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Easy lemon butter baked salmon with tender flaky flesh, garlic, fresh parsley and lemon served as a simple weeknight dinner.

Easy Lemon Butter Baked Salmon

Tender oven-baked salmon topped with a simple fresh lemon, garlic, butter, and herb mixture for an easy weeknight dinner ready in about 25 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets approximately 6 ounces each
  • 4 tablespoons unsalted butter melted
  • 3 garlic cloves finely minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh parsley finely chopped and divided
  • ½ teaspoon paprika
  • ¾ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch red pepper flakes optional
  • 1 lemon thinly sliced or cut into wedges for serving

Method
 

  1. Preheat oven to 400°F (205°C).
  2. Line a rimmed baking sheet with parchment paper or foil.
  3. Pat salmon fillets dry.
  4. Arrange salmon skin-side down, if applicable, with space between each fillet.
  5. Combine melted butter, garlic, lemon juice, and lemon zest.
  6. Stir in half the parsley, paprika, salt, pepper, and optional red pepper flakes.
  7. Spoon or brush the lemon butter over the salmon.
  8. Arrange several thin lemon slices around the fillets.
  9. Bake for approximately 10–14 minutes, depending on thickness.
  10. Check the thickest portion for doneness.
  11. For food safety, cook fin fish to an internal temperature of 145°F (63°C).
  12. Remove from the oven.
  13. Spoon a little lemon-butter pan liquid over the salmon.
  14. Sprinkle with remaining parsley.
  15. Rest for 2–3 minutes.
  16. Serve warm with fresh lemon wedges.

Notes

  • Use salmon fillets of similar thickness for more even cooking.
  • Skin-on or skinless salmon both work.
  • Pat salmon dry before adding the lemon butter.
  • Fresh lemon juice and zest provide the best flavor.
  • Baking time varies according to fillet thickness.
  • Use an instant-read thermometer when checking doneness.
  • The USDA recommends 145°F (63°C) as the safe minimum internal temperature for fin fish.
  • Avoid unnecessary additional baking once the salmon is done.
  • Refrigerate cooked leftovers promptly and use within 3–4 days.