This lemon garlic baked salmon is a wholesome, flavor-packed dinner that’s ready in under 30 minutes.
Juicy fillets are brushed with a zesty garlic-lemon butter sauce and baked until tender and flaky.
Rich in protein, omega-3 healthy fats, and low in carbs, it’s a nutritious option for any night of the week.
Simple, quick, and satisfying, this dish makes weeknight cooking both effortless and delicious.
30-Minute Lemon Garlic Baked Salmon
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 9×13-inch baking dish
- 1 sheet parchment paper
- 1 pastry brush (or spoon for brushing sauce)
- 1 set measuring spoons
- 1 set measuring cups
Ingredients
- 4 salmon fillets about 6 ounces each, skin on
- 1 tablespoon unsalted butter melted
- 1 tablespoon olive oil
- 1 medium lemon zested
- ½ medium lemon juiced
- 3 cloves garlic minced
- ½ teaspoon kosher salt or ¼ teaspoon table salt
- Freshly ground black pepper to taste
- 2 tablespoons fresh herbs dill, parsley, thyme, or chives, chopped
Instructions
- Prepare the Baking Dish: Begin by preheating your oven to 425°F (220°C) so it’s hot and ready once your salmon is assembled. While the oven warms, line a 9×13-inch baking dish with a sheet of parchment paper. This step not only prevents the fish from sticking but also makes cleanup quick and effortless. If you don’t have parchment paper, lightly grease the dish with a small amount of olive oil or non-stick spray.
- Bring Salmon to Room Temperature: Place the salmon fillets skin-side down in the prepared dish. Using a few paper towels, gently pat the fillets dry to remove any excess moisture. This helps the seasoning and sauce adhere better to the fish and ensures even browning. Allow the salmon to rest at room temperature for about 10–15 minutes before baking; starting with slightly warmer fillets helps them cook more evenly without drying out.
- Create the Lemon Garlic Butter Sauce: In a small mixing bowl, combine the following melted butter, olive oil, lemon zest, freshly squeezed lemon juice, minced garlic, kosher salt, and freshly ground black pepper. Whisk the mixture thoroughly until the butter and oil blend into a smooth, aromatic sauce. The combination of butter for richness, olive oil for heart-healthy fats, and lemon zest for brightness creates a balanced, flavorful coating for the salmon.
- Coat the Salmon Generously: Using a pastry brush (or the back of a spoon if you don’t have one), brush the lemon garlic butter sauce over the top and sides of each salmon fillet. Make sure every piece is fully coated so that the flavors soak in as it bakes. For extra flavor, spoon a little of the sauce into the pan around the fillets so it gently steams into the fish while cooking.
- Bake the Salmon to Perfection: Transfer the baking dish to the preheated oven and bake the salmon uncovered for 12–20 minutes, depending on the thickness of your fillets. Thinner cuts may finish closer to 12 minutes, while thicker pieces could take up to 20. To test for doneness, gently press a fork into the thickest part of the salmon — if it flakes easily and appears opaque, it’s ready. For precise results, check with an instant-read thermometer- USDA recommendation: 145°F (63°C) internal temperature. Chef’s preference: 125–130°F (52–54°C), then allow to rest for 3 minutes before serving for a more tender, restaurant-style finish.
- Add Fresh Herbs and Serve: Once the salmon is baked to your liking, remove it from the oven and let it rest in the baking dish for about 2–3 minutes. This resting period allows the juices to redistribute, keeping each bite moist and flavorful. Sprinkle freshly chopped herbs such as dill, parsley, thyme, or chives over the salmon for a burst of color and freshness. Serve immediately while warm, paired with side dishes like roasted vegetables, mashed potatoes, rice, or a crisp salad.
Notes
- Use fresh salmon when possible for the best flavor and texture, but frozen fillets (thawed) also work well.
- Allowing the fish to come to room temperature before baking helps it cook evenly.
- The lemon zest and juice brighten the flavor while balancing the richness of butter and olive oil.
- Fresh herbs are optional but highly recommended, as they add both freshness and a pop of color.
- Baking time varies based on thickness, so always check for doneness with a fork or thermometer.
Chef’s Secrets for Perfect Salmon
The secret to perfectly baked salmon lies in balance — both in flavor and technique.
Start by drying the fillets thoroughly; this small step ensures that the buttery sauce clings well and the surface roasts evenly.
The sauce itself is simple, yet strategic: butter for richness, olive oil for lightness, garlic for depth, and lemon for freshness.
Using both zest and juice enhances the citrus flavor without making the fish taste sour.
When baking, always remember that salmon continues to cook slightly once removed from the oven.
For a restaurant-quality finish, aim for medium doneness (125–130°F) and let the fish rest briefly before serving.
This results in salmon that is moist, flaky, and never dry.
If you’re cooking for a crowd, bake the fillets on a parchment-lined tray for easy cleanup and consistent results.
Serving Suggestions and Pairing Ideas
This lemon garlic baked salmon pairs beautifully with both light and hearty side dishes, making it versatile for everyday dinners or special occasions.
For a comforting meal, serve it alongside creamy mashed potatoes or roasted baby potatoes.
If you prefer a lighter plate, pair it with steamed asparagus, sautéed green beans, or a crisp garden salad.
The bright lemon flavor also complements grains such as quinoa, couscous, or wild rice, offering a satisfying yet healthy balance.
For a Mediterranean-inspired twist, try serving it with a side of hummus, roasted vegetables, and warm pita.
Whether you’re cooking for family or entertaining guests, this dish adapts effortlessly to different styles of meals.
Storage Tips and Reheating Advice
Leftover salmon keeps well when stored correctly, making it a great option for meal prep.
Place cooled fillets in an airtight container and refrigerate for up to 3 days.
For longer storage, freeze the salmon in individual portions wrapped tightly in parchment and plastic wrap, then seal in a freezer bag for up to 2 months.
When reheating, avoid the microwave if possible, as it can dry out the fish.
Instead, reheat gently in a low oven (300°F) for about 10 minutes or until warmed through.
Alternatively, flake the cold salmon into salads, grain bowls, or wraps for an easy no-reheat option that still tastes fresh and delicious.
Frequently Asked Questions
1. Can I use frozen salmon for this recipe?
Yes, frozen salmon works well. Just be sure to thaw it completely in the refrigerator overnight, then pat dry before seasoning to avoid excess water.
2. How do I know when salmon is fully cooked?
The easiest way is to check with a fork — the flesh should flake apart easily. For accuracy, use a food thermometer: 145°F for fully cooked, or 125–130°F for a more tender, medium finish.
3. Can I substitute the butter with something else?
Absolutely. You can use all olive oil for a lighter version, or try avocado oil for a mild, heart-healthy alternative. Butter, however, does add richness and helps balance the citrus.
4. What herbs work best with salmon?
Fresh dill is a classic pairing, but parsley, thyme, and chives also work beautifully. You can even use a mix of herbs for a more complex flavor profile.
5. Is this recipe suitable for meal prep?
Yes! Since the salmon keeps well in the fridge, you can bake extra fillets and enjoy them over the next few days. Pair with salads, grains, or roasted vegetables for quick, balanced lunches or dinners.
