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Garlic Butter Baked Salmon is your go-to recipe for effortless elegance with a punch of bold flavor! Whether it’s a quick weeknight dinner or a touch of restaurant-style flair, this baked salmon delivers—packed with buttery garlic goodness and the rich flavor of tender salmon, baked to perfection. Simple ingredients, extraordinary results every time!
Why This Garlic Butter Baked Salmon Is A Must Try
What sets this Garlic Butter Baked Salmon recipe apart from the rest is its perfect blend of simplicity and elegance. With just a few everyday ingredients—garlic, butter, lemon, and fresh herbs—you’ll create a baked salmon bursting with rich, vibrant flavor that feels both indulgent and effortless. Whether you’re cooking for guests or treating yourself, this recipe delivers every time!
No fancy ingredients needed—you probably have most of them in your kitchen already. And these versatile staples aren’t just for salmon; they’re the same ones that make dishes like Garlic Butter Shrimp shine.
For salmon lovers who enjoy crispy textures, recipes like Pan-Seared Salmon with Lemon Garlic Butter Sauce might be your go-to. But this baked version offers melt-in-your-mouth tenderness with edges kissed by buttery garlic goodness. It’s the kind of simple, restaurant-quality meal you’ll want to make again and again!
Garlic Butter Baked Salmon: Key Ingredients
The secret to this Garlic Butter Baked Salmon lies in its ingredients. Fresh garlic brings bold, aromatic flavor, grass-fed ghee adds a rich, buttery depth, and vibrant asparagus delivers crisp freshness. Simple ingredients, unforgettable results!
- Salmon Fillets: Fresh, tender salmon fillets take center stage in this baked salmon. Choosing wild-caught salmon elevates the flavor and adds a nutritional boost, making it a key ingredient in creating the rich taste of Lemon Butter Garlic Salmon.
- Garlic: Fresh garlic cloves are a must for bold, aromatic flavor. Avoid pre-minced options and finely mince the cloves yourself for even seasoning and irresistible taste.
- Butter: Go for high-quality unsalted butter to maintain full control over seasoning. Its velvety richness not only enhances the sauce but also helps crisp up the edges of the salmon and veggies beautifully.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Garlic Butter Baked Salmon, versatility is the star. Short on an ingredient? No problem—smart substitutions keep the buttery, garlicky flavor shining through every time!
- Vegetable Variations: Switch out asparagus for green beans or zucchini to add a new texture and flavor. Roasting ensures they stay crisp and perfectly complement the salmon.
- Citrus Twist: Swap lemon for lime or even blood orange for a burst of fresh, zesty flavor. The citrus will elevate the buttery sauce beautifully.
- Potato Options: Sweet potatoes or baby potatoes can bring a different texture and a hint of sweetness. Roast them alongside the salmon for an easy one-pan meal. If you feel inspired, give these Crispy Garlic Roasted Potatoes a try!
Creating Perfect Garlic And Butter Baked Salmon: Step-By-Step
Let’s get cooking! With just a handful of ingredients and a few easy steps, you’ll have a delicious Garlic Butter Baked Salmon ready to wow your family or guests. Follow along, and let’s make magic happen in your kitchen!
- Preheat And Roast Potatoes: Heat oven to 400°F (200°C). On a large rimmed baking sheet, spread out in an even layer and roast for 15 minutes until they’re just starting to soften and brown.
- Arrange Salmon and Asparagus: Push potatoes to one side of the sheet pan and arrange salmon down the center. Rub salmon evenly with minced garlic and parsley. Add the asparagus to the other side of the pan.
- Add Lemon Butter: Combine lemon juice and melted butter. Pour the mixture over the salmon and asparagus. Season everything with salt and pepper.
- Continue Baking: Return to the oven and continue baking until the potatoes are golden and fork-tender, and the salmon is opaque throughout, about 10 minutes.
*Pro Tip: Broil for the last 2 minutes for charred edges.
- Prepare Sauce: Meanwhile, in a small bowl, combine the remaining butter, garlic, and lemon juice with the wine (or chicken stock).
- Serve: Serve with the salmon, veggies, and lemon slices!
Now that you’ve nailed the Garlic Butter Baked Salmon, it’s time to add the perfect sides! Try our Parmesan Roasted Carrots for a savory crunch, or opt for Garlic Butter Roasted Brussels Sprouts for a rich, flavorful option. Looking for the perfect side? My Sweet Potato Bun Cheese Dip is a breathtaker. If you’re craving more salmon-inspired magic, don’t miss our One Pan Lemon Garlic Baked Salmon and Asparagus—another easy, flavor-packed delight. Happy cooking and enjoy every bite!
