Melt in your mouth Baked Lemon Butter Salmon is ready in minutes in the convection oven—tender and loaded with the great flavors of lemon, butter, and garlic.
Ingredients
Salmon fillet
Lemon juice
Butter
Pantry ingredients—garlic powder, kosher salt, black pepper
Jump To:
- Ingredients
- 👨🍳How to Bake Lemon Butter Salmon
- ⏰How long to cook, and when is the salmon done?
- ✔️Tips to make it perfect every time
- 🌡️Oven Temperature
- Cooking Still Frozen Salmon
- 🍽️What to serve with baked salmon?
- How to store and reheat leftover baked salmon
- ❓FAQs
- 🐟About Salmon
- Step-by-Step Photo Instructions
- 📖 Recipe
Featured comment from Lyl:
"Thank you for this oh so simple but oh so yummy recipe! Perfectly moist …"
People sometimes don't think of salmon to cook at home. But it is simple with just a few ingredients and these easy step-by-step photo instructions.
I'm good with lots of things, especially fish, a little lemon, a bit of garlic, and a little butter. No plank to smoke or anything with aluminum foil is needed for this recipe.
This baked salmon recipe will fit well with your healthy diet. It works well in low-fat, low-calorie, and keto-low-carb diets.
Try other easy and healthy fish recipes; check out Baked Blackened Tilapia, Lemon Butter Tilapia, and Parmesan Crusted Tilapia.
👨🍳How to Bake Lemon Butter Salmon
- Preheat oven to 400° convection or 425° if you don't have convection.
- Prep a baking dish with aluminum foil, a rack if available, and coat with PAM cooking spray.
- In a small microwave-safe bowl, combine butter, lemon juice, kosher salt, garlic powder, and black pepper. Microwave the butter mixture to melt.
- Brush both sides of the salmon with the melted butter mixture.
- Bake until flaky with an internal temp of 145°—about 14-15 minutes.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
⏰How long to cook, and when is the salmon done?
Salmon filets will take 12 to 15 minutes to cook to a safe internal temperature of the salmon of 145°F. That is the suggested endpoint of cooking. The fish should be opaque and flake easily.
The time will vary by your salmon, especially the thickness, the pan, and the oven. So pay attention and watch for the final internal temperature of 145°.
✔️Tips to make it perfect every time
- Skip the rack if you don't have one—use 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 went with just some good powder.
- 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.
🌡️Oven Temperature
The suggested temperature is 400° in a convection oven. Or if you don't have convection, then 425° conventional.
You can vary the cooking temperature and still get great results since we are cooking to a final internal temperature, but lower temperatures will tend to dry a bit more.
Cooking Still Frozen Salmon
It is relatively 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 145° internal temperature. Remember that thickness is a variable with cooking times.
🍽️What 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, easy oven rice, or roasted baby potatoes. Nice quick dinner rolls are also a great addition. But use your favorite side dishes.
How to store and reheat leftover baked salmon
Any fish, including salmon, is always better freshly cooked. But sometimes there are leftovers. It is good in the refrigerator for only a day. It will dry out rapidly if you reheat so better cold on salad.
❓FAQs
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.
🐟About Salmon
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.
You can get salmon skin on or off. Most believe skin on is a better choice for moisture, and if you have skin on, then seasoning the skin side is useless, and you should cook with the skin side down.
Most will buy whole filets, but this recipe works for smaller pieces since we are cooking to a final internal temperature and not (never) by time alone.
Frozen salmon is commonly available and convenient for a quick dinner.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Start with about a 1-pound salmon fillet—preheat the oven to 400° convection or 425° 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, ½ teaspoon kosher salt, ⅛ teaspoon garlic powder, and ¼ teaspoon pepper.
Microwave the butter mixture until melted (about 20 seconds). Pat dry with paper towels, then brush both sides (skip the skin side).
Place on the baking rack.
Bake until flaky with an internal temp of 145°—about 14-15 minutes. But time may vary with the thickness, pan, and oven.
📖 Recipe
Baked Lemon Butter Salmon
Ingredients
- 1 pound salmon fillet
- 2 tablespoons butter
- 1 tablespoon lemon juice
- ⅛ teaspoon garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
Instructions
- Start with about a 1-pound salmon fillet—preheat the oven to 400° convection or 425° 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, ½ teaspoon kosher salt, ⅛ teaspoon garlic powder, and ¼ 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 145°—about 14-15 minutes. But time may vary with the thickness, pan, and oven.
