Tender, flaky salmon baked in a rich garlic-butter lemon herb sauce. This easy recipe is packed with fresh flavor and makes a delicious weeknight dinner with minimal preparation.
Prep Time
10 minutes
Cook Time
12–16 minutes
Total Time
25 minutes
Servings
4
Ingredients
For the Salmon
4 salmon fillets, about 6 oz (170 g) each
3 tbsp unsalted butter, melted
4 cloves garlic, finely minced
1½ tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp extra-virgin olive oil
1 tsp dried Italian seasoning
1 tbsp fresh parsley, chopped
1 tsp fresh dill, chopped, optional
½ tsp paprika
½ tsp salt
¼ tsp black pepper
For Garnish
Lemon slices
Fresh parsley
Fresh dill
Extra lemon wedges
Optional red pepper flakes
Instructions
- Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking dish or sheet pan with parchment paper or lightly grease it.
- Prepare the Salmon
Pat the salmon fillets dry with paper towels. Place them skin-side down in the prepared baking dish.
Season lightly with salt, black pepper, and paprika.
- Make the Garlic Butter Sauce
In a small bowl, whisk together:
Melted butter
Olive oil
Minced garlic
Lemon juice
Lemon zest
Italian seasoning
Fresh parsley
Dill
Mix until well combined.
- Coat the Salmon
Spoon or brush the garlic butter lemon herb mixture generously over each salmon fillet.
For extra flavor, place a few thin lemon slices on top of the salmon.
- Bake
Bake uncovered for 12–16 minutes, depending on the thickness of the fillets.
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C) at the thickest part.
- Optional Broiling
For a slightly golden top, switch the oven to broil and broil for 1–2 minutes.
Watch closely so the garlic and butter don’t burn.
- Serve
Remove from the oven and spoon the flavorful garlic butter sauce from the pan over the salmon.
Garnish with fresh parsley, dill, lemon slices, and an extra squeeze of lemon.
Serve immediately with roasted vegetables, rice, potatoes, quinoa, or a fresh green salad.
Recipe Tips
Don’t overcook the salmon. Start checking it around 12 minutes.
Patting the salmon dry helps the seasonings and sauce stick better.
Fresh lemon zest gives the sauce a much brighter flavor than lemon juice alone.
Use fresh garlic for the best garlic-butter flavor.
If using frozen salmon, thaw it completely and pat it very dry before cooking.
For thicker fillets, you may need a few extra minutes of baking time.
Let the salmon rest for 2–3 minutes before serving.
Easy Variations
Creamy Lemon Salmon
Add ¼ cup heavy cream to the sauce before baking for a creamy version.
Spicy Garlic Salmon
Add ¼–½ tsp red pepper flakes or a pinch of cayenne.
Mediterranean Style
Add chopped cherry tomatoes, olives, feta, and extra fresh herbs.
Honey Lemon Salmon
Add 1 tbsp honey to the garlic butter sauce for a sweet-and-savory glaze.
Air Fryer Version
Air fry salmon at 380°F (193°C) for about 8–12 minutes, depending on thickness.
Nut & Allergen Information
Contains:
Fish: Salmon
Milk/Dairy: Butter
Does not normally contain:
Peanuts
Tree nuts
Eggs
Soy
Sesame
Gluten: The recipe itself is naturally gluten-free, but check packaged seasonings and any side dishes if strict gluten avoidance is required.
Nut-free: Yes, the standard recipe contains no peanuts or tree nuts.
Allergy note: If preparing this for someone with allergies, check the labels of butter, seasonings, and other packaged ingredients for possible cross-contact or manufacturer-specific allergen information.
Approximate Nutrition
Per serving, assuming 4 servings:
Calories: ~390
Protein: ~38 g
Fat: ~25 g
Carbohydrates: ~3 g
Fiber: ~0.5 g
Sugar: ~1 g
Nutrition varies according to the size and type of salmon and the amount of butter used.
Q&A
Q: Can I use frozen salmon?
A: Yes. Thaw it completely in the refrigerator, then pat it very dry before seasoning.
Q: How do I know when salmon is cooked?
A: It should flake easily with a fork and reach 145°F (63°C) internally at the thickest point.
Q: Can I use salmon with the skin on?
A: Yes. Place it skin-side down while baking. The skin helps protect the fish from drying out.
Q: Can I use dried herbs instead of fresh?
A: Yes. Use about ⅓ of the amount of fresh herbs because dried herbs are more concentrated.
Q: Can I make this recipe without butter?
A: Yes. Replace the butter with additional olive oil for a lighter dairy-free version.
Q: Can I use lime instead of lemon?
A: Yes. Lime gives the salmon a slightly sharper, more tropical flavor.
Q: Can I prepare the sauce ahead of time?
A: Yes. Mix the sauce up to a day ahead and keep it refrigerated in a covered container. Bring it out shortly before cooking.
Q: What vegetables go well with this salmon?
A: Asparagus, broccoli, green beans, zucchini, Brussels sprouts, spinach, and roasted cauliflower are excellent choices.
Q: Can I cook this in a skillet?
A: Yes. Sear the salmon in a skillet, then reduce the heat and add the garlic butter lemon sauce. Cook until the salmon is fully cooked through.
Q: How should I store leftovers?
A: Refrigerate leftovers in an airtight container for up to 3 days.
Q: How do I reheat leftover salmon without drying it out?
A: Reheat gently in a covered skillet or microwave at reduced power with a small spoonful of the leftover sauce.
Q: Is this recipe keto-friendly?
A: The standard recipe is low in carbohydrates and can fit a keto-style meal plan. Choose low-carb side dishes as well.
Q: Is this recipe gluten-free?
A: The basic ingredients are naturally gluten-free. Always check packaged seasonings and other ingredients if you need strict gluten-free preparation.
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