Lemon & Artichoke Baked Salmon with Crispy Herbs and Garlic

This lemon artichoke baked salmon is simple and delicious. Make a quick marinade, let the salmon soak up the flavors, then bake for a healthy, flavorful dinner.

I’ve been on a salmon kick lately and try to cook it once a week. This lemon artichoke version is one of my favorites — it looks like a gourmet meal but takes just minutes to prepare. Serve with rice or a simple salad for a complete weeknight dinner.

Ingredients

• Salmon – wild salmon is ideal if available, but any salmon works well.
• Olive oil – the base of the marinade (avocado oil is a fine substitute).
• Lemon juice – fresh-squeezed is best for bright flavor.
• White wine vinegar – adds a pleasant acidity.
• Green onions – use the white parts for cooking; reserve the green tops for garnish if desired.
• Garlic – minced for savory depth.
• Artichoke hearts – chopped; canned in water works well and is convenient.
• Salt and pepper – to taste.

How to Make Baked Salmon

Step 1: In a large bowl, whisk together the olive oil, lemon juice, and white wine vinegar. Stir in the chopped whites of the green onions, minced garlic, and chopped artichoke hearts.

Step 2: Place two large salmon fillets in a shallow dish or pan. Spoon the artichoke mixture over the fish, then season with salt and pepper. Cover and refrigerate to marinate for 1 hour.

Step 3: Preheat the oven to 375°F (190°C). Transfer the salmon and any remaining marinade to a baking dish and bake for about 15 minutes, or until the salmon is cooked through to your liking. Cooking time will vary with the thickness of the fillets.

Step 4: Remove from the oven and serve warm. Garnish with the green parts of the scallions or a lemon wedge if desired. This pairs nicely with rice, roasted vegetables, or a simple green salad.

Notes

• Marinating gently infuses the salmon with bright, tangy flavor — you can marinate for less time in a pinch, but aim for at least 30 minutes if you can.
• Adjust seasoning to taste; a pinch of red pepper flakes adds a touch of heat if you like.
• Leftovers keep well refrigerated for 2–3 days and are great flaked over salads or mixed into grain bowls.

Serving suggestions

• Steamed or roasted vegetables
• Plain or lemon-herb rice
• A crisp green salad with vinaigrette

Like this recipe? Try other salmon ideas such as honey mustard grilled salmon, salmon burgers, chimichurri-baked salmon, or hoisin garlic salmon for more flavorful weeknight meals.