Baked Salmon Salsa Verde

The first time I truly understood what fresh herbs could do to salmon was on a quiet Tuesday evening when my neighbor dropped off a handful of basil and parsley from her garden. I'd made baked salmon before, but it was always a bit plain until I decided to throw together whatever green things I could find and make a quick sauce. That salsa verde changed everything—suddenly the fish wasn't just dinner, it was something I actually looked forward to making again.

I remember cooking this for my sister who'd just started eating more fish, and she was skeptical until the aroma of fresh herbs hit her. She ate the whole plate and asked if I could teach her how to make it, which meant everything coming from someone who usually orders takeout. That moment made me realize this recipe isn't just about the salmon—it's about sharing something simple that somehow feels special.

Ingredients

• Salmon fillets (4, about 6 oz each): Look for bright color and a fresh smell at the market; skin-on helps the fillet hold together during baking and crisps up beautifully.
• Extra-virgin olive oil (8 tbsp total): The quality of this oil matters more than anywhere else in the recipe, so don't skip the good stuff here.
• Fresh flat-leaf parsley (1 cup, finely chopped): The backbone of salsa verde; it has a cleaner, more vibrant flavor than curly parsley.
• Fresh basil (½ cup, finely chopped): Pick leaves right before chopping to keep them from browning and tasting bitter.
• Capers (2 tbsp, drained and chopped): Tiny bursts of briny flavor that give the salsa its personality; don't skip them.
• Anchovy fillets (2, finely chopped, optional): They dissolve into the sauce and add depth, not fishiness—but leave them out if you're unsure about the crowd.
• Garlic clove (1 small, minced): Just one, finely minced, so it doesn't overpower the fresh herbs.
• Dijon mustard (1 tbsp): Adds a subtle tang and helps emulsify the salsa.
• Red wine vinegar or lemon juice (2 tbsp): Lemon is brighter; vinegar is earthier—pick based on your mood.
• Sea salt and black pepper: Taste as you go; the final seasoning makes the biggest difference.
• Lemon wedges: For serving, because a squeeze of fresh lemon is never wrong.

Instructions

Heat your oven and prepare:

Preheat to 400°F and line a baking sheet with parchment paper. This stops the salmon from sticking and makes cleanup almost disappear.

Season the salmon simply:

Pat the fillets dry with a paper towel, place them on the sheet skin-side down, drizzle lightly with olive oil, and season with salt and pepper. Less is more here; you don't want to mask the fish itself.

Bake until just cooked through:

Slide into the oven for 14–16 minutes. The salmon is done when it flakes easily with a fork and the thickest part is opaque. Overcooked salmon turns dry, so check a minute early if you're nervous.

Build the salsa verde while salmon bakes:

Combine parsley, basil, capers, anchovies if using, and minced garlic in a bowl. Add mustard and vinegar or lemon juice, then slowly whisk in the extra-virgin olive oil until the mixture becomes creamy and cohesive. Season to taste with a pinch of salt and pepper.

Plate and top:

Transfer each salmon fillet to a plate and spoon a generous amount of salsa verde directly over the top. The heat of the fish softens the herbs just slightly and lets all the flavors come together.

Serve right away:

Finish with a lemon wedge on the side and enjoy while everything is still warm.

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There's a moment when you pull that salmon out of the oven and the kitchen smells like olive oil and fresh herbs—it's the smell of something worth sitting down for. This dish has a way of turning a regular weeknight into something that feels a little bit intentional, a little bit luxurious, without asking for much effort in return.

The Magic of Salsa Verde

Salsa verde is one of those sauces that works everywhere, not just on salmon. I started keeping jars of it in my fridge last summer and found myself spooning it onto roasted chicken, stirring it into pasta, spreading it on crusty bread. The beauty of it is that it's impossibly simple—just herbs, acid, and oil—but when you use fresh, quality ingredients, it tastes like you've been cooking for hours. Once you understand how the parsley and basil play against the capers and vinegar, you'll start making it in your sleep.

What to Serve Alongside

This salmon doesn't need much, but a few sides make it feel complete. I usually roast some potatoes in the same oven cycle, or put together a quick green salad with a light vinaigrette so there's something fresh and cool against the warm fish. You could also do crusty bread to catch any extra salsa, or even couscous if you want something more filling. The recipe is flexible enough to match whatever you're in the mood for that night.

Make Ahead and Storage

The salsa verde is actually better when made a few hours ahead—it gives the flavors time to meld and mellow out slightly. The salmon itself is best baked fresh, but if you're prepping for a dinner party, you can have your ingredients measured and the salsa mixed before guests arrive. Leftovers keep fine for a day, though the salmon texture changes; if you have extra salsa, it keeps for two days and becomes something to drizzle on tomorrow's lunch.

• Make salsa verde up to 4 hours ahead and store it in an airtight container in the fridge.
• Measure and chop all ingredients the morning of if you're short on time before cooking.
• Leftover salsa is incredible on eggs, roasted vegetables, or grilled chicken the next day.

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This is the kind of meal that reminds you why cooking matters. It's fast, it's honest, and it tastes like you actually care about what you're eating.

Recipe Q&A

→ How do I ensure the salmon stays moist while baking?

Drizzle the fillets with olive oil and avoid overcooking by baking for 14–16 minutes until just flaky.

→ Can I prepare the salsa verde in advance?

Yes, the salsa verde can be made a day ahead and stored in the fridge for up to 2 days to enhance flavor.

→ Are anchovies necessary in the salsa verde?

Anchovies add depth but can be omitted for a milder, vegetarian-friendly version without compromising taste.

→ What are some good side dishes to serve with this salmon?

Roasted potatoes or a crisp green salad pair well, balancing the rich salmon and fresh salsa verde.

→ Can I substitute basil with other herbs?

Basil can be swapped for mint or cilantro for a different herbal twist while maintaining freshness.