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side view of plated salmon with mashed potato and asparagus

Baked Lemon Garlic Butter Salmon

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5 from 2 reviews

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.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tbsp unsalted butter, melted
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp freshly squeezed 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 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

  1. 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.
  2. Make the lemon garlic butter by mixing together the butter, olive oil, lemon juice, garlic, honey, paprika, oregano, salt, pepper and chilli flakes (if using).
  3. Place the salmon skin-side down in a roasting tin.
  4. Spoon the marinade as evenly as you can over the top of the salmon.
  5. 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.
  6. Serve with mashed potatoes, steamed greens or a green leafy salad, extra black pepper, lemon slices and a sprinkling of fresh parsley.

Equipment

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.

  • Author: Nicole
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Quick and Easy / Seafood Recipe
  • Method: Baking
  • Cuisine: Modern

Find it online: https://simplehomeedit.com/recipe/baked-lemon-garlic-butter-salmon/