Quick and easy, baked garlic butter salmon fillets are perfect for dinner, ready in just 20 minutes. Coated with a simple garlic butter with lemon juice and baked in a hot convection oven to sear, they provide great flavor while remaining flaky and moist.
šIngredients
Salmon fillet
Garlicāpowder or fresh
Butter
Lemon juice
Salt and pepper
Jump To (scroll for more)
- šIngredients
- šØāš³How to Cook Salmon in a Convection OvenāStep-by-Step Photo Instructions
- ā°How long to cook salmon
- šTips to make it perfect every time
- š”ļøThe best oven temperature
- š¤How to cook still-frozen salmon
- šFish Recipes
- š½ļøWhat to serve with baked salmon?
- āļøHow to store and reheat leftover baked salmon
- āFAQs
- šWhat you need to know about salmon
- šThe Recipe Card
Featured Comment by Michael:
"I made this recipe tonight (January 5, 2024) for my wife and I. Excellent recipe. Simple and delicious. Add fresh haricot verts, brown rice and salad, and a New Zealand Chardonnay from Kumeu River and you have a perfect meal."
This easy, economical, and convenient baked salmon recipe uses common ingredients like garlic, butter, and lemon juice. There is no need for a plank or to cover with aluminum foil; follow the simple step-by-step photo instructions in your convection or conventional oven.
This baked salmon recipe will fit well with your healthy diet. It works well in low-fat, low-calorie, and keto-low-carb diets.
šØāš³How to Cook Salmon in a Convection OvenāStep-by-Step Photo Instructions
1. Preheat the oven to 400Ā° convection or 425Ā° conventional. Prepare a baking sheet with a rack if available.
2. Combine butter, lemon juice, garlic powder, salt, and pepper. Microwave to melt the butter, then mix.
3. Pat dry the salmon with paper towels, then brush both sides (skip the skin if present).
4. Bake until flaky and with an internal temperature of 145Ā°āabout 12-15 minutes. The time may vary with the thickness, pan, and oven.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
ā°How long to cook salmon
Salmon filets will take 12 to 15 minutes to cook in a 400Ā° convection or 425Ā° conventional oven. The time will vary by your salmon, especially the thickness, the pan, and the oven.
š¤When is the salmon done?
The fish should be opaque and flake easily. So, watch for the final internal temperature of 145Ā°, the minimum safe internal temperature according to the USDA.
šTips to make it perfect every time
The salmon may be skin-on or skinless fillets. For even cooking, look for an even thickness. Try to buy the freshest available if using frozen, thaw for this method, or follow the instructions below for cooking still-frozen salmon.
You can cut the salmon into serving-size pieces before cooking. Cooking time will decrease some. If you do this, put the thicker pieces on the outer end of the rack and the thinner pieces in the center. That will help even out the cooking.
Skip the rack if you don't have oneāuse a well-oiled pan or parchment paper.
You can use fresh garlic cloves crushed or minced, but this recipe cooks fast, so the fresh garlic could be a bit "raw." So you probably should cook it a bit ahead of time. I use garlic powder to skip precooking the fresh garlic.
A medium fresh lemon will yield about 2 tablespoons of juice. Concentrated lemon juice is convenient and works well.
š”ļøThe best oven temperature
The suggested temperature is 400Ā° in a convection oven. Or if you don't have convection, then 425Ā° conventional.
You can vary the cooking temperature from 350Ā° to 425Ā° and still get great results since we are cooking to a final internal temperature, but lower temperatures will tend to dry more.
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š¤How to cook still-frozen salmon
It is simple to cook salmon while still frozen, and some feel it is the best way to avoid drying it too much. The instructions are the same, with one major addition.
Tightly seal the entire tray with foil before going into the oven. This will trap any steam. Cook for about 15 minutes at the suggested temperature, then remove the covering foil.
It will probably take another 8-10 minutes of cooking to reach the required 145Ā° internal temperature. Remember that thickness is a variable with cooking times.
šFish Recipes
Try these easy and healthy baked tilapia recipes, which can be adapted to other fish; check out the Blackened Tilapia in the Oven, Lemon Butter Tilapia recipe, and Parmesan Crusted Tilapia recipe.
