This baked lemon garlic salmon checks all the boxes for a weeknight dinner: quick, flavorful, nutritious, and easy. Make it an all-in-one sheet pan meal by adding asparagus or other vegetables to the baking sheet. Dinner is ready in less than 30 minutes!
I originally published this baked salmon recipe in 2015 and have since updated it to be better than ever, added new photos, and a few more helpful success tips.
After a busy day, quick-to-prep homemade dinners like this baked lemon garlic salmon are always appreciated. You can even roast vegetables at the same time, making this a convenient dish.
While the majority of the recipes I publish are desserts, I also love to share everyday dinner recipes with you. When it comes to dinner, I value recipes that are A) quick and easy, B) nutritious and delicious, and C) use as few ingredients and dishes as possible. This baked salmon checks all these boxes, which is why it’s been on heavy rotation over the past several years.
One reader, Christine, commented: “I make salmon once a week, and my husband I both loved this recipe! The combination of all the ingredients worked so well together… this definitely will be one of my go-to recipes. I made a little extra garlic, lemon juice, butter, and olive oil and herb mixture and spooned that over the asparagus on the same pan as the salmon. Great recipe—thank you! ★★★★★”
Why You’ll Love This Sheet Pan Dinner:
- So much flavor from fresh herbs, garlic, butter, and lemon
- Nutrient-rich salmon is a healthy source of protein and omega-3 fatty acids
- Bake the salmon alone or add vegetables to the pan
- Casual enough for the week, fancy enough for guests
- Easy recipe to scale up or down for more or fewer servings
Honey garlic soy glazed salmon is equally easy and satisfying, and if you’re in the mood for chicken, readers have given this 1-pan cilantro lime chicken recipe a 5-star rating!
Grab These Ingredients
- Salmon: The fresher the salmon, the better. You want around 24 ounces total, and purchasing individual fillets makes prep easier. There are many different types of salmon, but try to find salmon fillets that are an even thickness so that they all cook in the same amount of time. The pictured salmon is wild-caught Alaskan sockeye salmon.
- Butter & Olive Oil: Melted butter is a key flavor in this dish. Instead of using all butter, I like to include olive oil for flavor.
- Garlic: Without question, freshly minced garlic gives the absolute best flavor, but jarred minced garlic is convenient when you’re pressed for time.
- Lemon: Another key flavor. You need 1/4 cup of fresh lemon juice, so about 2 lemons. You can also top the salmon with lemon slices before baking.
- Fresh Herbs: Parsley and dill are my herbs of choice for this salmon, but you can use whatever herbs you happen to love. Cilantro is fantastic here.
- Salt & Pepper: Of course!
Can I Use Frozen Salmon?
Yes, you can use frozen uncooked salmon. Thaw completely and then follow the recipe as written. You can use frozen/thawed salmon when making this 5-ingredient honey chipotle salmon recipe too.
Step Photos: How to Make It
Start by melting the butter with the oil in a small saucepan. Stir in the garlic and let that cook for just a minute, until it’s nice and fragrant. Add the lemon juice, chopped herbs, and salt & pepper. This is your extremely quick & easy sauce:
Spoon this deliciousness over the salmon fillets on a baking sheet lined with parchment paper.
Roasting vegetables on the same pan? Spread them out around the salmon, and give them a drizzle of the garlicky goodness, too!
The amount of time it takes to bake will depend on the thickness of your salmon, but about 15 to 20 minutes is a good estimate. The salmon should be opaque in the middle and flake easily with a fork. If you have an instant-read thermometer, you’re looking for an internal temperature of 145°F (63°C).
Here is a helpful internal temperature chart from the FDA to keep handy in the kitchen.
Yes, absolutely. You can bake the salmon fillets all together or individually on lightly greased aluminum foil and wrap them up after spooning the sauce on top. With this recipe, I have found no real difference flavor and texture-wise, but you can certainly do it this way.
Parsley and dill are my herbs of choice for this recipe, but you can use whatever herbs you enjoy. Some other options I like with salmon include cilantro, basil, thyme, chives, or oregano.
What to Serve With Lemon Garlic Salmon
My favorite sides to accompany this baked lemon garlic salmon are asparagus and mashed potatoes. Instead of asparagus, try roasting Brussels sprouts, broccoli, zucchini, green beans, or baby potatoes on the pan with the salmon.
