Baked Salmon with Garlic and Lemon
Flaky, tender salmon brushed with garlic, lemon and herbs and baked in 12 to 15 minutes. The easiest healthy dinner you will make all week.
If you have ever ended up with dry, chalky salmon, this recipe is for you. Baking salmon at a high temperature for a short time keeps the inside moist and flaky while the top gets just a little golden.
The simple garlic and lemon topping uses a small amount of butter and olive oil for richness. Salmon is one of the best sources of omega-3 fats, and this dinner takes less than 20 minutes from start to finish.
At a glance: this baked salmon with garlic and lemon serves 4, needs about 5 min of hands-on prep and 13 min of cooking, and provides roughly 310 calories and 34 g of protein per serving. It is naturally gluten-free.
Why you'll love this recipe
- Ready in under 20 minutes
- Rich in protein and omega-3 fats
- Only a handful of ingredients
- Foolproof timing and temperature
About this baked salmon recipe
Salmon is one of the most popular fish worldwide, and baking it is one of the simplest ways to cook it. The oven surrounds the fillets with even heat, so they cook gently without the need for constant attention or flipping.
This recipe uses a hot oven and a short cooking time to keep the salmon moist and flaky. A topping of olive oil, a little butter, garlic, lemon zest and juice, parsley and dill is spooned over the fillets before baking. As the salmon cooks, the topping melts into a light, fragrant sauce.
The whole dinner is ready in less than 20 minutes, making it one of the easiest healthy dinners you can make on a busy weeknight.
Ingredient notes and substitutions
- Salmon fillets. Choose fillets of similar thickness so they cook evenly. Skin-on fillets hold together better, and the skin slides off easily after baking if you do not want to eat it.
- Butter and olive oil. A combination of both gives flavor and richness. Use only olive oil for a dairy-free version.
- Garlic. Minced fresh garlic gives the best flavor. Grate it finely so it melts into the topping.
- Lemon. Zest and juice give the salmon brightness. Serve extra wedges on the side.
- Fresh herbs. Parsley and dill are classic with salmon. Chives, basil or tarragon work well too.
- Salt and pepper. Season the fish generously before adding the topping. Flaky salt at the end adds a nice crunch.
Equipment you'll need
- A rimmed baking sheet
- Parchment paper
- A small bowl for the topping
- An instant-read thermometer
How to make it, step by step
Pat the salmon dry
Dry the fillets with paper towels. Removing surface moisture helps the topping stick and gives the top a slightly golden finish.
Season and top
Season with salt and pepper, then spoon the garlic, lemon and herb mixture evenly over each fillet.
Bake hot and fast
Bake at 400°F (200°C) for 12 to 15 minutes, depending on the thickness. Start checking at 10 minutes for thinner pieces.
Check doneness
The salmon is ready when it flakes easily and the center is just opaque. For medium salmon, aim for 125 to 130°F (52 to 54°C); for well done, 145°F (63°C).
Rest briefly
Let the salmon rest for two minutes. The residual heat finishes cooking the center gently.
Recipe
Baked Salmon with Garlic and Lemon
American · Dinner · Gluten-Free · High-Protein
Ingredients
- 4 salmon fillets (about 6 oz / 170 g each), skin on or off
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- 3 garlic cloves, minced
- 1 lemon, zested and juiced, plus wedges to serve
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh dill, optional
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the salmon. Pat the fillets dry with paper towels and place them on the baking sheet, skin side down. Season with salt and pepper.
- Make the topping. Mix the olive oil, melted butter, garlic, lemon zest, lemon juice, parsley and dill.
- Bake. Spoon the topping over the salmon. Bake for 12 to 15 minutes, until the salmon flakes easily and reaches 125 to 130°F (52 to 54°C) in the thickest part for medium, or 145°F (63°C) for well done.
- Serve. Let rest for 2 minutes and serve with lemon wedges, a green salad, roasted vegetables or quinoa.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Patting the salmon dry helps the topping stick and the top brown.
