Garlic Butter Baked Salmon

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This Garlic Butter Baked Salmon recipe makes tender, flaky salmon brushed with an incredible garlic butter sauce! Baked on a sheet pan with your favorite veggies, this easy salmon recipe takes just a few minutes of prep and makes a perfect weeknight dinner idea.

Baked salmon fillets on a sheet pan with broccoli


Garlic butter smothered salmon is, hands down, one of the easiest and tastiest seafood dinners you can make. It requires just a handful of ingredients and it comes together fairly quickly.

I almost always opt for a pan seared salmon because it yields a perfectly crisp exterior with a delicious and flaky interior. However, when I want to include a side dish together with our main dish, this Garlic Butter Baked Salmon recipe is my choice. This is especially true when I only have 30-ish minutes to get it all done.

Other times, it’s my One Sheet Pan Garlic Roasted Salmon with Brussels Sprouts – which is just as easy to make and it includes brussels sprouts!

Baked salmon fillets

This baked salmon with vegetables is a complete meal on just one sheet pan. Broccoli, green beans, sugar snap peas, and asparagus work best because they cook in the same time as the fish. Root vegetables should be roasted for 10 minutes prior to adding raw fish to the pan.


There are two steps to making this recipe, but both of them are super easy! First you will make the garlic butter sauce, then you’ll add it to the salmon and bake everything together.

Pouring garlic butter sauce

Make the Garlic Butter Sauce

  1. Melt 6 tablespoons butter; whisk in brown sugar, oregano, thyme, and rosemary. Set aside.

Bake the Salmon in the Oven

  1. Preheat your oven.
  2. Arrange salmon fillets and broccoli florets on a lightly greased sheet pan.
  3. Rub the minced garlic over the salmon fillets
  4. Pour the butter mixture over the salmon and broccoli.
  5. Squeeze lemon juice over everything and season with salt and pepper.
  6. Bake!

How Long Do You Bake Salmon?

Salmon is usually done baking in about 15 minutes. You can tell it is cooked through when it flakes easily with a fork. Be sure to preheat your oven so that the salmon goes into an oven that is at the right temperature for baking.

Raw salmon on a sheet pan with veggies

Ingredient Substitutions

If you’re missing an ingredient or TWO, don’t worry! This recipe is versatile and adaptable. No butter? Use olive oil. Can’t stand broccoli? Skip it! How about asparagus?! Can’t find brown sugar in your pantry? Grab some honey!

No need to fret – make it your own.

Just know that this baked salmon recipe is a restaurant worthy dish that you can make in the comfort of your own kitchen. AND, in 30 minutes, from start to finish.

Cooked salmon with broccoli

How to Store Cooked Salmon

  • Properly storedcooked salmon will last 3 to 4 days in the refrigerator. Place completely cooled salmon in an airtight container; close and store in the fridge.
  • You can also freeze cooked salmon. Place completely cooled salmon in covered airtight containers or heavy duty freezer bags. Keep in the freezer for up to 4 months.


4.95 from 39 votes
Seasoned salmon fillets baked on a sheet pan over a bed of green vegetables.

Garlic Butter Baked Salmon Recipe

14 14 14
WW Freestyle: 8
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Perfectly baked salmon in the oven! Brushed with garlic butter sauce, this recipe makes amazingly tasty salmon baked on a sheet pan with broccoli florets.
Course: Dinner
Cuisine: Italian
Servings: 4 serves
Calories: 447



  • 4 (6 ounces each) salmon fillets
  • 4 to 6 cups broccoli florets


  • 4 cloves garlic, minced
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper, to taste
  • 1 lemon, halved, divided
  • chopped fresh parsley, for garnish


  • Preheat oven to 400F. Grease a sheet pan with cooking spray.
  • Arrange broccoli florets and salmon fillets on prepared sheet pan. Rub minced garlic over each fillet. Set aside.
  • In a mixing bowl whisk together melted butter, brown sugar, oregano, thyme, and rosemary.
  • Pour the butter mixture over the salmon and veggies.
  • Take half of a lemon and squeeze lemon juice over everything; then, season with salt and pepper.
  • Place the sheet pan in the oven and cook for 15 minutes, or until the fish flakes easily with a fork and internal temperature is 145F degrees.
  • Remove from oven and garnish with parsley. Serve with lemon slices.


