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Garlic Butter Baked Salmon

Garlic butter baked salmon delivers tender, flaky fillets with a rich garlic-lemon finish. Oven-baked at 400°F until just flakes, then optionally broiled for a golden top.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 2 lb salmon fillet Use skin-on fillets if available for best texture.
Garlic butter
  • 4 tbsp unsalted butter, melted
  • 5 garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp chopped fresh parsley
  • 1 Lemon slices for garnish Optional, for serving.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 400°F (200°C). This ensures the salmon bakes quickly and stays moist.
  2. Line a baking sheet with parchment paper. Place it ready so the salmon goes in as soon as it’s assembled.
  3. Place salmon skin-side down on the prepared pan. Arrange fillets in a single layer so they bake evenly.
Make the garlic butter and bake
  1. Whisk together melted butter, garlic, lemon juice, lemon zest, paprika, Italian seasoning, salt, and pepper. Mix until the seasonings are evenly distributed.
  2. Brush the garlic butter mixture generously over the salmon. Make sure the surface is well coated for rich flavor.
  3. Bake for 12–15 minutes at 400°F (200°C), until the salmon flakes easily with a fork. For best texture, avoid overbaking past the flake point.
  4. Broil for 1–2 minutes if desired for a golden finish. Watch closely so the top browns without drying out.
Finish
  1. Garnish with parsley and lemon slices. Add right before serving for fresh aroma and brightness.
  2. Serve immediately. The salmon is best while it’s still hot and tender.

Notes

For extra flake-tender results, remove the salmon when it just reaches easy-flaking (it will keep cooking slightly while broiling and resting on the pan). Store leftovers in an airtight container in the refrigerator for 2–3 days; reheat gently so it doesn’t dry out. Freezing is not recommended due to texture changes. Dietary swap: use a plant-based butter substitute in the garlic butter for a dairy-free version.