There’s a special kind of satisfaction that comes from placing a truly beautiful, flavourful main dish on the dinner table, especially one that didn’t take hours to prepare. My Garlic Butter Baked Salmon is exactly that. It’s a dish I turn to time and again, whether I need an elegant main for a Friday night dinner or a wholesome meal during a busy week. The magic lies in its simplicity and the quality of the ingredients: a beautiful salmon fillet bathed in a rich, aromatic garlic butter sauce, brightened with a squeeze of fresh lemon and a scattering of parsley. It bakes in the oven until perfectly flaky, filling the kitchen with an absolutely irresistible aroma.

This isn’t just another fish recipe; it’s a method that guarantees tender, moist salmon every single time. The butter creates a wonderfully luscious sauce right in the baking dish, which we then spoon over the fish before serving. I’ve been making this for over 6 years, and it never disappoints. It works beautifully for a quiet dinner for two but scales up with no fuss for when you have guests. The combination of pungent garlic, creamy butter, and sharp lemon is a classic for a reason – it complements the rich flavour of the salmon without overpowering it.

What we’re creating here is a meal that feels a bit special, a bit of a treat, yet is entirely achievable for any home cook. It’s the kind of seafood dinner that makes you feel accomplished in the kitchen. If you’re looking for a reliable, delicious, and visually stunning salmon recipe, you have most certainly come to the right place. Let’s get cooking.

Recipe Overview

This Garlic Butter Baked Salmon recipe focuses on creating a tender, flaky fish with a deeply savoury and bright sauce. The salmon is baked in a parcel of foil, which steams the fish gently in the garlic butter, locking in moisture. We finish it under the grill for a few moments to give the top a lovely, subtle colour. After testing this many times, I’ve found that placing lemon slices directly on top of the salmon before baking infuses the fish with an even more pronounced citrus note, which I highly recommend.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Garlic Butter Baked Salmon

• Genuine Flavour: The sauce is the star here. It’s rich from the unsalted butter, packed with punchy garlic that softens as it cooks, and lifted by the acidity of fresh lemon juice and zest. It soaks into the salmon, making every bite succulent.
• Ready in Under 30 Minutes: From the moment you start mincing the garlic to the minute you pull it from the oven, this dish comes together in about 25 minutes. It’s a genuinely fast meal that tastes like it took much longer.
• Flexible Recipe: You can easily adapt this to your taste. Add a teaspoon of Dijon mustard to the butter for a tangy kick, or stir in a handful of chopped dill or chives along with the parsley. It also works well with other fish like cod or trout.
• Great for a Midweek Treat: While it’s certainly impressive enough for guests, this is my go-to recipe for a Tuesday or Wednesday when I want something nourishing and delicious without a lot of fuss. It feels like a proper restaurant-quality meal at home.
• Family Tested: My children, who can be selective about fish, always clear their plates when I make this. The mild, buttery sauce is always a winner and has become a requested meal in our house.

Garlic Butter Baked Salmon

⏱️ 10 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

For a dish this straightforward, the quality of your ingredients really shines through. I always opt for a good quality Scottish salmon fillet with the skin on, as it helps keep the fish moist. When it comes to butter, I prefer using a creamy, unsalted block like Lurpak, which gives me full control over the saltiness of the final dish.

• 1 large salmon fillet (approx. 700-800g), skin on or off
• 115g unsalted butter, melted
• 5-6 cloves of garlic, finely minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp freshly chopped flat-leaf parsley, plus extra for garnish
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1/2 tsp dried oregano
• 1 lemon, thinly sliced

Marcus’s Tip: Don’t be shy with the garlic! If your cloves are small, use a few extra. The garlic mellows significantly as it bakes in the butter, becoming sweet and aromatic rather than harsh and pungent. Mincing it very finely helps it distribute evenly through the sauce.

How to Make Garlic Butter Baked Salmon

The process here is all about layering flavours and using the oven to do most of the work. We’ll create a foil parcel to steam the fish perfectly, ensuring it stays wonderfully moist. The final, brief moment under the grill is optional but recommended for a beautiful finish.

1. Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Take a large baking dish (a 9×13 inch one is ideal) and line it with a large piece of aluminium foil, big enough to fold over and seal the salmon completely. Lightly grease the foil with a little olive oil or butter to prevent sticking.
2. Prepare the Salmon: Pat the salmon fillet dry with a paper towel. This is an important step as it helps the seasonings adhere and allows the surface to brown slightly. Place the salmon in the centre of the foil-lined dish. Season it generously on all sides with the salt and pepper.
3. Mix the Garlic Butter Sauce: In a small bowl, combine the melted butter, minced garlic, fresh lemon juice, lemon zest, chopped parsley, and dried oregano. Stir everything together until it’s well combined.
4. Pour Over the Sauce: Carefully pour the garlic butter mixture evenly over the top of the salmon fillet. Use the back of a spoon to spread it out, ensuring the garlic and herbs cover the entire surface.
5. Add Lemon Slices: Arrange the thin lemon slices in a single layer over the top of the salmon. This not only looks lovely but also infuses the fish with a gentle citrus essence as it bakes.
6. Create the Foil Parcel: Fold the sides of the aluminium foil up and over the salmon, crimping the edges together to create a sealed parcel. This traps the steam and moisture inside, which is the key to a tender result. What works best for me is to bring the two long sides together first and fold them down, then fold in the shorter sides.
7. Bake the Salmon: Place the baking dish in the preheated oven and bake for 12-15 minutes. The exact time will depend on the thickness of your fillet. The salmon is cooked when it’s opaque and flakes easily with a fork. You can check by gently parting the thickest part of the fish with a knife. For precise cooking, you can refer to the FSA guidelines on cooking fish safely.
8. Optional Grilling Step: For a slightly browned top, carefully open the foil parcel (watch out for hot steam!) and switch your oven to the grill setting on medium-high. Place the dish back in the oven, about 15-20cm from the heat source, and grill for 2-3 minutes until the edges are just starting to turn golden brown and the sauce is bubbling. Keep a close eye on it to prevent it from burning.
9. Rest and Serve: Remove the dish from the oven. Let the salmon rest in the foil for about 5 minutes. This allows the juices to redistribute throughout the fillet. To serve, garnish with a little extra fresh parsley and spoon some of the delicious garlic butter sauce from the bottom of the dish over each portion.

Tips From My Kitchen

• Temperature Control: For the most tender result, take your salmon out of the fridge about 15-20 minutes before you plan to cook it. Bringing it closer to room temperature helps it cook more evenly from edge to centre.
• The Secret Step: Don’t discard the sauce in the pan! After the salmon has rested, I learned that tilting the dish and collecting all that liquid gold is essential. This buttery, garlicky sauce is fantastic drizzled over the fish, but also over your potatoes or vegetables. Basting the fish with it just before serving makes it extra luscious.
• Make-Ahead: You can prepare the garlic butter sauce up to two days in advance. Just store it in an airtight container in the fridge. When you’re ready to cook, gently warm it until it’s liquid again before pouring it over the salmon.
• Storage: Leftover baked salmon can be stored in an airtight container in the refrigerator for up to 3 days. It’s lovely cold in a salad or gently reheated in a pan over low heat until just warmed through.

Equipment You’ll Need

You don’t need any specialist equipment for this salmon recipe, just a few kitchen basics.

• A 9×13 inch (or similar size) baking dish
• Aluminium foil
• A small mixing bowl
• A sharp knife and chopping board

Common Mistakes to Avoid

• Overcrowding the pan: If you’re using individual fillets instead of one large one, make sure to leave some space between them. If they are packed too tightly, they will steam rather than bake, and the sauce won’t be able to circulate properly.
• Wrong temperature: A hot oven (200°C/180°C fan) is key. If the temperature is too low, the salmon can dry out before it’s fully cooked. The higher heat cooks it quickly, keeping it moist inside.
• Skipping the rest time: It’s tempting to serve the salmon straight from the oven, but letting it rest for 5 minutes is crucial. This short period allows the juices to settle back into the fish, resulting in a much more tender and flavourful bite.

What to Serve With Garlic Butter Baked Salmon

This garlic butter salmon is versatile and pairs beautifully with a wide range of side dishes. The rich sauce is wonderful for soaking into starches or coating greens.

• Steamed Asparagus or Green Beans: The fresh, clean taste of green vegetables cuts through the richness of the butter sauce wonderfully. Simply steam them and toss with a little of the pan juices.
• Creamy Mashed Potatoes or Roasted New Potatoes: Either of these makes for a comforting and satisfying meal. The mash is brilliant for soaking up that extra garlic butter. This is a much-loved pairing in my house, almost as popular as our Creamy Chicken And Rice Recipe One Pot Meal.
• A Simple Green Salad: A crisp salad with a light vinaigrette provides a refreshing contrast to the richness of the salmon.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay works beautifully here. Its acidity cuts through the butter and complements the lemon notes.

Frequently Asked Questions

Can I make this ahead of time?

While the salmon is best baked just before serving, you can absolutely get ahead on the prep. As mentioned in my tips, the garlic butter sauce can be made up to two days in advance and stored in the fridge. You could also place the salmon in the foil-lined dish and season it a few hours ahead of time. Then, just before baking, warm the sauce and pour it over.

How do I know when my salmon is perfectly cooked and not overdone?

