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This Garlic Butter Baked Salmon is tender, flaky, and brushed with a drool-worthy garlic butter sauce! Baked on a sheet pan with your favorite veggies, it’s quick, easy, and perfect for busy weeknights.
For more delicious salmon options, try my wonderful salmon en papillote recipe or this easy baked sockeye salmon. These dishes are just as easy and packed with flavor, making them great additions to your dinner rotation.
Whipping up an easy salmon recipe for dinner doesn’t get any better or simpler than this garlic butter baked salmon. It’s the best way to enjoy fresh salmon, requiring just a few ingredients and minimal prep time. We’re talking tender salmon filets slathered in a mouth-watering garlic butter sauce! Every bite is a delicious affair, you’ll see.
And don’t forget the veggies! These air fryer roasted broccoli, my easy roasted green beans, and also asparagus are great companions, and can also be cooked to perfection right alongside the fish. Plus, the salmon stays juicy and tasty enough for the next day, making it perfect to add to my chopped salmon salad to take to work!
Why I Love This Garlic Butter Salmon Recipe
- Easy sheet pan dinner. Everything, from the fish to the veggies, is cooked right on one baking sheet, which means less mess and clean-up for me!
- Tender, flaky salmon every time. If you’ve ever wondered how to cook salmon in the oven, this garlic butter salmon is the answer. You’ll have perfectly flaky salmon each time.
- Ready in 30 minutes. From start to finish, this recipe takes just 30 minutes. Easy enough for a busy weeknight but just as elegant for a special occasion!
What You’ll Need
This easy salmon recipe is the secret to a quick, nutritious, and universally loved meal that can be prepared in about 30 minutes. Let’s take a closer look at the simple ingredients for this delicious and healthy dinner.
- Salmon Fillets: Ideal size is about 5 to 6 ounces each. Ensure they are roughly the same size and weight for even cooking.
- Broccoli: Fresh broccoli is preferred, but feel free to substitute with your favorite green veggies.
- Garlic: Use fresh minced garlic. Garlic powder could be used in a pinch, using 1/8 teaspoon for every clove.
- Butter: Unsalted butter is used to control the saltiness of the dish. Substitute with olive oil if butter is unavailable.
- Brown Sugar: A spoonful adds warmth and sweetness. Honey can be used as a substitute.
- Dried Herbs: Oregano, thyme, and rosemary are used for flavor. Feel free to use any dried herbs you have available.
- Salt and Black Pepper: To taste.
- Lemon: Fresh lemon juice to brighten the dish. If not available, a dash of vinegar might work as a substitute for acidity, though the flavor profile will change.
- Chopped Fresh Parsley: For garnish. If not available, other fresh herbs like dill or chives could also complement the salmon well.
How to Bake Salmon
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. Cooking salmon this way ensures a juicy and flavorful dinner that’s sure to be a hit with the entire family.
- Make the Garlic Butter. Place the butter in a small bowl, melt it in the microwave or on the stove in a small saucepan, and then whisk in the brown sugar, oregano, thyme, and rosemary.
- Prep. Next, preheat the oven to 400°F, and while it heats, get out a big sheet pan. Lightly grease the pan, arrange the vegetables and salmon fillets skin side down. Rub minced garlic over the fish, and pour the butter mixture over everything. Squeeze lemon juice over as well, and sprinkle with salt and pepper.
- Bake! Slide that sheet pan into the oven, and let it roast for about 15 minutes, or until the fillets flake easily with a fork.
How Long Do You Bake Salmon?
Salmon is usually done baking in about 15 to 18 minutes, depending on the oven’s temperature. You can tell if it is cooked through when it flakes easily with a fork. But the most reliable and easy way to tell when meat, fish, or poultry is done is just to use a meat thermometer! The safe internal temperature for salmon is 145°F.
Recipe Tips & Variations
- Roasting Root Vegetables: If using root vegetables like potatoes or carrots, give them a head start by roasting for 10 minutes before adding the salmon.
- Veggie Variations: Feel free to swap out broccoli for other crisp green veggies like green beans, snap peas, or asparagus, depending on what you have on hand. They cook in the same amount of time as the salmon, making your meal prep seamless.
- Customize Your Dish: You can swap olive oil for butter, honey for brown sugar, or any dried herbs you prefer can be used to make this dish uniquely yours.
- Adjusting for Size and Thickness: Salmon fillets can vary in size and thickness, which might affect cooking time. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145˚F.
- Garlic Butter Sauce: For an extra flavor kick, make more of the garlic butter sauce so you can drizzle some over the fish right before serving.
- Make It Spicy: For those who enjoy a bit of heat, sprinkle a little red pepper flakes over the salmon and veggies before serving.
Serving Suggestions
This is probably the best salmon recipe, and the one thing I really love about it is that everything, including the veggies, is cooked in the same pan. That means one less side dish to prepare! But you can also serve this meal with a side of quinoa stuffed tomatoes, Mediterranean rice, or a simple salad, like Jennifer Aniston’s bulgur salad. I am partial to smashed potatoes myself, but this mashed cauliflower would also pair well.
Proper Storage
Place completely cooled leftover salmon in an airtight container; close and store in the fridge for 3 to 4 days, or freeze it for up to 3 months. Thaw in the refrigerator overnight. You can gently reheat the salmon in the oven or in the microwave, and even reuse it to make my favorite salmon patties!
Flavorful Salmon Recipes
- Salmon Tacos with Mango Avocado Salsa
- Creamy Pan Seared Salmon Recipe
- Maple Teriyaki Salmon with Veggies
- Air Fryer Salmon
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Garlic Butter Baked Salmon Recipe
Ingredients
For the Salmon And Vegetables
- 4 (6 ounces each) salmon fillets
- 4 to 6 cups broccoli florets
- 4 cloves garlic, minced
For the Garlic Butter Sauce
- 6 tablespoons unsalted butter, melted
- 1 tablespoon light brown sugar
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- salt and freshly ground black pepper, to taste
- 1 lemon, halved, divided
- chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400˚F. Grease a sheet pan with cooking spray.
- Arrange broccoli florets and salmon fillets on the 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 the internal temperature is 145˚F degrees.
- Remove from oven and garnish with parsley. Serve with lemon slices.
Notes
Nutrition
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.
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?
The recipe calls for you to rub the salmon with the garlic 🙂
Do you bake the salmon with skin side down or do you recommend skinless salmon? I’d like to try this recipe this week.
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!
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂
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
Can this be frozen after cooking?
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.
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!
That’s great! I am very glad you enjoyed it! Thank you for chiming in! 🙂
Love this recipe! If I freeze the baked salmon how do I reheat it so it doesn’t get too dry? Thanks!
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!
Ok to use salmon with skin on?
Yes, that will work.
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?
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!
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?
Hi!
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.
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.
That’s great! I am very glad you and your family enjoyed it! Thank YOU! 🙂
Delicious with EVOO as a sub for butter. So quick and simple, it will be made often for me, and also when company comes!
I’m very glad you enjoyed it! Thank YOU! 🙂