oven to 400 degrees. Grease a large baking pan (I use a 9 by 13-inch rectangular dish).
- Arrange salmon filets in the baking pan, skin side down, then season with salt and pepper.
- In a small bowl, stir together oil, garlic, herbs, and lemon juice. Spoon the mixture over the salmon filets making sure that all areas are covered.
- Slice the preserved lemon (or lemons if they are small and you are using 2). Top each salmon filet with one or two slices of preserved lemon.
- Bake for 12-15 minutes. You will know when the salmon is done when it is opaque and flaky when gently pulled apart with a fork. You can also test the temperature with a meat thermometer to see if the salmon temperature has reached 145 degrees.
- Garnish with fresh herbs like thyme or parsley, if you like. This recipe makes four servings.
More Meal Inspiration
It’s always nice to have a plan when it comes to meals. If you’re looking for a way to get more organized with your meal planning efforts, I’ve got something for you. Free, editable meal planners! The templates can be used over and over, as often as you need them. You can make as many duplicates as you like, and you’ll be able to save old meal plans for future reference. I hope it simplifies things for you.
Have fun making baked salmon with preserved lemons, and may all of your home-cooked, made-with-love dinner endeavors meet with great success!
Lisa Mitchell is a wife, mom, and school librarian who likes to create and share recipes, often using fresh ingredients from her family’s small Pacific Northwest farm. To get more easy recipes, click on over to the Food page.
Yum! I love baked salmon, and this recipe looks soooo easy. Thank you for sharing it, as well as the link to the easy way to make preserved lemons. Nice!
Thank you! I’m so glad you like the recipe. Enjoy using preserved lemons to give baked salmon a special flavor.