Your Own Private Notes
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 145°F.
- You can use fresh garlic, but this 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 some. And put the thicker pieces on the outside end of the rack and the thinner pieces in the center. That will help even out the cooking.
- Fish is always better freshly cooked. But sometimes there are leftovers. Good in the refrigerator for only a day. It will dry out rapidly if you reheat so 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.
Cooking Frozen Salmon
You can cook salmon while still frozen, but you need to modify this recipe a bit. 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, and then remove the covering foil. It will probably take another 8-10 minutes of cooking to reach the required 145° internal temperature. Remember that thickness is a huge variable with cooking times.To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
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.
Gary
Where in a convection oven should you place the salmon? We purchased a new LG (LSGL6337F) gas oven, and I don't know which setting (Convection Bake, Bake, or Convection Roast Bake), and what level.
Dan Mikesell AKA DrDan
Hi Gary,
Welcome to the blog.
Convention bake is almost always safe. Convection roast will turn on both upper and lower burners in addition to the air circulation. This will lead to more browning in recipes where browning is the primary goal. For the salmon, I suggest convection bake.
Dan
Cassandra
Really easy recipe that turns out tasty every time.
Romana Pfleger
OMG! Where on earth is this place? Do they sell 'by the weight' throughout the year?
Tav
This recipie is pretty good i added old bay,rosemary,time and ms.dash garlic and herb, add 2 more tablespoons of butter into the pan and substituted the salt im for Larry season salt and it came out amazing😊😊❤️
Marge
Turned out very nice.
Deborah
Delicious flavor with butter, lemon, garlic powder, s/p and I added fresh thyme sprigs from my garden! We used frozen salmon in small servings (about 120 to 130 grams.) Thick but not too long. Servings did not cook through to final temperatures for the 15 minutes covered / 10 minutes uncovered. I put filets in saute pan on stove top for 10 more minutes medium and that was almost too long. They went from 110F out of the oven to 150 - 155 F in the saute pan very quickly. Still delicious. I think the thickness of frozen filets is key to finish temp of frozen filets. 4 1/2 stars only because I am more likely to have frozen filets on hand and will have to adjust timing. Not terrible now that I know.
Sandy D
I appreciate that you gave estimated cook time, oven temp and internal temp, everything I needed as I was looking for a high temp oven roasted salmon recipe.
Bindi Molly
So easy, So Good. Thank you.
Fred Rodgers
How about dredging the salmon in a light flour batter before cooking? It helps make a crispy outside.
Dan Mikesell AKA DrDan
Hi Fred,
Welcome to the blog.
I have some doubts that it would work well. The salmon takes at most 15 minutes or will be over cooked. A flour coating will probable still be mostly white and sticky at that point.
Dan
Terri Cook
Should you let the salmon come to room temperature before cooking?
I'm trying this recipe tonight.
Dan Mikesell AKA DrDan
Hi Terri,
Not needed. If you do, it will shorten the cooking time by a few minutes. Remember, you are cooking to a final internal temperature of 145 which is the minimum safe temp per the FDA.
Dan
Patrick Flynn
Hi, this is exactly what I was looking for. Thank you for posting!
Dan Mikesell AKA DrDan
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
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
Hi Lyl,
Welcome to the blog.
This is the only way I do salmon anymore.
Thanks for the note.
Dan
Beverly Barndt
Loving it Thanks for everything! Better than EVER
Debra
Thank you for sharing this delicious recipe......
Kenneth
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
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
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
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
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
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
Thaw. Just set covered or in the package in the refrigerator the day ahead.
Josh
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
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
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
Did you say cook this at 145 degrees?
DrDan
Nope... cook until an internal temp of 145. The oven is at 425 convection.
DrDan
Susan Brint
Has anyone tried this in a regular, not convection, oven?
DrDan
Stay with the 425 and add a couple of minutes. Just be sure to check internal temp for done.
DrDan
Leo Neuman
Could you use tilapia fillets and just reduce the cooking time?
DrDan
Yep. Use this seasoning method but the cooking method from https://www.101cookingfortwo.com/oven-baked-blackened-tilapia/.
DrDan
Rachael
My daughter doesn't like fish but she ate the entire thing. Yay!
Doug DeFrees
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
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!