I’m sharing my Garlic Butter Salmon recipe that uses a simple garlic butter sauce and a sheet pan method to pair salmon with roasted veggies with only minutes of prep.

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I keep coming back to that blunt hit of garlic with melted butter, the kind that makes ordinary salmon feel like a small rebellion. My Garlic Butter Salmon somehow tastes like effort even when it wasnt, and that pull of rich garlic butter makes people forget it was a weeknight.

It’s the sort of Easy Salmon Recipes entry I reach for when I want simple but memorable, and it sits comfortably among my favorite Baked Salmon Recipes. I won’t give it all away, just this: it changes how you think about salmon.

Curious yet You should be.

Why I Like this Recipe

– I like how quick it is, so I can pull dinner together on a busy weeknight.
– I like that it only needs one pan, so I dont have to spend forever on dishes.
– I love the mix of textures, crispy bits and tender parts, it feels kinda fancy even though its simple.
– I like the leftovers, theyre easy to reheat and still taste good the next day.

Ingredients

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Salmon: rich in protein and omega-3s, great for heart health, kinda meaty.
Garlic: pungent and savory, gives a bright kick, has immune boosting allicin.
Butter: adds creamy richness and mouthfeel, mostly saturated fat so use sparingly.
Lemon: tart and zippy, brings acid and vitamin C, cuts through fatty flavors.
Asparagus: low calorie, high fiber and folate, green veggie with slight bitterness.
Baby potatoes: starchy carbs that fill you up, good potassium and vitamin C.
Cherry tomatoes: sweet tangy bursts, provide lycopene and a bit of acidity.
Olive oil: heart friendly monounsaturated fat, adds flavor and helps roast veggies.

Ingredient Quantities

4 salmon fillets (about 6 oz each), skin on or off, your call

Kosher salt 1 tsp

Freshly ground black pepper 1/2 tsp

Unsalted butter 4 tbsp (1/4 cup), melted

Garlic 4 cloves, minced

Fresh lemon juice 2 tbsp (about 1 lemon)

1 lemon, sliced for serving

Fresh parsley 2 tbsp, chopped

Olive oil 2 tbsp

Asparagus 1 lb

Cherry tomatoes 1 pint

Baby potatoes 1 lb, halved

Red pepper flakes 1/4 tsp, optional

How to Make this

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1. Preheat oven to 400°F (200°C). Line a sheet pan with foil or parchment for easy cleanup. Pat the salmon dry and let it sit at room temp for about 10 minutes so it cooks more evenly.

2. Cut baby potatoes in half, toss with 1 tbsp olive oil, 3/4 tsp kosher salt and a pinch of the black pepper (reserve the rest for the fish). Spread cut side down on the sheet pan so they get a nice crust. Roast for 15 minutes.

3. While potatoes start roasting, melt 4 tbsp unsalted butter in a small bowl, then stir in 4 cloves minced garlic, 2 tbsp fresh lemon juice, 2 tbsp chopped parsley and 1/4 tsp red pepper flakes if using. Let the garlic sit in the warm butter a minute so it infuses, but don’t microwave it too long or you’ll burn the garlic.

4. Toss asparagus and cherry tomatoes with the remaining 1 tbsp olive oil, a light sprinkle of salt and the rest of the black pepper. Arrange them on the sheet pan when the potatoes have had their 15 minutes.

5. Place the salmon fillets skin side down (or your preferred way) on the pan among the veggies. Brush each fillet generously with about half the garlic butter mixture so the garlic sits on top and flavors everything.

6. Return the pan to the oven and bake another 10 to 12 minutes depending on thickness. Salmon is done when it flakes easily with a fork, or hits about 125 to 130°F for medium rare, 145°F if you like it fully cooked. Potatoes should be tender and tomatoes blistered.

7. If you want a little more color on the top, switch to broil and watch it closely for 1 to 2 minutes, but don’t walk away or it will burn.

