Baked Salmon with Lemon Garlic Butter
ID: 837acfec...
This easy and foolproof baked salmon recipe features succulent salmon fillets topped with a rich lemon garlic butter sauce and fresh herbs. It takes less than 20 minutes to make, delivering perfectly flaky, moist, and flavorful results every time.
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🍳 Cooking Flow
Bring the salmon fillets to room temperature and preheat the oven to 375°F (190°C). → Arrange the fillets in a baking dish and coat them with melted lemon-butter mixture. → Season with minced garlic, salt, and black pepper, then bake for 12 to 15 minutes. → Garnish with freshly chopped parsley and dill right out of the oven before serving.
Cooking Steps
Brief Cooking Order
Bring the salmon fillets to room temperature and preheat the oven to 375°F (190°C). → Arrange the fillets in a baking dish and coat them with melted lemon-butter mixture. → Season with minced garlic, salt, and black pepper, then bake for 12 to 15 minutes. → Garnish with freshly chopped parsley and dill right out of the oven before serving.
Introduction
This easy and foolproof baked salmon recipe features succulent salmon fillets topped with a rich lemon garlic butter sauce and fresh herbs. It takes less than 20 minutes to make, delivering perfectly flaky, moist, and flavorful results every time.
Step 1
Remove the salmon fillets from the refrigerator and let them sit at room temperature for about 15 minutes before cooking.
Step 2
Preheat your oven to 375°F (190°C). Place the salmon fillets skin-side down in a baking dish, optionally lined with parchment paper.
Step 3
Melt 2 tablespoons of butter in the microwave for 10 to 20 seconds. Squeeze about 1/2 tablespoon of fresh lemon juice into the melted butter and stir to combine.
Step 4
Generously brush or spoon the lemon butter mixture evenly over the top of each salmon fillet.
Step 5
Mince the 3 garlic cloves and sprinkle them evenly over the salmon. Season with salt and cracked black pepper, and tuck the remaining lemon wedges around the fish.
Ingredients List
Important Notes
Baking salmon at a moderate temperature of 375°F (190°C) keeps it extremely moist and succulent compared to high-heat roasting.
Choose salmon fillets of similar size and thickness to ensure they all cook evenly in the oven.
Keep the skin on while baking to lock in moisture. It can be easily peeled off after the salmon is fully cooked.
Do not bake fresh herbs with the salmon as they burn quickly. Always add them right after the fish comes out of the oven.
The white substance that may appear on cooked salmon is albumin (a natural protein), which is safe to eat. Baking at a lower temperature minimizes its release.
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