There’s something about the smell of lemon and garlic roasting together that just feels like comfort. Baked Lemon Garlic Salmon is one of those dinners that looks fancy but comes together so easilytender, flaky fish with bright citrus and that warm garlic kick we all love.
I started making this back in spring of 2019 when I needed dinners that felt lighter but still cozy, and it instantly became my reset meal. After a long day, I need dinner to be comforting but not heavyand this hits that sweet spot every time. The trick I learned from testing it so many times? Don’t skip the garlic butter drizzle at the end; it ties everything together and makes the whole dish feel special without any extra work.
Yesica Andrews
Baked Lemon Garlic Salmon Easy Weeknight Dinner
This Baked Lemon Garlic Salmon is a simple and flavorful Mediterranean dish perfect for an easy dinner or a quick fish dinner on a busy weeknight. With a bright lemon-garlic sauce seasoned with paprika and oregano, it makes a delightful family dinner that’s both healthy and impressive. Serve with a fresh salad and fluffy rice for a complete meal.
Set your oven rack to the center position and the other about six inches below the broiler, then preheat the oven to 375°F. Line a baking sheet lengthwise with a large piece of foil, making sure it’s big enough to fold over the salmon, and lightly brush the foil with olive oil.
Grate the zest from one lemon into a small bowl, squeeze the juice from both lemons, then whisk them together with the olive oil, chopped garlic, oregano, paprika, and black pepper until well mixed.
Pat the salmon dry with paper towels, season both sides thoroughly with kosher salt, then place it skin-side down on the prepared foil. Pour the lemon garlic sauce evenly over the top, lifting the foil edges to hold in the sauce. Use a spoon or brush to spread it across the fish surface. Slice half of the remaining lemon into thin rounds and arrange them on top of the salmon.
Fold the foil loosely over the fish, creating a tent with some air space around the lemon slices. Seal the edges of the foil tightly, crimping to enclose the salmon and trap steam inside. If necessary, use an additional foil piece to fully wrap the fish.
Bake the wrapped salmon in the preheated oven until it is nearly cooked through in the thickest area, about 15 to 20 minutes depending on thickness.
Carefully open the foil to expose the top of the salmon, then switch your oven to the broiler setting on high. Place the salmon under the broiler for about 3 minutes until it browns lightly and finishes cooking. Keep an eye on it to avoid burning the garlic or lemon.
Remove the salmon from the oven, sprinkle chopped parsley over the top, and serve immediately with the reserved lemon wedges on the side.
Notes
Cooking times will vary with the thickness of your salmon fillet – thinner pieces may need less time. Check for doneness by seeing if the fish flakes easily with a fork or measure the internal temperature aiming for about 135°F to 145°F. If slightly undercooked, wrap the foil back over the salmon and let it rest to finish cooking with residual heat, or return it briefly to the oven off or at low heat.
Why You’ll Love This Easy Dinner
This recipe delivers big flavor with very little hands-on time, making it perfect for those evenings when you’re tired but still want dinner to feel like dinner. The lemon garlic sauce comes together in minutes, and baking the salmon wrapped in foil means tender, juicy fish with almost no cleanup.
Bright and comforting: Fresh lemon and garlic create a flavor that feels both light and satisfyingnever heavy.
Foolproof method: The foil packet traps steam and keeps the salmon moist, so it’s almost impossible to mess up.
Minimal cleanup: One pan, one piece of foil, and you’re doneno scrubbing required.
Family-friendly: Even picky eaters love the mild, flaky texture and the bright sauce that isn’t overpowering.
What You’ll Need
You’ll find everything for this recipe at your regular grocery storeno specialty ingredients required. The salmon fillet is the star, and a good piece from the seafood counter makes all the difference. Look for a fillet that’s uniform in thickness so it cooks evenly.
The lemon garlic sauce is a simple mix of fresh lemon juice and zest, extra virgin olive oil, chopped garlic, dried oregano, sweet paprika, and black pepper. These pantry staples come together to create a sauce that’s both bright and warm. Don’t skip the zestit adds a fragrant citrus note that really brightens the dish.
You’ll also need a large lemon for slicing into rounds and wedges (those rounds on top look beautiful and add extra lemony flavor), plus fresh parsley and kosher salt to finish.
How to Make It
Step
What to Do
Time
1
Preheat oven to 375°F. Line a sheet pan with foil and brush with olive oil.
