Lemon Garlic Salmon Recipe
There’s a certain magic that happens when you combine lemon, garlic, and fresh salmon. It’s a classic pairing for a reason, but over the years, I’ve honed this baked salmon recipe into something truly special. This isn’t just about throwing a few ingredients together; it’s about creating layers of flavour that make the salmon unbelievably moist and flaky, with a golden, caramelised top that’s simply divine. This is my go-to recipe when I need something that feels a bit elegant for a dinner with friends but is straightforward enough for a Tuesday night family meal.
What makes this particular Lemon Garlic Salmon recipe stand out is the method. We create a simple but potent marinade that doubles as a sauce, ensuring every single bite is packed with zesty, savoury goodness. The salmon is baked on a bed of lemon slices, which gently steams the fish from below while it roasts from above, a little trick that guarantees it won’t dry out. The aroma that fills the kitchen as it cooks—that bright, buttery, garlicky scent—is enough to make everyone’s stomach rumble in anticipation.
This is the kind of seafood dish that converts sceptics. It works wonderfully for a light and healthy lunch, a substantial dinner, or even as part of a larger spread for a special occasion. We’re going to walk through every step, from choosing the right cut of fish to getting that perfect bake, so you can make this stunning meal with complete confidence in your own kitchen.
Recipe Overview
This baked salmon recipe produces a wonderfully tender and flaky fish with a bright, zesty sauce. The garlic becomes sweet and fragrant in the oven, complementing the sharp lemon and rich butter. On my first few attempts, I realised that a little honey is the key to balancing the citrus and helps the top of the salmon get that lovely golden-brown finish. It’s a dish that looks and tastes impressive, yet it all comes together on a single baking tray.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Lemon Garlic Salmon Recipe
- Genuine Flavour: The sauce isn’t just a topping; it permeates the fish. The melted butter carries the punchy garlic and tangy lemon deep into the salmon fillet, while the fresh parsley adds a clean, herbaceous note at the end.
- Ready in Under 30 Minutes: From the fridge to the table, this entire dish is ready in about 25 minutes, making it ideal for those busy weeknights when you want something nourishing without the fuss.
- Flexible Recipe: You can easily adapt this. Swap the parsley for fresh dill or chives. Add a handful of capers to the sauce for a salty kick, or throw some asparagus spears onto the baking tray for the last 10 minutes of cooking to create a one-pan meal.
- Great for a Healthy Dinner: Salmon is packed with Omega-3 fatty acids. This recipe uses wholesome ingredients to create a satisfying meal that’s both delicious and good for you. It’s a fantastic main course when you’re craving something light yet fulfilling. If you’re looking for another speedy and flavourful dinner idea, my Bang Bang Chicken Thighs are also a huge hit.
- Family Tested: This is one of those rare dishes that gets a unanimous thumbs-up in my house. My kids absolutely devour this every time I make it, often fighting over the crispy edges.
Ingredients You’ll Need
For the best results, I always recommend using fresh, high-quality ingredients. Unwaxed lemons are a must here, as we’re using the zest and placing slices directly against the fish. For the salmon, ask your fishmonger for four centre-cut fillets of a similar thickness to ensure they cook evenly.
- 4 salmon fillets (around 170g each), skin-on or skinless
- 2 large, unwaxed lemons
- 4 cloves of garlic, finely minced
- 60g unsalted butter, melted
- 2 tablespoons olive oil
- 1 tablespoon runny honey
- 2 tablespoons freshly chopped parsley, plus extra for garnish
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Sophia’s Tip: Don’t be shy with the garlic! If you have a garlic press, use it. A press releases more of the essential oils than mincing with a knife, giving the sauce a more robust and well-rounded garlic flavour without any harshness.
How to Make Lemon Garlic Salmon Recipe
The process for this baked salmon is very straightforward. We’ll make a quick sauce, assemble everything on a baking tray, and let the oven do the work. The key is to watch the salmon closely towards the end of the cooking time to ensure it remains moist.
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Line a baking tray with baking parchment – this makes clean-up so much easier later.
- Create the Lemon Bed: Slice one of the lemons into thin rounds. Arrange these slices in a single layer on the prepared baking tray, creating four “beds” for the salmon fillets to sit on.
- Season the Salmon: Pat the salmon fillets dry with a paper towel. This helps the skin (if you’ve left it on) get a little crispier. Season both sides of each fillet generously with the salt and pepper and place them on top of the lemon slices.
- Mix the Sauce: In a small bowl, whisk together the melted butter, olive oil, minced garlic, honey, chopped parsley, and dried oregano. Zest the second lemon directly into the bowl, then squeeze in the juice from half of it. Whisk until everything is well combined.
- Pour Over the Sauce: Carefully spoon about three-quarters of the lemon garlic butter sauce over the salmon fillets, ensuring they are evenly coated. Reserve the remaining sauce for later.
- Bake the Salmon: Place the baking tray in the preheated oven. Bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. I find that my 1-inch thick fillets are usually perfect at around 14 minutes. The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 60-63°C. For official guidance on cooking fish safely, the Food Standards Agency (FSA) has some great resources.
