Baked Salmon with Lemon Butter (Print Version)

Succulent salmon fillets topped with zesty lemon herb butter for a light meal.

# What You'll Need:

→ Fish

01 - 4 (6 oz) skinless salmon fillets
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Lemon Herb Butter

04 - 4 tbsp unsalted butter, softened
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh dill, finely chopped
07 - 1 clove garlic, minced
08 - Zest of 1 lemon
09 - 1 tbsp fresh lemon juice
10 - ½ tsp salt

→ Garnish

11 - Lemon slices
12 - Extra chopped herbs

# Step-by-Step Guide:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry. Place them on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper.
03 - In a small bowl, mix softened butter, parsley, dill, garlic, lemon zest, lemon juice, and salt until well combined.
04 - Spread a generous spoonful of the lemon herb butter over each salmon fillet.
05 - Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
06 - Serve hot, garnished with lemon slices and extra herbs if desired.

# Expert Suggestions:

01 -
  • Salmon cooks in fifteen minutes, so you can have restaurant-quality dinner on a weeknight without the stress.
  • The lemon herb butter does all the heavy lifting—it's so flavorful you barely need anything else on the plate.
  • It feels fancy enough to cook for guests but easy enough that you won't panic while they're on their way over.
02 -
  • Salmon continues cooking after you pull it out of the oven, so take it out when it's *almost* done rather than waiting until it flakes perfectly—this keeps it moist instead of dry.
  • The quality of your salmon makes a real difference; ask your fishmonger if they recommend anything specific that day rather than grabbing whatever is on display.
  • Softened butter is non-negotiable for the herb mixture; cold butter won't blend smoothly, and you'll end up with lumps instead of a silky topping.
03 -
  • Make the herb butter ahead of time and store it in the fridge—it actually tastes better after the flavors meld overnight, and you can scoop it onto the salmon whenever you're ready to bake.
  • If your salmon fillets are particularly thick, bake them a few minutes longer, but check frequently so you don't accidentally overcook them.

Go Back