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Christmas Eve Lemon Herb Salmon - Bright, Simple, and Festive

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 1 1/2 to 2 pounds salmon fillet (skin-on or skinless, center-cut preferred)
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons extra-virgin olive oil
  • 2 lemons (zest of 1 lemon, juice of both; reserve a few thin slices for garnish)
  • 3 cloves garlic, finely minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Optional: pinch of red pepper flakes for a gentle kick
  • Optional sides: baby potatoes, green beans, or asparagus for the sheet pan

Instructions
 

  • Preheat the oven. Set it to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil it.
  • Pat the salmon dry. Use paper towels to remove surface moisture. This helps the fish roast, not steam, and keeps the texture tender.
  • Make the lemon herb mixture. In a small bowl, combine softened butter, olive oil, lemon zest, lemon juice, garlic, parsley, dill, chives, thyme, salt, pepper, and red pepper flakes if using. Stir until it forms a loose paste.
  • Season the salmon. Place the fillet skin-side down on the baking sheet. Spoon the lemon herb mixture over the top, spreading it evenly. Lay a few thin lemon slices on top for aroma and presentation.
  • Add optional sides. If roasting vegetables on the same pan, toss them with a bit of olive oil, salt, and pepper. Arrange around the salmon in a single layer.
  • Roast to just done. Bake for 10–14 minutes, depending on thickness. A general guide is 4–6 minutes per 1/2 inch of thickness. The salmon should flake easily with a fork and be slightly translucent in the center.
  • Rest briefly. Remove from the oven and let it sit for 3 minutes. This helps the juices settle and keeps the fish moist.
  • Finish and serve. Sprinkle with a little more chopped parsley and a squeeze of lemon if you like. Serve straight from the sheet pan or transfer to a platter.