Chef Elena Vasquez - Seafood & Mediterranean Specialist
👨‍🍳 Seafood Chef

Recipe by Mitchell

🎓 Culinary Institute Graduate ⏰ 12+ Years Experience 🍽️ Mediterranean Cuisine Expert

❤️ My Recipe Story

"This recipe represents my love for simple, elegant cooking that lets premium ingredients shine. After years of perfecting salmon techniques, I discovered that the key is high heat, quality butter, and never overcooking - resulting in restaurant-quality fish at home."

Elena specializes in Mediterranean and coastal cuisine, focusing on fresh seafood preparations that highlight natural flavors. She believes in using minimal ingredients of the highest quality to create memorable, healthy meals.

View All Mitchell's Recipes →
Golden-brown baked salmon fillets with herb-flecked garlic butter on top, surrounded by roasted lemon slices on a white ceramic baking dish

Selecting Perfect Salmon

The foundation of exceptional baked salmon lies in choosing the right fish. Look for bright, firm fillets with a fresh ocean scent and vibrant color. Wild-caught salmon offers superior flavor and texture, though high-quality farmed salmon works beautifully when wild isn't available.

Skin-on fillets are preferred as the skin helps hold the fish together during baking and creates a barrier that prevents overcooking. The skin also becomes deliciously crispy when properly prepared, adding another layer of texture to the finished dish.

💡 Professional Tip

Remove salmon from refrigerator 15 minutes before cooking to bring to room temperature for even cooking. Pat completely dry before seasoning for the best garlic butter adherence.

Frequently Asked Questions

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque and separate into flakes.

Yes, but thaw completely first and pat very dry. Frozen salmon may release more moisture, so allow extra cooking time and ensure your baking sheet isn't overcrowded.

Use 1 teaspoon each of dried parsley, dill, and thyme instead. Add them to the butter mixture and let it rest for 10 minutes to rehydrate the herbs.

You can prepare the garlic butter mixture up to 2 days ahead. Season the salmon just before baking for best results, as salt can draw out moisture if left too long.

425°F (220°C) is ideal for achieving a golden top while keeping the interior moist. Lower temperatures may result in less browning and longer cooking times.

Roasted vegetables, rice pilaf, quinoa, or a simple green salad complement the rich garlic butter flavors without overwhelming the delicate fish.

Yes! This works well with cod, halibut, or sea bass. Adjust cooking time based on thickness - thinner fillets need 8-10 minutes, thicker pieces up to 18 minutes.

Store in refrigerator for up to 2 days. Reheat gently at 300°F for 5-8 minutes, or enjoy cold in salads or grain bowls.

Recipe Troubleshooting Guide

✅

Overcooked Salmon

Problem: Salmon turns out dry and flaky

Solution: Reduce cooking time and check temperature early. Salmon continues cooking briefly after removal from oven.

✅

Uneven Cooking

Problem: Some parts of fillet cook faster than others

Solution: Choose fillets of uniform thickness, or fold thin tail ends under for even cooking. Use a meat thermometer in thickest part.

✅

Butter Burns

Problem: Garlic butter turns brown or burns during baking

Prevention: Cover with foil if browning too quickly, or reduce oven temperature to 400°F and cook slightly longer.

✅

Skin Sticking

Problem: Salmon skin sticks to baking sheet

Recovery: Use parchment paper or lightly oil the baking sheet. Don't move the fish during cooking until fully done.

✅

Bland Flavor

Problem: Salmon lacks flavor despite seasoning

Prevention: Season 20 minutes before cooking, use more garlic and herbs in butter, or finish with extra lemon juice and sea salt.

✅

Flavor Balance Issues

Too Sweet: Add more black pepper or a pinch of red pepper flakes

Too Salty: Balance with extra lemon juice or serve with neutral sides

Bland: Increase garlic and herbs, add more lemon zest, or finish with fresh herbs and sea salt

Fresh salmon fillets, softened butter, minced garlic, fresh herbs, lemons, and seasonings arranged on a marble counter

Creating the Perfect Garlic Butter

The key to exceptional garlic butter is using room temperature butter that easily incorporates the aromatics. Fresh garlic provides the most robust flavor, while a combination of herbs adds complexity and freshness that dried herbs simply cannot match.

