There’s something about Baked Lemon Garlic Salmon that just feels right when spring starts to show up. The bright citrus cuts through winter heaviness without losing that cozy, satisfying thing we all need from dinner.
I started making this back in 2019 when the girls were little and I was drowning in after-school chaos it became my reset button on those tired evenings when I wanted a real meal but couldn’t face anything complicated. The lemon juice bubbles around the fillets in the oven and fills the whole kitchen with this garlicky, buttery smell that makes everyone wander in asking when it’ll be ready. After ten years of testing weeknight fish recipes, I’ve learned that high heat and a good squeeze of fresh lemon at the end is all you really need.
PrintBaked Lemon Garlic Salmon Easy Weeknight Dinner
Baked Lemon Garlic Salmon is a quick salmon recipe perfect for an easy dinner or weeknight meal. This family dinner features simple fish preparation with bright flavors of lemon and garlic for a delightful Mediterranean dish.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: Serves 6
- Category: Entree
- Method: Baked
- Cuisine: Mediterranean
Ingredients
- 2 pounds salmon fillet
- Kosher salt
- 1 large lemon
- Chopped parsley for garnish
- 2 large lemons
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves chopped
- 2 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
Instructions
- Arrange the oven racks so one is centered and the other is about 6 inches below the broiler, then heat the oven to 375°F.
- Prepare a large sheet of foil on a baking pan, coating it with olive oil.
- Combine zest of one lemon with juice of both lemons in a bowl, then whisk in olive oil, garlic, oregano, paprika, and pepper to form the sauce.
- Dry the salmon and season generously with salt, placing it skin side down on the foil.
- Pour the lemon garlic sauce evenly over the salmon and wrap the foil around the fish to enclose it, including lemon slices arranged on top.
- Seal the foil by folding the edges up and around the fish, creating an air pocket above the salmon.
- Bake the salmon in the oven for 15 to 20 minutes until nearly cooked at the thickest section.
- Open the foil carefully and set the oven broiler on high, then broil the fish briefly for about 3 minutes to brown the surface without burning.
- Remove from oven and garnish with parsley, serving with lemon wedges on the side.
Notes
- The cooking time depends on the thickness of your salmon
- thinner pieces will need less time so check early
- If undercooked, you can let the residual heat finish cooking it wrapped in foil at room temperature or return it to the oven briefly
- Watch the broiler closely to prevent burning the garlic and lemons
Nutrition
- Calories: 299.1kcal
- Sugar: 1.4g
- Sodium: 68.6mg
- Fat: 16.8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.7g + 8.3g
- Carbohydrates: 6.6g
- Fiber: 2g
- Protein: 30.9g
- Cholesterol: 83.2mg
Why You’ll Love This Recipe
This is one of those reliable weeknight wins that gets you back into a rhythm especially on tired evenings when you want dinner to feel like dinner but can’t handle much fuss. The foil does all the work, the oven does the rest, and you get flaky, tender salmon with barely any cleanup.
- Minimal hands-on time: You mix the sauce, pour it over, and let the oven handle it
- Bright, cozy flavor: Lemon and garlic feel fresh without being fussy
- Crowd-friendly: A whole fillet feeds six easily, so it works for family or a couple nights of leftovers
Key Ingredients You’ll Need
Everything here is simple and most of it you probably already have tucked in the pantry or fridge. The sauce comes together in one bowl no complicated steps.
- Salmon fillet: A 2-pound piece is perfect for wrapping in foil and baking evenly
- Lemons: You’ll use three total one for the topping, two for the sauce
- Garlic, oregano, paprika: The backbone of that warm, savory flavor
- Extra virgin olive oil: Keeps everything moist and helps the garlic mellow as it bakes
- Kosher salt and black pepper: Essential for bringing out the fish’s natural sweetness
How the Foil Wrap Method Works
Wrapping the salmon in foil traps steam and keeps the fish incredibly tender. You’re basically creating a little sauna that gently cooks the fillet from all sides. When you open it up at the end and slide it under the broiler, the top gets golden and a little caramelized while the inside stays juicy.
