Baked Salmon with Garlic Butter Lemon Sauce
This baked salmon is the one I come back to on nights when I want dinner on the table fast, but I still want it to taste like I tried. A simple garlic butter lemon sauce does all the heavy lifting here, and the fish comes out flaky, juicy, and full of flavor every single time. It only takes about 25 minutes from start to finish, which makes it one of my go to options for weeknights when the kids are hungry and patience is short.
Equipment
- Rimmed baking sheet
- Parchment paper or aluminum foil
- Small mixing bowl
- Basting brush
- Instant-read meat thermometer
- Fish spatula
Ingredients
- 4 fillets salmon fillets about 6 ounces each, skin on or skinless
- 3 tablespoons unsalted butter melted; 42g
- 2 tablespoons extra virgin olive oil 30ml
- 4 cloves garlic minced
- 1 lemon zested, juiced, and sliced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley or dill chopped, for garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit and let it fully come up to temperature. Line a rimmed baking sheet with parchment paper or aluminum foil and lightly brush with olive oil.
- Pat the salmon fillets completely dry with paper towels. Place them on the prepared baking sheet, spacing a couple of inches apart, skin side down if they have skin.
- In a small mixing bowl, whisk together melted butter, olive oil, minced garlic, lemon zest, and lemon juice. Stir in smoked paprika, dried thyme, salt, and black pepper until fully combined.
- Using a basting brush, generously coat the top and sides of each salmon fillet with the sauce. Reserve a small spoonful of sauce to drizzle after baking. Arrange a few lemon slices over the top of each fillet.
- Place the baking sheet on the center rack of the oven. Bake for 12 to 15 minutes, depending on the thickness of your fillets.
- Insert an instant read thermometer into the thickest part of a fillet. It should read between 125 and 130 degrees Fahrenheit for a moist, flaky texture. If it needs more time, return to the oven in one minute increments.
- Remove the salmon from the oven and let it rest for 2 to 3 minutes. Drizzle the reserved sauce over the top of each fillet, sprinkle with fresh parsley or dill, and serve warm.
Notes
- Let the salmon sit at room temperature for about 10 minutes before baking so it cooks evenly.
- Always pat the fillets dry before adding any sauce or seasoning to help the fish brown properly.
- Use a thermometer rather than guessing, since salmon overcooks quickly; pull at 125-130 degrees Fahrenheit for moist, flaky results.
- Choose fillets of similar thickness so they finish cooking at the same time.
- Let the fish rest briefly after baking instead of cutting into it right away.
- You can prep the sauce and portion the fillets earlier in the day, then bake right before serving.
- Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a 275 degree oven for about 10 minutes to avoid drying it out, or in the microwave in 20 second bursts.
- Freeze cooked salmon for up to 2 months, wrapped tightly to prevent freezer burn; thaw overnight in the refrigerator before reheating.
- For variations, swap the garlic butter sauce for a honey soy glaze, add red pepper flakes for heat, top with pesto, use a maple Dijon glaze, or wrap in foil for a steamed texture.
Nutrition
Serving: 1ServingCalories: 360kcalCarbohydrates: 2gProtein: 34gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 380mgPotassium: 680mgSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 6mg
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