Description
This Best Baked Salmon recipe features four tender, 6-ounce salmon fillets brushed with a flavorful garlic butter and lemon sauce, then oven-baked to moist and flaky perfection. Finished with a sprinkle of fresh parsley and dill, it's a simple and delicious main course perfect for any meal.
Ingredients
Scale
Salmon and Seasoning
- 4 (6-ounce) salmon fillets
- Kosher salt to taste
- Freshly ground black pepper to taste
Garlic Butter Sauce
- 2 tablespoons butter (melted)
- ½ tablespoon lemon juice
- 3 garlic cloves (minced)
Garnish
- 1 teaspoon finely chopped parsley
- 1 teaspoon finely chopped dill
- Lemon slices for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and allow the salmon fillets to come to room temperature for 15 minutes for even cooking.
- Brush the Salmon: In a small bowl, mix the melted butter with lemon juice. Place the salmon fillets in a baking dish and brush the butter-lemon mixture evenly over each fillet.
- Add Garlic and Season: Sprinkle the minced garlic, kosher salt, and freshly ground black pepper over the salmon.
- Bake the Salmon: Bake in the preheated oven for 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Garnish and Serve: Remove from the oven and sprinkle the finely chopped parsley and dill on top. Serve the salmon with optional lemon slices for added flavor.
Notes
- To ensure moist and flaky salmon, avoid overcooking by checking at 15 minutes.
- You can substitute fresh herbs with dried if necessary; use about half the amount.
- For a richer flavor, try using clarified butter or olive oil instead of regular butter.
- Letting the salmon come to room temperature before baking helps it cook evenly.
- Lemon slices not only add flavor but also make the presentation more attractive.
Nutrition
- Serving Size: 1 serving
- Calories: 296 kcal
- Sugar: 1 g
- Sodium: 125 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 109 mg
