Tender Garlic Butter Baked Salmon with crispy roast potatoes, asparagus and a delicious garlic butter sauce! All baked on a sheet pan for an easy dinner.
THE salmon recipe of your dreams! A complete meal on one pan full of flavour. Garlic Butter Baked Salmon is easy to make using minimal ingredients you already have in your kitchen! PLUS the bonus of having only one pan to wash and no mess in your kitchen to clean up when your done.
Garlic butter smothered salmon is a given. It’s possibly one of the most amazing, delicious ways to eat a juicy piece of salmon and gets cooked twice a week in this house. It’s been a while since we gave you salmon and it’s time.
Normally you may opt for pan seared salmon for a guaranteed crisp exterior with a fork tender interior. Our baked salmon recipe delivers soft, juicy and tender salmon on the inside with charred crisp edges. A delicious restaurant-quality dinner!
What you will love the most about this Garlic Butter Baked Salmon recipe is that you can prepare it all on just the one pan. Perfect to get your sides cooked along side your main, especially when you need something quick to throw together. Plus an incredible garlic butter sauce inspired by our Scampi.
HOW TO MAKE GARLIC BUTTER BAKED SALMON
This really is an incredibly easy recipe with only 4 main 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 in 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 SUGGESTION 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
Garlic Butter Baked Salmon
- 1 pound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon cracked black pepper, divided
- 4 (6 oz | 170 g) skinless salmon fillets
- 2 1/2 tablespoons minced garlic, divided
- 2 tablespoons fresh chopped parsley
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup melted unsalted butter
- 3 bunches asparagus, (18 spears, woody ends removed)
- 2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)
- 1 lemon sliced to garnish
- Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 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 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
- Combine 1/4 cup of lemon juice and 1/4 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!