This easy baked lemon salmon recipe is topped with a bold lemon butter sauce that’s bright and refreshing, plus, it comes together in only 30 minutes.
Why this recipe works
Baked lemon salmon is obviously popular for a reason. Its rich yet delicate flesh benefits from a little acidity from the lemon without overpowering it. It’s topped with lemon slices, lemon pepper, lemon zest, and lemon juice for maximum citrus flair. Now, the lemon sauce is VERY lemony. While we don’t suggest tasting it on its own, it’s the perfect complement to the baked fish!
I absolutely adore salmon, whether it’s marinated, grilled, or topped with cream sauces galore. When Antoine made this and I photographed it, I promptly ate an entire filet, taking bites every time I passed by while cleaning up! It was so good.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SALMON – We used two pounds of center-cut salmon here. We prefer to use center-cut salmon because it’s uniform in size, meaning each filet will cook evenly together. To have nice individual filets, cut the raw salmon in half first so that you have 4 filets. Cutting already cooked salmon is possible but does not produce a clean line as the fish will be flaky.
LEMON – Aside from the lemon pepper, the main source of flavor comes from fresh lemons. I wouldn’t recommend using bottled lemon juice in this recipe. One medium-sized lemon will yield 3-4 Tablespoons of juice, whereas one large lemon should yield 4-5 Tablespoons of juice. I like to play it safe and grab two medium lemons just in case one doesn’t produce as much juice. Keep in mind you’ll need the zest from the lemon as well, and one medium lemon will be plenty for that. You can use the extra to slice and top the salmon with!
How to Make Baked Lemon Salmon
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400F. Prepare a 13×9 dish by spraying with olive oil spray.
- Add 1 teaspoon of the lemon juice to the melted butter and stir until combined. Brush some of the butter mixture onto the salmon filets. Reserve the rest of the butter for the sauce step later.
- Season filets (to taste) with garlic salt and lemon pepper.
- Place filets into the prepared 13×9 baking dish. Place 2 lemon slices on each filet. Season with additional garlic salt and lemon pepper if desired.
- Bake salmon in preheated oven for 15 minutes. To brown it, turn up to broil and, watching it carefully, broil for 2-5 minutes.
- While the fish is baking, prepare the sauce. Place remaining butter in a skillet or saucepan over medium heat. Add garlic if you like. Saute for less than a minute, then add the remaining lemon juice and lemon zest.
- In a separate bowl or measuring cup, whisk together cornstarch and water. When the sauce mixture begins to boil, drizzle in the cornstarch slurry, whisking continuously. Turn off the heat when thickened.
- Remove salmon from the oven. Brush generously with lemon butter sauce.
Frequently Asked Questions & Expert Tips
Store any leftovers in an air-tight container or tightly wrapped with aluminum foil kept in the refrigerator for up to 3 days. To reheat, place the salmon on a baking sheet with a small amount of water or butter to help remoisten. Heat in a 275F loosely covered with aluminum foil for around 10 minutes or until warmed through.
Serving Suggestions
The baking time on this baked lemon salmon will yield a delicious fish, but it likely won’t be browned. We suggest a minute or so before it’s ready to come out, turn the heat up to broil and watch it carefully. It won’t take long to add a little brown to the fish and lemon slices!
You can pair it with roasted or steamed vegetables like asparagus, broccoli, or green beans along with either creamy mashed potatoes, orzo, or couscous. In reality, salmon pairs well with SO many different sides. Go with what’s your favorite!
More Fish Recipes
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Baked Lemon Salmon
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 pounds center cut salmon cut into 4 filets
- 3 Tablespoons butter melted
- 4 Tablespoons lemon juice divided
- garlic salt to taste
- lemon pepper to taste
- 8 lemon slices
- 1 teaspoon minced garlic optional
- 1 Tablespoon lemon zest
- ½ teaspoon cornstarch
- 3 Tablespoons water
- freshly chopped parsley optional as garnish
Things You’ll Need
- Large skillet or saucepan
Before You Begin
- One medium sized lemon will yield 3-4 Tablespoons of juice, whereas one large lemon should yield 4-5 Tablespoons of juice. I like to play it safe and grab two medium lemons just in case one doesn’t produce as much juice. Keep in mind you’ll need the zest from the lemon as well, and one medium lemon will be plenty for that. You can use the extra (or the same one) to slice and top the salmon with!
- We use garlic salt in many of our recipes. If you prefer table salt or Kosher salt, season as you wish. Keep in mind that garlic salt actually has less sodium than regular table salt and it has the added benefit of flavor from the garlic powder.
- The lemon sauce is VERY lemony. While we don’t suggest tasting it on its own, it’s the perfect complement to the baked fish!
Instructions
- Preheat oven to 400F. Prepare a 13×9 dish by spraying with olive oil spray.
- Add 1 teaspoon of the lemon juice to the melted butter and stir until combined. Brush some of the butter mixture onto the salmon filets. Reserve the rest of the butter for the sauce step later.3 Tablespoons butter, 2 pounds center cut salmon
- Season filets (to taste) with garlic salt and lemon pepper.
- Place filets into the prepared 13×9 baking dish. Place 2 lemon slices on each filet. Season with additional garlic salt and lemon pepper if desired.8 lemon slices
- Bake salmon in preheated oven for 15 minutes. To brown it, turn up to broil and, watching it carefully, broil for 2-5 minutes.
- While the fish is baking, prepare the sauce. Place remaining butter in a skillet or saucepan over medium heat. Add garlic if you like. Saute for less than a minute, then add the remaining lemon juice and lemon zest.1 teaspoon minced garlic, 1 Tablespoon lemon zest
- In a separate bowl or measuring cup, whisk together cornstarch and water. When the sauce mixture begins to boil, drizzle in the cornstarch slurry, whisking continuously. Turn off the heat when thickened.1/2 teaspoon cornstarch, 3 Tablespoons water
- Remove salmon from the oven. Brush generously with lemon butter sauce.
Expert Tips & FAQs
- The baking time on this recipe will yield a delicious fish, but it likely won’t be browned. We suggest a minute or so before it’s ready to come out, turn the heat up to broil and watch it carefully. It won’t take long to add a little brown to the fish and lemon slices!
- Store any leftovers in an air-tight container or tightly wrapped with aluminum foil kept in the refrigerator for up to 3 days. To reheat, place the salmon on a baking sheet with a small amount of water or butter to help remoisten. Heat in a 275F loosely covered with aumium foil for around 10 minutes or until warmed through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Chef Antoine Davis
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