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.
BAKED SALMON
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!
SALMON
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
Lemon Garlic Baked Salmon + Asparagus
Honey Garlic Butter Salmon In Foil Recipe
Honey Mustard Salmon In Foil
Garlic Butter Baked Salmon
Ingredients
- 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
Instructions
- 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!
Jp says
I made this tonight and followed the recipe exactly. So so SO good. I also roasted some radishes with olive oil, salt and pepper. It was a fantastic meal. And all in on pan. Thank you for sharing this recipe
Ssah says
This was a great recipe. I had to separate the veggies from the fish because my youngest is allergic. U replaced the asparagus with broccoli. It was delicious.
Anne says
I made this with broccoli. The broccoli should go in with the potatoes so they get crispy. It is an easy, great recipe. I cooked a huge thick piece of salmon from Costco (with tapered ends) and took it out after 10 minutes. The thinner ends were well done and the middle portions were quite rare, but they finished cooking to medium rare with residual heat from the roasting plan. (I had people over who like fish cooked through.)
Carrie E Moses says
The salmon was delish! I made it with broccoli instead and the lemon was a bit too strong for me. Next time I would make a separate bowl of sauce for the veggies and use less lemon!
Carolyn Town says
This recipe was so incredibly delicious. My family really loved it. Thanks for all of the great recipes you share with us.
Stacey says
I added some jumbo shrimp to the pan , otherwise no changes. IT WAS FABULOUS!!!
Anne says
This dish was really fabulous! Normally we cook salmon fillets on the BBQ but we followed your recipe for an oven-baked version and gosh we were glad we did! It was full of flavour and super healthy. Thanks for expanding our repertoire without expanding our waistlines! 🙂
Becky says
Do you use pink salmon or sock-eye? Thanks
Angel says
This was everything!!! Omg I took the potatoes and put them in the microwave and cooked them for 10 mins to shorten the baking time with them and then lay them on the pan with the asparagus I also used white zinfandel as it was the only thing I had left and boy oh boy it was cooked to perfection! Deliciously
Mary says
WHAT about the salmon patties
Kiera says
Did you have to hear the sauce with the wine or you just mixed and poured it on when the salmon was done?
Melissa Thomas says
This is dinner tonight!! Do I cover the salmon with foil or not?
Jennifer Ashfield says
This recipe is AMAZING!!!! I used broccoli instead of asparagus. My daughter HATES fish , but ate the entire meal and asked for more! Thank you for this recipe… It will be made every week in my home!!!
Rosie says
Simply Delicious !!!!!!!!!
Ella says
So good!
Bill says
Really really really like your recipes! Easy to reduce the ingredients when cooking for one person or even two… all simple even someone like me can produce a mean worth sharing with the new girlfriend!
Thank you… I’m saving a couple and bookmarking the site.
Bill says
I meant “… producing a MEAL worth…” not ‘mean” … sorry.
Jean says
This recipe is amazing! I had to make it with Brussel Sprouts as I did not have asparagas or broccoil. I thank you so much for sharing this. I will try it next time with the asparagas. BEST salmon recipe ever!
Rebecca says
Came out good! Added crimini mushrooms to the asparagus and salmon. They picked up a pleasant lemon garlic flavor that complimented the veggies and salmon. Would make again!
Brenna says
Ooooh, great add that I’ll remember for next time! Thanks!!
Janice says
The salmon was light, flaky and not overpowered by the garlic or sauce. I added a bit of dried rosemary to the potatoes and they were delicious as well. Great recipe.
Celia Hales says
Tonight I adapted your recipe to the microwave, and poached it, to raves from my husband for his Christmas Eve dinner. Posted with attribution on the Mediterranean Microwave cooking blog.
Thank you so much!
Celia
Becky says
Can you sub the butter with olive oil?
Kelly Sais says
Very easy, very fast, and very good. We’ll be having this again soon!
Mack says
Hey what rack should I use? Middle?
Mack says
Btw I changed the portion size to 2 people and the lemon juice and garlic and parsley numbers didn’t change and now it’s too late to change it.
Sara says
I would of just halved what the recipe said and it would of been the same had the computer done it…
Donna Fredericks says
I used the ingredients as stated for 4 people, for 2 people actually eating. I also did not make the sauce and it was also awesome
Karina says
Yes
Alison Jasper says
This is now a favourite easy dinner in our house. Thank you for the recipe. Delicious.