The best way to check is with a fork. Insert it into the thickest part of the fillet and gently twist. If the salmon flakes apart easily and the flesh has turned from translucent pink to opaque, it’s done. If it resists, it needs another minute or two. Be careful, as it can go from perfect to overcooked very quickly. After making this dozens of times, I usually check it at the 12-minute mark.

How do I store leftovers?

Store any leftover salmon in an airtight container in the fridge for up to 3 days. I find it’s delicious flaked and mixed into a pasta salad the next day. To reheat, it’s best to do so gently to avoid drying it out. You can warm it in a covered pan over low heat with a splash of water, or in the microwave at 50% power.

Can I use different herbs?

Absolutely! This recipe is a great base. While parsley is classic, fresh dill is a fantastic partner for salmon and would be a wonderful substitution. Fresh thyme or chives would also work well. Feel free to use a combination of your favourites. Just be mindful that stronger herbs like rosemary might overwhelm the delicate flavour of the fish.

Can I use frozen salmon fillets?

Yes, you can. However, it is essential to thaw the salmon completely before you begin. The best way is to leave it in the refrigerator overnight. Pat it very dry with paper towels before seasoning, as thawed fish can release a lot of excess moisture. Cooking from frozen will result in an unevenly cooked, watery dish. If you’re looking for other great family dinners, you might enjoy our Easy Ground Beef Tacos Recipe.

Garlic Butter Baked Salmon

A tender and flaky salmon fillet baked in a rich garlic butter sauce with fresh lemon and herbs. This dish is incredibly flavorful and easy to make, perfect for a quick and elegant main course.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 630

Ingredients Method Notes

Ingredients

  

• 1 large salmon fillet approx. 700-800g, skin on or off
• 115 g unsalted butter melted
• 5-6 cloves of garlic finely minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp freshly chopped flat-leaf parsley plus extra for garnish
• 1/2 tsp sea salt
• 1/4 tsp black pepper freshly ground
• 1/2 tsp dried oregano
• 1 lemon thinly sliced

Method

 

1. Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Take a large baking dish (a 9x13 inch one is ideal) and line it with a large piece of aluminium foil, big enough to fold over and seal the salmon completely. Lightly grease the foil with a little olive oil or butter to prevent sticking.
2. Prepare the Salmon: Pat the salmon fillet dry with a paper towel. This is an important step as it helps the seasonings adhere and allows the surface to brown slightly. Place the salmon in the centre of the foil-lined dish. Season it generously on all sides with the salt and pepper.
3. Mix the Garlic Butter Sauce: In a small bowl, combine the melted butter, minced garlic, fresh lemon juice, lemon zest, chopped parsley, and dried oregano. Stir everything together until it's well combined.
4. Pour Over the Sauce: Carefully pour the garlic butter mixture evenly over the top of the salmon fillet. Use the back of a spoon to spread it out, ensuring the garlic and herbs cover the entire surface.
5. Add Lemon Slices: Arrange the thin lemon slices in a single layer over the top of the salmon. This not only looks lovely but also infuses the fish with a gentle citrus essence as it bakes.
6. Create the Foil Parcel: Fold the sides of the aluminium foil up and over the salmon, crimping the edges together to create a sealed parcel. This traps the steam and moisture inside, which is the key to a tender result. What works best for me is to bring the two long sides together first and fold them down, then fold in the shorter sides.
7. Bake the Salmon: Place the baking dish in the preheated oven and bake for 12-15 minutes. The exact time will depend on the thickness of your fillet. The salmon is cooked when it's opaque and flakes easily with a fork. You can check by gently parting the thickest part of the fish with a knife. For precise cooking, you can refer to the FSA guidelines on cooking fish safely.
8. Optional Grilling Step: For a slightly browned top, carefully open the foil parcel (watch out for hot steam!) and switch your oven to the grill setting on medium-high. Place the dish back in the oven, about 15-20cm from the heat source, and grill for 2-3 minutes until the edges are just starting to turn golden brown and the sauce is bubbling. Keep a close eye on it to prevent it from burning.
9. Rest and Serve: Remove the dish from the oven. Let the salmon rest in the foil for about 5 minutes. This allows the juices to redistribute throughout the fillet. To serve, garnish with a little extra fresh parsley and spoon some of the delicious garlic butter sauce from the bottom of the dish over each portion.

Notes

Serve with roasted asparagus or a fresh green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

I really hope you give this Garlic Butter Baked Salmon a try. It’s one of those recipes that has become a cornerstone in my kitchen, and friends always ask me for this recipe after trying it at dinner parties. It proves that you don’t need a long list of ingredients or complicated steps to create something truly delicious. If you do make it, I’d love to hear how it turned out for you. Please leave a comment below and let me know!

– Marcus

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