Garlic Butter Baked Salmon Recipe

I’m excited to share my Garlic Butter Baked Salmon, a garlicky, buttery fillet that’s one of my favorite Good Quick Dinner Ideas and somehow disappears from the plate every time.

I can’t resist a piece of Garlic Butter Baked Salmon; it makes me feel like I cracked some secret. I brush salmon fillets with a garlicky mix using garlic cloves and pop it in the oven until it’s tender and basically melts in your mouth.

It’s stupidly simple, yet people always think I spent hours. When I’m staring blankly at the fridge this is my go to for Easy Dinner Menu Ideas or when I need Good Quick Dinner Ideas that still wow.

Try it once, you’ll keep finding excuses to make it again.

Ingredients

• Salmon is protein rich, full of omega-3 fats, heart healthy but slightly pricey.
• Butter adds creamy richness and mouthfeel, high in calories though, not a health hero.
• Garlic gives punchy savory flavor, has antioxidants and may help boost immunity.
• Lemon brightens and balances fat with acid, adds vitamin C and fresh zip.
• Olive oil helps sear and adds healthy monounsaturated fats, subtle fruity notes.
• Parsley is fresh garnish, low calorie, gives color, some vitamins and mild earthiness.
• Paprika brings mild smokey color and tiny vitamin boost, optional for warmth.

Ingredient Quantities

• 4 salmon fillets, about 6 oz each skin on or off your call
• 4 tbsp unsalted butter melted
• 3 large garlic cloves minced (use 4 if you really like garlic)
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest optional but nice
• 1 tbsp olive oil
• 1/2 tsp kosher salt or to taste
• 1/4 tsp black pepper freshly ground or to taste
• 1 tbsp chopped fresh parsley or dill for garnish
• 1/2 tsp paprika optional for color and mild smokiness
• Lemon wedges for serving optional

How to Make this

1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment and brush it with the 1 tbsp olive oil so the salmon won’t stick.

2. Pat the 4 salmon fillets dry with paper towels, place them on the prepared sheet skin-side down if you’ve kept the skin, and sprinkle the 1/2 tsp kosher salt and 1/4 tsp black pepper evenly over them; add the 1/2 tsp paprika now if you want a bit of color.

3. In a small bowl mix the 4 tbsp melted unsalted butter, 3 minced garlic cloves (use 4 if you love garlic), 1 tbsp fresh lemon juice and the 1 tsp lemon zest if using. Stir good so the garlic is distributed.

4. Spoon or brush most of the garlic butter mixture over each fillet, saving a little to drizzle after baking. Get the tops well coated, it helps keep the fish moist.

5. Slide the pan into the oven and bake for about 12 to 15 minutes for 6 oz fillets, depending on thickness. You’re aiming for the fish to flake easily with a fork, or an internal temp of about 125-130°F (52-54°C) for medium or 145°F (63°C) if you prefer it fully done.

6. If you want a little more browning, switch the oven to broil for 1 to 2 minutes at the end but watch it close, garlic burns fast.

7. Remove the salmon and let it rest 2 to 3 minutes so the juices settle, then drizzle the reserved garlic butter over the tops.

8. Sprinkle the 1 tbsp chopped fresh parsley or dill over the fillets, serve with lemon wedges and enjoy.

Equipment Needed

1. Oven and rimmed baking sheet lined with foil or parchment
2. Small mixing bowl for the garlic butter
3. Measuring spoons (1 tbsp and 1 tsp at least) and a tablespoon measure for the oil/butter
4. Pastry brush or spoon to baste the fillets
5. Chef knife and cutting board for garlic, lemon and herbs
6. Paper towels to pat the salmon dry
7. Fish spatula or wide spatula plus tongs to lift the fillets
8. Instant read thermometer to check doneness (optional but handy)
9. Oven mitts or potholders for safety

FAQ

Garlic Butter Baked Salmon Recipe Substitutions and Variations

• Unsalted butter → Olive oil, ghee, or vegan butter. Olive oil works 1:1 and gives a lighter finish, ghee adds a nutty rich flavor and higher smoke point, vegan butter swaps straight across if you want dairy free.
• 3 garlic cloves minced → 1 1/2 tsp jarred minced garlic or about 3/8 tsp garlic powder. Jarred minced = easiest swap, garlic powder is more concentrated so start small and taste.
• 1 tbsp fresh lemon juice → 1 tbsp lime juice or 1 tbsp white wine or apple cider vinegar. Lime is a direct citrus swap, vinegars give brightness too but use the same amount and taste before adding more.
• 1 tbsp chopped fresh parsley or dill → chopped chives, cilantro, or basil. Chives give a mild onion note, cilantro is bright and herbaceous, basil lends a sweet, peppery lift.

Pro Tips

1) Use a probe thermometer and pull the salmon at about 125 to 130°F for juicy, slightly rare fish. it will carry over a few degrees while resting. if you insist on fully done, 145°F is safe but expect it drier.

2) Garlic burns fast under high heat so either add fresh garlic only after any quick broil or sear, or keep some of the garlic butter separate to spoon on right before serving. that’ll give you the garlicky punch without the bitter burned bits.

3) Want super crisp skin? Pat skin totally dry, score it a little if it’s thick, then sear skin-side down in a very hot pan for 2 to 3 minutes before finishing in the oven. or bake on a wire rack so air circulates and the skin wont sog.

4) Raise the butter’s smoke point by using clarified butter or mixing the melted butter with a bit more oil. you can also make a quick compound butter (lemon zest, herbs, a pinch of salt) ahead so you have a glossy, flavored finish to spoon over right before serving.