Baked Salmon
Tender, flaky salmon fillets baked to perfection with a simple lemon-garlic butter sauce. This foolproof method delivers restaurant-quality fish on your table in under 30 minutes.
For 4 servings
- prep
Preheat the oven and prep the baking dish.
1.Preheat oven to 400°F (200°C).2.Lightly grease a baking dish with olive oil. - mix
Make the lemon-garlic butter sauce.
1.In a small bowl, combine melted butter, minced garlic, and lemon juice.2.Stir in salt and black pepper until well mixed. - prep
Season the salmon fillets.
1.Pat the salmon fillets dry with paper towels.2.Place fillets skin-side down in the prepared baking dish.3.Pour the lemon-garlic butter sauce evenly over each fillet.TIPPatting the fish dry helps the sauce cling better and promotes even baking. - bake · ~15 min
Bake the salmon until just cooked through.
Bake for 14-16 minutes, until the salmon flakes easily with a fork and the internal temperature reaches 145°F at the thickest part.
TIPKeep an eye on it after 12 minutes — thin fillets cook fast. The fish will continue cooking from residual heat after it leaves the oven. - rest · ~2 min
Rest the salmon briefly.
Remove from oven and let rest in the pan for 2 minutes so the juices settle.
- garnish
Garnish with fresh dill and lemon slices, then serve.
Scatter chopped dill over the fillets and arrange lemon slices on top or alongside. Serve immediately — great with steamed rice, quinoa, or a simple green salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the salmon dry with paper towels before saucing — this helps the butter mixture adhere and promotes even cooking.
- 2Use an instant-read thermometer to check doneness at the thickest part; 145°F is the target for perfectly cooked, moist salmon.
- 3For evenly cooked fillets, choose pieces of similar thickness and bake them at 400°F without overcrowding the dish.
- 4Let the salmon rest for 2 minutes out of the oven so the juices redistribute — this keeps it tender, not dry.
- 5If your fillets are thin (under 1 inch), check for doneness at 10 minutes to avoid overcooking.
- 6Leftover baked salmon keeps well in the fridge for up to 2 days — reheat gently in a low oven or enjoy cold in salads.
Adapt it for your goals.
Herb-crusted
Add a tablespoon of finely chopped fresh parsley and a teaspoon of dried oregano to the butter sauce for a more herb-forward, Mediterranean-style salmon.
spicySpicy
Stir 1/2 teaspoon of red pepper flakes into the melted butter before brushing — the heat cuts through the richness and adds a smoky kick.
maple soyMaple-soy
Replace the lemon juice with 1 tablespoon of soy sauce and 1 tablespoon of maple syrup; omit the fresh dill and garnish with sliced scallions for a sweet-savory Asian-inspired twist.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is one of the best natural sources of DHA and EPA omega-3s, which support heart and brain health.
High-Quality Protein
Each fillet provides around 25 grams of complete protein, essential for muscle repair and satiety.
Source of Vitamin D
Wild or farmed salmon is one of the few food sources of vitamin D, important for bone health and immune function.
Frequently asked questions
Yes, but increase the bake time by about 4-6 minutes and check the internal temperature reaches 145°F. Pat the fillet dry with paper towels before brushing on the sauce.
