This lemon garlic salmon is packed with flavor! Bake it until tender and drizzle with a rich, zingy lemon butter sauce.
- 4 (6-ounce) salmon fillets
- ½ teaspoon kosher salt, plus more for brining
- Freshly ground black pepper
- 1 garlic clove, minced
- 1 tablespoon finely chopped parsley
- 2 tablespoons lemon juice, plus zest of ½ lemon (plus more slices for garnish, if desired)
- 4 tablespoons salted butter
- 2 pinches kosher salt
- Preheat: Preheat the oven to 325 degrees Fahrenheit.
- Brine the salmon: While the oven preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
- Place the salmon in foil*: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry, then place it on the foil. Sprinkle the salmon with kosher salt on each fillet and fresh ground pepper. Close and seal the foil around the salmon.
- Bake: Bake the salmon for 10 minutes in the foil. Then open the foil packet so steam can release and bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). A 1-inch thick fillet should cook in about 15 minutes total.
- Meanwhile, make the sauce: Mince the garlic and finely chop the parsley. Zest and juice the lemon. Melt the butter in a saucepan or skillet over low heat. Once melted, add the minced garlic and cook until fragrant, about 1 minute (keep the heat low and don’t let it brown!). Remove from heat. Stir in the lemon juice, zest and kosher salt.
- Serve: Serve the salmon immediately, drizzled with the lemon garlic sauce. Leftovers can be stored refrigerated for 3 days.
*If you prefer, you can also make Pan Seared Salmon or Broiled Salmon instead of baking it.
- Category: Main dish
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Keywords: Lemon garlic salmon