8. Remove from oven, spoon the reserved garlic butter over the salmon and veggies, squeeze fresh lemon slices over everything and sprinkle extra parsley for color.

9. Let the salmon rest 2 to 3 minutes before serving. Don’t overcook it or it gets dry, and hey, serve with extra lemon slices for anyone who likes it zingy.

Equipment Needed

1. Sheet pan (lined with foil or parchment for easy cleanup)
2. Cutting board
3. Chef’s knife
4. Mixing bowls, one large for tossing potatoes/veggies and one small for the garlic butter
5. Measuring spoons and measuring cups
6. Small heatproof bowl or small saucepan for melting butter, plus a fork or small whisk to stir
7. Basting brush or large spoon for brushing the garlic butter on the salmon
8. Tongs or a fish spatula for moving fillets and veggies without breaking them
9. Instant read thermometer to check salmon doneness (super helpful, trust me)
10. Oven mitts or potholders and a pair of kitchen tongs for broiling safely

FAQ

Q: What temperature and time should I bake the salmon?

A: Bake at 400°F (200°C) for about 12 to 15 minutes for 6 oz fillets. Check at 10 minutes if your fillets are thin. The inside should be opaque and flake easily with a fork, or 125 to 130°F for medium, 140°F if you like it well done. Remember the fish keeps cooking a little after you take it out, so don't overcook it.

Q: Can I use frozen salmon or do I need to thaw it first?

A: It's best to thaw it in the fridge overnight, but if you're short on time you can bake from frozen. If frozen, add 5 to 8 extra minutes and cover loosely with foil for the first half so the outside doesn't dry out. Pat dry as much as you can before adding the garlic butter so the seasoning sticks.

Q: Should I leave the skin on or take it off?

A: Leave the skin on if you want more flavor and for easier flipping or lifting after cooking, also it helps keep the fillet moist. If you don't like skin, remove it before cooking, just be careful not to tear the flesh. Either way the garlic butter on top gives great flavor.

Q: Can I roast the asparagus, tomatoes and potatoes with the salmon on the same sheet pan?

A: Yes you can, but give potatoes a head start. Parbake or boil the halved baby potatoes 8 to 10 minutes until just tender, then add to the sheet pan with cherry tomatoes and asparagus. Toss veggies with olive oil, salt and pepper, then nestle the salmon among them. That keeps everything done at the same time.

Q: How do I keep the salmon juicy and not dried out?

A: Bring fillets to room temp for 15 minutes, pat dry, brush or spoon on the melted garlic butter and olive oil mix, and don't overbake. You can broil 1 to 2 minutes at the end for color but watch it closely. Let it rest 3 minutes after baking so juices redistribute.

Q: How do I store and reheat leftovers?

A: Store cooled salmon in an airtight container in the fridge for up to 3 days. Reheat gently in a 275°F (135°C) oven for 8 to 10 minutes, or warm in a skillet over medium-low with a splash of water or lemon so it doesn't dry out. Microwave works in a pinch but it can get rubbery.

Garlic Butter Baked Salmon Recipe Substitutions and Variations

Unsalted butter: swap with equal parts olive oil or ghee for similar richness, or use vegan butter or melted coconut oil if you need dairy free.
Fresh lemon juice: use lime juice 1:1 for the same bright bite, or a splash of white wine or apple cider vinegar (start with half the amount then taste).
Asparagus: replace with green beans, broccolini, or thin zucchini slices — they roast in about the same time and hold up well.
Baby potatoes: try fingerlings or Yukon Golds, or small sweet potato cubes (cut smaller so they cook through), or cauliflower florets for a lower carb option.

Pro Tips

1) Let the salmon come close to room temp and pat it really dry first, it helps the outside brown instead of steaming. If you like skin, keep it on because it protects the fish and gets crispy if you give it a minute or two extra at the end, but dont leave it out too long or the flesh warms up too much.

