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Close-up of a perfectly cooked Baked Lemon Garlic Salmon fillet topped with herbs and sea salt, served with mashed potatoes and greens.

Baked Lemon Garlic Salmon

This recipe offers a simple and flavorful way to prepare salmon, perfect for a healthy weeknight dinner. The bright lemon and garlic flavors create a delicious marinade that complements the flaky fish.
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Prep Time 10 minutes
Cook Time 15 minutes
Oven Preheat Time 20 minutes
Total Time 45 minutes
Servings: 4 fillets
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Garlic Butter
  • 2 tbsp unsalted butter melted
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp freshly minced garlic
  • 1 tsp honey
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • 1 tsp sea salt flakes
  • 1/2 tsp freshly cracked black pepper plus extra to serve
  • 1/2 tsp chilli (red pepper) flakes optional
For the Salmon
  • 4 skin-on salmon fillets
For Serving
  • 1 Freezer-friendly mashed potato
  • 1 Steamed greens or leafy green salad sprinkled with parmesan (optional)
  • 1 Fresh lemon slices
  • 1 Fresh flat-leaf (Italian) parsley finely chopped

Equipment

  • Oven
  • Roasting tin

Method
 

  1. Preheat your oven to 220°C (425°F) (200°C/400°F fan-forced). Ensure the oven is preheated for at least 20 minutes.
  2. Make the lemon garlic butter by mixing together the melted butter, olive oil, lemon juice, minced garlic, honey, paprika, oregano, sea salt flakes, black pepper, and chili flakes (if using).
  3. Place the salmon fillets skin-side down in a roasting tin. Spoon the lemon garlic butter marinade evenly over the top of the salmon.
  4. Bake the salmon for 12 minutes. Then, turn the oven grill (broiler) to high and cook for an additional 3 minutes, or until the salmon is caramelised and cooked to your preference.
  5. Serve the baked lemon garlic salmon with mashed potatoes, steamed greens or a green leafy salad. Garnish with extra black pepper, fresh lemon slices, and a sprinkling of chopped fresh parsley.

Notes

This recipe works well with other firm-fleshed fish like trout, barramundi, snapper, or cod. Adjust cooking time for thinner fillets. If using frozen salmon, thaw it completely and pat it dry before baking. The lemon garlic butter marinade can be prepared up to 3 days in advance and stored in an airtight container in the fridge. Leftover salmon can be stored in an airtight container in the fridge for up to 2 days and is suitable for eating cold or reheating gently.

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