A tasty recipe for salmon baked with butter and lemon. This a 20-minute weeknight recipe that you can serve company anytime. Easy to follow step by step photo instructions.
Editor’s Note: Originally Published February 25, 2013. The text has been re-edited and the photos updated.
Salmon and tuna are tried for the most widely consumed fish in the United States. And having an easy go-to salmon recipe is a must for the well-rounded home cook.
There are millions of salmon recipes out there. I could not find what I wanted. I didn’t want a plank, to smoke nor anything with aluminum foil, yuck.
I’m a simple guy with simple tastes. I want to taste the salmon and not spend all day getting things ready. A little lemon and a little butter and I’m good with lots of things especially fish.
I do not eat enough fish. I have known this for years. It is excellent, and I need to eat this frequently.
Tips on Oven Baked Butter Lemon Salmon
Are you going to buy wild caught or farm raised salmon? Wild caught salmon has a deeper richer flavor but is significantly more expensive. The farm-raised version is a good choice and is what most people buy.
You can get skin on or off. Most believe skin on is a better choice for moisture and if you have skin on then doing my brushing of butter on the skin side is useless, and you should cook with the skin side down.
Most will buy full filets, but this recipe works for smaller pieces since we are cooking to a final internal temperature and not (never) by time alone.
When is the salmon done?
The safe internal temperature of the salmon reaches 145°F* about 6 minutes per half an inch of thickness. The fish should be opaque and flake easily.
Good in the refrigerator for 2 days.
Other Seafood Recipes You May Like
Start with about a 1 pound salmon fillet. Preheat oven to 425 convection.
Prep a baking sheet with aluminum foil and a rack. Give it a good spray of PAM. If you don’t have a rack, just use the foil and spray that.
In a small microwave-safe bowl, combine 2 tablespoons butter, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper.
Microwave the butter mixture until melted (about 20 seconds). Then brush both sides of the salmon.
Place on the baking rack.
Bake until flaky with an internal temp of 145. About 14-15 minutes in my oven with this piece of salmon. Yours may vary some.
Lemon Butter Salmon
- 1 pound salmon fillet
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Start with about a 1 pound salmon fillet. Preheat oven to 425 convection.
- Prep a baking sheet with aluminum foil and a rack. Give it a good spray of PAM. If you don’t have a rack, just use the foil and spray that.
- In a small microwave-safe bowl, combine 2 tablespoons butter, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
- Microwave the butter mixture until melted (about 20 seconds). Then brush both sides of the salmon. Place on the baking rack.
- Bake until flaky with an internal temp of 145. About 14-15 minutes in my oven with this piece of salmon. Yours may vary some.
- If you have skin on salmon, don't put the butter on the skin and place the skin side down to bake.
- Cook to a final internal temperature of 145 which is the minimum safe internal temperature per the FDA.
- You can all other spices to this.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published February 25, 2013.