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Garlic Butter Baked Salmon

Garlic Butter Baked Salmon: Irresistibly Flaky and Flavorful

Garlic Butter Baked Salmon is an easy and flavorful dish that combines simplicity with gourmet taste, perfect for busy weeknights.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner Ideas
Cuisine: American
Calories: 360

Ingredients
  

For the Salmon
  • 4 fillets Salmon Choose fresh fillets for the best taste and texture.
For the Garlic Butter Sauce
  • 4 tablespoons Butter Unsalted butter allows better control of seasoning.
  • 1 tablespoon Minced garlic Fresh garlic provides vibrant flavor.
  • 1 teaspoon Dijon mustard Adds a subtle tang that complements the butter.
  • 0.5 teaspoon Salt Adjust to taste; vital for enhancing flavor.
  • 0.25 teaspoon Black pepper Freshly cracked pepper elevates the dish.

Equipment

  • oven
  • baking dish
  • parchment paper
  • mixing bowl
  • Brush or spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line your baking dish with parchment paper.
  2. In a small bowl, mix together melted butter, minced garlic, Dijon mustard, salt, and black pepper until fully combined.
  3. Place the salmon fillets in the prepared baking dish, skin-side down, ensuring even spacing.
  4. Pour the garlic butter mixture evenly over the salmon, coating each fillet generously.
  5. Bake in the preheated oven for 15-20 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  6. Let the salmon rest for a couple of minutes before serving with your favorite side dishes.

Nutrition

Serving: 1filletCalories: 360kcalCarbohydrates: 2gProtein: 36gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 450mgPotassium: 900mgVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Let the salmon sit at room temperature for 15 minutes prior to baking for even cooking. Consider pairing it with fresh vegetables or a light salad for a balanced meal.

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