This garlic butter salmon recipe is a fool-proof way to cook moist, flaky salmon that is full of flavor. 5 minute prep followed by 12-14 minutes in the oven, you’ve got dinner on the table in less than 20 minutes. Perfect for busy weeknights.
It’s no secret that I love cooking salmon. I guess I’m lucky that all of my kids love it, since I know many kids are averse. It also helps that it defrosts in a flash and I have learned to cook it a variety of ways, so I have had a good healthy dinner on the table in 30 minutes or less. Today I’m going to show you the best way to cook fresh salmon (or frozen), if you need an easy recipe to add to the meal plan.
Why this recipe works
- Quick and easy recipe using simple ingredients – between prep and cook time, this recipe will take less than 25 minutes guaranteed
- Approachable flavors – mild herbs and that make an incredible garlic butter sauce means this is one of those fish recipes the whole family will love because it’s so basic
- So healthy you will want to make this weekly! Filled with omega-3 fatty acids, and an amazing source of protein, salmon is a great dish you can feel good about serving your family
- 4 wild salmon fillets (with skin on or off)
- Garlic powder or granulated garlic
- Either salted butter or unsalted butter
- Dried sage
This easy garlic butter baked salmon recipe is so quick and simple you will make it once and probably never need to refer to these directions again!
Begin by sprinkling salmon filets with dried sage and garlic, then a little bit of salt and fresh black pepper.
Place pads of butter on top of the fillets and arrange on a large rimmed baking sheet or baking dish. For easy clean up, line baking dish with aluminum foil or parchment paper.
To infuse a bit of lemon flavoring. you can also add lemon slices to either the tops of the fillets or straight into the baking dish. This is totally optional though.
Bake for 10-12 minutes at 375 degrees f. Cooking time will vary a bit depending on the thickness of your fillets, so adjust as needed. The internal temperature of the thickest part of the fillet should reach 145 degrees f.
If you don’t have an instant read thermometer, take a fork and try to flake off some of the salmon from the corner of a fillet. If it flakes off easily, then it is fully cooked.
And that’s all there is to this simple recipe!
Yes, I love cooking salmon this way because it locks in both flavor and keeps the salmon moist and delicate! For ease of speed, I kept this recipe simple by baking in a single sheet pan, but if you have time to make foil packets, go right ahead. Follow the directions in this recipe on how to assemble packets, and cook as directed.
To pack even more flavor into this dish, you can make a compound butter by mixing slightly softened butter (about 4 tbsp) in a small bowl with ½ tsp each dried sage and garlic. You can also use whatever fresh herbs you have on hand if you want to liven up the flavor. Then place compound butter on top of salmon *after you have baked it*.
Ever noticed when you cook salmon, white stuff often oozes out of it? It tastes benign but can look a little weird, especially to a kiddo not used to eating salmon! That white stuff is called albumin and is basically coagulated protein. Brining, or soaking the fish in a salt water solution first, for just 15 minutes, helps to cut down on that white stuff. Dissolve 2 tablespoons of kosher salt in 2.5 cups of heated water. Allow to cool and pour brine over fish, allowing it to sit for 15 minutes.
Easy Garlic Butter Salmon
- 1 rimmed baking sheet
- 4 Salmon filets skin on or off
- 2 tsp Granulated garlic can also use powdered
- 4 tbsp Butter salted or unsalted
- salt & pepper
- Preheat oven to 375 degrees
- Begin by sprinkling salmon filets with dried sage and garlic, then a little bit of salt and fresh black pepper.
- Place pads of butter on top of the fillets and arrange on a large rimmed baking sheet or baking dish. For easy clean up, line baking dish with aluminum foil or parchment paper.
- Bake for 10-12 minutes at 375 degrees f. Cooking time will vary a bit depending on the thickness of your fillets, so adjust as needed. The internal temperature of the thickest part of the fillet should reach 145 degrees f.