Baked Lemon Garlic Salmon (Print Version)

Tender salmon infused with fresh lemon, garlic, and butter for a flavorful main dish.

# What You Need:

→ Fish

01 - 4 salmon fillets, 6 oz each, skin-on or skinless

→ Marinade & Aromatics

02 - 3 tablespoons unsalted butter, melted
03 - 3 garlic cloves, minced
04 - 2 tablespoons fresh lemon juice (approximately 1 lemon)
05 - 1 teaspoon lemon zest
06 - 1 tablespoon fresh parsley, chopped, plus extra for garnish

→ Seasonings

07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Garnish

09 - Lemon slices for serving

# Preparation Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Place salmon fillets on the baking sheet with the skin-side down if applicable.
03 - In a small bowl, mix melted butter, minced garlic, lemon juice, lemon zest, chopped parsley, salt, and black pepper until combined.
04 - Generously spoon the butter mixture over each salmon fillet, ensuring even coverage.
05 - Place lemon slices atop each fillet as desired.
06 - Bake in the preheated oven for 12 to 15 minutes until the salmon flakes easily with a fork and is opaque in the center (internal temperature 145°F).
07 - Remove from oven, garnish with additional parsley and lemon slices, and serve immediately.

# Expert Advice:

01 -
  • It tastes fancy enough to serve guests but simple enough to make on a random weeknight without stress.
  • The buttery garlic sauce does all the heavy lifting, so you don't have to fuss with complicated techniques.
  • Everything cooks in one pan and takes less time than deciding what to watch on TV.
02 -
  • Don't open the oven door to peek more than once—salmon cooks fast, and every time you let heat escape, you're adding minutes and risking a dry result.
  • The salmon continues cooking slightly after you pull it out, so when it looks almost done, that's actually done; overcooked salmon is one of the saddest things in cooking.
  • Room-temperature salmon cooks more evenly than straight-from-the-fridge salmon, so take it out about 10 minutes before you start preheating if you can remember.
03 -
  • Pat your salmon dry with a paper towel before seasoning it—any surface moisture will steam rather than cook, so dry fish is the first step to crispy edges.
  • If you're cooking for a crowd, this scales beautifully; just make sure your baking sheet is large enough that the fillets aren't crowded, and add a minute or two to the cooking time if you're doubling the recipe.

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