Name: Easy Garlic-Herb Baked Salmon
Cook time: 20 min
Total time: 20 min
Yield: 4 Servings
Cuisine: American
Ingredients: 4 atlantic salmon fillets; 2 teaspoons unsalted butter; 0.5 tsp salt; black pepper; 3 cloves garlic; 2 sprigs fresh rosemary; 1 lemon

From the Cook

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Easy Garlic-Herb Baked Salmon

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Ingredients

Warning0 allergens identified

Instructions

Preheat the oven to 400°F.

Line a baking sheet with parchment paper.

Gently pat salmon fillets dry with paper towels. Place on the baking sheet, skin side down.

Use a butter knife or spoon to gently spread an equal amount of the softened butter over the top of each salmon fillet.

Sprinkle the top of the salmon with the salt and black pepper.

Finely mince the garlic.

Remove and discard the rosemary stems. Finely mince the leaves.

Distribute the minced garlic and rosemary evenly over the tops of the salmon fillets.

Bake the salmon on middle rack of oven until it flakes easily with a fork, 12-15 minutes.

Check to see that salmon is done. Remove from oven or add time as needed.

Squeeze fresh lemon juice over salmon if desired. Serve immediately. Refrigerate leftovers in an airtight container for up to 2 days.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Pat Salmon Dry for Crispy Skin 🐟
Use paper towels to thoroughly dry the salmon fillets before baking; this removes moisture that prevents browning and ensures a delicate, golden exterior.
Slice Garlic Thin, Not Minced 🧄
Slice garlic cloves thinly rather than mincing them to create mild, caramelized pockets of flavor that won't overpower the delicate salmon.
Tent with Foil for Even Cooking ⏱️
Loosely tent the salmon with foil for the first half of baking, then remove it to allow gentle browning and prevent overcooking the top while the center cooks through.
Infuse Butter with Herbs Beforehand 🧈
Warm the butter with smashed garlic and rosemary for 2-3 minutes before baking to release aromatic oils that deeply penetrate the salmon's flesh.
Use Lemon Zest Over Juice 🍋
Add fresh lemon zest just before serving instead of squeezing juice directly on the fish, which prevents excess moisture and preserves the salmon's delicate texture.