30-Minute Lemon Garlic Baked Salmon
Tender salmon fillets are brushed with a vibrant lemon garlic butter mixture and baked until flaky and moist. With bright citrus flavor and savory herbs, this dish is simple, nourishing, and perfect for busy weeknights.
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.