2) Dont rely on the oven alone for the potatoes, parboil them 5 to 7 minutes or cut them smaller so they finish at the same time as the fish, otherwise youre stuck with overcooked salmon or underdone spuds. Also spread everything out, overcrowding makes veggies steam not roast, use a second sheet pan if you need to.

3) For the garlic butter, melt it gently and let the garlic steep in the warm butter off the heat so the garlic flavors the fat without burning, and save a couple tablespoons to spoon over right before serving so the dish feels fresh and glossy.

4) Use an instant read thermometer and pull the salmon about 3 to 5 degrees below your target since it keeps cooking while it rests, then let it sit a couple minutes. If you broil for color, watch it the whole time, that 1 to 2 minutes can go from perfect to burnt fast.

Garlic Butter Baked Salmon Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Garlic Butter Salmon recipe that uses a simple garlic butter sauce and a sheet pan method to pair salmon with roasted veggies with only minutes of prep.

Servings

servings

Calories

670

kcal

Equipment: 1. Sheet pan (lined with foil or parchment for easy cleanup)
2. Cutting board
3. Chef’s knife
4. Mixing bowls, one large for tossing potatoes/veggies and one small for the garlic butter
5. Measuring spoons and measuring cups
6. Small heatproof bowl or small saucepan for melting butter, plus a fork or small whisk to stir
7. Basting brush or large spoon for brushing the garlic butter on the salmon
8. Tongs or a fish spatula for moving fillets and veggies without breaking them
9. Instant read thermometer to check salmon doneness (super helpful, trust me)
10. Oven mitts or potholders and a pair of kitchen tongs for broiling safely

Ingredients

4 salmon fillets (about 6 oz each), skin on or off, your call
Kosher salt 1 tsp
Freshly ground black pepper 1/2 tsp
Unsalted butter 4 tbsp (1/4 cup), melted
Garlic 4 cloves, minced
Fresh lemon juice 2 tbsp (about 1 lemon)
1 lemon, sliced for serving
Fresh parsley 2 tbsp, chopped
Olive oil 2 tbsp
Asparagus 1 lb
Cherry tomatoes 1 pint
Baby potatoes 1 lb, halved
Red pepper flakes 1/4 tsp, optional

Directions

Preheat oven to 400°F (200°C). Line a sheet pan with foil or parchment for easy cleanup. Pat the salmon dry and let it sit at room temp for about 10 minutes so it cooks more evenly.
Cut baby potatoes in half, toss with 1 tbsp olive oil, 3/4 tsp kosher salt and a pinch of the black pepper (reserve the rest for the fish). Spread cut side down on the sheet pan so they get a nice crust. Roast for 15 minutes.
While potatoes start roasting, melt 4 tbsp unsalted butter in a small bowl, then stir in 4 cloves minced garlic, 2 tbsp fresh lemon juice, 2 tbsp chopped parsley and 1/4 tsp red pepper flakes if using. Let the garlic sit in the warm butter a minute so it infuses, but don’t microwave it too long or you’ll burn the garlic.
Toss asparagus and cherry tomatoes with the remaining 1 tbsp olive oil, a light sprinkle of salt and the rest of the black pepper. Arrange them on the sheet pan when the potatoes have had their 15 minutes.
Place the salmon fillets skin side down (or your preferred way) on the pan among the veggies. Brush each fillet generously with about half the garlic butter mixture so the garlic sits on top and flavors everything.
Return the pan to the oven and bake another 10 to 12 minutes depending on thickness. Salmon is done when it flakes easily with a fork, or hits about 125 to 130°F for medium rare, 145°F if you like it fully cooked. Potatoes should be tender and tomatoes blistered.
If you want a little more color on the top, switch to broil and watch it closely for 1 to 2 minutes, but don’t walk away or it will burn.
Remove from oven, spoon the reserved garlic butter over the salmon and veggies, squeeze fresh lemon slices over everything and sprinkle extra parsley for color.
Let the salmon rest 2 to 3 minutes before serving. Don’t overcook it or it gets dry, and hey, serve with extra lemon slices for anyone who likes it zingy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.