- Final Touches: For a little extra colour, you can switch the oven to the grill setting for the last 1-2 minutes of cooking. Watch it like a hawk to prevent it from burning! The top should just become beautifully golden and slightly caramelised.
- Serve Immediately: Remove the salmon from the oven. Drizzle the reserved sauce over the hot fillets, sprinkle with extra fresh parsley, and serve right away with your favourite side dishes.
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Tips From My Kitchen
- Temperature Control: Overcooked salmon is dry salmon. The best way to check for doneness is with a food thermometer. Insert it into the thickest part of the fillet; it should read 60-63°C for a fully cooked, flaky result. If you prefer it slightly pink in the centre, pull it out around 55°C.
- The Secret Step: Don’t skip placing the lemon slices under the fish. I learned that this simple step does two things: it infuses the salmon with a gentle lemon essence from below and elevates it slightly, allowing the heat to circulate more evenly for a perfect bake.
- Make-Ahead: You can prepare the lemon garlic sauce up to a day in advance. Just store it in an airtight container in the fridge. The butter will solidify, so you’ll need to gently warm it on the hob or in the microwave to make it pourable again before using.
- Storage: Leftover salmon can be stored in an airtight container in the fridge for up to 2 days. It’s delicious flaked into a salad the next day or gently reheated in a low oven until just warm.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment with other flavours and ingredients. Here are a few variations we enjoy at home:
- Spicy Lemon Garlic Salmon: Add 1/2 teaspoon of red pepper flakes to the butter sauce for a gentle, warming heat that cuts through the richness of the fish.
- Herb-Crusted Salmon: Before baking, press a mixture of panko breadcrumbs, chopped dill, and lemon zest onto the top of the salmon fillets for a wonderfully crunchy crust.
- One-Pan Dinner: Turn this into a complete meal by adding quick-cooking vegetables to the tray. Asparagus spears, tenderstem broccoli, or sliced courgettes are all great choices. Add them to the tray with a drizzle of olive oil about 10 minutes before the salmon is done.
What to Serve With Lemon Garlic Salmon Recipe
This baked salmon is versatile and pairs beautifully with many side dishes. The bright, zesty flavours of the sauce complement both starchy and green sides.
- Roasted New Potatoes: Toss some baby potatoes with olive oil, rosemary, and salt, and roast them until golden and crispy. They are fantastic for soaking up any extra sauce.
- Steamed Green Beans or Asparagus: A simple side of steamed greens provides a fresh, crisp contrast to the rich salmon. A final squeeze of lemon over the top ties everything together.
- Fluffy Quinoa or Couscous: For a lighter option, serve the salmon over a bed of quinoa or herbed couscous. It makes for a wonderfully balanced and healthy meal.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio works beautifully, as its acidity cuts through the buttery sauce and complements the lemon notes perfectly.
And because this main is so light and satisfying, it often leaves just enough room for something sweet. I love following it up with my Peach Crumb Cheesecake for a truly memorable meal.
Frequently Asked Questions
Lemon Garlic Salmon Recipe
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Line a baking tray with baking parchment – this makes clean-up so much easier later.
- Create the Lemon Bed: Slice one of the lemons into thin rounds. Arrange these slices in a single layer on the prepared baking tray, creating four "beds" for the salmon fillets to sit on.
- Season the Salmon: Pat the salmon fillets dry with a paper towel. This helps the skin (if you've left it on) get a little crispier. Season both sides of each fillet generously with the salt and pepper and place them on top of the lemon slices.
- Mix the Sauce: In a small bowl, whisk together the melted butter, olive oil, minced garlic, honey, chopped parsley, and dried oregano. Zest the second lemon directly into the bowl, then squeeze in the juice from half of it. Whisk until everything is well combined.
- Pour Over the Sauce: Carefully spoon about three-quarters of the lemon garlic butter sauce over the salmon fillets, ensuring they are evenly coated. Reserve the remaining sauce for later.
- Bake the Salmon: Place the baking tray in the preheated oven. Bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. I find that my 1-inch thick fillets are usually perfect at around 14 minutes. The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 60-63°C. For official guidance on cooking fish safely, the Food Standards Agency (FSA) has some great resources.
- Final Touches: For a little extra colour, you can switch the oven to the grill setting for the last 1-2 minutes of cooking. Watch it like a hawk to prevent it from burning! The top should just become beautifully golden and slightly caramelised.
- Serve Immediately: Remove the salmon from the oven. Drizzle the reserved sauce over the hot fillets, sprinkle with extra fresh parsley, and serve right away with your favourite side dishes.
Notes
I really hope you love making this Lemon Garlic Salmon recipe as much as my family and I enjoy eating it. It’s a wonderfully reliable and delicious seafood dish that proves that simple, fresh ingredients can create something truly special. Let me know how you get on in the comments below – I’d love to hear about it!
Happy cooking,
Sophia Martinez
