Name: Garlic Butter Baked Salmon
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 Salmon fillet; 2 Tbsp Butter; 2 cloves Garlic, minced; 2 Tbsp Lemon juice; Salt and pepper to taste; Fresh parsley (optional), for garnish

Jump to Recipe·Print Recipe

I make this fish a few times each week. It is quick to prep. The oven does most of the work. I keep butter, garlic, and lemon on hand. When I want a warm meal fast, this dish fits. Garlic Butter Baked Salmon became my go-to on busy nights.

Table Of Contents show

I learned the quick method and stuck with it. The clean up is small. Leftovers reheat well. I use simple sides like rice or a green salad. The recipe helps me feed my family without a long cook time.

This recipe is a simple baked salmon dish that uses butter, garlic, and lemon. It tastes mild, buttery, and a bit bright from the lemon. People often make it for weeknight dinners, small family meals, or when they want a quick warm plate. The fish is tender and flakes easily when done. For a richer, saucy idea with pasta, try the buttered lobster pasta with garlic and herbs as a similar comfort meal.

Why make this recipe

This meal cooks fast and needs few ingredients. It takes about 15–20 minutes in the oven after simple prep. The steps are easy and repeatable. You can change sides to suit your week. It fits into a weekly plan and uses common fridge items. The taste is familiar and mild, so most people like it. If you want another quick, hearty dish with garlic butter, see the cheesy penne with garlic butter and ground beef for more ideas.

How to make this recipe

Start by making a butter and garlic mix. Lay the salmon on a lined pan so it cooks evenly. Pour the butter mix over the fish so it wets the top. Season and bake until the fish flakes with a fork. Let it rest a few minutes to keep it moist. The oven makes the job easy while you prepare a side. For a similar one-pan flow, try this sheet-pan garlic butter chicken and veggies for a weeknight plan.

Ingredients

Salmon fillet — pick a firm, even piece for steady cooking.
Butter — adds richness and keeps the fish moist.
Garlic — fresh, minced for the best flavor.
Lemon juice — gives a light, fresh note.
Salt and pepper — simple seasoning to taste.
Fresh parsley (optional) — adds color and a mild herb lift.

These basic items make a quick, tasty meal. This Garlic Butter Baked Salmon uses few ingredients but gives clear, warm flavors. The butter and lemon balance the fish.

Directions

Preheat the oven to 375°F (190°C).
In a small bowl, melt the butter and mix in minced garlic and lemon juice.
Place the salmon fillet on a baking sheet lined with parchment paper.
Pour the garlic butter mixture over the salmon, ensuring it is evenly coated.
Season with salt and pepper to taste.
Bake in the preheated oven for about 15-20 minutes, or until the salmon flakes easily with a fork.
Garnish with fresh parsley if desired, and serve with your favorite vegetables or over rice.

Notes: Preheating helps the fish cook evenly. Melting the butter first spreads the garlic and lemon well. Lining the sheet makes clean up quick. Watch the fish near the end to avoid overcooking. The rest time seals in moisture.

How to serve this recipe

Serve the fish with simple sides. Try white rice, boiled potatoes, or a quick green salad. Spoon any pan juices over the fish for extra flavor. For a full plate, add roasted or steamed vegetables. This meal works for weeknights and small dinners. You can also flake the cooked fish into bowls over grains or pasta for a fast lunch. The dish stays mild, so pair it with bold sides if you want more contrast. Garlic Butter Baked Salmon goes well with lemon wedges on the side.

How to store this recipe

Cool the cooked fish to room temp for no more than two hours. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently in the oven or microwave. To freeze, wrap tight in foil or use a freezer container. Frozen fish keeps for up to 2 months. Thaw in the fridge before reheating. Do not refreeze after thawing. Keep any sauce separate if you can for best texture when reheating.

Tips to make this recipe

Use fresh garlic for the best taste. Do not overcook the salmon; it should flake but stay moist. If the top browns too fast, cover loosely with foil. Measure lemon juice but add a little more if you like brightness. Let the fish rest for a few minutes after baking. If the butter mixture pools, spoon it back over the fish before serving. For thin fillets, cut the bake time down a bit to avoid drying.

Variation

Swap the parsley for dill or chives for a different herb note. Use lime instead of lemon for a sharper tang. Add a pinch of paprika or red pepper flakes for mild heat. For a foil packet, wrap the fillet and sauce in foil and bake; this keeps juices in. If you need fewer ingredients, skip the parsley — the fish is still good. The core flavors are butter and garlic, so major changes will shift the simple style of the dish.

FAQs

Q: How do I know when the salmon is done? A: It should flake with a fork and look opaque in the center.

Q: Can I use salted butter? A: Yes. Cut back on added salt when you use salted butter.

Q: Can I bake from frozen? A: It is best to thaw first. If baking frozen, add time and check for flake.

Q: Will this work on a grill? A: Yes. Brush the garlic butter on and grill on medium heat until done.

Q: Can I double the recipe? A: Yes. Use a larger pan and keep similar bake time if pieces are not crowded.

Conclusion

This baked fish is quick and reliable. It fits into a simple weeknight plan and needs little clean up. The mix of butter, garlic, and lemon keeps the fish moist and easy to serve. For a foil-baked version with similar flavors, see Garlic Butter Baked Salmon in Foil Recipe – Little Spice Jar. For another home-style garlic butter salmon idea, try the Garlic Butter Salmon | Diethood.