Name: Garlic Butter Baked Salmon
Ingredients: Salmon Fillets: (4 fillets, about 6 ounces each) – Choose skin-on or skinless depending on your preference. Skin-on salmon tends to be more forgiving and retains moisture better during baking, while skinless is easier to serve and eat for some. Look for fillets that are bright in color and firm to the touch, indicating freshness.; Unsalted Butter: (½ cup, 1 stick) – Butter forms the rich base of our sauce. Unsalted is preferred so you can control the saltiness of the dish. It melts beautifully and carries all the flavors, creating a luscious coating for the salmon.; Garlic: (4-5 cloves, minced) – Fresh garlic is crucial for that pungent, aromatic garlic butter flavor. Mincing it finely ensures it infuses the butter evenly and doesn’t burn during baking. Don’t skimp on the garlic; it’s the star of the sauce!; Fresh Parsley: (¼ cup, chopped) – Parsley adds a fresh, herbaceous counterpoint to the richness of the butter and garlic. It brightens the dish both in flavor and visually, adding a pop of green. Flat-leaf parsley (Italian parsley) is often preferred for its stronger flavor.; Lemon Juice: (2 tablespoons, freshly squeezed) – Lemon juice provides acidity that cuts through the richness of the butter and enhances the flavor of the salmon. Freshly squeezed is always best for the brightest, most vibrant flavor. It also helps to tenderize the salmon slightly.; Salt: (½ teaspoon, or to taste) – Salt enhances all the flavors in the dish and is essential for seasoning the salmon and the butter sauce. Start with ½ teaspoon and adjust to your preference.; Black Pepper: (¼ teaspoon, freshly ground, or to taste) – Freshly ground black pepper adds a subtle warmth and spice to the dish. It complements the garlic and butter beautifully. Adjust the amount to your liking.; Optional: Red Pepper Flakes: (¼ teaspoon, or a pinch) – For a touch of heat, a pinch of red pepper flakes can be added to the garlic butter sauce. This is entirely optional but adds a nice subtle kick that balances the richness.

Ingredients

Salmon Fillets: (4 fillets, about 6 ounces each) – Choose skin-on or skinless depending on your preference. Skin-on salmon tends to be more forgiving and retains moisture better during baking, while skinless is easier to serve and eat for some. Look for fillets that are bright in color and firm to the touch, indicating freshness.
Unsalted Butter: (½ cup, 1 stick) – Butter forms the rich base of our sauce. Unsalted is preferred so you can control the saltiness of the dish. It melts beautifully and carries all the flavors, creating a luscious coating for the salmon.
Garlic: (4-5 cloves, minced) – Fresh garlic is crucial for that pungent, aromatic garlic butter flavor. Mincing it finely ensures it infuses the butter evenly and doesn’t burn during baking. Don’t skimp on the garlic; it’s the star of the sauce!
Fresh Parsley: (¼ cup, chopped) – Parsley adds a fresh, herbaceous counterpoint to the richness of the butter and garlic. It brightens the dish both in flavor and visually, adding a pop of green. Flat-leaf parsley (Italian parsley) is often preferred for its stronger flavor.
Lemon Juice: (2 tablespoons, freshly squeezed) – Lemon juice provides acidity that cuts through the richness of the butter and enhances the flavor of the salmon. Freshly squeezed is always best for the brightest, most vibrant flavor. It also helps to tenderize the salmon slightly.
Salt: (½ teaspoon, or to taste) – Salt enhances all the flavors in the dish and is essential for seasoning the salmon and the butter sauce. Start with ½ teaspoon and adjust to your preference.
Black Pepper: (¼ teaspoon, freshly ground, or to taste) – Freshly ground black pepper adds a subtle warmth and spice to the dish. It complements the garlic and butter beautifully. Adjust the amount to your liking.
Optional: Red Pepper Flakes: (¼ teaspoon, or a pinch) – For a touch of heat, a pinch of red pepper flakes can be added to the garlic butter sauce. This is entirely optional but adds a nice subtle kick that balances the richness.

