Quick & Easy Baked Lemon Garlic Salmon

You know those weeknight dinners that make you look like you spent hours in the kitchen when really you just threw everything together in 30 minutes? That's exactly what this baked lemon garlic salmon is all about!

Last Tuesday, I had Bradley's soccer practice at 6 PM and Amy wanted help with her science project, and I still needed to get dinner on the table. I remembered this salmon recipe from my cooking school days when my instructor taught us that sometimes the simplest preparations are the most delicious. The combination of fresh lemon, fragrant garlic, and butter creates this amazing sauce that makes the salmon taste like restaurant quality.

John walked into the kitchen while the salmon was baking and said it smelled better than any steakhouse we'd been to. Amy actually asked for seconds, which never happens with fish in our house. If you're looking for more quick seafood recipes, my Hawaiian Garlic Shrimp is another family winner that comes together in about the same amount of time.

The best part? You can roast vegetables right on the same baking sheet, which means minimal cleanup. Trust me on this one – this recipe is about to become your go-to weeknight dinner.

Jump to:

• Why You'll Love This Baked Lemon Garlic Salmon Recipe
• Ingredients For Making Lemon Garlic Baked Salmon
• How To Make Perfect Oven Baked Salmon With Lemon And Garlic
• Storage And Reheating Tips For Your Salmon
• My Personal Tips For The Best Baked Salmon Recipe
• Frequently Asked Questions About Lemon Garlic Salmon
• Recipes You May Like
• Ready To Make The Best Salmon Dinner?
• Baked Lemon Garlic Salmon

Why You'll Love This Baked Lemon Garlic Salmon Recipe

Quick cooking time – From prep to table in just 25 minutes, perfect for busy weeknights when you need dinner fast.

Simple ingredients – You probably have most of these in your kitchen already. Fresh lemon, garlic, butter, and herbs are all you need.

Healthy and nutritious – Salmon is packed with omega-3 fatty acids and protein, making this a nutritious choice for your family.

One pan meal – Throw vegetables on the same baking sheet and you've got a complete dinner with barely any cleanup.

Kid-approved – The lemon and garlic aren't too strong, making this mild enough for younger eaters while still being flavorful.

Versatile – Works with different fish varieties and pairs well with practically any side dish you can think of.

Ingredients For Making Lemon Garlic Baked Salmon

Here's what you'll need to make this simple salmon recipe:

For the salmon:

• 4 salmon fillets, skin removed (about 24 ounces total)

For the lemon garlic butter:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 garlic cloves, minced (I always use fresh garlic for the best flavor)
• ¼ cup freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
• ½ teaspoon flaky sea salt
• ¼ teaspoon freshly ground black pepper
• Optional: 4 lemon slices and extra herbs for topping

A note on salmon: I always look for wild-caught salmon when I can find it at the store here in Nashville. The color should be vibrant, and it shouldn't smell too fishy. If it smells really strong, it's not fresh.

How To Make Perfect Oven Baked Salmon With Lemon And Garlic

Making this salmon couldn't be simpler. Here's how I do it:

1. Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil. If you're using foil, brush it lightly with olive oil so the salmon doesn't stick.
2. Arrange the salmon fillets evenly spaced in the middle of your prepared pan. Make sure they're not touching each other so they cook evenly. If you're roasting vegetables alongside the salmon, place them around the edges of the pan.
3. Make the garlic butter sauce by melting the butter with olive oil in a small saucepan over medium heat. Add the minced garlic and cook for about 1 minute until it smells amazing. Don't let the garlic brown or it'll taste bitter. Remove from heat and stir in the lemon juice, parsley, dill, salt, and pepper.
4. Spoon the sauce evenly over each salmon fillet. I like to use about 2 tablespoons per fillet. If you're using lemon slices, place one on top of each piece now. The lemon slices aren't just pretty – they add extra lemon flavor as they bake.
5. Bake for 15 to 20 minutes, depending on how thick your salmon fillets are. The general rule is about 10 minutes per inch of thickness measured from the thickest part. You'll know it's done when the salmon looks opaque and flakes easily with a fork. If you want to be precise, use an instant-read thermometer – it should reach 145°F.
6. Serve immediately while it's hot. I usually garnish with a little extra fresh parsley and a lemon wedge on the side.

Timing tip: Bradley gets home from school around 3:30 and he's always starving, so I sometimes prep the sauce ahead and keep it in the fridge. Then I just need to pop the salmon in the oven when I start making dinner.