- Thin fillets cook faster; start checking at 10 minutes.
- The white substance that sometimes appears is albumin, a protein. Not overcooking the salmon keeps it to a minimum.
Troubleshooting
- The salmon is dry. It was overcooked. Use a thermometer and take it out a few degrees early.
- White stuff appears on the salmon. That is albumin, a natural protein. It appears more when the fish is cooked at high heat for too long.
- The salmon sticks to the pan. Use parchment paper or grease the pan lightly.
- The garlic burns. Mix it into the oil and butter so it is protected, and avoid using the broiler.
Variations
- Dairy-free. Use 2 tablespoons olive oil and skip the butter.
- Honey mustard. Brush with a mix of Dijon mustard, honey and garlic.
- Sheet pan dinner. Roast asparagus or green beans on the same tray.
What to serve with it
Serve the salmon with roasted vegetables, a green salad, steamed green beans, quinoa or brown rice. A spoonful of Greek yogurt with dill makes a quick sauce.
For a quick sheet pan meal, roast asparagus or broccoli on the same tray while the salmon bakes.
Make ahead and storage
Mix the topping and prepare side dishes ahead. Cooked salmon keeps in the fridge for up to three days and is delicious cold, flaked over salads or grain bowls.
Store leftovers in the fridge for up to 3 days. Enjoy cold, flaked over salads, or reheat gently at 275°F (135°C) to avoid drying it out.
Is it healthy?
Salmon is a rich source of high-quality protein and omega-3 fatty acids. Many health organizations recommend eating fish, especially oily fish such as salmon, about twice a week.
Salmon also provides vitamin D and B vitamins. This recipe is naturally low in carbohydrates and gluten-free.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
How long does salmon take to bake at 400°F?
Most 1-inch-thick fillets take 12 to 15 minutes. Thinner fillets need 8 to 10 minutes.
Should I bake salmon covered or uncovered?
Uncovered, so the top lightly browns. Covering it with foil steams the fish instead.
How do I know when salmon is done?
It should flake easily with a fork and turn opaque. An instant-read thermometer is the most reliable way to check.
Can I bake frozen salmon?
Yes. Rinse off any ice, pat dry and bake for 20 to 25 minutes.
Should I bake salmon skin side down?
Yes. The skin protects the fish from the hot pan and keeps it moist.
How do I know if salmon is cooked?
It should flake easily and look opaque, or reach your desired internal temperature.
Wild or farmed salmon?
Both can be healthy. Wild salmon is leaner with a stronger flavor; farmed salmon is fattier and milder.
Can I use foil instead of parchment?
Yes. Lightly grease it to prevent sticking.
How long can cooked salmon sit out?
No more than two hours at room temperature.
Can I grill this salmon?
Yes. Grill skin side down over medium-high heat with the lid closed.
What sauce goes with baked salmon?
Lemon yogurt sauce, tzatziki, pesto, honey mustard or a simple salsa verde.
How thick should salmon fillets be for this recipe?
Fillets about 1 inch (2.5 cm) thick work best with the 12 to 15 minute timing. Thinner tail pieces cook in 8 to 10 minutes, so check them early.
Can I make this salmon in the air fryer?
Yes. Air fry the topped fillets at 390°F (200°C) for 8 to 10 minutes, depending on thickness, without flipping.
What vegetables can I roast on the same pan?
Asparagus, green beans, cherry tomatoes and thinly sliced zucchini cook in about the same time as the salmon.
Can I prepare the salmon in the morning and bake it at dinner?
Yes. Season and top the fillets, cover them and keep them in the fridge for up to 8 hours. Let them sit at room temperature for 10 minutes before baking.
Final thoughts
This baked salmon with garlic and lemon takes about 18 min from start to finish and serves 4. It is gluten-free and high-protein, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our dinner recipes or the full recipe index.