If you’re looking for a simple yet totally delicious way to get dinner on the table fast, this Baked Salmon with Garlic and Lemon Recipe is hands-down one of my go-tos. I love how the salmon stays juicy and tender, while the bright citrus and garlic flavors make it pop. Plus, it’s fuss-free enough for a weeknight but fancy enough to impress guests. Stick around—I’m going to walk you through everything so your salmon turns out perfect every single time.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have these spices and lemon in your kitchen, making it super easy to whip up.
- Tender & Moist Salmon: Baking with a foil cover keeps the fish juicy and flaky every time.
- Quick & Easy Cleanup: Lining the pan with foil or parchment means less scrubbing for you.
- Crowd-Pleaser: My family goes crazy for the garlicky lemon flavor, making it perfect for weeknight dinners or guests.
Ingredients You’ll Need
The beauty of this Baked Salmon with Garlic and Lemon Recipe lies in the harmony of simple ingredients that pack a punch together. Using a good quality fresh salmon fillet is key, and the lemon and garlic elevate the flavors without any complicated prep.
- Salmon fillets: Fresh or thawed, skin-on for best flavor and texture.
- Onion powder: Adds a subtle savoriness without overpowering the garlic.
- Garlic powder: Gives you that lovely garlic punch evenly distributed.
- Italian seasoning: A blend of herbs that lifts the salmon with an herby freshness.
- Paprika: Provides a mild smoky depth and beautiful color.
- Kosher salt: Enhances all the flavors and helps create a slight crust.
- Black pepper: For a gentle, warming heat.
- Olive oil: Keeps the salmon moist and helps the seasoning stick.
- Lemon juice: The star of the show—zesty, bright, and perfect for salmon.
Variations
I love personalizing this Baked Salmon with Garlic and Lemon Recipe to suit different moods and tastes. You can easily tweak the herbs or spices or even switch up the citrus element for a fresh twist. Don’t be afraid to experiment—it’s all about what makes you happy at the table!
- Spicy Kick: I sometimes add a pinch of cayenne pepper or red pepper flakes when I’m craving a little heat, and it really wakes up the dish.
- Herb Swap: Fresh dill or parsley instead of Italian seasoning gives a bright, garden-fresh flavor I adore for spring dinners.
- Oranges Instead of Lemon: Using fresh orange juice adds a mildly sweeter citrus note, which my kids surprisingly love.
- Gluten-Free & Paleo: This recipe already fits those diets as is, so perfect for a wholesome, clean meal.
How to Make Baked Salmon with Garlic and Lemon Recipe
Step 1: Prep Your Oven and Pan
Set your oven to 400°F (200°C) to start warming up. I always line a rimmed baking sheet with parchment paper or aluminum foil—trust me, it saves you a ton of cleanup time later! Then, give the pan a light brush with olive oil to prevent sticking. This little habit means your salmon won’t tear when you try to serve it.
Step 2: Dry and Season Your Salmon
Patting the salmon fillets dry with paper towels is a game changer. I used to skip this step and noticed the skin would stay soggy or the spices wouldn’t stick well. Once dry, in a small bowl, mix together your onion powder, garlic powder, Italian seasoning, paprika, kosher salt, and black pepper. Place the salmon skin-side down on your pan and drizzle the lemon juice over the top, then sprinkle the spice mixture evenly.
Step 3: Bake to Perfect Flakiness
For the juiciest salmon, I cover the pan loosely with foil before baking. This traps just enough steam to keep the fish tender without steaming it entirely. Bake for 12 to 15 minutes, but keep an eye on thickness—thicker fillets might need a minute or two longer. Your salmon is done when it flakes easily with a fork and hits 145°F internally. For an extra-special touch, I love broiling it for 1-2 minutes afterward to crisp up the top—just watch carefully so it doesn’t burn.
Pro Tips for Making Baked Salmon with Garlic and Lemon Recipe
- Drying is Key: Always pat your salmon dry to help spices stick and get a nice crust without steaming the fish.
- Room Temperature Fish: Let your salmon sit out for 10 minutes before baking so it cooks evenly and doesn’t get tough.
- Adjust for Thickness: I always eyeball the fillet thickness to fine-tune my cooking time for perfectly flaky salmon.
- Don’t Overcrowd the Pan: Give salmon room to breathe on the baking sheet—it helps the heat circulate and cook the fish evenly.
How to Serve Baked Salmon with Garlic and Lemon Recipe
Garnishes
I like to finish this salmon with a sprinkle of fresh chopped parsley or dill for a pop of color and freshness. A few lemon wedges on the side are great too because some guests love an extra squirt of citrus right before digging in.