Here are some more ideas for tasty pairings to round out this meal:
Quick & Easy Baked Lemon Garlic Salmon
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This flavorful and tender baked lemon garlic salmon takes about 30 minutes to make. Feel free to roast vegetables simultaneously on the baking sheet. See recipe Note.
Ingredients
- 4 salmon fillets, skin removed (about 24oz (680g) total)
- 2 Tablespoons (28g) unsalted butter
- 2 Tablespoons (30ml) olive oil
- 3 garlic cloves, minced
- 1/4 cup (60ml) freshly squeezed lemon juice
- 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
- 1 Tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon freshly ground black pepper
- optional: 4 lemon slices and extra herbs, for topping
Instructions
- Preheat oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper, aluminum foil, or a silicone baking mat. If using aluminum foil, brush lightly with olive oil.
- Arrange salmon fillets evenly spaced in the middle of the pan. If also roasting vegetables, arrange them around the perimeter of the pan, as pictured above.
- In a small saucepan or skillet over medium heat, melt the butter with the olive oil. Add the garlic and cook for 1 minute, until fragrant. Remove from heat and stir in the lemon juice, herbs, salt, and pepper. Spoon mixture evenly over the salmon fillets (and vegetables, if using). If desired, place a lemon slice on top of each salmon fillet.
- Bake for 15–20 minutes, depending on salmon thickness (about 10 minutes per 1-inch thickness measured from the thickest part of the fillet). Salmon should be opaque and flake easily with a fork; if you want to check it with an instant-read thermometer, internal temperature should reach 145°F (63°C).
- Serve warm. Store leftovers tightly covered in the refrigerator for up to 3 days.
Notes
- Special Tools (affiliate links): Rimmed Baking Sheet | Silicone Baking Mats or Parchment Paper | Small Saucepan or Skillet | Instant-Read Thermometer
- Frozen Salmon: If using frozen salmon, thaw completely before starting.
- Can I Use Other Fish? Yes, absolutely. I like using cod or halibut instead.
- If Baking Vegetables, Too: You can roast vegetables at the same time you bake the salmon, as shown in the photos. Use 1 bunch of asparagus, or up to 4 cups of vegetables such as broccoli, zucchini, green beans, Brussels sprouts, or baby potatoes. Chop your vegetables small so they cook in the same amount of time as the salmon OR start the vegetables in the oven a few minutes earlier than the salmon.
- Other Herbs: Parsley and dill are my herbs of choice for this recipe, but you can use whatever herbs you enjoy. Some other options I like with salmon include cilantro, basil, thyme, chives, or oregano. If you’re using 2 types of herb, use 2 Tablespoons fresh or 2 teaspoons dried total. If you’re using a combination, use 3 Tablespoons fresh or 3 teaspoons dried.
- Updated in 2025: The recipe you see above is my new and improved version. To make it the old way, leave out the olive oil and garlic. Replace the dill with rosemary.
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 683
- Sugar: 0.4 g
- Sodium: 373.2 mg
- Fat: 38 g
- Carbohydrates: 2.4 g
- Protein: 79 g
- Cholesterol: 233.1 mg
Reader Comments and Reviews
I feel another NYT Best selling Cookbook is on the way, “Main Dishes 2.0 !!!!
As a 20 yr old who can’t cook, this recipe was easy and great with broccoli
Thank you so much for sharing this recipe! I made it last night for my husband and I and we absolutely loved it!
Absolutely outstanding!
I am new to cooking fish but this entire blog post was so helpful and the recipe was perfect! Thank you!
I make salmon once a week and my husband and I both loved this recipe! The combination of all the ingredients worked so well together. I make salmon once a week and this definitely will be one of my go-to recipes. I made a little extra garlic, lemon juice, butter and olive oil and herb mixture and spooned that over asparagus on the same pan as the salmon. Great recipe – thank you!
I live in the Pacific NW and we eat salmon a lot. Frozen salmon can have a fishy smell and taste so I always soak it in milk for about an hour before cooking it. Problem solved.
The delicious twist with this recipe is that you can easily make it Mediterranean by swapping the lemon for lime and adding some rosemary and basil,…. ♥️