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Lemon Garlic Baked Salmon - Bright, Juicy, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. Pat the salmon dry: Use paper towels to remove excess moisture. This helps the sauce cling and the fish bake evenly.
  3. 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.
  4. 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.
  5. 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.
  6. Optional broil: For light browning, switch to broil for 1–2 minutes at the end. Watch closely to prevent burning.
  7. 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.
  8. Serve: Pair with roasted asparagus, green beans, quinoa, rice, or a simple arugula salad. Spoon any pan juices over the top.