Lemon Garlic Butter Baked Salmon
Servings: 4 | Prep time: 10 mins | Cook time: 12-15 mins
The Ingredients
Salmon: 4 fillets (approx. 6 oz each) or 1 large side of salmon (1.5 lbs).
Butter: 3 tbsp, melted (unsalted preferred).
Garlic: 3 cloves, minced fine.
Lemon: 1 whole lemon (half juiced, half sliced into rounds).
Seasoning: 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried oregano or parsley.
Garnish: Fresh chopped parsley.
Instructions
Preheat & Prep: Heat your oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Make the Sauce: In a small bowl, whisk together the melted butter, garlic, lemon juice, salt, pepper, and dried herbs.
Season: Place salmon fillets on the tray. Brush the butter mixture generously over the top of each piece. Top each fillet with a lemon slice.
Bake: Roast for 12–15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of $145^\circ F$ ($63^\circ C$).
Finish: Optional—switch the oven to “Broil” for the last 2 minutes to get those edges slightly golden. Sprinkle with fresh parsley and serve.
Tips for Success
Room Temp: Take the salmon out of the fridge 15 minutes before cooking. This ensures even baking so the outside doesn’t overcook while the middle stays raw.
Don’t Overcook: Salmon continues to cook for a minute after it’s out of the oven. Pull it out when the center looks just slightly translucent.
Skin On or Off? Bake with the skin on! It acts as a safety barrier against the hot pan and keeps the moisture locked in.
Nutritional Info (Per Serving)
Calories Protein Fat Carbs
320 kcal 34g 19g 2g
Health Benefit: Salmon is a powerhouse of Omega-3 fatty acids, which support heart health and brain function. Combining it with garlic provides a natural boost to your immune system and helps manage blood pressure.
Common Questions
Q: Can I use frozen salmon?
A: Absolutely. Just ensure it is fully thawed and patted completely dry with paper towels before adding the butter sauce, otherwise, the extra moisture will steam the fish instead of roasting it.
Q: What should I serve this with?
A: It pairs beautifully with roasted asparagus, a light quinoa salad, or buttery mashed potatoes to soak up the extra garlic sauce.
Q: Can I swap the butter for oil?
A: Yes, extra virgin olive oil works perfectly for a dairy-free/Mediterranean diet version, though you’ll lose that specific “bistro” richness that butter provides.