Lemon, Garlic & Herb Baked Salmon
Tender, flaky salmon fillets baked in a bright, aromatic lemon-garlic-herb butter sauce. Everything comes together on one sheet pan in under 30 minutes — juicy fish infused with fresh herbs and a pop of citrus that tastes like a restaurant dinner at home.
For 4 servings
- prep
Preheat the oven and prepare the baking sheet.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- mix · ~2 min
Make the lemon-garlic-herb butter.
1.In a small bowl, combine the melted butter, minced garlic, lemon juice, and lemon zest.2.Stir in the chopped parsley, dill, salt, and black pepper. Mix until well blended.TIPThe butter mixture should be fragrant and well combined before basting. Taste and adjust seasoning if needed. - prep · ~1 min
Pat the salmon fillets dry.
Use paper towels to gently pat each salmon fillet completely dry. This helps the butter mixture adhere and promotes a nicely glazed top.
TIPRemoving surface moisture prevents steaming and ensures the fish bakes rather than poaches in its own liquid. - assemble · ~2 min
Arrange the salmon and baste generously.
1.Place the salmon fillets skin-side down on the prepared baking sheet, spacing them evenly apart.2.Spoon or brush the lemon-garlic-herb butter evenly over the top and sides of each fillet.3.Lay one lemon slice on top of each portion. - bake · ~15 min
Bake the salmon until flaky and tender.
Bake in the preheated oven for 12–15 minutes, until the salmon is opaque and flakes easily with a fork. The internal temperature at the thickest part should reach 63°C (145°F).
TIPStart checking at 12 minutes. The salmon will continue cooking slightly after you pull it from the oven — better to catch it just done than overdone. - rest · ~2 min
Rest the salmon briefly before serving.
Remove the baking sheet from the oven and let the salmon rest for 2 minutes. The residual heat will finish the carryover cooking.
- garnish
Garnish with fresh parsley and serve hot.
Sprinkle the reserved fresh parsley over the fillets. Spoon any pan juices from the baking sheet over the salmon before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the salmon very dry with paper towels before basting to ensure the butter glaze clings well.
- 2Use a fish spatula to transfer the cooked fillets — they are delicate and can break apart easily.
- 3If your fillets are uneven in thickness, fold the thin tail end under so they cook at the same rate.
- 4Let the salmon rest for 2 minutes after baking; carryover cooking will bring it to perfect doneness.
- 5Leftover baked salmon keeps in the fridge for up to 2 days and is excellent flaked over salads.
- 6For extra browning, switch the oven to broil for the last 1–2 minutes, watching closely.
Adapt it for your goals.
Dairy-free
Substitute the butter with 3 tablespoons of extra-virgin olive oil or avocado oil for a rich, dairy-free version that still carries the garlic and herbs beautifully.
spicy herb crustSpicy herb crust
Add 1/2 teaspoon of red pepper flakes or smoked paprika to the butter mixture for a gentle heat that pairs well with the lemon and dill.
sheet pan vegetablesSheet-pan vegetables
Add asparagus spears or halved cherry tomatoes to the pan around the salmon; they roast in the herbed butter and become a complete meal.
no fish versionNo-fish version
Use the same butter baste on thick cauliflower steaks — roast at 200°C for 20–25 minutes for a satisfying plant-based main.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is one of the best natural sources of EPA and DHA omega-3s, which support heart and brain health.
High-Quality Complete Protein
A single serving of salmon provides about 30 grams of protein with all essential amino acids, aiding muscle repair and satiety.
Source of Vitamin D
Wild salmon is one of the few food sources of vitamin D, important for bone health and immune function.
Low in Saturated Fat
Compared to red meats, this baked salmon dish delivers lean protein with minimal saturated fat, especially when using a modest amount of butter.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight and pat very dry before basting to avoid excess moisture in the pan.
