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Baked Lemon Herb Salmon Fillets with Garlic Butter Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salmon:
  • 4 salmon fillets (about 6 oz each)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil
  • 1 lemon, sliced into rounds
  • 2 tbsp fresh parsley or dill, chopped (for garnish)
  • For the Garlic Butter Sauce:
  • 4 tbsp unsalted butter, melted
  • 4 garlic cloves, minced
  • 2 tbsp fresh lemon juice (about ½ lemon)
  • 1 tsp lemon zest
  • 1 tbsp honey or maple syrup (optional, for balance)
  • 1 tsp Dijon mustard (optional, for mild tang)
  • 1 tbsp chopped fresh herbs (such as parsley, thyme, or dill)

Instructions
 

  • Step 1: Preheat the Oven : Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
  • Step 2: Prepare the Salmon : Pat the salmon fillets dry with a paper towel. Place them skin-side down on the prepared baking sheet. Drizzle olive oil over the top and season generously with salt and pepper.
  • Step 3: Make the Garlic Butter Sauce : In a small bowl, whisk together melted butter, minced garlic, lemon juice, lemon zest, honey, mustard, and chopped herbs. Taste and adjust seasoning — add more lemon for brightness or more honey for sweetness.
  • Step 4: Coat the Salmon : Brush the garlic butter mixture evenly over the salmon fillets. Place lemon slices on top of each fillet for extra flavor and presentation.
  • Step 5: Bake the Salmon : Bake in the preheated oven for 12–15 minutes, depending on thickness. For an extra golden finish, broil for 2 additional minutes at the end. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  • Step 6: Garnish and Serve : Remove the salmon from the oven and spoon the remaining garlic butter sauce from the pan over the top. Sprinkle with fresh parsley or dill for color and aroma.