š½ļøWhat to serve with baked salmon?
Garnish with some chopped fresh parsley or thyme and a lemon slice. Some fresh dill or other fresh herbs can be added along with more garlic butter or fresh lemon juice.
I like a nice tossed salad, but a hot side dish like Roasted Asparagus, baked rice, or baked baby potatoes. My easy dinner rolls are also a great addition. But use your favorite side dishes.
āļøHow to store and reheat leftover baked salmon
Any fish, including salmon, is always better freshly cooked. But sometimes there are leftovers. They are good in the refrigerator for only a day. They will dry out rapidly if you reheat them, so they are better cold on salad.
āFAQs
Yes. It will fit many diets like low-calorie, low-fat, gluten-free, low-carb, and keto diets. The present fats are generally healthier fats that most of us lack adequately in our diet.
Yes, but you will be happier with the butter taste.
šWhat you need to know about salmon
You can get salmon skin on or off. Most believe skin-on is a better choice for moisture. If you have skin on, then seasoning the skin side is useless, and you should cook with the skin side down.
Wild-caught salmon has a deeper, richer flavor but is significantly more expensive. It has a deeper color and a bit more nutrition. The farm-raised version is a good choice and is what most people buy.
Most will buy whole filets, but this recipe works for smaller pieces since we cook to a final internal temperature and not (never) by time alone.
šThe Recipe Card
Baked Garlic Butter Salmon
Ingredients
- 1 pound salmon fillet - with or without skin
- 2 tablespoons butter
- 1 tablespoon lemon juice
- Ā¼ teaspoon garlic powder
- Ā½ teaspoon Kosher salt
- Ā¼ teaspoon black pepper
Step-by-Step Instructions
- Start with about a 1-pound salmon filletāpreheat the oven to 400Ā° convection or 425Ā° conventional.
- Prep a baking sheet with aluminum foil and a rack. Give it a coat of PAM baking spray. If you don't have a rack, just use the foil and spray.
- In a small microwave-safe bowl, combine 2 tablespoons butter, 1 tablespoon lemon juice, Ā½ teaspoon kosher salt, Ā¼ teaspoon garlic powder, and Ā¼ teaspoon pepper.
- Microwave the butter mixture until melted (about 20 seconds). Then brush both sides of the salmon. Place on the baking rack.
- Place on the baking rack.
- Bake until flaky with an internal temp of 145Ā°āabout 12-15 minutes. But time may vary with the thickness, pan, and oven.
Recipe Notes
Pro Tips:
- If you have skin on your salmon, don't put the butter on the skin and place the skin side down to bake.
- Skip the rack if you don't have one. Just use a well-oiled pan or parchment paper.
- The safe internal temperature of the salmon is 145Ā°F.
- You can use fresh garlic, but the recipe cooks fast, so the fresh garlic could be a bit "raw." You should cook fresh garlic a bit ahead of time.
- You can cut the salmon into serving-size pieces before cooking. Cooking time will decrease slightly. The thicker pieces are put on the outside end of the rack, and the thinner pieces are put in the center. That will help even out the cooking.
- Fish is always better when freshly cooked. But sometimes there are leftovers. Good in the refrigerator for only a day. It will dry out rapidly if you reheat, so it's better cold on salad.
- TIME WARNING. Like many recipes, you should cook to a final internal temperature and not by time. Times are given for planning purposes only. You have variables of the pan and oven, but mostly the size and thickness of the salmon.
- Instructions for cooking still frozen fillets are in the recipe post.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published February 25, 2013. The text has been re-edited and expanded, the photos updated, and a table of contents added.
Patrick Flynn says
Hi, this is exactly what I was looking for. Thank you for posting!
Dan Mikesell AKA DrDan says
Hi Patrick,
Welcome to the blog.
I do love simple. This is how I think salmon should be... just a little lemon, butter and salt.
Thanks for the note and rating.
Dan
Lyl says
Thank you for this oh so simple but oh so yummy recipe! Perfectly moist even though I left it in a hot oven for a little longer as my veggies weren't ready.
