Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Melt the butter in a small saucepan over low heat. Don't rush this step — low heat prevents the butter from browning too quickly.
- Add the minced garlic, lemon juice, and parsley to the melted butter. Stir gently and let the mixture simmer for 1-2 minutes until fragrant. Remove from heat as soon as you smell the garlic to prevent bitterness.
- Arrange the salmon fillets in a lightly greased 9x13 baking dish. If fillets have skin, place them skin-side down.
- Pat the salmon dry with paper towels, then season with salt and pepper to taste.
- Pour the garlic butter sauce evenly over each salmon fillet, making sure every piece is well coated.
- Bake in the preheated oven for 20 minutes, or until the salmon flakes easily with a fork and is opaque throughout. Check thinner fillets at 15 minutes to avoid overcooking.
- Serve immediately, garnished with lemon slices if desired. Drizzle any remaining garlic butter sauce from the baking dish over the top.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes, covered with foil to retain moisture.
Freezing: Wrap individual fillets tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead: The garlic butter sauce can be prepared up to 3 days ahead and stored in the fridge. Salmon can be marinated in the sauce for up to 24 hours before baking for deeper flavor.
Substitutions: Salted butter works fine — just reduce additional salt. Fresh herbs like dill, thyme, or basil can replace parsley.
Variations: Add honey for a sweet glaze, red pepper flakes for heat, or soy sauce with lime juice for an Asian twist.