You’ll love how simple and delicious this Baked Salmon Recipe is! I use fresh lemon juice, melted butter, and fresh garlic, along with a blend of spices to bring out the rich, delicate flavors of the salmon. The fish is then wrapped in foil and baked to perfection, ensuring it stays moist and tender. Ready in less than 30 minutes, this no-fuss, no-mess recipe is perfect for a busy weeknight. Plus, the foil makes cleanup a breeze! It’s a family-favorite that’s sure to become a regular at your dinner table.
I’ve been making this recipe for years, and every time I do, my family always asks for more. They’ve actually started calling me the Queen of Salmon Recipes and for good reason! I’m constantly testing and retesting new salmon dishes for both my family and my readers.
Here at Primavera Kitchen, you’ll find over 25 salmon recipes to suit every taste. From a simple Pan Seared Salmon, to sweet and tangy Honey Garlic Salmon, crispy Broiled Salmon, flavorful Air Fryer Salmon Bites, and even hearty Salmon Steaks—you name it, it’s here.
But one of my all-time favorites is this Baked Salmon recipe. Not only is it absolutely delicious, but it’s also flaky and packed with flavor from the garlic butter and lemon sauce. Plus, it’s a breeze to make since it’s cooked in foil. Easy cleanup included!
If you’re looking for delicious side dishes to go with this baked salmon, try it with some green beans, broccoli, mashed potatoes, roasted asparagus, and/or rice.
Recipe Ingredients
Salmon – After making this recipe so many times, I’ve found that high-quality salmon is essential for the best flavor and texture. Wild-caught salmon is my top choice for its superior taste and sustainability.
Lemon Juice and Garlic – I’ve tested this recipe with both fresh lemon juice and bottled, and I can confidently say that fresh lemon juice adds the brightest, zestiest flavor. Freshly minced garlic infuses the butter with an irresistible aroma that pairs perfectly with the salmon.
Melted Butter – After experimenting with different fats, I’ve found that melted butter gives the creamiest texture and enhances the natural flavor of the salmon, creating that luscious garlic butter sauce.
Seasoning (Spices) – I used kosher salt, black pepper, dried oregano, and crushed red pepper for a well-rounded flavor with a little heat. But after testing, I’ve found paprika, garlic powder, thyme, and Italian seasoning also work beautifully, so feel free to mix it up.
How to Choose the Best Salmon!
Fresh-ish Isn’t Always Fresh
Unless you’re snagging it straight off the boat or from a top-tier fish market, “fresh” salmon on ice might’ve traveled far and wide. Instead, go for frozen—it’s usually flash-frozen at sea, locking in peak freshness.
Pick Your Star Players
When it comes to flavor and quality, King, Sockeye, and Coho salmon steal the spotlight. Look for bright pink flesh and good marbling—they’re the real MVPs of the seafood counter.
Wild Is the Way to Go
Wild-caught salmon isn’t just tastier—it also has that beautiful vibrant color. Plus, it’s free from the antibiotics and pollutants that farmed salmon sometimes carries.
How To Make Baked Salmon
- Thaw salmon overnight in the fridge (place it on a plate to catch any drips). In a pinch, submerge it in a bowl of cold water—it should be ready in about an hour, depending on thickness.
- Preheat the oven to 400ºF and prepare a baking sheet with aluminum foil.
- In a small bowl, add lemon juice, garlic, and melted butter and whisk until combined.
- Remove the salmon from the fridge and pat it dry with a paper towel. Place the salmon (skin side down) on a baking sheet and pour the butter mixture over it.
- Season with salt, pepper, oregano, and red pepper flakes.
- Fold the sides of the foil over the salmon to fully seal it.
- Place the sheet pan into the oven, and bake until cooked, about 12-16 minutes.
- Open the foil, and broil salmon for 2-3 minutes until the tops are golden. Be careful not to burn the fish by keeping a close eye on it.
- Remove the sheet pan from the oven when the salmon flakes easily with a fork. For perfect doneness, insert a thermometer into the thickest part of the salmon —it should read 145°F.
How long do you cook salmon in the oven at 400?
It will depend on the size and the thickness of your salmon filet. If your filet is very thick, I would say about 15 minutes in the oven at 400ºF. But it has a normal size, I would say about 12-13 minutes, or until the salmon flakes easily with a fork.
How to Tell When Salmon Is Done
Use a thermometer: Insert it into the thickest part.
- 115–125°F: Medium-rare
- 125–140°F: Medium to well-done
- 140°F: Fully cooked—take it out!
No thermometer? Gently flake the salmon with a fork. It should separate easily and look cooked to your preference.
Know your preference: Like steak, salmon doneness is personal. Try a few levels to find what you like best.
Ways to use leftover salmon
- Salmon tacos: shred the salmon up and serve it in a taco and salad.
- Salmon pasta: roughly chop up the leftover and add it to a pasta
- Salmon salad: break up the salmon with a fork and toss it in a leafy salad or greek salad.
- You can make salmon meal-prep for your lunch week since it stays go in the fridge for up 4 days.
- You can also make this quick and easy salmon patties.
To Store — Transfer leftover to an airtight glass container and keep in the refrigerator for 3-4 days. Or, portion it out into meal prep containers to have for lunches throughout the week.
To Freeze — I like to place it in an airtight freezer-friendly container or freezer bags. Keep in the freezer for up to 4 months. Thaw in the fridge overnight before reheating.
