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Four lemon garlic baked salmon fillets in a parchment-lined baking dish topped with fresh herbs

Lemon Garlic Baked Salmon

Tender, flaky salmon fillets baked with a bright lemon garlic butter glaze and topped with fresh herbs. Ready in 30 minutes and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 301
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets about 6 oz each, skin-on, center-cut recommended
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • 1 medium lemon zested, then juice of half used
  • 3 cloves garlic minced, fresh recommended
  • 0.5 tsp kosher salt or 1/4 tsp table salt
  • black pepper to taste
  • chopped fresh herbs dill, parsley, thyme, or chives for serving

Equipment

  • 9x13-inch baking dish
  • Parchment paper
  • Small mixing bowl
  • Pastry brush
  • Instant-read thermometer

Method
 

  1. Preheat oven to 425°F. Line a 9x13-inch baking dish with parchment paper. Place salmon fillets skin-side down, pat completely dry with paper towels, and let rest at room temperature for about 15 minutes.
  2. In a small bowl, whisk together the melted butter, olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper until combined.
  3. Brush the lemon garlic mixture evenly over the tops and sides of each salmon fillet, including the edges.
  4. Bake for 12 to 20 minutes depending on fillet thickness. A 1-inch fillet is typically done in 12 to 14 minutes. Thicker pieces may need 18 to 20 minutes. The salmon is done when it flakes easily with a fork and the flesh is fully opaque. Internal temperature of 145°F is USDA recommended; 125 to 130°F gives a more tender result.
  5. Remove from oven and let rest for 3 minutes. Sprinkle with chopped fresh herbs and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 275°F oven covered loosely with foil for 10 to 15 minutes. Leftover salmon is great served cold over salad or flaked into a grain bowl.