Storage And Reheating Tips For Your Salmon

Storing leftovers: Let the salmon cool completely, then store it in an airtight container in the refrigerator for up to 3 days. I've learned the hard way not to leave it uncovered – it'll dry out and pick up other flavors from the fridge.

Reheating: Honestly? Salmon is one of those things that's best enjoyed fresh. But if you do have leftovers, here's what works best. Reheat it gently in a 275°F oven for about 10 minutes, covered with foil. You can also eat it cold on top of a salad, which is actually really good.

Freezing: I don't recommend freezing cooked salmon because it changes the texture. If you want to prep ahead, freeze the raw salmon instead and thaw it overnight in the fridge before cooking.

Make ahead option: You can prep the lemon garlic butter sauce up to 2 days ahead. Store it in the fridge and just spoon it over the salmon right before baking.

My Personal Tips For The Best Baked Salmon Recipe

Choose the right thickness: I always try to buy salmon fillets that are about the same thickness so they cook evenly. If one end is thinner, just fold it under to make it more uniform.

Don't overcook it: This is probably the biggest mistake people make with salmon. It continues cooking a bit after you take it out of the oven, so I actually pull mine when it's just barely done. Amy used to complain that fish was too dry until I figured this out.

Try different herbs: While I love the parsley and dill combo, you can switch things up. Basil, cilantro, or even rosemary work great. Last week I used thyme from my little herb garden and John couldn't stop talking about it.

Add vegetables: I mentioned this before, but it's worth repeating. Asparagus, broccoli, green beans, or baby potatoes all roast beautifully alongside the salmon. Just cut them small enough that they cook in the same time frame.

Skin on or off: The recipe calls for skin-removed fillets because that's what most people prefer. But if you buy salmon with skin on, you can leave it on and the fish will actually hold together better during cooking.

Budget-friendly option: Salmon can be pricey, so I watch for sales. You can also use frozen salmon – just make sure to thaw it completely in the fridge overnight before cooking.

Frequently Asked Questions About Lemon Garlic Salmon

Can I Use Frozen Salmon For This Recipe?

Yes, absolutely! Just make sure you thaw it completely before cooking. I thaw mine overnight in the refrigerator on a plate to catch any liquid. Never thaw salmon on the counter at room temperature because that's not safe. Pat it really dry with paper towels before you start cooking – this helps it get a better texture when it bakes.

How Do I Know When The Baked Salmon Is Done?

There are a few ways to tell. First, the salmon should look opaque (not translucent) and should flake easily when you gently press a fork into it. Second, if you have an instant-read thermometer, it should register 145°F in the thickest part. Here's what I do – I check it at 15 minutes, and if it's not quite done, I give it another 3 to 5 minutes. Better to check early than overcook it!

Can I Make This Lemon Garlic Salmon Ahead Of Time?

The salmon itself is really best served fresh from the oven. That's when it's most tender and flavorful. However, you can prep the garlic butter sauce up to 2 days ahead and keep it in the fridge. Just give it a quick stir before spooning it over the salmon. You can also prep your vegetables ahead if you're roasting those on the same pan.

What Sides Go Well With Baked Lemon Garlic Salmon?

This salmon pairs beautifully with so many things! My family loves it with roasted asparagus, garlic butter potatoes, or a simple green salad. Rice or quinoa work great too – they soak up all that delicious lemon garlic butter. Sometimes I'll make a big batch of roasted vegetables and just pile everything on the same plate. It's the kind of meal that looks fancy but is actually super simple.

Recipes You May Like

If you enjoyed this salmon recipe, here are some other dishes my family loves:

• Sweet Chili Salmon – Another quick salmon recipe with an Asian-inspired glaze that's slightly sweet and spicy. Bradley requests this one constantly.
• Greek Chicken Salad With Lemon Herb Dressing – If you love the lemon and herb combination, you'll love this fresh and healthy salad.
• Hawaiian Garlic Shrimp – More garlic butter seafood goodness! This one has a little heat from red pepper flakes and cooks up even faster than the salmon.

Ready To Make The Best Salmon Dinner?

There you have it – a simple, delicious salmon recipe that'll make your weeknight dinners so much easier. The combination of lemon and garlic with that butter creates this sauce that's just amazing. Amy always asks if we can have "the lemon fish" again, which tells me everything I need to know about this recipe.

Give this baked lemon garlic salmon a try this week and let me know what you think! It's one of those recipes that I come back to again and again because it never disappoints.

Save this recipe on Pinterest so you can find it again later when you need a quick dinner idea!

Happy cooking, and here's to many more delicious weeknight meals with your loved ones.

Stephanie

Print