There’s something about the smell of lemon and garlic roasting together that just fixes everything. Baked Lemon Garlic Salmon is bright, buttery, and ready in about 20 minutes the kind of dinner that feels like you put in way more effort than you actually did.
I started making this back in culinary school when I needed quick dinners between shifts, and it’s stuck with me ever since. The citrus keeps the fish tender without any fuss, and the garlic gets sweet and mellow in the oven. After a long day, I need dinner to be comforting but not heavy and this one always delivers. I’ve tested it dozens of times over the years, tweaking the ratios until it worked every single time.
Joe Rooney
Baked Lemon Garlic Salmon Easy Weeknight Dinner
Enjoy a flavorful and tender Baked Lemon Garlic Salmon that’s perfect for an easy dinner or a quick fish dinner during busy weeknights. This simple salmon recipe combines zesty lemon, garlic, and a blend of spices for a family dinner everyone will love.
Set your oven racks with one in the middle and another about 6 inches below the broiler, then preheat your oven to 375°F.
Line a baking sheet lengthwise with a large foil sheet and lightly oil the foil with extra virgin olive oil.
Zest one lemon into a small bowl then squeeze juice from both lemons into the same bowl.
Add olive oil, chopped garlic, oregano, paprika, and black pepper to the bowl and whisk everything until combined.
Dry the salmon well and season it generously with kosher salt on both sides.
Place the salmon skin-side down on the foil and gently pour the lemon garlic sauce over the top.
Create small foil walls around the salmon to keep the sauce contained, and spread the sauce evenly across the fish using a spoon or brush.
Slice half of the remaining lemon into thin rounds and the other half into wedges.
Arrange the lemon rounds on top of the salmon.
Fold the foil over the salmon, making a tent so there’s space between the fish and the foil, and seal the edges tightly to trap the steam.
Place the foil packet on the baking sheet and bake for 15 to 20 minutes until the salmon is nearly cooked through at the thickest part.
Carefully open the foil to expose the salmon and switch the oven to broil on high.
Broil the salmon for about 3 minutes until the surface is lightly browned and the salmon is cooked completely, watching carefully to avoid burning.
Remove the salmon from the oven and sprinkle with chopped parsley.
Serve the salmon with the lemon wedges on the side for squeezing over the top.
Notes
Adjust baking time depending on the thickness of your salmon to avoid overcooking. You can check doneness by gently flaking the fish with a fork or using a thermometer aiming for around 135°F for moist salmon. If slightly undercooked, cover again and let it rest for a few minutes or return to the oven briefly. Avoid overcooking for the best texture.
Why You’ll Love This Baked Lemon Garlic Salmon
This is one of those reliable weeknight wins that gets you back into a rhythm. The foil does most of the work, the sauce takes two minutes to whisk together, and everything cooks in one pan. No hovering, no flipping, no guessing.
Bright and tender: The lemon keeps the salmon moist while adding just enough tang to balance the richness.
Minimal cleanup: Everything bakes in foil, so you’re not scrubbing pans later.
Flexible timing: Whether your fillet is thick or thin, the recipe adjusts easily and I’ll show you how to tell when it’s done.
Family-friendly: Even picky eaters tend to like this one. The garlic gets sweet in the oven, and the paprika adds color without heat.
What You’ll Need (Ingredients and Tools)
The ingredient list is short, and you probably have most of it already. Here’s what makes this recipe work:
Salmon fillet: A two-pound piece feeds about six people. Skin-on works best it protects the fish and peels right off after cooking if you prefer.
Lemons: You’ll need three total. One gets zested and juiced for the sauce, and the other two are sliced for topping and serving.
Garlic: Five cloves, chopped. They mellow beautifully as they bake.
Extra virgin olive oil: Adds richness and helps the sauce cling to the fish.
Dried oregano and sweet paprika: These bring a subtle Mediterranean warmth without overpowering the lemon.
Kosher salt and black pepper: Simple seasoning that lets the other flavors shine.
Fresh parsley: A sprinkle at the end adds a pop of color and freshness.
Tools: A sheet pan, foil, a small bowl for the sauce, and a pastry brush or spoon. That’s it.
How the Foil Wrap Method Works
Wrapping the salmon in foil creates a little steam pocket that keeps everything juicy and infuses the fish with flavor. You’ll tent the foil so there’s air between the top and the lemon slices this prevents the fish from steaming too aggressively, which can make it mushy.
The quick broil at the end gives you a lightly caramelized top without drying out the fish. It’s the step that makes the dish look polished, even though the effort is minimal.
