Yield: 4 servings
Lemon Garlic Salmon
Lemon garlic salmon is moist and tender, with a buttery sauce packed with fresh garlic, herbs, chili flakes, and tangy lemon. It's an easy restaurant-quality weeknight meal that is ready in just 25 minutes!
Ingredients
- 4 (8-oz) salmon filets
- 1 lemon, sliced
- 4 tablespoons butter, melted
- ¼ cup fresh parsley, chopped
- 2 tablespoons honey
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon garlic, minced
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
Want to save this recipe?
Instructions
- Preheat your oven to 375°. Line a baking sheet with a large piece of aluminum foil. It needs to be big enough to wrap over the fish and fold closed.
- Place the lemon slices on top of the aluminum foil, then put the salmon skin-side down on top of the lemon slices.
- In a small bowl, whisk to combine the butter, parsley, honey, lemon juice, garlic, red pepper flakes, salt, and pepper. Pour the mixture over the salmon.
- Fold the aluminum foil over the fish until it's completely covered.
- Bake for 15 to 17 minutes, until cooked through and a meat thermometer reads 145°F.
- If you want a char on the fish, open the foil and turn the broiler on to high. Broil fish for for 1-2 minutes, until charred on the edges. Watch carefully as this happens quickly and can burn!
- Serve hot. Pour any leftover sauce on top of the fish.
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: The best way to reheat this lemon garlic salmon is in the air fryer. Set the air fryer to 375°F and reheat the fish for 2 to 3 minutes, until warmed throughout.
Freezer: Place the fish in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Use room-temperature salmon. For the flakiest fish, pull the salmon out of the fridge about 20 to 30 minutes before cooking. If the salmon is at room temperature, it will cook more evenly. Cold salmon will often overcook on the outside, before the center can cook through.
Use an instant-read thermometer. The best way to avoid overcooking fish is to check the temperature. And the best way to do that is with an instant-read thermometer, which will help you stop cooking this salmon as soon as it reaches an internal temperature of 145°F.
Adjust the cooking time. This easy baked salmon recipe is for 8-ounce salmon fillets. If you’re using bigger or smaller pieces of fish, adjust the cooking time by a few minutes as needed.
Use parchment paper. If you don’t like to use aluminum foil, that’s OK. You can make this recipe with parchment paper instead.
Fresh Parsley: If you don’t like parsley, you can replace it with dill, thyme or cilantro.
Frozen is OK. Don’t be afraid to buy frozen salmon. Often the best quality salmon is frozen, and this recipe will be great as long as you fully thaw the fish before cooking.
Nutrition
Serving: 1 serving, Calories: 149kcal, Carbohydrates: 13g, Protein: 1g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 389mg, Potassium: 96mg, Fiber: 1g, Sugar: 10g, Vitamin A: 748IU, Vitamin C: 23mg, Calcium: 22mg, Iron: 1mg