Tender Garlic Butter Baked Salmon with crispy roast potatoes, asparagus and a delicious garlic butter sauce! All baked on a sheet pan for a quick and easy dinner.
The salmon recipe of your dreams! A complete meal on one pan and packed full of flavour. Like our One Pan Honey Lemon Chicken, Honey Mustard Chicken and Potatoes and our One Pan Lemon Garlic Baked Salmon, this Garlic Butter Baked Salmon is so easy to make using minimal ingredients.
BAKED SALMON
Garlic butter baked salmon is a CLASSIC. It’s possibly one of the easiest and most delicious ways to eat a tender piece of salmon. This dish gets cooked twice a week in my house. I feel like it’s been a while since we last gave you a salmon dish and it’s time.
Obviously, we are BIG fans of anything and everything smothered in garlic butter, like our Chili Garlic Butter Shrimp and our Lemon Garlic Butter Scallops. This aromatic recipe is no exception!
Normally, you may opt for pan seared salmon for a guaranteed crispy exterior with a pull-apart tender interior. Our baked salmon recipe delivers soft, buttery and tender salmon on the inside with charred, crisp, garlicky edges. A delicious restaurant-quality dinner!
SALMON
What you will love the most about this garlic butter baked salmon recipe is that you can prepare it all on just one pan. Perfect for getting your sides cooked at the same time as your main for anyone short on time.
In this particular salmon recipe, we use an incredible Garlic Butter sauce inspired by our Garlic Butter Shrimp Scampi.
HOW TO MAKE GARLIC BUTTER BAKED SALMON
This really is an incredibly easy recipe with only four steps:
- Bake your potatoes first as salmon needs less time in the oven. This way you’re guaranteed the potatoes will be cooked through when it’s all finished. I used fingerling potatoes in this recipe because we LOVE the flavour of them! You an also use Yukon golds or halved baby potatoes.
- Once your potatoes are done, push them to the side and pile on your asparagus and salmon pieces.
- Pour on all of your flavours.
- Prepare an amazing garlic butter sauce with a hint of white wine (optional) and lemon juice.
HOW TO MAKE GARLIC BUTTER SAUCE
- Mince your garlic cloves.
- Rub the minced garlic all over your salmon fillets.
- Combine lemon juice with melted butter and pour it all over your salmon and asparagus.
If you’re missing an ingredient, don’t worry! This recipe is versatile, use what you have on hand. No butter? Use olive oil. Don’t like asparagus? Use broccoli.
Make it your own!
HOW LONG TO BAKE SALMON
Salmon only needs 8-10 minutes cooking time in a hot, preheated oven (400°F or 200°C). I broil/grill ours in the last 2 minutes of cook time to get those crispy, golden charred edges.
WINE SUGGESTIONS FOR BAKED SALMON
I love a chilled glass of white wine with my salmon. We enjoyed a glass or two of chilled Moscato with this! If you’re not a fan of sweet wines, try a good Pinot Gris or Sav Blanc.
Tip: Chill your wine glasses in the freezer for about 30 minutes to keep your wine cool!
HOW TO STORE COOKED SALMON
Salmon will last up to 3 days in the refrigerator if stored properly.
- Store cooled salmon in an airtight container. Seal and refrigerate.
- To freeze, store cooled salmon in sealed airtight containers for up to 3 months.
MORE BAKED SALMON RECIPES
Lemon Garlic Baked Salmon + Asparagus
Honey Garlic Butter Salmon In Foil Recipe
Honey Mustard Salmon In Foil
Garlic Butter Baked Salmon
Ingredients
- 1 pound fingerling potatoes or Yukon golds or halved white/red baby potatoes, halved
- 2 tablespoons olive oil
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper cracked, divided
- 4 skinless salmon fillets
- 2 ½ tablespoons minced garlic divided
- 2 tablespoons fresh parsley chopped
- ⅓ cup lemon juice freshly squeezed
- ½ cup unsalted butter melted
- 3 asparagus bunches, 18 spears, woody ends removed
- 2 tablespoons dry white wine substitute with ¼ cup low-sodium chicken broth
- 1 lemon sliced to garnish
Instructions
- Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, ½ tablespoon of garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
- Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 ½ tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
- Combine ¼ cup of lemon juice and ¼ cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
- Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.
- Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!
Patti says
Tried this on the BBQ… turned out awesome!!
Anita Swiss says
I wish I had taken a picture. It looked like I slaved in the kitchen or was a seasoned chef. I was so proud, it was a beautiful dish, hubby loved it, & it was delicious! Thank you! I will be looking for more of your recipes.
Shanda says
OMG! Seriously delicious
I paired with asparagus and uncle Ben’s Cilantro rice. Yum
Heather says
Absolutely love this! I made with a homemade tartar sauce (mayo, sweet relish, garlic powder and onion powder), also topped with lemon juice straight out of the oven!
Tamara says
I’ve NEVER cooked “real” fish before (other than pre-breaded frozen) and this turned out AMAZING!!!
Thank you so very much for making it so easy! Any type of fish or seafood is intimidating to me even though I (as everyone I’ve cooked for tells me) am a good cook. I still find it intimidating as it can be quite finicky.
This recipe is now saved, written down and will be a weekly staple in my home!
You have a new follower because of this! Thank you!!!
JoRene says
Karina, I have been using Pinterest recipes for some time, and most have been excellent. I know I’ve used several of yours in the past too, however, this recipe prompted me to actually post a comment which I’ve never done before. This was one of the easiest recipes to prepare to have such an amazing outcome. I really wasn’t expecting it to be so delicious. Not only was it easy, the cleanup was a breeze. We usually eat salmon twice a week, so I’m always looking for new ways to prepare it. This preparation will be the star of my salmon recipes, and one I’ll use often. I didn’t change a thing and it was perfection. Thank you.
Stephanie J says
I didn’t have parsley but it didn’t matter. Used green beans instead of asparagus because my family doesn’t care for it. The BEST salmon I have ever had… EVER. Making this all of the time.