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A quick, no-fuss salmon dinner cooked to golden, buttery perfection – on the table
in 15 minutes.

On busy weeknights I have a checklist going in my mind about the perfect dinner. Is it delicious? Is it satisfying? Is it quick? Can I make it in a hurry – as that next episode of my favourite TV show is on soon? Bonus, can I hold my wine in one hand while cooking?

side view of plated salmon with mashed potato and asparagus
Easy, foolproof and impressive enough for guests. They’ll think you spent hours in the kitchen!

Well, this Baked Lemon Garlic Butter Salmon fits the bill. And it’s also a great way to encourage the fish-suspicious to eat more seafood. I mean who could resist fish cooked in a caramelised lemon garlic butter glaze! (I know I can’t – and thankfully my kids agree.)

So to recap, this meal takes just 20 minutes from go to whoa, and only 5 minutes of that are hands-on. It then goes into the oven to cook, so no stove hover, no oil splatter. My philosophy is always to make things easy, so I’ve always got some Freeze-friendly Mashed Potatoes on hand to quickly microwave, and steaming some green beans (that I’ve already cut and trimmed on Sunday) is a cinch.

This is one of those dishes that looks as if you’ve spent hours in the kitchen, and it’s definitely impressive enough for guests. Dinner stress? Not tonight.

Close-up of baked lemon butter salmon flaked with a fork.
Perfectly flaky, buttery salmon baked in minutes – because dinner should be easy and delicious.

Can I use frozen salmon?

Yes! Just make sure it’s completely thawed and pat it dry before baking for the best texture.

How do I know when the salmon is cooked?

It should flake easily with a fork. Contrary to what people say, salmon is a difficult fish to get wrong. If it’s a little opaque in the centre, it will be moist and juicy. And if you take it a little bit further, don’t worry as the high fat content generally stops the fish from drying out. If you follow the steps in the recipe, you are guaranteed perfectly cooked salmon.

Close-up overhead view of a cooked salmon fillet.
Golden, caramelised and packed with flavour. No stovetop needed, just hands-free oven magic.

Can I use a different fish?

Absolutely! This works well with trout (use the same method), barramundi, snapper or basa fillets (or other white firm-fleshed fish, e.g. cod, sea bass or grouper if you are in the US or UK) – just adjust the cooking time for thinner fillets (to 8–10 minutes).

What should I serve with it?

Mashed potatoes and greens keep it classic, but steamed rice, cooked pasta or crusty bread to soak up that lemon garlic butter sauce work really well too.

Overhead view of baked lemon butter salmon plated with asparagus and mashed potatoes.
A full meal in under 20 minutes. Juicy salmon, creamy mash, fresh greens … restaurant quality minus the bill.

Watch how to make Baked Lemon Garlic Butter Salmon

If you enjoyed Baked Lemon Garlic Butter Salmon, I think you’ll love:

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Bang Bang Salmon Recipe

Side view of plated salmon with mashed potato and asparagus

Baked Lemon Garlic Butter Salmon

Author: Nicole
5 from 11 votes
“That sauce!! 😍 It made the best salmon I have had! Definitely going on the list to make again, thank you for sharing this.”
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With Baked Lemon Garlic Butter Salmon there’s no stovetop mess and no stress – just an easy, delicious dinner in under 15 minutes. Juicy salmon is baked to perfection with a caramelised lemon garlic butter glaze.
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings: 4

Ingredients

  • 2 tbsp unsalted butter melted
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp freshly minced garlic
  • 1 tsp honey
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper, plus extra to serve
  • ½ tsp chilli (red pepper) flakes (optional)
  • 4 skin-on salmon fillets (see note 1)
TO SERVE

Instructions

  • Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Make sure the oven is preheated for at least 20 minutes.
  • Make the lemon garlic butter – Mix together the butter, olive oil, lemon juice, garlic, honey, paprika, oregano, salt, pepper and chilli flakes (if using).
  • Marinate the salmon – Place the salmon skin-side down in a roasting tin. Spoon the marinade as evenly as you can over the top of the salmon.
  • Cook the salmon – Bake the salmon for 12 minutes. Turn the oven grill (broiler) to high and cook for a further 3 minutes, or until caramelised and cooked to your liking.
  • Serve – Serve with mashed potatoes, steamed greens or a green leafy salad, extra black pepper, lemon slices and a sprinkling of fresh parsley.

Nutrition information

Nutrition Facts
Baked Lemon Garlic Butter Salmon
Amount per Serving
Calories
407
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
13
g
Cholesterol
 
114
mg
38
%
Sodium
 
671
mg
29
%
Potassium
 
880
mg
25
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
34
g
68
%
Vitamin A
 
642
IU
13
%
Vitamin C
 
4
mg
5
%
Calcium
 
38
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – This works well with trout (use the same method), barramundi, snapper or basa fillets (or other white firm-fleshed fish, e.g. cod, sea bass or grouper if you are in the US or UK) – just adjust the cooking time for thinner fillets (to 8–10 minutes). You can also use frozen salmon. Just make sure it’s completely thawed and pat it dry before baking for the best texture.

Make ahead

The lemon garlic butter marinade can be mixed up to 3 days in advance and stored in the fridge in an airtight container. If using frozen salmon, thaw it in the fridge overnight before cooking.

Leftovers

Store leftover salmon in an airtight container in the fridge for up to 2 days. Not suitable to freeze. To reheat, warm gently in the oven at 200°C (400°F) (180°C/350°F fan-forced) for 5–7 minutes, in a pan over low heat, or in the microwave in 1-minute bursts until heated through. You can also eat it cold! Leftover salmon is great in salads, sushi sandwiches or tossed through pasta.

Equipment

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Course Quick and Easy / Seafood Recipe
Cuisine Modern