Easy Lemon Garlic Baked Salmon
This quick and flavorful baked salmon is brushed with a lemon garlic butter and baked until perfectly flaky. Perfect for busy weeknights when you want a healthy, restaurant-quality meal on the table in under 30 minutes.
Ingredients
- 4 salmon fillets
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley or dill
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil.
- In a small bowl combine the melted butter, olive oil, minced garlic, lemon zest and juice.
- Place the salmon fillets on the prepared baking sheet. Brush generously with the lemon‑garlic mixture and season with salt and pepper.
- Bake for 12–20 minutes, depending on thickness, until the salmon is opaque and flakes easily with a fork.
- Optional: broil for the last minute or two for a lightly caramelised top.
- Garnish with chopped parsley and serve with extra lemon wedges.
Equipment Needed
- Baking sheet
- Aluminum foil
- Small mixing bowl
- Basting brush
- Fork (for testing doneness)
Tips & Variations
- Marinate for more flavor: For even more intense flavor, marinate the salmon in the lemon-garlic mixture for 15-30 minutes before baking.
- Check for doneness: Salmon is done when it reaches an internal temperature of 145°F (63°C) or flakes easily with a fork. Avoid overcooking to keep it moist.
- Add herbs: Try adding fresh thyme, rosemary, or oregano to the butter mixture for variety.
- Make it spicy: Add a pinch of red pepper flakes or cayenne pepper to the garlic butter for a kick.
- Skin on or off: You can leave the skin on for easier handling and extra crispiness, or remove it before serving.
- Broil for caramelization: For a beautiful golden top, broil for the last 1-2 minutes, watching carefully to prevent burning.
Nutritional Information
Per serving (1 fillet):
- Calories: 340
- Protein: 34g
- Fat: 22g (Saturated: 8g)
- Carbohydrates: 2g
- Fiber: 0g
- Omega-3 Fatty Acids: 2.2g
- Sodium: 280mg
This recipe is high in protein, rich in heart-healthy omega-3 fatty acids, and provides excellent sources of vitamin D, B vitamins, and selenium.
Storage & Reheating
Refrigerator: Store leftover salmon in an airtight container for up to 3 days. The lemon-garlic butter helps keep it moist.
Freezer: Freeze cooked salmon in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a 275°F (135°C) oven for 10-15 minutes, covered with foil to prevent drying. You can also reheat in the microwave at 50% power in 30-second intervals. Avoid high heat as it can make the salmon dry and rubbery.
Pro tip: Leftover salmon is delicious served cold in salads or flaked into pasta dishes.
Serving Suggestions
This lemon garlic salmon pairs beautifully with:
- Vegetables: Roasted asparagus, steamed broccoli, green beans, or Brussels sprouts
- Starches: Garlic mashed potatoes, wild rice, quinoa, or roasted baby potatoes
- Salads: Mixed green salad with balsamic vinaigrette, arugula salad, or Caesar salad
- Grains: Couscous, farro, or cauliflower rice for a low-carb option
- Bread: Crusty sourdough or garlic bread to soak up the delicious butter
Recipe Notes
Choosing salmon: Look for bright, firm fillets with no fishy smell. Wild-caught salmon tends to have a firmer texture and richer flavor, while farm-raised is milder and more affordable.
Fillet size matters: The cooking time varies based on thickness. Thin fillets (1 inch) need 12-15 minutes, while thick fillets (1.5 inches) need 18-20 minutes.
Line with foil: Lining your baking sheet with foil makes cleanup incredibly easy and prevents sticking.
Common mistake: Overcooking is the most common error. Salmon continues to cook slightly after removing from the oven, so take it out when it's just barely done.
Budget tip: Buy a large salmon fillet and cut it into portions yourself—it's usually cheaper than buying pre-portioned fillets.