Ingredients
- 1 ½ pounds salmon fillet, skin-on or skinless
- 3 tablespoons unsalted butter, melted
- 3 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 lemon, thinly sliced
Execution
Preheat the Oven: Preheat the oven to 400°F. Line a baking sheet or baking dish with parchment paper or lightly grease it to prevent the salmon from sticking.
Prepare the Lemon-Garlic Butter: In a small bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, chopped parsley, paprika, salt, and black pepper. Stir until evenly combined.
Season the Salmon: Pat the salmon dry with paper towels and place it on the prepared baking sheet. Brush the lemon-garlic butter generously over the entire surface of the fillet, making sure the seasoning is distributed evenly.
Add the Lemon Slices: Arrange the lemon slices over the top of the salmon. They will release additional citrus flavor as the fish bakes.
Bake the Salmon: Bake at 400°F for 12–16 minutes, depending on the thickness of the fillet. The salmon is ready when it flakes easily with a fork and the center is just opaque. Avoid overbaking so the fish stays moist and tender.
Rest and Serve: Remove the salmon from the oven and let it rest for about 3–5 minutes. Spoon some of the lemon-garlic butter from the pan over the top, then serve warm with the roasted lemon slices if desired.
Additional tips
- Choose a thick, even fillet: A uniform piece of salmon cooks more evenly and is less likely to dry out at the thinner edges.
- Check early: Start checking the salmon around 12 minutes, especially if your fillet is relatively thin. The exact cooking time depends on thickness.
- Use fresh lemon: Fresh lemon juice and zest provide a brighter flavor than bottled lemon juice.
