Quick & Easy Lemon Garlic Salmon

lemon garlic salmon topped with lemon slice on a white plate with rice and asparagus.

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This baked lemon garlic salmon delivers bold flavor with minimal effort, making it perfect for busy weeknights. Make it a sheet pan meal by adding your favorite vegetable. Dinner is ready in just 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Main Course

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 413kcal

Author: Christina

Ingredients

4 salmon fillets
4 Tablespoons unsalted butter
2 Tablespoons olive oil
3 garlic cloves minced
¼ cup lemon juice freshly squeezed
3 Tablespoons chopped fresh parsley
2 teaspoons dried dill
½ teaspoon salt
½ teaspoon black pepper
optional: 4 lemon slices for topping

Instructions

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Arrange salmon fillets evenly spaced in the middle of the pan. If also roasting vegetables, as shown, arrange them around the perimeter or one side of the pan.
In a small sauce pan or skillet over medium heat, melt the butter with the olive oil. Add the onion until softened, about 2-3 minutes. Add the garlic and cook for 1 minute, until fragrant. Remove from the heat and stir in the lemon juice, herbs, salt, and pepper. Spoon the mixture evenly over the salmon fillets (and vegetables, if using). If desired, place a lemon slice on top of each fillet.
Bake for 15-20 minutes, depending on the thickness of the salmon (about 10 minutes per 1-inch thickness). Salmon should be opaque and flake easily with a fork. If using an instant-read thermometer, internal temperatre should reach 145°F at the thickest part.
Serve warm. Store leftovers tightly covered in the refrigerator for up to 3-4 days.

Notes

Frozen Salmon: If using frozen salmon, thaw completely before starting. Pat dry before adding the pan sauce.
Salmon Temperature: The amount of time it takes to bake will depend on the thickness of your salmon, but generally 15-20 minutes. The salmon should be opaque in the middle and flake easily with a fork. You want the internal temperature to be about 145°F.
Vegetables: You can roast vegetables at the same time you bake the salmon, as shown pictured above. I prefer 1 bunch of asparagus or 3-4 cups of broccoli florets. Chop your vegetables on the smaller side os they cook in the same amount of time as the salmon OR start the vegetables before adding the salmon.

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