2 min
2
Make the sauce: Zest and juice lemons, whisk with olive oil, garlic, oregano, paprika, and pepper.
3 min
3
Pat salmon dry, season with salt, place on foil skin-side down. Pour sauce over and spread evenly. Top with lemon rounds.
3 min
4
Tent foil over salmon (leave air pocket) and crimp edges to seal.
2 min
5
Bake 15-20 minutes until almost cooked through at thickest part.
15-20 min
6
Open foil, switch to broil, and broil 3 minutes until lightly browned. Watch closely!
3 min
7
Garnish with parsley and serve with lemon wedges.
1 min
Tips for Perfect Results Every Time
The trick to perfectly cooked salmon is knowing when it’s done. Your fish should flake easily at the touch of a fork, with no resistance when you gently pull a piece away at the thickest part. After testing this countless times, I’ve found that checking a few minutes early prevents overcookingespecially if your fillet is on the thinner side.
Pro tip: If you prefer your salmon less done, aim for an internal temperature of 135°F instead of the USDA’s 145°F recommendation.
Thickness matters: Thinner fillets or tail-end pieces cook faster, so check several minutes early. Very thick fillets (1½ inches or more) may need a few extra minutes.
Underdone salmon fix: Wrap the foil back over and let it rest on the counterresidual heat will finish the job. If it needs more, return it to the warm oven (even if it’s off).
Watch the broiler: Those final 3 minutes under the broiler go fast. Keep an eye on the lemon slices and garlic so they don’t burn.
Serving and Storage
This dish pairs beautifully with fluffy basmati rice to soak up all that lemony sauce, or a big green salad for something lighter. Roasted vegetables or steamed asparagus make great sides too.
Serving & Storage
Details
Best served with:
Basmati rice, quinoa, roasted potatoes, or a fresh green salad
Refrigerate leftovers:
Store in an airtight container for up to 3 days
Reheat gently:
Warm in a 300°F oven covered with foil, or microwave on 50% power to avoid drying out
Make ahead tip:
Prep the sauce and slice the lemons earlier in the day; assemble and bake right before dinner
Note: Leftover salmon is delicious flaked into salads, grain bowls, or scrambled eggs the next morning.
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FAQs (Baked Lemon Garlic Salmon)
What temperature should I bake salmon at?
Bake salmon at 425°F for the perfect balance of crispy exterior and flaky interior. This high temperature ensures the fish cooks evenly in 12-15 minutes. Lower temperatures can result in dry, overcooked fish.
How long does it take to cook this recipe?
This dish takes 12-15 minutes in a preheated 425°F oven. The exact time depends on the thickness of your fillets. Fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
Can I use frozen salmon fillets?
Yes, but thaw the fillets completely first for even cooking. Pat them dry with paper towels to remove excess moisture. Frozen fillets cooked directly will result in uneven cooking and watery results.
What sides pair well with this dish?
Roasted vegetables like asparagus, broccoli, or Brussels sprouts complement the citrus flavors perfectly. Rice pilaf, quinoa, or garlic mashed potatoes also work beautifully. The lemony pan juices make an excellent sauce for any starch.
How do I know when the salmon is fully cooked?
Properly cooked salmon flakes easily when tested with a fork and has an internal temperature of 145°F. The flesh should be opaque throughout with no translucent areas. Avoid overcooking as it becomes dry and tough.
This Baked Lemon Garlic Salmon is done in about 20 minutes from start to finish, and you’ll love how flaky and buttery it turns out. The lemon really soaks into the fish, and that garlic gets warm and fragrant without turning bitter. It’s the kind of dinner that feels bright and cozy at the same timejust right for a Tuesday night or even Sunday supper with the people you love most.
If you want to switch things up, try adding a pinch of red pepper flakes to the sauce for a little warmth, or swap the oregano for fresh thyme if that’s what you’ve got on hand. This salmon is delicious cold the next day over greens or tucked into a pita with cucumbers and yogurt sauce. Leftovers reheat beautifully if you warm them gently and keep them covered so they don’t dry out.
I’d love to know how this one turns out in your kitchensnap a photo and tag me so I can cheer you on! Did your family have a special weeknight fish dinner growing up, or is this a new rhythm you’re building? Either way, I hope this recipe becomes one you reach for again and again, maybe even pass along to a friend who needs a little dinner inspiration. Some nights just need an easy meal that still feels like home.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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