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Garlic-Butter Baked Salmon

This Garlic-Butter Baked Salmon is a simple yet stunning dish that brings together fresh herbs, bright citrus, and rich garlic butter to create a perfectly tender and flavorful salmon. Baked inside a foil packet, the fish steams gently in its own juices, ensuring it turns out moist and flaky every time. Fresh lemon slices infuse the salmon with a subtle brightness, while dill provides herbal depth that complements the buttery richness beautifully. It’s an easy, elegant recipe ideal for weeknight meals, dinner parties, or meal prep.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8

Ingredients

  • 1 side of salmon fillet 3 pounds
  • 6 sprigs fresh dill
  • 2 lemons thinly sliced
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • Kosher salt to taste
  • Black pepper to taste

Instructions

  • Remove the salmon from the fridge and let it rest at room temperature while preparing the foil and garlic butter.
  • Preheat oven to 375°F (190°C) and line a rimmed baking sheet with foil; spray with non-stick cooking spray.
  • Lay 3 sprigs of dill and 1 thinly sliced lemon in the center of the foil.
  • Place the salmon, skin side down, on top of the lemons and dill; fold up the sides to form a pouch.
  • Melt butter and garlic together over low heat, then pour the mixture over the salmon.
  • Season the salmon with kosher salt and black pepper.
  • Add the remaining dill and lemon slices on top of the salmon.
  • Lightly tent the salmon with foil and bake for about 15 minutes or until almost cooked through.
  • Remove from the oven and take off the top foil.
  • Position the oven rack 6 inches from the broiler, return salmon to the oven, and broil for 3–5 minutes until lightly browned on top.

Notes

Ingredient Substitutions

  • Use parsley, basil, or thyme if you don’t have dill.
  • Replace butter with olive oil for a lighter version.
  • Add crushed red pepper for a spicy kick.

Make-Ahead & Storage

  • Prepare the foil packet up to 6 hours ahead and refrigerate until ready to bake.
  • Leftover salmon keeps 3–4 days in the refrigerator.
  • Reheat gently at low temperature to avoid drying out.

Serving Variations

  • Serve with roasted asparagus or green beans.
  • Pair with rice pilaf, quinoa, or garlic mashed potatoes.
  • Flake leftovers over pasta or into fresh salads.

Avoid Common Mistakes

  • Do not overcook; salmon should remain moist and flaky.
  • Don’t broil too long—lemon slices can burn quickly.
  • Make sure the foil pouch is sealed enough to trap steam.