Baked Lemon Garlic Butter Salmon 

Tender, flaky salmon baked in a rich lemon-garlic butter sauce with fresh herbs. This easy one-pan dinner is packed with flavor and comes together in about 25 minutes!

Ingredients

For the Salmon

• 4 salmon fillets, about 6 oz (170 g) each
• 2 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp paprika
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp Italian seasoning
• 1 tbsp fresh parsley, chopped
• Lemon slices, for topping

Optional Garnish

• Fresh parsley
• Extra lemon wedges
• A pinch of red pepper flakes
• Fresh dill

Instructions

1. Preheat the oven:
   Preheat oven to 400°F (200°C). Line a baking dish or sheet pan with parchment paper or lightly grease it.
2. Prepare the salmon:
   Pat the salmon fillets dry with paper towels and place them skin-side down in the prepared baking dish.
3. Make the lemon garlic butter:
   In a small bowl, whisk together melted butter, olive oil, minced garlic, lemon juice, lemon zest, paprika, oregano, Italian seasoning, salt, and black pepper.
4. Coat the salmon:
   Spoon the lemon garlic butter mixture generously over each salmon fillet. Place a few lemon slices on top.
5. Bake:
   Bake for approximately 12–16 minutes, depending on the thickness of the salmon. The salmon should flake easily with a fork and reach 145°F (63°C) in the thickest part for food safety.
6. Add fresh herbs:
   Remove from the oven and spoon some of the buttery lemon sauce from the pan over the salmon. Sprinkle with fresh parsley and optional dill or red pepper flakes.
7. Serve:
   Serve immediately with roasted vegetables, asparagus, green beans, rice, quinoa, or a fresh salad.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 12–16 minutes
• Total Time: About 25 minutes
• Servings: 4
• Nut Information
• Contains nuts: No
• Peanuts: No
• Tree nuts: No
• Nut-free as written: Yes
• Butter, olive oil, salmon, garlic, lemon, and herbs are naturally nut-free.
• Always check packaged seasonings or prepared ingredients for nut cross-contact if cooking for someone with a severe allergy.
• Do not add almond, cashew, walnut, or other nut-based toppings if you need to keep the recipe nut-free.

Approximate Nutrition

Per serving, based on 4 servings:

• Calories: ~390
• Protein: ~39 g
• Fat: ~24 g
• Carbohydrates: ~3 g
• Fiber: ~0.5 g
• Sugar: ~1 g

Nutrition will vary depending on the size of the salmon fillets and exact amount of butter and oil used.

Q&A

Q: Can I use frozen salmon?
Yes, but for the best texture, thaw it completely in the refrigerator and pat it dry before baking.

Q: How do I know when salmon is done?
The salmon should be opaque and flake easily with a fork. For food safety, the thickest part should reach 145°F (63°C).

Q: Can I use salmon with the skin on?
Absolutely. Place the salmon skin-side down while baking. The skin can easily be removed after cooking if desired.

Q: Can I make this recipe without butter?
Yes. Replace the butter with additional olive oil, although the sauce will be less rich and creamy.

Q: Can I add vegetables to the pan?
Yes. Asparagus, broccoli, zucchini, cherry tomatoes, and green beans pair especially well with lemon garlic salmon.

Q: Is this recipe low-carb?
Yes. As written, it is naturally low in carbohydrates and contains no flour, breadcrumbs, or added starch.

Q: Can I prepare the salmon ahead of time?
You can mix the sauce and season the salmon a few hours ahead. Keep it covered and refrigerated until ready to bake.

Q: How long does leftover salmon last?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying it out.

Q: Can I use lime instead of lemon?
Yes. Lime gives the salmon a slightly more tangy flavor and works well with garlic and herbs.

Q: What should I serve with baked lemon garlic butter salmon?
Try roasted asparagus, garlic green beans, zucchini, a Greek salad, cauliflower rice, roasted potatoes, or steamed rice.