Hey, my lambs! It’s Mariah Carey, kicking off my heels and sliding into the kitchen for Mariah’s Culinary Butterfly. Today, I’m hitting you with something I love—Easy Lemon-Herb Baked Salmon. This is my quick little number: salmon that’s soft and flaky, with lemon popping off and herbs keeping it fresh. I threw this together one crazy day when I was running on fumes, and it’s been my jam ever since. Sit down, honey—we’re doing this together, and I’m telling you how it goes down.
Look, I’m usually all about the big, slow-cooked stuff—give me a pot simmering all day and I’m happy. But sometimes life’s coming at me fast—rehearsals, calls, whatever—and I need food that’s good and doesn’t take forever. This salmon’s it. Takes like 30 minutes, tastes like I tried harder than I did, and keeps me feeling light. I started making it back when I was holed up writing songs, needing something to eat that didn’t mess with my flow. Lemon’s bright, herbs are chill, and it’s done before you know it.
We’re keeping this real—me and you, chopping, seasoning, and popping it in the oven. No wild steps, just stuff you can handle while we’re laughing about dumb stuff. It’s great for a solo night or when your crew’s over, and you wanna look like you’ve got it together. Put on some Daydream, grab a lemon, and let’s get into it.
What You Need (For 4 of Us)
For the Salmon
- 4 salmon fillets (6 ounces each—skin’s up to you)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 big lemon (juice and zest, baby)
- 1 tablespoon fresh dill, chopped up
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, pulled off the stem
- 2 tablespoons butter, cut into chunks
Gear
- Baking sheet
- Parchment or foil (I’m not scrubbing today)
- Small bowl
- Zester or whatever grates
- Knife
- Spoon
Step 1: Fire Up and Set Up
Alright, turn your oven to 400°F—let it heat while we mess around. Grab a baking sheet and slap some parchment or foil on it—makes life easier when it’s cleanup time. Pull your salmon out the fridge and dab it with paper towels if it’s wet. Wet fish doesn’t cook right, and we’re not here for soggy.
Lay the fillets on the sheet—skin down if it’s got skin; I like the crispy bit it gives. Hit ‘em with the salt, pepper, and garlic powder—just sprinkle it on, rub it in with your fingers so it sticks. Pour that olive oil over the top—drizzle it like you mean it. It’s gonna keep everything juicy. Let it chill there while we get the flavor going.
I started doing this one night after a long studio day—came home starving, fridge half-empty, just some salmon and a lemon staring at me. Threw it together half-asleep, and it was so good I wrote it down. Now it’s my clutch move when I’m too beat to think.
Mariah’s Tip: Room temp fish cooks better—let it sit out 10 minutes if you’ve got time.
Step 2: Lemon-Herb Mix
Grab a little bowl—nothing big, just enough for the good stuff. Take your lemon and scrape the zest into it—those yellow bits are gold, trust me. Smells like a sunny day. Cut it open and squeeze the juice in—couple tablespoons, whatever it gives you, just dodge the seeds. Toss in the dill, parsley, and thyme—I chop ‘em rough ‘cause I like seeing the green. Mix it up with a spoon til it’s all hanging out together.
Scoop that mix onto the salmon—spread it around so every piece gets some. I just smear it with the spoon, no fancy brushes here. Then grab your butter—those little chunks—and drop ‘em on top, a couple per fillet. It’s gonna melt and make everything taste like a dream. That’s it—simple, but it’s got soul.
I used to wing this part—still do sometimes. Just grab what’s around, mix it, slap it on. Fresh herbs are my thing—got a little pot of ‘em by the window—but dried works if that’s what you’ve got. Less of it, though; it’s strong.
Mariah’s Tip: Chop extra herbs and sprinkle ‘em later if you’re feeling cute.
Step 3: Bake It Quick
Stick the sheet in the oven—middle spot, keeps it even. Set a timer for 12 minutes and kick back. You want the salmon flaky but not dry—check it at 10 if it’s thin, maybe 14 if it’s thick. It’s done when it’s golden on top and the butter’s all melted into it. Smells so good you’ll wanna eat the air.
Pull it out when the timer’s up—poke it with a fork in the fat part. If it breaks apart easy but still looks wet inside, you’re good. Let it sit a minute—gives you time to grab plates or sip something cold. That’s it—oven’s done the work, and you’re looking like a pro.
I’ve messed this up before—left it too long once ‘cause I was dancing to “Fantasy” and forgot. Dry salmon’s no fun, so watch it, girl. Better to pull it early than late.
Mariah’s Tip: Oven’s hot—use a mitt, don’t burn yourself trying to look cool.
Step 4: Plate It Up
Scoop each fillet onto a plate—spatula’s your friend, keeps it pretty. If there’s juice on the sheet, drizzle it on—don’t sleep on that flavor. I keep it basic—sometimes a little extra parsley if I’m in the mood—but you could throw some green beans or rice next to it if you want. Me, I’m good with just the fish.
Look at it—pink and juicy, green herbs popping, butter shining. Tastes fresh and light, with that lemon cutting through. First bite’s the best—soft, tangy, a little rich. You did that, honey, and it took no time.
Mariah’s Tip: Lemon slice on the side’s a vibe if your crew’s over—lets ‘em squeeze it up.
Why It’s My Jam
This salmon’s my quick fix—tastes big, takes no effort. Lemon keeps it zesty, herbs keep it real, butter makes it me. It’s light for the days I’m running around, but still feels like I’m spoiling myself. Try it, snap a pic, tell me on Mariah’s Culinary Butterfly. What’s next, lambs? Hit me up!
Love,
Mariah