Cook Mode Prevent your screen from going dark

Instructions

Preheat Your Oven and Prepare Baking Sheet: Start by preheating your oven to 400°F (200°C). This temperature is ideal for baking salmon, ensuring it cooks through without drying out too quickly. While the oven is preheating, prepare a baking sheet. You can line it with parchment paper or aluminum foil for easy cleanup. Parchment paper is generally preferred as it prevents sticking without reacting with the food, and it’s also more environmentally friendly than foil in some cases. If using foil, lightly grease it with cooking spray to prevent the salmon from sticking.
Prepare the Salmon Fillets: While the oven is preheating, prepare your salmon fillets. If your salmon has skin on, you can choose to leave it on or remove it. Pat the salmon fillets dry with paper towels. This is a crucial step because removing excess moisture helps the garlic butter sauce adhere better and allows the salmon to bake rather than steam, resulting in a nicer texture. Check for any pin bones and remove them with fish tweezers or clean pliers if necessary. Place the salmon fillets on the prepared baking sheet, spacing them evenly so they cook uniformly.
Make the Garlic Butter Sauce: Now, it’s time to create the star of the show – the garlic butter sauce. In a small, microwave-safe bowl or a small saucepan, melt the butter. If microwaving, do it in 30-second intervals, stirring in between, until just melted. Be careful not to overheat it. If using a saucepan, melt the butter over low heat on the stovetop. Once the butter is melted, add the minced garlic to the melted butter. If you’re using red pepper flakes, add them now as well. Stir the garlic and red pepper flakes (if using) into the melted butter and cook for about 1 minute over low heat (or in the microwave for about 30 seconds). Be careful not to burn the garlic; you want it to become fragrant and slightly softened but not browned. Burnt garlic will taste bitter. Cooking the garlic in the butter releases its aromatic oils and infuses the butter with that wonderful garlic flavor.
Season and Flavor the Garlic Butter: Remove the garlic butter mixture from the heat (or microwave). Stir in the freshly squeezed lemon juice, chopped fresh parsley, salt, and freshly ground black pepper. Taste the sauce and adjust seasoning as needed. You might want to add a little more salt, pepper, or lemon juice depending on your preference. The lemon juice should brighten the sauce, and the parsley should add a fresh, herbaceous note. This is your flavor bomb that will transform the salmon.
Pour the Garlic Butter Sauce Over the Salmon: Generously spoon the garlic butter sauce evenly over each salmon fillet, ensuring each piece is nicely coated. Don’t be shy with the sauce! The more sauce, the more flavorful and moist your salmon will be. Make sure to distribute the minced garlic and parsley evenly across all the fillets. If you have any leftover sauce in the bowl, drizzle it over the salmon as well.
Bake the Salmon: Place the baking sheet with the sauce-covered salmon in the preheated oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact baking time will depend on the thickness of your salmon fillets and your oven. Start checking for doneness at 12 minutes. Salmon is cooked when it turns opaque and flakes easily when gently prodded with a fork. Avoid overbaking, as this will make the salmon dry. The internal temperature of cooked salmon should reach 145°F (63°C). If you have a meat thermometer, you can use it to check the temperature at the thickest part of a fillet.
Optional: Broil for Extra Color (Optional): If you want a slightly caramelized top and extra visual appeal, you can broil the salmon for the last 1-2 minutes of cooking time. Turn your oven to broil (high heat) and keep a very close eye on the salmon. Broiling can quickly burn the surface, so watch it carefully. Broil just until the top edges of the salmon and the garlic butter sauce are lightly golden brown and bubbly. This step is optional but adds a nice touch of texture and color.
Rest and Serve: Once the salmon is cooked to perfection, remove it from the oven. Let it rest for a minute or two before serving. This allows the juices to redistribute, resulting in more tender and flavorful salmon. Garnish with extra fresh parsley or lemon wedges if desired. Serve immediately while it’s hot and delicious. The garlic butter sauce will be wonderfully fragrant and flavorful, and the salmon will be flaky and moist.

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 40
Saturated Fat: 20
Protein: 40