Baked Lemon Garlic Butter Salmon With Fresh Parsley and Flaky Texture
By Daniel Cho
Prep
5 min
Cook
15 min
Total
20 min
Servings
4
Level
Easy
For a weeknight dinner that serves four, baked lemon garlic butter salmon brings a 1.5-pound center-cut fillet to the table in 20 minutes. Lemon juice and thin slices brighten the rich butter sauce, while parsley and fresh garlic coat fish that bakes opaque, tender, and easy to flake.
The sauce starts with unsalted butter melted over medium-low heat, then fresh minced garlic cooks for about 60 seconds without browning. Lemon juice and chopped parsley are whisked in off the heat. Olive oil helps seasonings cling to the dried salmon, and topping the fillet with thin lemon slices lets citrus notes bake directly over the fish. The reserved sauce finishes the hot fish with a glossy coating.
At the end of 12 to 15 minutes, look for opaque pink flesh that separates easily when gently pressed with a fork, with sauce bubbling around the edges. The crucial mistake is overcooking: the salmon continues to cook briefly after it leaves the oven. Patting it completely dry beforehand also matters, since a wet surface steams instead of baking well. Avoid browning garlic, which can make the sauce taste harsh.
Serve it immediately with roasted asparagus, green beans, quinoa, mashed potatoes, or simple pasta. For leftovers, keep the salmon in an airtight container, then warm it gently in a covered oven-safe dish and spoon sauce over it. Cold flakes also work over a salad for lunch the following day.
Why you'll love this recipe
- Weeknight cooks can put dinner on the table in 20 minutes because the garlic butter sauce is made while the oven heats.
- A center-cut 1.5-pound fillet serves four people, making it a practical main dish for a small family meal without separate portions.
- Fresh lemon juice, slices, garlic, and parsley give the rich butter sauce brightness, so the fish has clear citrus-herb flavor at the table.
- Newer fish cooks get reliable visual cues because opaque pink flesh, easy fork flakes, and bubbling sauce signal when the salmon is ready.
- The final drizzle of reserved garlic butter keeps each portion coated and glossy, especially helpful when serving the fillet from one shared platter.
- Leftover salmon remains useful for lunch because it can be warmed gently in a covered dish or flaked cold over a salad.
Ingredients
- •1.5 lb salmon fillet (center-cut)
- •1 tbsp olive oil
- •0.5 tsp kosher salt
- •0.25 tsp black pepper (freshly cracked)
- •0.5 cup unsalted butter
- •4 cloves garlic (minced)
- •3 tbsp fresh lemon juice
- •2 tbsp fresh parsley (chopped, plus more for garnish)
- •1 lemon (thinly sliced for topping)
Instructions
- 1
Preheat the oven to 400°F (200°C) and lightly oil a 9x13-inch baking dish.
- 2
Melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for about 60 seconds until fragrant but not browned. Remove from the heat and whisk in the lemon juice and chopped parsley.
- 3
Pat the salmon fillet completely dry with paper towels and place it in the prepared baking dish. Drizzle with olive oil and season with salt and pepper.
- 4
Pour about three-quarters of the garlic butter sauce over the salmon and arrange the lemon slices on top. Bake for 12 to 15 minutes, until the salmon is opaque and flakes easily with a fork.
- 5
Remove the salmon from the oven. Drizzle with the remaining sauce, garnish with fresh parsley, and serve immediately.
FAQ
Nutrition (per serving)
Calories
485
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