Oven Baked Salmon with Lemon and Garlic Butter

In Food Around The World, Gluten-free, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-JohnsonLeave a Comment

Oven Baked Salmon Recipe with Lemon and Garlic Butter

Oven baked salmon with Lemon and Garlic Butter is my go-to recipe for those times when I want a delicious piece of fish without re-inventing the wheel. I created this recipe with ingredients found in most pantries to make it accessible when there is no time to shop for specialty ingredients.

Salmon is a versatile fish that adapts well with a variety of flavoring and cooking techniques. This oily fish has huge nutritional benefits, and when combined with the right ingredients, it makes it a favorite for salmon lovers alike.

I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook

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Oven Baked Lemon Garlic Butter Salmon Yum
Quick, easy and healthy salmon filet infused with a buttery lemon sauce. Perfect as a main course for dinner, or over a fresh salad for a light, healthy meal anytime.
Cuisine American
Servings
people
Ingredients
Cuisine American
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375° F.
  2. In a small saucepan over medium heat, combine the lemon juice and minced garlic. Saute until lemon juice is reduced to 1 tablespoon. Add in butter, stirring until melted and combined. Remove from heat and set aside.
  3. Place salmon fillet in tin foil large enough to seal fish inside. Set foil with fish on broiling pan and pour butter sauce over filet to cover evenly. Season with salt, pepper, Italian seasoning, and red pepper. Seal tin foil so all sides are sealed.
  4. Bake salmon for 12 to 15 minutes or until fish is firm. Open the foil to finish the cooking process. Adjust the heat to broil. Broil fillet for 2 to 3 minutes making sure the fish does not burn.
  5. Remove from heat and serve immediately.
Recipe Notes

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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