Baked Salmon Lemon Garlic Butter (Printable Version)

Flaky salmon fillets with lemon-garlic butter, baked to tender perfection in just 25 minutes.

# What You Need:

→ Fish

01 - 4 salmon fillets (about 5 ounces each), skin-on or skinless

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 2 tablespoons melted unsalted butter
04 - 2 tablespoons fresh lemon juice (about ½ lemon)
05 - 2 cloves garlic, minced
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - 1 teaspoon dried dill or 2 tablespoons fresh dill, chopped

→ Garnish (optional)

09 - Lemon slices
10 - Fresh parsley, chopped

# How to Make It:

01 - Preheat your oven to 400°F. Line a baking tray with parchment paper or lightly grease it to prevent sticking.
02 - Place the salmon fillets on the prepared tray, arranging them skin-side down if they have skin.
03 - In a small bowl, whisk together olive oil, melted butter, lemon juice, minced garlic, salt, pepper, and dill until well combined.
04 - Spoon or brush the lemon-garlic butter mixture evenly over each salmon fillet, ensuring complete coverage.
05 - Arrange fresh lemon slices on top of each fillet if using, for added flavor and presentation.
06 - Bake for 12–15 minutes, or until the salmon flakes easily with a fork and is just cooked through. The internal temperature should reach 145°F.
07 - Remove from the oven, garnish with chopped fresh parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • The lemon garlic butter creates this incredible sauce that you will want to spoon over everything
  • It comes together in under 30 minutes but looks like something from a nice restaurant
  • Leftovers actually taste amazing cold the next day for lunch
02 -
  • Salmon keeps cooking after it leaves the oven, so pull it out when it is still slightly translucent in the center
  • Room temperature fish cooks more evenly than cold straight from the fridge, so let it sit for 15 minutes first
03 -
  • Pat the salmon completely dry before adding the marinade so it actually sticks instead of sliding right off
  • If your fillets vary in thickness, tuck the thin ends underneath so everything finishes cooking at the same time

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