Quick & Easy Baked Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 salmon fillets, skin removed (about 24oz/680g total)
02 -
2 Tablespoons (28g) unsalted butter
03 -
2 Tablespoons (30ml) olive oil
04 -
3 garlic cloves, minced
05 -
1/4 cup (60ml) freshly squeezed lemon juice
06 -
2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
07 -
1 Tablespoon chopped fresh dill (or 1 teaspoon dried)
08 -
1/2 teaspoon flaky sea salt
09 -
1/4 teaspoon freshly ground black pepper
10 -
Optional: 4 lemon slices and extra herbs, for topping
# Instructions:
01 -
Preheat oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper, aluminum foil, or a silicone baking mat. If using aluminum foil, brush lightly with olive oil.
02 -
Arrange salmon fillets evenly spaced in the middle of the pan. If roasting vegetables, arrange them around the perimeter of the pan.
03 -
In a small saucepan or skillet over medium heat, melt the butter with the olive oil. Add the garlic and cook for 1 minute until fragrant. Remove from heat and stir in the lemon juice, herbs, salt, and pepper.
04 -
Spoon the mixture evenly over the salmon fillets (and vegetables if using). If desired, place a lemon slice on top of each salmon fillet.
05 -
Bake for 15–20 minutes, depending on salmon thickness (about 10 minutes per 1-inch thickness measured from the thickest part of the fillet). Salmon should be opaque and flake easily with a fork; internal temperature should reach 145°F (63°C).
06 -
Serve warm. Store leftovers tightly covered in the refrigerator for up to 3 days.
# Notes:
01 -
If using frozen salmon, thaw completely before starting.
02 -
You can roast vegetables simultaneously with the salmon. Use 1 bunch of asparagus or up to 4 cups of vegetables such as broccoli, zucchini, green beans, Brussels sprouts, or baby potatoes, chopped small.
03 -
Parsley and dill are preferred herbs, but you can substitute with cilantro, basil, thyme, chives, oregano, or a combination. Adjust amounts accordingly.
04 -
For an older recipe variation, omit olive oil and garlic and replace dill with rosemary.