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?
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great and good recipe it is
i cook fish a lot and have made this recipe several times, its our favorite! My husband never cared for salmon until I made this one simple, flavorful recipe. I’m actually about to bake it tonight.
Wow Linda I SO So happy to read your comment. Glad even your husband who doesn’t care much for salmon enjoyed it 😉
Found this while looking for a summer fish recipe – delicious! And really is very simple and easy! I served it with brown rice and a corn, tomato, and avocado salad. Think leftovers will be amazing in tacos for tomorrow, too!
Wow this salad sounds amazing and yes it goes really well with rice and salad. Mm… great idea to use the leftovers in tacos. Awesome!
I’m making this tonight and wondering what to serve with ha! Thanks Laine for the salad idea :p, I’m adding olives and quinoa to mine as well. And of course thanks Olivia for the amazing site, I’ve made a few things from here. off to cooking now. Ta ta
You’re very welcome! I’m so happy you’ve made some other recipes too. That’s amazing. Thanks for stopping by 😉
This is my favorite salmon recipe out there! My husband and I make it at least twice a month.
It’s so nice to read that. Thanks a lot for your feedback. I’m so glad to know so many people are enjoying this recipe 😉
We loved this, A favorite version of salmon now . So easy with such a few ingredients too and it has perfect flavor. I even used 1 tab Brummel and Brown yogurt spread and had fresh herbs in garden added at end. I had very thin salmon so only took about 5 minutes or so till done. Will repeat often. Thank you!
You’re very welcome! It’s always great to read a lovely feedback like that. Thanks for stopping by 😉
I love Salmon because it’s so tasty and quick to make! Always looking for new recipes! This ones a keeper!! 🙂
Awesome!
Muito delicioso
Brigada. Farei essa recita pra vc 😉
This is a keeper! So easy and the results were that of a five-star restaurant. The salmon was very moist and the brilliant addition of the broiling at the end made it look just as good as it tasted.thank you for sharing!
Absolutely. So happy you enjoyed this recipe 😉
My new fav salmon recipe!!
Awesome!!
Just made it for an early dinner while I’m home alone this afternoon, and it was INCREDIBLE! LOVE LOVE LOVED this recipe! I’ll definitely be making it again when I’m cooking for others, because I just ate an enormous piece of salmon all by myself… no leftovers here!
hahahah That’s awesome. Your comment put a big smile on my face. Thanks a lot. So happy to hear that 😉
Can this be made in a crock pot?
Probably you can, but unfortunately I can’t give you more information about it because I’ve never made this recipe in a crock pot before.
My husband and I LOVED it and he asked me to make more. But I left out the crushed red peppers because we don’t have any. It was easy to make and not time consuming.
Thanks for sharing 🙂
You’re very welcome. Thanks for stoping by and for your feedback 😉
My 7 year old son says that this is the best fish in the world!!!!! : ) Super simple and truly delicious.
Your comment made me smile. Thanks a lot. Happy to here that 😉
Think this will work with scallops too? Need separate packets or can I mix salmon and scallops together?
Sorry, I’ve never made this recipe with scallops. But I think it may need a separate packets because scallops cook much faster than salmon. Hope it helps.
Thanks for sharing this lovely recipe.
You’re very welcome!
Is this 400 or 375 degrees? It says to remove foil and broil. What temperature for broiling? Do I turn oven up?
Yes you have to turn oven up if your oven don’t have the function broil. It’s about 500F for 1 to 2 minutes.
We made this and it was very good. Next time we will broil it at a higher temperature at the end. We kept it at 375 degrees and not much happened.
Yes I recommend that you broil it at 450F-500F or even higher temperature for 1 to 2 minutes.
Does it have to be broiled at the end? I don’t have a broiler…🙁
It’s not necessary. You can cook it for 2 or 3 minutes longer.
Amo essa receita
Muito deliciosa essa receita