The balance of garlic, herbs, and citrus creates a compound butter that melts beautifully over the hot salmon, creating its own sauce while infusing the fish with incredible flavor. The lemon zest adds brightness without the acidity that can affect the fish's texture.

Essential Ingredient Notes

  • Fresh Salmon: Look for firm, bright-colored fillets with no fishy smell. Wild-caught is preferred, but high-quality farmed salmon works well too.
  • Quality Butter: Use European-style butter with higher fat content for richer flavor and better melting properties. Bring to room temperature before mixing.
  • Fresh Herbs: Fresh herbs make a significant difference in flavor. If using dried, use 1/3 the amount and let the butter mixture rest to rehydrate.
Golden salmon fillets baking in the oven with melted garlic butter on top and lemon slices around the edges

Mastering the Baking Technique

High-heat baking at 425°F creates the ideal environment for salmon - hot enough to develop a beautiful golden top while keeping the interior moist and flaky. This temperature allows the garlic butter to melt and bubble without burning, creating natural basting during cooking.

The key to perfect timing is understanding that salmon continues to cook slightly after removal from the oven. Removing it when it just begins to flake ensures it won't be overcooked when served, maintaining that perfect tender, moist texture that makes great salmon unforgettable.

The Perfect Bake

Preheat your oven fully and use the middle rack position. The salmon should sizzle gently when the garlic butter hits the hot fish, indicating proper temperature.

Garlic Butter Baked Salmon

Prep 10 min
Cook 15 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Salmon

  • 90g softened butter
    Room temperature for easy mixing
  • 4 cloves garlic, minced
    Fresh garlic for best flavor
  • 30ml fresh lemon juice
    Brightens the rich butter
  • 1 tbsp lemon zest
    Adds citrus aroma without acidity
  • Fresh herbs (parsley, dill, thyme)
    Creates complex, fresh flavor
  • Lemon slices
    For roasting and garnish
  • Flaky sea salt
    For finishing touch

For the Garlic Butter

  • 4 salmon fillets (680g), skin-on
    Choose uniform thickness for even cooking
  • 45ml olive oil
    Prevents sticking and adds richness
  • 1 tsp salt
    Enhances natural salmon flavor
  • 1/2 tsp black pepper
    Adds gentle heat and depth
  • 1/2 tsp paprika
    Creates beautiful color and mild flavor
  • 2 tbsp capers (optional)
    Adds briny, tangy accent
  • Fresh herb sprigs
    For elegant garnish

Instructions

  1. Prepare Garlic Butter

    Preheat oven to 425°F (220°C). In a small bowl, mix softened butter with minced garlic, lemon zest, chopped parsley, dill, thyme, salt, and pepper until well combined.

  2. Prepare Salmon

    Pat salmon fillets dry and place on a parchment-lined baking sheet. Drizzle with olive oil and lemon juice. Season with salt, pepper, and paprika on both sides.

  3. Add Garlic Butter

    Spread the garlic herb butter generously over the top of each salmon fillet. Arrange lemon slices around the fish and scatter capers if using.

  4. Bake Salmon

    Bake for 12-15 minutes, depending on thickness, until salmon flakes easily with a fork and internal temperature reaches 145°F (63°C). The top should be golden and aromatic.

  5. Finish and Serve

    Remove from oven and let rest for 2-3 minutes. Garnish with fresh herb sprigs and a sprinkle of flaky sea salt. Serve immediately with the roasted lemon slices.

Recipe Notes & Tips

Storage

Cooked salmon keeps in the refrigerator for up to 2 days. For best quality, reheat gently in a 300°F oven rather than microwaving, which can make the fish rubbery.

Serving Suggestions

Serve with roasted vegetables, rice pilaf, quinoa, or a simple arugula salad. The rich garlic butter pairs beautifully with light, fresh sides.

Variations

Try different herb combinations like basil and oregano for Mediterranean flavor, or add a pinch of red pepper flakes for heat. Capers add a lovely briny accent.