This baked lemon garlic butter salmon cooks in a sealed foil packet, so the fish steams in its own juices with garlic, lemon, and melted butter.
Cleanup is simple, the fillet stays moist, and the whole dish is ready in about 25 minutes. Serve it as is for a quick weeknight dinner, or with your favorite vegetables and a starch on the side.
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Why This Baked Lemon Garlic Butter Salmon Recipe Works
Foil traps steam, which cooks the salmon gently and keeps the flesh tender. The packet also catches every drop of the garlic butter sauce, so nothing is lost on the pan.
Lemon juice and garlic cut through the richness of the fish, while the butter rounds out the flavor and adds a silky finish.
Italian seasoning brings a blend of dried herbs in one shake, so the seasoning stays simple and the flavor stays balanced.
Ingredients for Baked Lemon Garlic Butter Salmon
- 1 1/2 lb salmon fillet, skin on or off
- 2 tbsp olive oil, divided
- 3 cloves garlic, finely minced
- 1/2 lemon, juice only
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp unsalted butter, diced
Salmon. Choose a fillet of even thickness so it cooks at the same pace from end to end. Pat it dry before seasoning.
Olive oil. Half greases the foil so the fish releases cleanly, and half goes over the top for even browning.
Garlic. Mince it finely so it spreads evenly and does not burn in spots.
Lemon juice. Fresh juice tastes brighter than bottled. Squeeze it over the fish right before sealing.
Butter. Unsalted butter lets you control the salt, and small cubes melt evenly over the fillet.
How to Make Baked Lemon Garlic Butter Salmon
1. Heat the oven Set the oven to 400 degrees F and place a large sheet of foil in a rimmed baking dish so it can hold any drips.
2. Prep the foil Brush the foil lightly with olive oil, then lay the salmon fillet on top.
3. Season the fish Drizzle the remaining oil over the salmon and scatter on the garlic. Add the lemon juice, Italian seasoning, salt, and pepper.
4. Add the butter Dot the diced butter across the top so it melts into every flake.
5. Seal the packet Fold the foil over the fish and crimp the edges tightly, leaving a little room for steam.
6. Bake until flaky Bake for 10 to 15 minutes, until the thickest part flakes easily and reads 145 degrees F. Rest for 3 minutes before serving.
How to Serve Baked Lemon Garlic Butter Salmon
Open the foil carefully, since hot steam will escape, and spoon the garlic butter over each portion. Pair the fish with fluffy cilantro lime rice or creamy garlic orzo to soak up the sauce. For a green side, try air fryer broccoli with Parmesan or roasted Brussels sprouts.
How to Store and Reheat Baked Lemon Garlic Butter Salmon
Cool leftover salmon within 2 hours and refrigerate it in an airtight container for up to 3 days. Reheat gently in a hot oven at 275 degrees F or in short pops in the microwave, covered, until it reaches 165 degrees F. Freezing is not recommended because the texture can turn soft.
Tips and Variations for Baked Lemon Garlic Butter Salmon
Use even fillets. If the fillet tapers, tuck the thin end under so it cooks evenly.
Check early. Start checking at 10 minutes, because thin pieces cook fast.
Add lemon slices. Lay thin lemon slices under the fish for extra aroma.
Try a broil finish. Open the foil for the last 2 minutes and broil to brown the butter on top.
Swap the herbs. Fresh dill or parsley can replace the dried seasoning.
Spice it up. A pinch of red pepper flakes adds gentle heat.
Add a side. Place asparagus or green beans next to the packet for a full sheet pan dinner.
Cook to temperature. Salmon is safest at 145 degrees F; see the FDA safe food handling guidance for general advice on safe temperatures.
Frequently Asked Questions About Baked Lemon Garlic Butter Salmon
How long should baked lemon garlic butter salmon cook?
At 400 degrees F, most fillets need 10 to 15 minutes. Thicker pieces take the longer time, and the fish is done when it flakes easily and reaches 145 degrees F.
Can I make baked lemon garlic butter salmon without foil?
Yes. Bake it uncovered in a dish with the same seasonings, but the fish will brown more and lose some moisture, so check it a minute or two earlier.
Can I use frozen fillets for baked lemon garlic butter salmon?
Thaw them fully in the fridge first and pat them dry. Cooking from frozen releases extra water and dilutes the sauce.
Should I leave the skin on?
Leaving the skin on helps protect the flesh and holds the fillet together. Place it skin side down on the foil.
How do I know the salmon is done?
The flesh turns opaque, flakes with a fork, and a thermometer reads 145 degrees F at the thickest point.
Baked Lemon Garlic Butter Salmon
Equipment
- Rimmed baking dish
- Aluminum foil
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ lb salmon fillet skin on or off
- 2 tbsp olive oil divided
- 3 cloves garlic finely minced
- ½ lemon juice only
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter diced
Instructions
Cooking
- Preheat. Heat the oven to 400 degrees F and line a rimmed dish with a large piece of foil.
- Season. Oil the foil, set the salmon on top, then add the garlic, lemon juice, herbs, salt, and pepper.
- Seal. Dot with butter and fold the foil into a tightly sealed packet.
- Bake. Bake 10 to 15 minutes until the fish flakes easily at 145 degrees F, then rest 3 minutes.
