Lemon Garlic Baked Salmon – Bright, Juicy, and Weeknight Easy
This is the kind of dinner that makes you look like you tried harder than you did. Lemon garlic baked salmon is fresh, zesty, and ready in under 30 minutes. The fish stays tender and flaky, with a buttery sauce that soaks into every bite.
It’s simple enough for a busy weeknight, but elegant enough for guests. Pair it with roasted veggies, rice, or a crisp salad and you’re set.
Lemon Garlic Baked Salmon - Bright, Juicy, and Weeknight Easy
Ingredients
Method
- Preheat and prep: Heat the oven to 400°F (200°C).Line a baking sheet with foil or parchment for easy cleanup. Lightly oil the surface.
- Pat the salmon dry: Use paper towels to remove excess moisture. This helps the sauce cling and the fish bake evenly.
- Make the lemon-garlic mixture: In a small bowl, combine melted butter, olive oil, minced garlic, lemon zest, lemon juice, Dijon, and honey.Stir in salt, pepper, and paprika.
- Season the fish: Place the salmon skin-side down on the sheet. Spoon the mixture over the top, spreading it evenly. Tuck a few lemon slices along the fillet.
- Bake: Cook for 10–14 minutes, depending on thickness.A thinner fillet may be done at 10 minutes; a thick center cut may need 14–16 minutes. The salmon should flake easily and look slightly translucent in the center.
- Optional broil: For light browning, switch to broil for 1–2 minutes at the end. Watch closely to prevent burning.
- Rest and finish: Let the salmon rest 3 minutes.Sprinkle with chopped parsley or dill. Taste and add a pinch of salt or a squeeze of lemon if needed.
- Serve: Pair with roasted asparagus, green beans, quinoa, rice, or a simple arugula salad. Spoon any pan juices over the top.
What Makes This Recipe So Good
- Fast and foolproof: The oven does the work, and the timing is straightforward.
- Big flavor, short ingredient list: Lemon, garlic, butter, and herbs create a bright, savory sauce.
- Moist and flaky every time: Baking keeps the salmon tender and prevents drying out.
- Flexible: Works with fillets or a whole side of salmon. Easy to scale for two or ten.
- Balanced: Rich buttery notes meet a clean citrus finish, so the salmon doesn’t taste heavy.
Ingredients
- 1 1/2 to 2 pounds salmon fillet (skin-on preferred), pin bones removed
- 2 tablespoons unsalted butter, melted (or olive oil)
- 2 tablespoons olive oil
- 3–4 garlic cloves, finely minced
- 1 large lemon, zested and juiced (about 2–3 tablespoons juice)
- 1 teaspoon Dijon mustard (optional, for depth)
- 1 teaspoon honey or maple syrup (optional, for balance)
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika or smoked paprika (optional)
- 2 tablespoons chopped fresh parsley (or dill)
- Lemon slices, for topping
Step-by-Step Instructions
- Preheat and prep: Heat the oven to 400°F (200°C).Line a baking sheet with foil or parchment for easy cleanup. Lightly oil the surface.
- Pat the salmon dry: Use paper towels to remove excess moisture. This helps the sauce cling and the fish bake evenly.
- Make the lemon-garlic mixture: In a small bowl, combine melted butter, olive oil, minced garlic, lemon zest, lemon juice, Dijon, and honey.Stir in salt, pepper, and paprika.
- Season the fish: Place the salmon skin-side down on the sheet. Spoon the mixture over the top, spreading it evenly. Tuck a few lemon slices along the fillet.
- Bake: Cook for 10–14 minutes, depending on thickness.A thinner fillet may be done at 10 minutes; a thick center cut may need 14–16 minutes. The salmon should flake easily and look slightly translucent in the center.
- Optional broil: For light browning, switch to broil for 1–2 minutes at the end. Watch closely to prevent burning.
- Rest and finish: Let the salmon rest 3 minutes.Sprinkle with chopped parsley or dill. Taste and add a pinch of salt or a squeeze of lemon if needed.
- Serve: Pair with roasted asparagus, green beans, quinoa, rice, or a simple arugula salad. Spoon any pan juices over the top.
