Easy Garlic Herb Butter Baked Salmon
Succulent baked salmon flavored with garlic herb butter is a showstopper main dish. It’s perfect with a variety of side dishes and will impress anyone you serve it to.
Ingredients Needed
- Salmon. I used a whole salmon side but this recipe can be made with salmon fillets too. Use any type of salmon that is seasonally available to you. Atlantic salmon, Coho salmon, King salmon, Norwegian salmon, etc. are all delicious.
- Butter. I used salted butter but unsalted butter will work too. Olive oil can be used as a dairy-free alternative.
- Fresh garlic cloves.
- Fresh herbs: I used fresh dill, parsley and thyme. Tarragon, chervil, chives and basil are all good options for salmon.
- Lemon zest.
- Salt and black pepper. Other spices like garlic powder, paprika, cayenne pepper, etc. can also be added.
- Lemon wedges, for serving.
How to bake salmon
- Make the garlic herb butter: Combine the softened butter with minced garlic, finely chopped herbs, lemon zest, salt and pepper.
- Prepare the salmon: Dry the surface of the salmon with paper towels. The butter won’t stick to the salmon if the surface isn’t dried well. Spread the butter all over the flesh-side of the salmon then transfer to a rimmed baking sheet or roasting pan lined with parchment paper.
- Bake: Place the salmon into a hot oven and bake for 10-15 minutes or until the salmon is done to your preference. The salmon is cooked when a sharp knife can easily be inserted with no resistance, although I like to remove it a little sooner because it will continue cooking as it rests and I prefer undercooking it slightly. Remove the salmon from the oven then allow to rest for 5 minutes. Slice and serve drizzled with the garlic butter and lemon juice.
How long to bake salmon
Salmon is done when the internal temperature reads 145°F/62°C on a meat thermometer. Baking times will depend on how thick the salmon is and how hot the oven is. I prefer preheating the oven to 200ºC/400ºF. If the salmon is approximately 5-7cm (2-3inches) thick, it will take 10-15 minutes to cook. To avoid overcooking salmon, remove it from the oven once the salmon feels firm to the touch and the fish flakes easily. Allow the cooked salmon to rest once you remove it from the oven.
Can I make this ahead?
The salmon can be prepped with the butter a day in advance. Cover well with plastic wrap and refrigerate until ready to bake. The baked salmon can be covered and refrigerated for up to 2 days. Any leftovers can be used for salmon pasta, fried rice, salmon cakes or used in salmon pate.
What to serve with baked salmon
Baked salmon is fantastic as a weeknight dinner (especially if you use salmon filets) but a whole side of salmon makes the perfect centrepiece for a feast table (perfect for Christmas or Easter). We love serving it with potatoes, a variety of vegetables or garlic butter rice. Asparagus, Brussels sprouts, green beans and broccoli are all delicious with salmon.
- Smashed baby potatoes
- 10-minute lemon garlic sautéed broccolini
- Easy green salad with lemon Parmesan dressing
Salmon recipes
Easy garlic herb butter baked salmon
Ingredients
- 2 kg (4lb) side of salmon (I always ask the fishmonger to pin-bone the fish for me but to leave the skin on)
- ½ cup butter softened
- 4 garlic cloves minced
- 2 tbsp fresh dill finely chopped
- 1 tbsp parsley finely chopped
- 1 tbsp thyme finely chopped
- 2 tsp lemon zest
- 2 tsp salt
- 1 tsp pepper
- lemon wedges to serve
Instructions
- Combine the softened butter with minced garlic, finely chopped herbs, lemon zest, salt and pepper.
- Dry the surface of the salmon with paper towels. The butter won't stick to the salmon if the surface isn't dried well.
- Spread the butter all over the flesh-side of the salmon then transfer to a baking sheet or roasting pan lined with parchment paper.
- Place the salmon into a hot oven and bake for 10-15 minutes or until the salmon is done to your preference.
- Remove the salmon from the oven then allow to rest for 5 minutes.
- Slice and serve drizzled with the butter and lemon juice.