This lemon garlic roasted salmon recipe glazes skin-on salmon fillets in a garlicky lemon butter sauce and roasts them in just 18 minutes for an easy, elegant weeknight dinner. Salmon is the weeknight hero that doesn’t look like it worked hard. Garlic and lemon turn it fancy without any actual fussing around, and it’s done before you finish setting the table. Your kitchen will smell incredible and everyone will think you cooked all day. Round out the plate with our lemon herb roasted potatoes.
Quick answer: A skin-on salmon fillet roasted until buttery and topped with a garlicky lemon butter glaze. Takes 18 minutes flat, feeds 4, and tastes like you paid a lot of money for takeout but didn't.
Preheat oven to 400°F (204°C). Pat salmon fillets dry with paper towels and arrange skin-side down on a parchment-lined baking sheet, leaving space between each piece.
Season the fillets generously with salt and pepper on both sides. Set aside for a minute or two.
In a small skillet over medium heat, melt butter. Add minced garlic and cook for about 1 minute, stirring frequently, until the garlic is fragrant but not browned. Remove from heat and stir in lemon juice and lemon zest.
Spoon the lemon garlic butter mixture over each salmon fillet, dividing it evenly. You want sauce on top of the fish, not pooled on the pan.
Roast for 10-12 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and reaches 145°F (63°C) at the thickest point. The skin should be crispy.
Sprinkle with fresh parsley and serve immediately with lemon slices. Any pan juices are liquid gold. Spoon them over.
Yes. Sear the salmon skin-side down in a buttered skillet over medium-high heat for 4-5 minutes, then flip and add the lemon garlic butter. Reduce heat to medium and cook 3-4 minutes more.
Roasted vegetables, rice, or a simple salad. Anything that won't compete with the bright lemon and garlic.
Completely. Just verify your butter and stock are gluten-free if used. Everything here is naturally gluten-free.
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