Lemon Garlic Butter Salmon

The first time I made this salmon, my kitchen filled with such an incredible aroma that my neighbor actually knocked on my door to ask what I was cooking. That moment taught me something simple but true: the combination of lemon, garlic, and butter has a way of making everything feel like a special occasion, even on a random Tuesday evening.

I served this at a small dinner party last month, and honestly, the silence around the table was the best compliment. Everyone was too busy enjoying that perfect balance of bright lemon and rich butter to make conversation, which is exactly the kind of dinner success I am always hoping for.

Ingredients

• Salmon fillets: Skin-on helps keep the fish moist and adds a nice crispy texture, but skinless works perfectly too
• Unsalted butter: Starting with unsalted lets you control the seasoning exactly
• Fresh garlic: Minced finely so it infuses the butter without any harsh bites
• Fresh lemon juice and zest: The zest carries all the fragrant oils while juice provides the bright acidity
• Olive oil: Helps prevent the butter from burning in the high oven heat
• Fresh parsley: Adds a fresh herbal contrast to the rich sauce

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for the easiest cleanup imaginable

Prep the salmon:

Pat each fillet completely dry with paper towels, then season generously with salt and pepper on both sides

Position the fish:

Arrange salmon skin-side down on your prepared baking sheet, leaving a little space between each fillet

Make the magic sauce:

Whisk together melted butter, minced garlic, lemon juice, lemon zest, olive oil, and chopped parsley until combined

Add the flavor:

Drizzle that beautiful lemon garlic butter evenly over each salmon fillet

Garnish if you like:

Place a thin lemon slice on top of each piece for that restaurant-style presentation

Bake to perfection:

Cook for 12 to 15 minutes until the salmon flakes easily with a fork and is just opaque throughout

Finish and serve:

Sprinkle with extra fresh parsley and bring it to the table while it is still steaming hot

Save

This recipe has become my go-to for those nights when I want something impressive but do not have the energy for anything complicated. There is something deeply satisfying about putting a dish on the table that makes people feel cared for without having spent hours in the kitchen.

Choosing the Right Salmon

I have learned that wild salmon has a more intense flavor and firmer texture, while farmed salmon tends to be milder and fattier. Both work beautifully here, but if you are serving salmon purists, they might notice and appreciate the difference. The most important thing is buying from a source you trust and using the fish within a day or two of purchase.

Making It Your Own

Sometimes I add a teaspoon of Dijon mustard to the butter sauce for a little extra depth and subtle heat. Other times, especially in colder months, I will throw in some fresh thyme or rosemary along with the parsley. The basic formula is so forgiving that you can tweak it to match whatever you are craving or whatever is growing in your garden.

What to Serve Alongside

Buttered roasted asparagus picks up all those lemon garlic juices perfectly, and simple steamed broccoli never fails. On nights I want something more substantial, I serve it over garlic rice or alongside roasted baby potatoes. The sauce is versatile enough that almost any vegetable becomes delicious when it catches some of those pan juices.

• A crisp white wine like Sauvignon Blanc cuts through the richness beautifully
• Crusty bread for soaking up any extra sauce should not be underestimated
• A simple arugula salad with vinaigrette balances the rich main course

Save

Good food does not need to be complicated, and this salmon is proof of that. Sometimes the most memorable meals are just fresh ingredients treated with respect and a little bit of butter.

Common Recipe Questions

→ How do I prevent the salmon from drying out?

Ensure not to overbake and keep an eye on the salmon; cooking 12–15 minutes until it flakes easily retains moisture.

→ Can I use skin-on or skinless salmon?

Both options work well, but cooking skin-side down helps keep the fillet moist and adds crispness.

→ Is it possible to make this dairy-free?

Yes, substitute butter with olive oil to avoid dairy without sacrificing flavor.

→ What sides complement this salmon dish?

Steamed vegetables, rice, or a fresh green salad pair beautifully with the bright, buttery salmon.

→ Can the salmon be marinated beforehand?

Marinating the fillets in the lemon garlic butter for 15 minutes before baking intensifies flavor.