This lemon garlic salmon recipe is a hot-oven fillet. It is not sheet-pan lemon chicken, which is the poultry pan on Flavors.
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Lemon Garlic Salmon
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Lemon garlic salmon roasted in butter. From Olivia at Flavors.
Ingredients
- 4 salmon fillets, about 6 ounces (170g) each
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 lemon, half juiced and half sliced
- 1 tablespoon chopped parsley or dill
Instructions
- Heat the oven to 400°F (200°C). Pat the salmon dry. Set it on a lined sheet pan and season with salt and pepper.
- Stir oil, melted butter, garlic, and lemon juice. Spoon over the fish. Lay lemon slices on top.
- Roast 12 to 15 minutes until the thickest part flakes and reaches about 125°F (52°C) for medium.
- Rest 3 minutes. Sprinkle with herbs.
Notes
Pull the fish while the center is still slightly translucent. It finishes as it rests. Skin-on fillets stay moister.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Salmon, not the lemon chicken pan
Sheet-pan lemon chicken is a different protein and a longer roast.
Substitutions
Trout or steelhead follow the same time if the fillets are a similar thickness.
Mistakes to avoid
A wet fillet steams. Dry the surface before it goes in the oven.
Storage
Refrigerate 2 days. The fish is best the day it is cooked. Flake leftovers into a salad.
Nutrition (estimated)
About 360 calories per fillet. Estimate only, not a lab test.
FAQ
What temperature is done?
About 125°F in the center for moist salmon, then a short rest.
Skin on or off?
On, if you want a crisp side. Start skin-side down.
Can I pan-sear it?
Yes. Three to four minutes per side in a hot pan, garlic butter at the end.
Frozen fillets?
Thaw and dry them. Baking from frozen needs extra time and makes the garlic bitter.