This dish is one of my favorite weeknight go-to meals. It’s packed with flavor, incredibly juicy, and has that perfect blend of lemony freshness and rich, garlicky butter. The salmon turns out flaky and tender every time, with a beautiful golden glaze on top from a quick finish under the broiler. I love how I can get a restaurant-quality meal on the table in just 20 minutes with very little cleanup.

Why You’ll Love This Recipe

I like that it requires minimal ingredients but delivers maximum flavor. The lemon and garlic infuse the butter with a fresh, savory zing that perfectly balances the richness of the salmon. It’s also a very forgiving recipe—whether I use fresh or frozen fillets, it always turns out well. Plus, the cleanup is minimal, especially when I line the baking tray.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 80 g unsalted butter, melted

• 1 tablespoon extra-virgin olive oil

• 1 ½ tablespoons freshly squeezed lemon juice

• 3 garlic cloves, finely minced

• 1 tablespoon honey

• 1 teaspoon sweet paprika

• 1 teaspoon dried oregano

• 1 teaspoon sea salt flakes

• ½ teaspoon freshly cracked black pepper

• ¼ teaspoon chili flakes (optional, for extra heat)

• 4 skin-on salmon fillets (about 180–200 g each)

• Lemon slices, for serving

• Finely chopped fresh flat-leaf parsley, for garnish

• Optional sides: mashed potatoes, steamed greens, or leafy salad

Directions

1. I preheat my oven to 220 °C (425 °F), or 200 °C (400 °F) fan-forced, and allow it to fully preheat for about 20 minutes.

2. In a mixing bowl, I whisk together the melted butter, olive oil, lemon juice, garlic, honey, paprika, oregano, salt, pepper, and chili flakes if I’m using them.

3. I place the salmon fillets skin-side down in a large roasting tin or oven-safe baking dish.

4. I spoon the lemon garlic butter mixture evenly over the tops of the salmon fillets, making sure each one is well coated.

5. I bake the salmon in the preheated oven for 12 minutes. Then, I switch the oven to grill (broil) mode on high and cook for an additional 3 minutes, or until the tops are slightly golden and caramelized.

6. I remove the salmon from the oven and serve it immediately with fresh lemon slices, a sprinkle of chopped parsley, and my favorite side dishes.

Servings And Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

Variations

• I sometimes use trout or another firm white fish like cod or barramundi in place of salmon. I just adjust the cooking time depending on the thickness of the fillets.

• For a spicy version, I add extra chili flakes or swap the sweet paprika for smoked paprika.

• When I want a one-pan dinner, I add cherry tomatoes, asparagus, or sliced zucchini around the fish before baking.

• To make it lighter, I reduce the butter by half and increase the lemon juice or olive oil slightly.

Storage/Reheating

I store leftover salmon in an airtight container in the fridge for up to 2 days. I don’t freeze it, as the texture changes and becomes less appealing.

When reheating, I prefer to warm it gently in the oven at 180 °C (350 °F) for 5–7 minutes. I can also reheat it in a skillet over low heat or microwave it in 1-minute bursts, just until heated through. It’s also delicious served cold in a salad or tossed through pasta.

FAQs

Can I Use Frozen Salmon Fillets?

Yes, but I always make sure to thaw them completely in the fridge overnight and pat them dry before cooking. This helps avoid excess moisture that could affect the texture.

How Do I Know When The Salmon Is Cooked?

The salmon should flake easily with a fork and look opaque in the center. It’s okay if the middle is slightly glossy—it will finish cooking while resting.

Can I Make The Sauce Ahead Of Time?

Absolutely. I often mix the lemon garlic butter sauce up to 3 days in advance and store it in the fridge. When I’m ready to cook, I just warm it slightly and spoon it over the fish.

What Sides Go Well With This Salmon?

I usually serve it with creamy mashed potatoes and steamed broccolini. It also pairs well with rice, roasted vegetables, or a crisp green salad.

Can I Cook This In A Pan Instead Of The Oven?

Yes, I sometimes pan-sear the salmon skin-side down first for a crispy texture, then spoon over the sauce and finish it covered on low heat for a few minutes until cooked through.

Conclusion

This baked lemon garlic butter salmon is everything I want in a weeknight dinner—quick, flavorful, and satisfying. I love that I can dress it up with simple garnishes or make it a complete meal with just a few sides. Whether I’m cooking for the family or entertaining, this recipe never fails to impress and makes my kitchen smell amazing.