Best Oven-Baked Salmon Recipe
This delicious Baked Salmon Recipe is cooked with lemon, butter, fresh minced garlic, and sweet honey, on a bed of thinly sliced lemons. It's super easy to make in just 20 minutes!
Servings: 6 servings
Calories: 378kcal
Ingredients
- 2½ pound side of salmon fillet - with or without skin
- 4 tablespoon butter - melted
- 3 tablespoon honey - optional
- 2 tablespoon fresh lemon juice - juice from ½ a lemon
- 5 cloves garlic - minced
- ½ teaspoon Italian seasoning
- ½ teaspoon red chili flakes - optional
- ½ teaspoon salt - plus more to taste
- black pepper - to taste
- 1-2 lemons - washed and thinly sliced
- fresh thyme - or fresh parsley, to garnish
Instructions
- Bring salmon to room temperature: If time allows, remove your 2½ pound side of salmon fillet (with or without skin) from the refrigerator about 30 minutes before baking. Let it come to room temperature, then pat dry thoroughly with paper towels.
- Preheat the oven: Preheat your oven to 400°F and position the rack in the center.
- Make the honey garlic butter sauce: In a small bowl, whisk together 4 tablespoons melted butter, 3 tablespoons honey, 2 tablespoons fresh lemon juice (about half a lemon), 5 cloves of minced garlic, ½ teaspoon Italian seasoning, ½ teaspoon red chili flakes (optional), ½ teaspoon salt, and black pepper to taste. Set aside.
- Prepare the baking sheet: Line a large rimmed baking sheet with aluminum foil for easy cleanup. Thinly slice 1–2 lemons and arrange them in a single, non-overlapping layer across the foil.
- Assemble the salmon: Place the salmon, skin-side down, directly on top of the lemon slices. Pour the prepared garlic butter sauce over the salmon and use a spoon or pastry brush to spread it evenly across the entire surface.
- Bake the salmon: Transfer the salmon to the oven and bake for 8–12 minutes, or until the thickest part registers 140–145°F on an instant-read thermometer.
- Garnish and serve: Remove from the oven and garnish with fresh thyme or chopped parsley. Serve immediately with the baked lemon slices.
Notes
Yield: 6–8 servings (based on approx. 5–6 oz per person). To scale this recipe, estimate ½ pound of salmon per person for generous portions, or ⅓ pound for lighter meals or when serving with hearty sides (see post for serving suggestions).
Notes and Tips:
- Let the salmon sit at room temperature for 30 minutes before baking—this helps it cook evenly and stay tender.
- If you don’t have a large side of salmon use 4–6 smaller fillets (6 oz each) instead. They’ll cook faster; check for doneness after 6–10 minutes.
- Baking salmon at 400°F ensures a perfectly flaky, juicy texture in just 8–12 minutes. The high heat helps lock in moisture and lightly caramelizes glazes like honey and butter for maximum flavor.
- Baking salmon on a bed of thinly sliced lemons adds bright citrus flavor, prevents sticking, and creates a beautiful presentation - especially when layered with fresh herbs like thyme or parsley.
- Wild salmon is leaner and lower in fat than farmed salmon, which tends to be richer, more oily, and less likely to dry out. Both work in this recipe—just expect a slight difference in flavor and texture.
- To make this dish dairy-free, swap the butter for extra-virgin olive oil or avocado oil.
- The honey and red chili flakes are optional; kip them if you prefer a simpler flavor, or keep them for a sweet-spicy kick.
- Salmon is fully cooked at 145°F, but for a more tender, restaurant-style result, aim for 125–130°F and let it rest briefly before serving.
Nutrition
Calories: 378kcal | Carbohydrates: 12g | Protein: 38g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 341mg | Potassium: 979mg | Fiber: 1g | Sugar: 9g | Vitamin A: 366IU | Vitamin C: 12mg | Calcium: 38mg | Iron: 2mg
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