To Reheat — Heat the leftovers in the microwave or on the stovetop. Add some olive oil to a hot pan and add the salmon to it. Cook until heated through.
More Salmon Recipes to Know:
Garlic Butter Baked Salmon – Foil Packet & Full of Flavor
Video
Ingredients
- 1¼ pounds salmon fillet
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 3 tablespoons melted butter or melted ghee
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1 tablespoon chopped parsley to garnish
- lemon slices to garnish
Instructions
- Preheat oven to 400ºF. Line a baking sheet. The piece of foil should be large enough to fold over and seal the fish.
- In a small bowl, add lemon juice, garlic, and melted butter or melted ghee. Whisk everything together.
- Place the salmon on the prepared baking sheet. Pour the butter mixture over the salmon.
- Season with salt, pepper, oregano, and red pepper flakes.
- Fold the sides of the foil over the salmon. Make sure it is well sealed so that the sauce does not leak. Place the pan into the oven, and bake until cooked, about 12-16 minutes. The cooking time depends on the thickness of the fillet.*
- Open the foil, and broil the fish for 2-3 minutes. Be careful not to burn the fish!
- Remove from the oven. Using a spoon, pour some of the butter sauce left in the foil onto the salmon before serving. Then, garnish with fresh chopped parsley and lemon slices.
Notes
- Do not wrap the salmon too tightly as the tin foil can take off some of the salmon, making it less pretty when serving.
- Avoid using parchment paper when broiling salmon, as it can easily burn under high heat.
- And if you love salmon recipes, try these delicious salmon recipes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
Easy and absolutely delicious recipe….definitely a keeper! Fish was perfectly cooked and wonderful flavor. Opted for Chef Paul Prudhomme’s Magical Seafood seasonings instead of oregano, salt and pepper. Served with Mexican corn and salad. My husband keeps saying how excellent it was. Thanks for sharing!
Thanks. Love that you served it with Mexican corn and salad 😉 Delicious!
Could you add veggies in with the salmon in the foil packet and cook all at once?
You can if you should veggies that cook in 15-20 minutes such as sweet potato, cauliflower, broccoli…
My son commented « best meal I ever had »…
Wow that’s so AWESOME. Love when kids like my recipe. Thanks for stopping by and leaving your comment 😉
This recipe is absolutely delicious and so simple to make. HOWEVER, you need to be aware that aluminum is toxic to cook in. I have gotten rid of all my aluminum cookware for that reason!
This recipe can be used in other cookware and have the same delicious taste without the toxins!!
Made this and it was Absolutely awesome!
Happy to hear that 😉
SOOOO GOOD! Thinking about trying this with Shrimp and Oysters!
I’m so thrilled to hear that. Please let me know how this recipe comes out with shrimp and oysters.
How woul you make that with oysters?
we, my husband and i made this last Friday and it was the best, will make again and give my friends the receipe
I’m so thrilled to hear that!
Love this recipe! Came out perfectly! I like my skin crispy so after I baked it, I seared it on a pan. Then plated and poured the remaining butter sauce on top. Delish!! Will add this to my rotation. Thank you!!
Great to hear that 😉
If fish is cooked, it better be great recipe, because we usually eat it raw. I’ve cooked this recipe four times, and will continue til who knows when. I scratched the pepper, flakes, parsley, and warmed lemon , unsalted butter, garlic, oregano til it smelled like heaven, and poured the mixture over the top of the salmon. It was easy with the foil. AND it made the house smell great with the lemon and garlic. Thank you so much!
Wow I’m so thrilled to hear you enjoyed this recipe!
This was super quick and easy to make when my wife was tired from work. Even easier since we had Lawrys garlic salt with parsley, and some dried red pepper left over from our last pizza! Delicious served with corn and asparagus. Now, how do I post the photo on here?
So happy to hear that Jeff 😉 Love the idea to serve it with corn and asparagus! You can post on your Instagram account and use the hashtag #primaverakitchen. I will receive a notification and then I’ll check out your photo. I would love seeing what you made from my blog.
I made this recipe with Cod and it is just amazing. Thank you
Mm sounds delicious!
Amazing!!!
I made it tonight but I used olive oil instead of the butter.
It’s now one of our favorite salmon recipes !
Wow so happy to hear that. Yes olive oil is a great substitute for butter too!
Hey Olivia,
The recipe seems mouth-watering. I would give this one a try. I love salmon.
You should. It’s delicious and super easy to make 😉
Heyy how many servings does this maje as im planning to make this for two and im wondering hoe many pounds of salmon should i make?
This recipe serves about 6 people.
I wanted to make a serving for two.How many pounds of slamon should i make for just right for two people?
Dania, I am not very sure about that but I think 0.5 pound for two people should work.
OMG amazing!! first time making salmon and it was perfect. def. a keto dinner that was quick and easy
Awesome!
I made this and it was great. I told everyone that I know about it. It was really easy to make and so delicious.
That’s AWESOME! I’m extremely happy to hear that 😉 Thanks a lot for sharing this recipe with everyone you know!
This recipe was so incredibly tangy and delicious! I’m so glad I found it, it will definitely be my go-to for frozen salmon from now on!
Awesome! Happy to help!
This recipe was so incredible . I’m so glad I found it. I told everyone that I know about it. I have a question for you that is how many pounds of slamon should i make for just right for two people? Thanks for the sharing such a great article.
Thanks! I think 0.5lb should be totally fine 😉
great and top tips are possible to collect