Baked Lemon Garlic Butter Salmon
Servings: 4
Calories: 407kcal
With Baked Lemon Garlic Butter Salmon there’s no stovetop mess and no stress – just an easy, delicious dinner in under 15 minutes. Juicy salmon is baked to perfection with a caramelised lemon garlic butter glaze.
Ingredients
- 2 tbsp unsalted butter melted
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp freshly minced garlic
- 1 tsp honey
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve
- ½ tsp chilli (red pepper) flakes (optional)
- 4 skin-on salmon fillets (see note 1)
TO SERVE
- Freezer-friendly mashed potato
- Steamed greens or leafy green salad, sprinkled with parmesan (optional)
- Fresh lemon slices
- Fresh flat-leaf parsley, finely chopped
Instructions
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Make sure the oven is preheated for at least 20 minutes.
- Make the lemon garlic butter – Mix together the butter, olive oil, lemon juice, garlic, honey, paprika, oregano, salt, pepper and chilli flakes (if using).
- Marinate the salmon – Place the salmon skin-side down in a roasting tin. Spoon the marinade as evenly as you can over the top of the salmon.
- Cook the salmon – Bake the salmon for 12 minutes. Turn the oven grill (broiler) to high and cook for a further 3 minutes, or until caramelised and cooked to your liking.
- Serve – Serve with mashed potatoes, steamed greens or a green leafy salad, extra black pepper, lemon slices and a sprinkling of fresh parsley.
Notes
Note 1 – This works well with trout (use the same method), barramundi, snapper or basa fillets (or other white firm-fleshed fish, e.g. cod, sea bass or grouper if you are in the US or UK) – just adjust the cooking time for thinner fillets (to 8–10 minutes). You can also use frozen salmon. Just make sure it’s completely thawed and pat it dry before baking for the best texture.
Make ahead
The lemon garlic butter marinade can be mixed up to 3 days in advance and stored in the fridge in an airtight container. If using frozen salmon, thaw it in the fridge overnight before cooking.Leftovers
Store leftover salmon in an airtight container in the fridge for up to 2 days. Not suitable to freeze. To reheat, warm gently in the oven at 200°C (400°F) (180°C/350°F fan-forced) for 5–7 minutes, in a pan over low heat, or in the microwave in 1-minute bursts until heated through. You can also eat it cold! Leftover salmon is great in salads, sushi sandwiches or tossed through pasta.Nutrition Facts
Baked Lemon Garlic Butter Salmon
Amount per Serving
Calories
407
% Daily Value*
Fat
28
g
43
%
Saturated Fat
8
g
50
%
Trans Fat
0.3
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
13
g
Cholesterol
114
mg
38
%
Sodium
671
mg
29
%
Potassium
880
mg
25
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
34
g
68
%
Vitamin A
642
IU
13
%
Vitamin C
4
mg
5
%
Calcium
38
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