Step
Time
What’s Happening
Prep sauce and salmon
10 minutes
Whisk sauce, season fish, arrange lemon slices
Bake wrapped in foil
15–20 minutes
Salmon steams gently, absorbs lemon-garlic flavor
Broil uncovered
3 minutes
Top browns lightly, garlic caramelizes
How to Tell When It’s Done
After years of testing salmon recipes, I’ve learned that the fork test is more reliable than a timer. When the fish is ready, it should flake easily at the thickest part with no resistance. If you like using a thermometer, aim for 135°F to 145°F depending on how you like your salmon cooked.
Pro Tip: If your fillet is thinner or from the tail end, start checking a few minutes early. Thicker pieces closer to 1½ inches may need a couple extra minutes in the oven.
If Your Salmon Needs More Time
If it’s almost there, just wrap the foil back over and let it sit on the counter for a few minutes the residual heat will finish the job. If it needs more, pop it back in the oven (even if it’s turned off, there’s usually enough heat left). Just don’t walk away salmon goes from underdone to overdone fast.
Swaps and Tweaks
This recipe is flexible. Here are a few ways to adjust based on what you have or what you’re in the mood for:
Ingredient
Swap
Fresh lemon
Use bottled lemon juice if needed (about ⅓ cup total), but fresh tastes brighter
Dried oregano
Try dried thyme or Italian seasoning
Sweet paprika
Smoked paprika adds a deeper, slightly smoky flavor
Parsley
Fresh dill or cilantro work beautifully with salmon
Note: If you want a little heat, add a pinch of red pepper flakes to the sauce.
Serving and Storing
Serve this with fluffy basmati rice to soak up the lemon-garlic sauce, or keep it light with a big green salad and roasted vegetables. The lemon wedges on the side add an extra squeeze of brightness.
Leftovers keep well in the fridge for up to three days. Reheat gently in a low oven (around 275°F) wrapped loosely in foil, or flake the cold salmon over salads or grain bowls. It’s great tucked into pita with cucumbers and a little yogurt sauce, too.
Storage Method
How Long It Lasts
Refrigerator (airtight container)
Up to 3 days
Freezer (wrapped tightly)
Up to 2 months (texture may soften slightly)
Pro Tip: Don’t microwave salmon if you can avoid it it tends to dry out. A gentle oven reheat keeps it tender.
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FAQs ( Baked Lemon Garlic Salmon )
What temperature should I bake the salmon?
Bake at 400°F for the best results. This temperature cooks the fish evenly while keeping it moist and flaky. Cooking time is typically 12-15 minutes depending on thickness. Always check that the internal temperature reaches 145°F.
How long does it take to cook?
This recipe takes 12-15 minutes in a preheated 400°F oven. Thicker fillets may need an extra 2-3 minutes. The fish is done when it flakes easily with a fork and reaches 145°F internally.
Can I use frozen salmon fillets?
Yes, but thaw completely first for even cooking. Pat the fillets dry with paper towels before seasoning. Frozen fish that’s not fully thawed will release excess water and dilute the lemon garlic flavors.
What side dishes pair well with this meal?
Roasted vegetables, rice pilaf, or steamed asparagus complement the flavors perfectly. Garlic mashed potatoes or a simple green salad also work wonderfully. Choose sides that won’t compete with the bright lemon and garlic taste.
How do I prevent the fish from sticking to the pan?
Line your baking sheet with parchment paper or lightly grease it with olive oil. This creates a non-stick surface and makes cleanup easier. Avoid moving the fish once it’s in the oven to prevent breaking.
Time to Dig In
Baked Lemon Garlic Salmon comes together fast, tastes bright and buttery, and gives you tender, flaky fish with almost no effort. You’ll love how it turns out the garlic sweetens in the oven, the lemon keeps everything juicy, and that quick broil at the end makes it look restaurant-worthy. Perfect for nights when you want something nourishing without the fuss.
If you’re craving more warmth, try swapping in fresh dill instead of parsley it adds a soft, herby sweetness that pairs beautifully with salmon. Leftover fish is fantastic over arugula with a drizzle of olive oil, or tucked into wraps with cucumber and a little yogurt. A trick I learned from my CIA days: always rest your salmon for a minute or two after baking it stays juicier that way and finishes cooking gently off the heat.
I’d love to know what you serve this with rice? Roasted vegetables? A big green salad? Drop a comment or tag me if you make it, especially if you add your own twist. Save this one for busy weeks, or share it with a friend who needs a quick win in the kitchen. Little wins like this can change the whole evening.