DrDan says
Hi Lyl,
Welcome to the blog.
This is the only way I do salmon anymore.
Thanks for the note.
Dan
Beverly Barndt says
Loving it Thanks for everything! Better than EVER
Debra says
Thank you for sharing this delicious recipe......
Kenneth says
Dr. Dan, quick question, how thick were your filets? It also looked like that it was without skin. Can you use the standard 10 minutes per inch? Did you need to flip it halfway or did the rack and convection prevent that need. I have a freezer full of salmon that I need to eat more of. I use you tilapia oven blackened recipe with great results with halibut using your rule of thumb of 10 minutes per inch. Thanks in advance.
DrDan says
Hi Ken,
It was a bit chunky in the middle and a little over an inch. I tend over cook fish a little and prefer it that way. But I can be forgiven since I'm from Iowa.
And you are right about the rack. I don't think you need to flip if it is on a rack.
Dan
Kris Anderson says
This looks awesome! But your rack looks like it's a non-stick coated one (like mine are), and I've heard you're not supposed to use the coated ones in the oven (the coating can break down under the heat). Have you heard of this issue? Is it a problem to be concerned about? Also, I'm wondering if I could use the rack in the oven at lower temperatures (350 or lower), and how long would it take to cook the salmon if so.
DrDan says
Hi Kris,
That is some type of nonstick coating that is oven save. I never buy a rack that does not say oven safe. I have a few racks that are old but are chrome.
My wife had a few of those plastic coated ones from years ago but I tossed them so I wouldn't get confused.
India says
In this fast paced world simple and quick are must haves. Thank you for sharing this tasty easy to make recipe. It was a winner in our home as well.
Sandra says
Looks interesting. Like something I could like. My question is, the fish thawed or frozen. I have one filet that is frozen. I am not good at cooking fish (of any kind). Don't want to ruin a good piece of Atlantic Salmon. HELP me?
(It was given to me)
Had a little luck with another piece of fish and the lemon, butter, salt and pepper recipe. Specific question: Salmon, frozen to seasoning to oven? Or thaw first? Thank you for your time.
DrDan says
Thaw. Just set covered or in the package in the refrigerator the day ahead.
Josh says
Very good idea. Used it for two filets. I used lemon pepper instead of salt and pepper, sea salt and cilantro flakes, land-o-lakes low salt butter and sprinkled it with progressive bread crumbs. Then lightly sprayed butter flavored spray. Followed your convection oven preheat and heat directions but 20 minutes. Mine is a Jenn-air microwave too/convection or oven that works great.
Angela says
Love the simplicity of this dish. I was wondering if I could use lemon pepper seasoning here. If so, would I need to decrease the amount of salt/pepper in the original recipe? Thanks, Angela
DrDan says
My take on lemon pepper is that it is mostly salt and pepper. So I would eliminate both and use a maybe 1 teaspoon or a little more of the lemon pepper.. The lemon then comes into question. I think I would just do the lemon pepper and add some lemon if needed.
DrDan
Chandler williams says
Did you say cook this at 145 degrees?
DrDan says
Nope... cook until an internal temp of 145. The oven is at 425 convection.
DrDan
Susan Brint says
Has anyone tried this in a regular, not convection, oven?
DrDan says
Stay with the 425 and add a couple of minutes. Just be sure to check internal temp for done.
DrDan
Leo Neuman says
Could you use tilapia fillets and just reduce the cooking time?
DrDan says
Yep. Use this seasoning method but the cooking method from https://www.101cookingfortwo.com/oven-baked-blackened-tilapia/.
DrDan
Rachael says
My daughter doesn't like fish but she ate the entire thing. Yay!
Doug DeFrees says
Thanks for the recipe, Dan, this one is a winner for sure. Here's my short post about having it for Sunday Dinner recently: https://sundaydinnerfortwo.blogspot.com/2013/05/baked-lemon-salmon.html
lindah says
Thank you so much for posting such easy to follow instructions! (The photos are beyond helpful since I'm a beginner at cooking) My boyfriend is fed up with having to cook everyday and now I'm going to be the one trying to cook us dinner every night and hopefully I have good luck with your recipes!