This baked lemon garlic salmon keeps things simple with melted butter, fresh lemon, and garlic for added bold flavor. Baked salmon always results in the flakiest, most tender flesh of salmon time and time again. This is a straightforward, reliable, and easy dinner for any night of the week.
Salmon is one of my favorite pieces of seafood to cook, and while I have a classic sheet pan oven baked salmon with veggies, and honey lime grilled shrimp, this lemon baked salmon recipe is just as incredible, and brings that classic lemon, garlic, and butter flavor to the fish.
TL; DR Summary - Lemon Garlic Salmon
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: ~20 minutes
- 📖 Dietary Info: Seafood, dairy
- 😋 Taste: Buttery, creamy, lemon, garlic, flaky and tender
- 💖 Why You'll Love: This is a great option for busy weeks, meal prep for lunch, or a fancy romantic dinner for your partner.
- 🍽️ Best Paired With: You can easily throw this over garlic herb red bliss mashed potatoes, a side of sautéed broccoli rabe or garlicky string beans, or add a side of buttered noodles with swiss chard.
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Top Salmon Tips and Tricks
- Salmon can overcook pretty quickly and become chewy. If you are nervous about that, try to ask for a salmon filet that is not as thick in the center. The thickness of the salmon will impact the cook time, so adjust by 1-2 minutes accordingly.
- Be sure to cover the entire piece of fish with the lemon, garlic, and butter sauce before baking. You can use a spoon to do this or a basting brush.
- Top with a slice of lemon and an additional squeeze of lemon juice before baking to give it another kick of citrus and acid.
The Main Ingredients
- Salmon Filet - Salmon is naturally rich and buttery on its own, so it flakes beautifully when baked and holds up to bold flavors (aka garlic and lemon).
- Garlic - Brings a savory, slightly sweet flavor that makes the whole dish. When it cooks in butter, it mellows out and infuses every bite. Garlic is a favorite and staple ingredient in my dishes, especially in garlicky snap peas.
- Lemon - Lemon cuts through the richness of the salmon and butter, balancing everything out while enhancing the natural flavor of the fish.
- Butter - Adds richness and keeps the salmon moist as it bakes. Melted butter also acts as a flavor carrier, helping the garlic and lemon soak into the filet.
- Salt - Small but mighty. Salt enhances all the other flavors and brings out the natural sweetness of the salmon.
- Dried Parsley - A subtle, herby finish that adds freshness and a pop of color. I do the same thing when making my roasted herb baby potatoes.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Salmon Swaps and Substitutions
- I've not tested this with other fish aside from salmon, but if you'd prefer to use a different cut of fish, I would suggest using a bass, flounder, or another fish that flakes as easily as salmon.
- You can omit the dried parsley if you'd prefer to use another type of herb such as basil or even dill.
- Similar to my honey glazed salmon, you can also add a touch of honey to this salmon to give it an even sweet, slightly umami flavor and texture.
How to make lemon baked salmon
Step 1: Preheat oven to 400°F. Line a sheet pan with parchment. Place salmon fillets on the sheet pan with parchment and pat dry.
Step 2: In a small sauce pan, melt the butter, then add in the garlic and lemon slices. Let simmer until fragrant.
Step 3: Pour the lemon butter garlic sauce on top of the salmon evenly. Bake 12-15 minutes or until all the sides are opaque.
Mistakes I've Made (to avoid!)
- Don't be like me and forget to salt the salmon. Salt is essential for enhancing all the other flavors of the salmon. Trust me, it is necessary and makes a huge difference.
- Don't assume that the same needs "just another minute", as this will inevitably be the difference between perfectly flaky salmon and salmon that tastes like day old fish.
- Buy salmon as fresh as possible. I always suggest using up fish in the first 24 hours from buying to keep it tasting fresh and omitting the risk of it becoming too fishy.
Butter Lemon Garlic Salmon FAQs
You can store in aluminum foil or in an airtight storage container for up to 2 days.
I suggest using the aluminum foil packet method to reheat. Wrap up in aluminum foil and bake in a 300º for 12-13 minutes or until heated through.
Yes, you can use frozen fish, be sure to thaw in the fridge overnight and pat dry before seasoning.
I typically like to buy Fresh Atlantic salmon as it's budget friendly, but you can also look at sockeye or coho salmon. King salmon is also a great kind.
Check out these other great seafood and sheet pan recipes
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Baked Lemon Garlic Salmon
Equipment
- sheet pan
- small sauce pan
Ingredients
- 2 Salmon Fillets (about 3oz each)
- 4 tablespoon Butter
- 3 Garlic Cloves thinly sliced
- ½ Lemon thinly sliced
- ½ teaspoon Salt
Instructions
- Preheat oven to 400°F. Line a sheet pan with parchment.
- Place salmon fillets on the sheet pan with parchment and pat dry.
- In a small sauce pan, melt the butter, then add in the garlic and lemon slices. Let simmer until fragrant.
- Pour the lemon butter garlic sauce on top of the salmon evenly.
- Bake 12-15 minutes or until all the sides are opaque.
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