David says
Unable to stop drooling
Gianluca says
Karina, I tried that dish yesterday with my girl…this is de-li-cious jesus. She came over and was all like “I ate so much this afternoon, I’m gonna help you cook but I’m not eating tonight”.
Two things I learned last night. 1. Your dish is amazing 2. My girl is a liar. She left that plate clean as f***. 10/10. Shout out from switzerland.
Nancy says
Yay! Everyone enjoyed this recipe. I’m hoping my daughter will consider taking this recipe to college with her so that she eats a healthy meal once in a while.
Ann says
This is the third time tonight I will be making this dish. It is so elegant yet so easy-thank you! As a side note you are gorgeous, and I am so happy for you that you are living healthy and cancer-free. Be well!
Ann says
I should say, tonight is the third time I will be making this! Whoops!
Nicole Gabriele says
This is a slamming recipe. I served this with seared garlic butter sea scallops and roasted potatoes. My husband fell in love. I will definitely be making this again. Absolutely perfect. I ?
Jules says
This is so easy to make and tastes delicious! I have pregnancy aversions and 2 picky daughters – everyone finished their plates! Thank you!!
Karina says
My pleasure!
Jessica says
This was delicious and so easy! Thank you so much for this recipe.
I didn’t have any lemon juice but it still turned out great. Looking forward to trying it with the lemon juice next time.
I used olive oil instead of butter and added garlic to the asparagus.
Nikki says
Hubby and I loved it! I Roasted broccoli instead of asparagus because that’s all I had but still used the lemon butter sauce and it turned out Amazing!!!
Marisa says
This was gorgeous! I threw some fennel on the pan as well and used sweet potatos instead. It turned out really, really delicious! The lemony butter really complimented the sweet caramelised fennel. Would recommend this to everyone, like all your recipes.
Karina says
Oh yum! I love your additions. Thank you for your feedback Marisa!
Mark says
Made this this evening and we thought it was great!
Hayley says
Can I use salted butter instead of unsalted butter?
Karina says
Yes, that works great too! Thanks for choosing one of my dishes! XO
ALICE PERRY says
Do you cover with foil while baking?
Mandy says
For even more visual interest (and a bit more nutrition) look for purples potatoes. They cook quickly, are nice and fluffy inside and they’re purple all the way through. Mardi Gras on a plate!!
Linda says
I made this last night for the first time for friends. I was never so proud of a meal. It was absolutely delicious and they all raved about it. I now want to try some of your other recipes. Can you recommend another one?
Tammy rosenof says
I showed my kids this salmon recipe and weade it . It came out perfect
Judi says
I made this last night for dinner and it is truly amazing! This is the first salmon recipe I have found that makes a really moist and tasty dish with the added plus of a single pan. Thank you so much for sharing this!
Vanessa says
Where is the recipe?
Karina says
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Jen B says
Absolutely delicious meal, and incredibly easy to put together. This is going to be one of my new go-tos! Thank you so much!
Kapu says
Made this last night for our anniversary dinner and it was amazing. My husband loved and said it was cooked perfect. My husband is a rice guy but potatoes are his second, which made the dish perfect for him. I loved the “one pot” part about cooking it. Almost 0 mess and it was a quick clean up. The leftovers today will be even better.
Karina says
That is great to hear! I am so glad that you all enjoyed it! Thank you for sharing and following along with me!
Kapu says
Is the carb count for the one salmon, with serving of veggie and potatoes?
Karina says
Yes! Hope you enjoy your salmon!
Bruce Deniger says
I just love the recipe, and feeling like preparing it right now.My mouth already started salivating.Can i prepare the same dish with any other fish? Right now salmon isn’t there
Karina says
Yes, of course! That sounds great! Enjoy!
Jen says
How long would I cook the potatoes beforehand?
Karina says
I like to cook them about 15-20 minutes depending on the thickness of the potatoes as well as how crispy I like them. This is one of my favorite sheet pans! Enjoy!
Karen says
Making this right now!!
Flora says
I can’t eat much fish, but my husband loves it. Comparing this to some of your chicken recipes it looks like I could substitute a chicken breast for me and do the salmon for my husband.
Karina says
Yes! Great idea! Then you both will be able to have a great meal you both will enjoy! Thank you so much for sharing!