Baked Salmon with Lemon Garlic Butter
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Twelve minutes in a hot oven and a spoonful of lemon garlic butter at the end. Dinner is on the table before the third person asks what's for dinner.
The short version
Salt the fillets and let them sit 15 minutes. Roast at 400°F for 10 to 14 minutes until they hit 125°F to 130°F in the thickest part, then spoon lemon garlic butter over the top. Rest 3 minutes.
What makes ours better
the tricks Nonna pretends she never taught me
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Salt the fillets 15 minutes ahead. A short dry brine seasons the fish through and firms the surface, so less of the white albumin seeps out as it cooks.
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Pull it at 125°F to 130°F. Salmon keeps cooking as it rests. Taking it out at this temperature gives a moist, flaky center, where 145°F is already dry.
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Spoon on garlic lemon butter at the end. Adding it after baking keeps the garlic fresh and sweet instead of scorched, and the butter pools into a quick sauce.
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Bake on parchment. The skin won't stick, there's nothing to scrub, and the fillets lift off cleanly.
What you need
the cast, in order of appearance
- Skin-on salmon fillets4 fillet
- Olive oil1 tablespoon
- Unsalted butter3 tablespoons
- Garlic2 cloves
- Finely grated lemon zest1 teaspoon
- Chopped fresh parsley or dill1 tablespoon
Salmon
Lemon garlic butter
read it twice. buy it once.
Steps
nobody opens the oven door. looking at you, Dad.
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Salt the salmon
Pat the fillets dry with paper towels. Sprinkle the flesh side with the kosher salt and let them sit on a plate at room temperature for 15 minutes. This seasons them and takes the chill off.
About 15 min. Cook mode has a timer for this step.
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Heat the oven
Set a rack in the middle of the oven and heat it to 400°F. Line a rimmed baking sheet with parchment.
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Oil and arrange
Blot any moisture that beaded on the fish. Rub the fillets with the olive oil, sprinkle with pepper, and set them skin side down on the parchment, about 2 inches apart.
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Bake
Bake 10 to 14 minutes, depending on thickness. Check at 10 minutes. The salmon is ready when the thickest part reads 125°F to 130°F on an instant-read thermometer, or flakes easily when pressed but still looks slightly translucent at the center.
Don't wait for the white beads to appear. When they show, the fish is already past its best. That's albumin, harmless but a sign of overcooking.
About 12 min. Cook mode has a timer for this step.
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Make the butter
While the fish bakes, melt the butter in a small saucepan over low heat. Stir in the garlic and cook about 30 seconds, until fragrant. Off the heat, add the lemon zest, lemon juice and parsley.
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Sauce and rest
Move the sheet to a rack. Spoon the lemon garlic butter over the fillets and let them rest 3 minutes. The temperature will rise a few degrees. Serve with lemon wedges.
Good to know
things I learned the hard way, so you can skip that part
- The USDA recommends cooking fish to 145°F. If you prefer fully firm, opaque salmon, bake until it reaches 145°F, about 3 to 5 minutes longer, and expect a drier fillet.
- Thin tail pieces cook faster. Fold the thin end under, or pick fillets cut from the thick center.
- For a crisp top, broil 1 to 2 minutes at the end. Watch closely.
- Frozen fillets work if thawed overnight in the fridge. Dry them well.
- Storage. Fridge up to 3 days in a sealed container. Eat cold on salad, or reheat gently, covered, at 275°F for 10 to 15 minutes. Freezing cooked salmon is not recommended.
Questions, answered
the questions my cousins text me
What temperature should I bake salmon?
400°F is a good default for fillets about 1 inch thick, and takes 10 to 14 minutes. Lower, like 325°F, is gentler but takes longer. Higher, like 475°F, is fast and can dry out the edges.
How do I know when salmon is done?
Use a thermometer in the thickest part. 125°F to 130°F is moist and tender, and 145°F is fully firm. It should flake with a fork but still look slightly glossy in the center.
Should I cover salmon with foil when baking?
No. Baking uncovered gives a better texture. Foil traps steam and the fish ends up poached rather than roasted.
Do I bake salmon skin side up or down?
Skin side down. The skin protects the flesh from the pan's heat, and it peels off easily after cooking.
What's the white stuff on salmon?
It's albumin, a harmless protein that squeezes out when the fish is cooked too hard. A dry brine and a lower finishing temperature reduce it.
Can I bake salmon from frozen?
Yes. Rinse off any ice, pat dry, and bake at 400°F for 15 to 20 minutes. The texture is slightly softer than thawed salmon.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
be honest. I can take it. probably.
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Published October 28, 2026.