How to Store
- Refrigerator: Store leftover salmon in an airtight container for up to 3 days.Keep the sauce and any lemon slices with it to retain moisture.
- Reheat gently: Warm in a 275°F (135°C) oven for 10–12 minutes, or on low in a covered skillet. Avoid microwaving on high; it dries out.
- Enjoy cold: Flake chilled salmon over salads, grain bowls, or avocado toast for an easy next-day meal.
- Freezer: Cooked salmon can be frozen up to 2 months. Wrap tightly, then thaw overnight in the fridge before reheating.
Benefits of This Recipe
- Nutrient-dense: Salmon is rich in omega-3s, protein, and B vitamins.Lemon and herbs add brightness without heavy calories.
- Meal-prep friendly: Bake a large fillet and use leftovers in tacos, salads, or pasta.
- Low effort, high reward: Minimal chopping and a short ingredient list keep prep simple.
- Customizable: Adjust the salt, sweetness, and acidity to your taste. Swap in your favorite herbs.
Common Mistakes to Avoid
- Overbaking: Dry salmon is the top complaint. Start checking early.Pull it when the center is slightly translucent and flakes easily.
- Skipping the pat-dry step: Wet fish won’t hold the sauce well and can steam instead of bake.
- Too much lemon juice: Acid is great, but excess can overpower the salmon. Balance with butter or oil and a touch of sweetness.
- Not salting enough: Under-seasoned fish tastes flat. Season the sauce generously and adjust after baking.
- Baking straight from the fridge: Ice-cold fish can cook unevenly.Let it sit at room temperature for 10–15 minutes while the oven heats.
Recipe Variations
- Herb-forward: Use dill, chives, and parsley. Add a tablespoon of capers for briny pop.
- Spicy: Add red pepper flakes or a bit of harissa to the sauce. Finish with extra lemon.
- Mediterranean: Scatter cherry tomatoes, olives, and sliced red onion around the salmon before baking.
- Garlic Parmesan: Stir 2 tablespoons grated Parmesan into the sauce and broil briefly to finish.
- Sheet-pan dinner: Add asparagus, thin potato slices, or broccolini to the pan.Start the veggies first if needed so everything finishes together.
- Honey-mustard glaze: Increase Dijon to 1 tablespoon and honey to 1–1 1/2 tablespoons for a sweet-tangy finish.
FAQ
How do I know when salmon is done?
The flesh should flake easily with a fork and look slightly translucent in the very center. If you use a thermometer, aim for 120–125°F for medium-rare or 130°F for medium. It will continue to cook a bit as it rests.
Can I use frozen salmon?
Yes.
Thaw it fully in the fridge overnight, then pat dry before seasoning. If you’re short on time, place the sealed fillet in cold water for 30–45 minutes, then dry well.
Skin-on or skinless?
Skin-on is ideal because it helps keep the fish moist and makes it easier to lift off the pan. After baking, the flesh should easily separate from the skin.
What if I don’t have fresh lemon?
Bottled lemon juice works in a pinch, but fresh lemon zest adds a big boost.
If using bottled juice, reduce slightly and add extra zest from any citrus you have, like lime or orange.
Can I grill this instead of baking?
Absolutely. Place the salmon skin-side down on a well-oiled grill over medium heat. Cover and cook 10–12 minutes, brushing with the lemon-garlic mixture as it cooks.
What sides go best with this?
Roasted asparagus, green beans, or broccoli are easy wins.
For starch, try lemon rice, couscous, or garlic mashed potatoes. A simple cucumber salad is great for contrast.
Is this recipe good for meal prep?
Yes. Bake a larger fillet and portion it into containers with grains and veggies.
Keep the sauce and lemon slices with the fish to maintain moisture.
Final Thoughts
Lemon garlic baked salmon is the kind of recipe you’ll reach for when you want something fresh, fast, and satisfying. It highlights the natural flavor of the fish without much fuss. With a few pantry staples and a single pan, you get a bright, buttery dinner that feels special.
Keep a lemon and some garlic on hand, and you’re never far from a great meal.
