If you’re looking for a dinner that feels fancy but takes almost zero effort, this Garlic Butter Baked Salmon is going to be your new best friend. It’s incredibly flaky, melts in your mouth, and is smothered in a bright, savory garlic-herb butter.

Baking salmon is completely foolproof compared to pan-searing. There’s no fishy smell lingering in your kitchen, no oil splattering, and the oven does all the heavy lifting while you prepare a quick side salad.

Why You’ll Love This Recipe

Quick & Easy: Prep takes 5 minutes, and it cooks in 15. Perfect for busy weeknights!
Healthy: Salmon is packed with Omega-3 fatty acids and protein.
Restaurant Quality: The garlic butter sauce makes this taste like a $30 entree from a seafood restaurant.

Key Ingredients & Substitutions

Salmon Fillets: You can use fresh or frozen (thawed). Atlantic salmon is richer and fattier, while Sockeye is leaner with a stronger flavor.
Fresh Garlic: Please use fresh cloves! Jarred garlic is too bitter and lacks the sharp, pungent flavor needed to cut through the rich fish.
Lemon Juice: The acidity balances the rich butter and fatty salmon perfectly.

How to Make Garlic Butter Baked Salmon

The secret to perfectly baked salmon is ensuring you don’t overcook it. First, always pat your salmon dry with a paper towel—this helps the butter sauce cling to the fish rather than sliding off. Mix your melted butter with the garlic and herbs, spoon it over the top, and bake at 400°F. The high heat cooks the fish quickly, sealing in the moisture. If you love a slightly caramelized crust, pop it under the broiler for the final 1-2 minutes!

Pro Tips for the Best Results

Check for doneness: Salmon is fully cooked when the internal temperature reaches 145°F, but many prefer it at 135°F for a flakier, tender texture. It should flake easily when pressed with a fork.
Don’t skip the foil/parchment: Salmon skin can stick terribly to bare baking sheets. Lining your pan ensures effortless cleanup.