Baked Salmon with Lemon Sauce

Baked salmon with lemon sauce is one of those go-to dishes that bring together comfort and a sense of occasion. The richness of salmon, balanced by fresh citrus and gentle herbs, turns an everyday meal into something quietly special, yet it is easy enough to pull off on a busy weeknight. I keep coming back to this recipe because it pleases both grownups and kids at my table every single time.

The first time I made this, I had just come home from a farmer’s market with the freshest salmon and herbs. Now it is my answer for impromptu dinners and Sunday gatherings alike.

Ingredients

• Salmon fillets: Freshness matters most for a tender buttery texture Choose wild caught if possible for cleaner flavor
• Fresh lemon: Both juice and zest bring out the brightness in the dish Select lemons with smooth skin and heavy for their size to get the most juice
• Unsalted butter: This gives the sauce its velvety finish Use high quality butter for a richer result
• Olive oil: Adds subtle fruit notes and keeps the salmon moist Go for extra virgin olive oil for the best taste
• Garlic: Fresh cloves add savory depth to the sauce Choose firm bulbs without green shoots
• Fresh dill and parsley: Brings a fresh, green lift and classic aroma Use bright leafy bunches for the fullest flavor and color
• Salt and pepper: Essential for bringing all the other flavors into balance Use sea salt and freshly cracked pepper for the cleanest taste

Step-by-Step Instructions

Preheat Oven:

Set your oven to 375 degrees Fahrenheit Allow it to fully preheat so the salmon cooks evenly and gently

Prepare Salmon:

Place the salmon fillets skin side down in a baking dish Make sure they fit in a single layer with a little space between each piece for even heat

Make Lemon Butter Sauce:

In a small saucepan melt the butter over medium heat Pour in the olive oil add minced garlic lemon juice and lemon zest Whisk until the mixture is fragrant and just warmed through bringing everything together

Season and Pour Sauce:

Sprinkle the salmon with salt and pepper on all sides Pour the prepared sauce evenly over each fillet so it soaks into the flesh

Add Herbs:

Scatter chopped dill and parsley over the top letting the herbs rest lightly so their oils release in the oven

Bake Salmon:

Place the dish in the oven Bake for 18 to 20 minutes depending on thickness The salmon is ready when it flakes easily with a fork and looks opaque in the center

Serve:

Transfer hot salmon fillets to plates Spoon any extra sauce from the baking dish over the fish and serve immediately with your favorite sides

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Fresh dill is my favorite part of this dish because its gentle anise note seems made for seafood. My kids love swirling their bread in the last spoonfuls of lemon sauce—no drop ever goes to waste at our table.

Storage Tips

If you have extra salmon cover it tightly and keep it in the fridge for up to two days. To reheat warm gently in a low oven with a splash of leftover sauce or lemon juice to restore moisture. Avoid microwaving if possible since it dries out the flesh.

Ingredient Substitutions

You can swap dried herbs for fresh in a pinch but use only a third as much. If you do not have fresh lemons bottled juice will work but the flavor is less vibrant so zest is worth seeking out. Butter can be replaced with ghee for a richer taste or with plant based butter for a dairy free option.

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Serving Suggestions

Try serving this salmon on a bed of baby spinach or arugula for a fresh touch. It is also wonderful with steamed asparagus sprinkled with Parmesan or paired with a fragrant lemon rice pilaf. For a cozy feel add crusty bread to soak up the extra sauce.

Cultural and Historical Context

The pairing of salmon with citrus has roots in Mediterranean coastal cooking where both ingredients have long been plentiful. Lemon’s refreshing acidity naturally cuts through the richness of fish and this combination has stood the test of time for a good reason.

Commonly Asked Questions

→ How do you keep baked salmon moist?

Brush the salmon with olive oil and pour the lemon-butter sauce on top before baking. Covering the dish loosely with foil can also help retain moisture.

→ What herbs pair best with salmon and lemon?

Dill and parsley are classic choices that complement both the salmon’s richness and the lightness of lemon. You can also try tarragon or chives for a twist.

→ Can you use bottled lemon juice instead of fresh?

Fresh lemon juice provides a more vibrant flavor and aroma, but bottled lemon juice can be used in a pinch if needed.

→ What sides go well with baked salmon and lemon sauce?

Steamed asparagus, garlic roasted potatoes, lemon herb rice, or a simple bed of greens are all excellent accompaniments.

→ How do you know when baked salmon is done?

Check if it flakes easily with a fork and appears opaque in the center. Baking usually takes about 18–20 minutes at 375°F (190°C).

→ Should you bake salmon with the skin on or off?

Baking with the skin on helps retain moisture and makes it easier to lift the fillets after cooking. You can remove the skin before serving if preferred.