  • Properly storedcooked salmon will last 3 to 4 days in the refrigerator. Place completely cooled salmon in an airtight container; close and store in the fridge.
  • You can also freeze cooked salmon. Place completely cooled salmon in covered airtight containers or heavy duty freezer bags. Keep in the freezer for up to 4 months.
Nutrition Facts
Garlic Butter Baked Salmon Recipe
Amount Per Serving
Calories 447 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 12g60%
Cholesterol 138mg46%
Sodium 838mg35%
Potassium 1170mg33%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 5g6%
Protein 37g74%
Vitamin A 1160IU23%
Vitamin C 96.4mg117%
Calcium 85mg9%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: baked salmon, easy salmon recipe

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110 Responses
  1. Val

    Have just purchased an air fryer. Would this recipe be suitable to cook in this appliance and if so, for how long? Would appreciate your advice as the recipe looks and sounds delicious.

    1. Katerina Petrovska

      Sure! Set Air Fryer at 390˚F and cook the salmon for 7 to 8 minutes, or to desired doneness. Salmon is cooked through when internal temperature registers at 145˚F.


    Hi there! I have made tis recipe a few times and it is SOOOO delicious!
    Thank you so much for sharing! I love all of your recipes! : )
    I am making this again tonight and was going to add russet potatoes to the pan since I have them. Do you think that would work? Thank you!!!!

    1. Katerina Petrovska

      I also love this recipe! Happy to know that you like it, too!
      I would suggest to cut the potatoes into cubes, then pop the potatoes in the oven about 10 minutes before everything else.
      So, cook the potatoes, remove the sheet pan from the oven, add the salmon and veggies to the sheet pan, and continue to cook per the recipe. I hope this helps. ☺️

  3. Denise

    Looking forward to trying this! I went through the comments and I didn’t see this answer…maybe just my oversight, but is there no garlic in the Garlic Butter Sauce?


    Do you bake the salmon with skin side down or do you recommend skinless salmon? I’d like to try this recipe this week.

    1. Katerina Petrovska

      If you’re using skin-on salmon, yes, you want to set it skin-side down. Always bake salmon with the skin side down as this will help protect the fillet from the heat of the pan and it will help the salmon retain its juices. Skinless salmon works just as well, but I like to use it with skin on because the skin keeps the fillet intact.


        Thank you! Just made this tonight and was amazed how fast and easy this was! I used halved brussel sprouts and cut asparagus in place of broccoli. I squeezed a little more lemon on just prior to serving. Excellent taste and the sauce wasn’t over powering either!

    2. Aaron E

      I much prefer baking with the skin up. The skin gets crunchy and delicious, and the fat in the skin soaks into the rest of the fish and makes it more flaky and tender. The salt pepper butter and garlic needs to be rubbed on both sides

    1. Katerina Petrovska

      Yes, you can freeze cooked salmon. The texture and flavor won’t be as good as before freezing, but frozen cooked salmon will last about 3 to 4 months in the freezer. Seal it tightly in freezer bags or airtight containers.

  5. Leah

    The SALMON was delicious! I wasn’t the biggest fan of putting the same sauce on the broccoli, although it still tasted very good! I would also recommend taking your salmon out around 125 degrees rather than 145, it will hold so much more moisture and I promise it’ll be safe!

  6. Zoe

    So incredibly quick, and so delicious! I’m done prepping by the time the oven reaches temperature! I couldn’t find dried rosemary, so I used fresh, and it turned out great. Tip: the more lemon, the better!

  7. Lauren

    Such a good recipe! I make it about twice a month for family and friends and everyone loves it. We’ve recently had to become a little more health conscious and try to cut out things like butter. Do you think that after rubbing the garlic on if olive oil was brushed on and then seasonings sprinkled on top if it would still turn out good?

    1. Ash

      Butter IS healthy Lauren! Ghee is even healthier. Our bodies need saturated fats from foods like nuts, avocados, butter, and fish. You can check out Dave Asprey’s blog to learn more. Moreover, olive oil doesn’t have a high smoke point and it should never be used for cooking (only for toppers likes salad dressing and dipping bread- if you eat bread)! Good luck!

  8. Danielle

    If I make it with asparagus do I need to cook the asparagus for ten minutes prior and then bake the additional 15 minutes in the over with salmon?

    1. Katerina Petrovska

      If the asparagus stalks aren’t too thick, then you shouldn’t have to roast them any longer than what is suggested for the other veggies. However, if you feel like they would need more time to cook, then you could definitely give them about an 8 to 10-minute head start.