Side Dishes
Some of my favorite sides to pair with this garlic lemon salmon are roasted asparagus, garlic mashed potatoes, or a crisp green salad tossed with vinaigrette. You could even serve it over a bed of fluffy couscous or quinoa for a healthy grain boost.
Creative Ways to Present
For special dinners, I like to plate the salmon on a large platter alongside colorful grilled veggies and garnish with lemon slices and fresh herbs. Another time, I served it in lettuce wraps with avocado and a drizzle of tzatziki for a fun handheld option—guests were intrigued and loved it!
Make Ahead and Storage
Storing Leftovers
I store leftover salmon in an airtight container in the fridge, and it usually stays good for up to two days. I always make sure to cool it completely before sealing to keep it fresh and flaky.
Freezing
I’ve frozen leftover cooked salmon wrapped tightly in foil and placed in a freezer bag. While it’s best fresh, freezing works well if you want to save some for later, and I recommend using it within one month for best taste.
Reheating
To reheat, I gently warm salmon in the oven at 275°F wrapped in foil for about 10-12 minutes. This way, it warms through without drying out. Microwaving risks making it rubbery, so the oven method really saves the texture.
FAQs
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Can I use frozen salmon for this recipe?
Yes! Just make sure your salmon is fully thawed and patted dry before seasoning and baking. Thawing overnight in the fridge is best to keep texture and flavor intact.
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How do I know when the salmon is done?
Look for the salmon to flake easily with a fork and check with a thermometer if you have one—the internal temperature should reach 145°F at the thickest part. Overcooking makes it dry, so keep an eye on timing.
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Can I skip the foil cover while baking?
You can, but covering salmon lightly with foil traps moisture, making it extra tender and juicy. If you like a firmer texture or crispier top, leave it uncovered and broil at the end as recommended.
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What can I substitute if I don’t have Italian seasoning?
If you’re out of Italian seasoning, mix equal parts dried basil, oregano, and thyme as a great homemade blend that works just as well.
Final Thoughts
I absolutely love how this Baked Salmon with Garlic and Lemon Recipe turns out each time I make it. It’s reliably flavorful, fast, and satisfying, even when my schedule is packed or my family is ravenous. When I first tried this recipe, I was surprised how just a few pantry staples could elevate salmon to something special. Now it’s a staple in my weekly rotation, and I hope you’ll enjoy making it just as much as I do—your kitchen (and taste buds) are going to thank you!
Print
Baked Salmon with Garlic and Lemon Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This easy baked salmon recipe delivers perfectly tender and flavorful salmon fillets seasoned with a simple yet delicious blend of spices and lemon juice. The method ensures a moist texture with the option for a crispy top using broiling, making it a quick and healthy dinner choice.
Ingredients
Salmon
- 4 salmon fillets
Seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Others
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (204 degrees C). Optionally line a rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
- Prepare Salmon: Pat each salmon fillet dry with paper towels to remove excess moisture, which helps achieve a better crust when baking.
- Mix Seasonings: In a small bowl, combine onion powder, garlic powder, Italian seasoning, paprika, kosher salt, and black pepper to create the spice mixture.
- Prepare Baking Sheet: Brush the rimmed baking sheet lightly with olive oil to prevent salmon from sticking.
- Season Salmon: Place salmon fillets skin-side down on the prepared baking sheet. Drizzle lemon juice evenly over each fillet, then sprinkle the spice mixture on top evenly.
- Bake: Optionally cover the pan with aluminum foil for more tender salmon. Bake the salmon for 12 to 15 minutes, adjusting time based on the thickness of the fillets. The salmon is done when it flakes easily with a fork and the internal temperature reaches 145 degrees F (63 degrees C).
- Optional Broil: For a crispy crust, broil the salmon for 1 to 2 minutes at the end of baking.
- Rest and Serve: Let the salmon rest for 2 to 3 minutes before serving to retain its juices and enhance flavor.
Notes
- Line the baking tray with parchment paper or aluminum foil for easy cleanup.
- Always dry the salmon with paper towels before seasoning to remove excess moisture for a crispier skin.
- Let the fish sit at room temperature for 10 minutes before baking to ensure even cooking.
- Cover the salmon with foil during baking to achieve a more tender texture.
- Adjust baking time depending on the thickness of the salmon to avoid overcooking or undercooking.
- Allow the salmon to rest for a few minutes before serving to keep it juicy.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 salmon fillet (approx. 6 ounces)
- Calories: 320 kcal
- Sugar: 0.5 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 90 mg
