Baked Lemon Garlic Salmon (Printer-Friendly)
Tender salmon fillets baked with lemon, garlic, and butter for a flavorful, easy main dish.
# What You'll Need:
→ Fish
01 - 4 salmon fillets, 6 oz each, skin-on or skinless
→ Marinade & Aromatics
02 - 3 tbsp unsalted butter, melted
03 - 3 garlic cloves, minced
04 - 2 tbsp fresh lemon juice
05 - 1 tsp lemon zest
06 - 1 tbsp fresh parsley, chopped
→ Seasonings
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Garnish
09 - Lemon slices
10 - Extra fresh parsley
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Place the salmon fillets on the prepared baking sheet, skin-side down if applicable.
03 - In a small bowl, whisk together melted butter, minced garlic, lemon juice, lemon zest, chopped parsley, salt, and black pepper.
04 - Evenly spoon the butter mixture over each salmon fillet, ensuring thorough coverage.
05 - Place a lemon slice atop each fillet as desired.
06 - Bake for 12 to 15 minutes until the salmon flakes easily with a fork and is opaque at the center; internal temperature should reach 145°F.
07 - Remove from oven. Garnish with additional parsley and lemon slices, then serve immediately.
# Expert Advice:
01 -
- Ready in 25 minutes flat, so you can actually enjoy your guests instead of hiding in the kitchen.
- The butter-garlic mixture does all the heavy lifting—no complicated techniques, just beautiful, foolproof results.
- Naturally gluten-free and already feels fancy enough to impress, yet humble enough for a regular Tuesday.
02 -
- Don't skip the parchment paper—I learned this the hard way when my salmon stuck to the pan and split apart, teaching me that a tiny bit of preparation saves a lot of heartache.
- The lemon zest is not optional; it adds brightness that juice alone can't deliver, so take a minute to zest before you juice.
- Every oven is different, so start checking at 12 minutes rather than trusting the timer completely.
03 -
- Buy your salmon from a fishmonger if you can—they'll help you pick the best fillet and can answer questions about freshness that take the guesswork out.
- Make the butter mixture ahead of time and store it in the fridge; you can spoon it over the salmon right before baking, which is a great shortcut when you're short on time.