Pro Tip: Leave a little air pocket between the foil and the top of the fish so steam can circulate that’s what makes it so flaky.
Quick Step Overview
| Step | What You Do | Time |
|---|---|---|
| 1. Prep | Line pan with foil, brush with olive oil | 2 min |
| 2. Sauce | Whisk lemon juice, zest, olive oil, garlic, spices | 3 min |
| 3. Season | Pat salmon dry, season both sides with salt | 2 min |
| 4. Wrap | Pour sauce over, top with lemon rounds, seal foil | 3 min |
| 5. Bake | 375°F for 15–20 minutes | 15–20 min |
| 6. Broil | Open foil, broil on high for 3 minutes | 3 min |
How to Tell When It’s Done
The salmon is ready when it flakes easily with a fork at the thickest part. You shouldn’t feel any resistance when you gently pull a piece away. If you like using a thermometer, aim for about 135°F for moist, tender fish the USDA says 145°F, but I find that a little dry.
Note: If it’s almost there but not quite, just wrap the foil back over and let it sit on the counter for a few minutes. The residual heat will finish it without drying it out.
Smart Swaps and Tweaks
| If You Don’t Have… | Try This Instead |
|---|---|
| Fresh lemon | Bottled lemon juice (use 1/4 cup total) |
| Dried oregano | Dried thyme or Italian seasoning |
| Sweet paprika | Smoked paprika for deeper flavor |
| Salmon fillet | Trout or arctic char work beautifully |
Serving and Storage Tips
Serve the salmon straight from the pan with those lemon wedges on the side for squeezing. It’s gorgeous next to fluffy basmati rice or a big green salad anything that can soak up the extra sauce is a win.
Leftovers keep well in the fridge for up to three days in an airtight container. Reheat gently in a low oven or enjoy cold flaked over greens for lunch the next day.
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FAQs ( Baked Lemon Garlic Salmon )
What temperature should I bake salmon at?
Bake salmon at 400°F for the best results. This temperature cooks the fish evenly while keeping it moist and flaky. Most fillets will be done in 12-15 minutes depending on thickness.
How do I know when the fish is done?
The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque throughout with no translucent areas remaining in the center.
Can I use frozen salmon for this recipe?
Yes, but thaw the salmon completely first for even cooking. Pat it dry with paper towels before seasoning. Frozen fish that’s not fully thawed will release excess water and won’t develop the nice caramelized edges.
What side dishes pair well with this meal?
Roasted vegetables like asparagus, broccoli, or Brussels sprouts complement the lemon garlic flavors perfectly. Rice pilaf, quinoa, or roasted potatoes also make excellent accompaniments to complete the meal.
How long can I store leftover cooked salmon?
Cooked salmon keeps in the refrigerator for up to 3 days when stored in an airtight container. Reheat gently in the oven at 275°F or enjoy cold in salads and sandwiches.
Wrapping It All Up
This Baked Lemon Garlic Salmon comes together in about twenty minutes and fills your kitchen with the kind of smell that makes everyone stop what they’re doing. You’ll love how the foil keeps everything tender while the broiler adds just enough golden crispness at the end. It’s the kind of meal that feels special but doesn’t ask much of you and that balance is everything on a busy weeknight.
If you want a little more richness, try adding a pat of butter on top before you seal the foil it melts into the lemon sauce and makes everything silky. Swap the oregano for fresh dill if you have it, or toss in a handful of cherry tomatoes for extra color and sweetness. Leftover salmon flakes beautifully into grain bowls or scrambled eggs the next morning, and it reheats gently in a low oven if you want it warm again. My mom used to say that the best recipes are the ones you can make half-asleep, and this one definitely qualifies.
I’d love to see how yours turns out tag me if you share a photo, or tell me in the comments what you served alongside it. Did your family grow up eating salmon this way, or is this a new rhythm you’re starting? Either way, I hope this one becomes part of your weeknight lineup. Here’s to dinners that help you get back into a rhythm without asking too much in return.