Recipe FAQ’s
I love a chilled glass of white wine with my salmon. For this dish, we enjoyed a glass or two of chilled Moscato—it’s perfect! If sweet wines aren’t your thing, you can’t go wrong with a good Pinot Gris or Sav Blanc. Both will complement the flavors beautifully. Cheers!
Store your cooked salmon in an airtight container or tightly wrapped in foil or plastic wrap. It will last up to 3 days in the refrigerator. For longer storage, freeze it for up to 2 months, however, I would not recommend doing so.
Yes, you can use frozen salmon. Just make sure to thaw it completely in the refrigerator before using it in the recipe.
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Garlic Butter Baked Salmon
Ingredients
- 1 pound fingerling potatoes or Yukon golds or halved white/red baby potatoes, halved
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt divided
- 1/2 teaspoon black pepper cracked, divided
- 4 skinless salmon fillets
- 2 1/2 tablespoons minced garlic divided
- 2 tablespoons fresh parsley chopped
- 1/3 cup lemon juice freshly squeezed
- 1/2 cup unsalted butter melted
- 3 asparagus bunches, 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very delicious and easy to cook.Thanks
Oh wow! Amazing. So easy and soooo tasty. Will definitely make this again. Followed the recipe and it was perfect 🙂
The recipe is great! I think I just put too much garlic on mine 😛
This was a perfect recipe for a first time fish baker like me. I followed each step making note of adjustments in the future. I needed to remove my narrow asparagus sooner and my potatoes were pretty much on point. The article on how to bake salmon was so useful. I learned that I needed to bake it 4 min per 1/2 inch. So about 16 min in my instance. I’ll need to figure out how to separate the potatoes when I add the lemon butter mixture next time as the husband didn’t care for lemon potatoes lol but I love lemon so it was an interesting combination for me. Anyway super excited for more recipes and combos to try. Thank you!!
Never too much garlic!
There’s such a thing as too much garlic?! 😂
There is no such thing lol
No such thing as too much garlic.
OMG!!!!! THIS RECIPE IS AMAZING!!!! I USED BROCCOLI INSTEAD OF ASPARAGUS!!!! ONLY CHANGE TO THE RECIPE THAT I MADE!!!! AND EVERYTHING WAS AMAZING!!!! SOOOOOOO GOOD!!!!!
Yes! So did I ! Easy and beautiful, and delicious! Yum!
Very good I used chicken stock with mine and I accidentally added it ti the butter and lemon juice and poured it over before cooking still came out yummy.
This is a great idea!! Thank you!
Awesome, delicious salmon recipe. I substituted the potatoes with yellow sweet potatoes. My family loved it! Thank you so much…
Absoluty love it, thank yous so much for sharing
Needs more than 15mins to roast the potatoes first, but very delicious. I prefer to put Salmon in separate baking dish and do potatoes and asparagus together on baking sheet, plus a of balsamic vinegar. Makes it easier for me to control baking time and not over cook the salmon. Such a good meal
This meal is a taste explosion! It’s now one our favorites and is also being added to our “company-worthy” recipe file of meals to make for guests.
All I have to say is Amazing Thank you for the recipe!
I fell in love!!! I cook this for my family and it was soooo good. They love it alot as well
truck is not to over cook
I made this dish, really tasty. Every one loved it. No asparagus a whole separate dish of roasted, spiced root fruit dish ( bit roots, celeriac, Swede, parsnip and carrots) amazing. Thank you for sharing the recipe.
Paris, Nottingham
Excellent dish!!!! From the potatoes to the asparagus, salmon, right down to the sauce. Definitely one I will be making again. Best part, simple and quick. Thank you!!!!
Excellent dish!!!! From the potatoes to the asparagus, salmon, right down to the sauce. I did add white onions to the potatoes. Definitely one I will be making again. Best part, simple and quick. Thank you!!!!
This is a keeper recipe!! Very good. I didn’t use the sauce you serve with as it didn’t seem to need it and I was halving the recipe which made it harder to do. BUT…I will try that next time. I love salmon and this is definitely something I will make over and over again. I used broccoli as I had some starting to get freezer burn. I ran it under water to get off all the ice crystals and even it was delicious!! The broccoli recipe could even be a stand alone recipe itself. Overall: LOVE, LOVE, LOVE
Cooked this for the first time tonight. It is easy and delicious. I added some halved peeled shallots with the potatoes. I will be cooking it again.