      1. Kate

        This was SO GOOD!! My whole family loved it, including both kids. We actually had it with brussel sprouts and it was absolutely delicious. I doubled the recipe since we had a large filet and two bags of brussel sprouts. I also used Italian Seasoning instead of the individual seasonings. Fantastic recipe! Will be my salmon go-to.

  9. Jill

    Delicious with EVOO as a sub for butter. So quick and simple, it will be made often for me, and also when company comes!

  10. Kathryn

    I’ve made this recipe on a regular basis over the past year and it has been delicious every time. I have varied the vegetables (try it with sweet potatoes!) and made it with just salmon. Dinner for 2 in the toaster oven = no cleanup required! Doc says I need to cut out sugar. So next time I’ll have to make that change 🙁

  11. Rhanie

    Wow! Husband and son loved it!! My husband said “yeah! We have another way of cooking salmon”.

    Thank you so much for sharinc


    I’m only 17 and my father asked for me to make lunch and OMG they absolutely LOVED it!! Definitely making again soon!

  13. Monique

    I made this recipe tonight, and my husband told me that it was the perfect meal. My oldest son says he’s going to eat some later, but he told me that it smell good.

    1. Selene

      Made it tonight and it was delicious and easy! I made it with broccoli and asparagus and omg everything was so good! I’m so happy I picked this recipe between son many others.
      Thank you very much!

  14. Lai Dalangin

    How do i warmed up my leftover garlic butter baked salmon which i just cooked 2 days ago. Around how many minutes so i can retain the yummy taste?

  15. Joan

    I really loved your recipes, especially the crack chicken beast and garlic butter salmon, but that video you’re forcing at the top right screen is annoying enough to chase me away. You have the video just below the recipe. I screenshot recipes in order to try them, and this ruins half the recipe! Please remove it. Make a small video box that video is available below. Please!

    1. Darlene

      Just got done cooking this. It was great! I will definitely be doing it again. The only thing I changed was, I used asparagus instead of broccoli, and I used salted butter. But everything was perfect👌🏽

    1. Nina Parham

      I used the recipe tonight for dinner. Absolutely delicious. You can really taste the lemon flavor on the vegetables and the salmon was great!!!

    1. Katerina Petrovska

      Hi! Marinating for more than 30 minutes is not recommended because the fish will start to break down and get mushy due to the acid content of the lemon juice. If you leave out the lemon juice, you can marinate it for up to 5 hours, just keep it in the fridge.

  16. Abaeze from Lagos

    The other day, we had dinner at a restaurant with salmon dishes and it wasn’t tasty. But we really like salmon,
    I tried it and it was excellent.
    I re-read several times, because I could not believe that everything was so simple and was looking for a catch.

    Thank you for your work, bookmarked your site.

    Time to surprise your loved girls Dear guys!

    1. Katerina Petrovska

      Anything under a cup of brown sugar can be replaced by honey, equally. So use about a tablespoon of honey, or to taste.

    1. Katerina Petrovska

      You’ll need a tablespoon of light brown sugar. At the top of the post click on “Jump To Recipe” and that will scroll you down to the recipe card; there you’ll find all the instructions, ingredients, amounts of ingredients, nutritional analysis, etc…

      1. Jessica

        This recipe was AMAZING!!!!! My husband and I both loved it. I will definitely be adding this to my regular meal options.

  17. Rio

    Found your recipe and decided to try it. I initially made a small batch (good for two) and since it came out so good, I had to cook another batch. My husband says it’s a keeper. For some reason, 15 minutes was too long. I also used a cast iron skillet to bake it in and used fresh herbs and it came out perfect.

    1. Erica m.

      I agree 15 min was too long it made the salmon a little tough but it was still edible. Next time I think I’ll try to bake it at 10-12 min see if that works

    1. sarina Sidorchuk

      Hi! I haven’t made this yet but I want to. Is 1 piece of salmon 447 calories or is that for 4 pieces?

      1. Katerina Petrovska

        That’s per serving; so 1 salmon fillet, which is 6-ounces, plus 1 cup of vegetables, amounts to roughly around 445 calories.

  18. Ayo Fashina

    You guys!! This is coming from a beginner chef and I became a pro in less than 40min!!! This recipe is easy and super tasty.

    Adjustments: added a pinch of garlic power, black pepper, salt before I added the garlic sauce


  19. Jessica

    I cook salmon around once a week, but always struggle with how to spice it up. Thank you for this! I now have a sauce to try out the next time I make it! 🙂

  20. Kim

    Yum, I’m going to try this. We usually have salmon once a week! We usually grill, but now that summer is over, I’ll try this recipe.

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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