By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
229 cal · 32 min
Baked Salmon with Herbs and Lemon
Recipe GLPR632c1ebe325983
A simple and elegant baked salmon fillet seasoned with a warm blend of paprika, garlic, onion, oregano, and thyme, finished with fresh lemon juice and melted margarine. This one-pan dish is quick to prepare and delivers delicate, flaky fish that's moist and flavorful. Perfect as a healthy weeknight dinner or elegant entrée.
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Ingredients
16 ounces salmon fillet, fresh or frozen
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1 tablespoon fresh lemon juice
1 1/2 tablespoons margarine, melted
Directions
Wash your hands thoroughly with soap and warm water. If your salmon is frozen, transfer it to the refrigerator and allow it to thaw completely according to the package directions before proceeding.
Preheat your oven to 350 degrees Fahrenheit. Pat the salmon dry with paper towels and cut it into four equal portions, then place them skin-side down in a lightly oiled 13x9x2-inch baking pan.
In a small bowl, combine the paprika, onion powder, garlic powder, black pepper, dried oregano, and dried thyme. Mix until the spices are evenly distributed.
Sprinkle the herb-spice mixture evenly across the top of each salmon portion. Drizzle the fresh lemon juice over the fish, distributing it as evenly as possible.
Drizzle the melted margarine over the seasoned salmon fillets. Place the baking pan in the preheated oven.
Bake for 20 to 25 minutes, until the salmon is opaque throughout and flakes easily when tested gently with a fork. The internal temperature should reach 145 degrees Fahrenheit. Serve immediately while hot.
Comments
Salmon is readily available at all major Charlotte chains (Harris Teeter, Food Lion, Kroger banners), and the dry spices are kitchen staples, so no special trips required. The real cost driver is salmon itself—quality fillets run $12–16 per pound, pushing this toward $4–5 per serving for protein alone, though the dish remains reasonable for a weeknight protein. The 32-minute stated time is honest: five minutes prep (pat salmon dry, season, arrange) plus a 20–25 minute bake, leaving a realistic buffer. It's genuinely easy for a family and requires zero active attention once in the oven, which is a genuine strength for busy nights, though it lacks the southern seasonal appeal of pan-seared local shrimp or collard-based dishes that would resonate more in Charlotte.
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