Description
A foolproof oven-baked salmon recipe that delivers restaurant-quality results every time. This simple method produces perfectly moist, flaky salmon with a beautiful golden top, infused with buttery garlic and bright lemon flavors.
Ingredients
- 1.5 lbs salmon fillet, skin-on or skinless
- 3 tablespoons butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon slices for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
- Pat the salmon fillet dry with paper towels and place it on the prepared baking sheet.
- In a small bowl, combine melted butter, minced garlic, lemon juice, and lemon zest.
- Brush the butter mixture generously over the entire surface of the salmon.
- Season the salmon with salt, pepper, dill, and parsley.
- Arrange lemon slices on top of the salmon if desired.
- Bake for 12-15 minutes per inch of thickness, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove from oven and let rest for 2-3 minutes before serving.
Notes
- For best results, bring salmon to room temperature for 15 minutes before baking.
- Check doneness early—salmon continues cooking after removal from oven.
- Wild-caught salmon tends to cook faster than farm-raised due to lower fat content.
- Leftover baked salmon keeps refrigerated for up to 3 days and is excellent in salads or pasta.
- For crispy skin, start skin-side down and broil for the last 2 minutes.
Nutrition
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