This is the easiest and best-baked salmon recipe in the world! Stir a few simple ingredients together, pour over salmon fillets and bung it in the oven for 12-15 minutes. Done.
Do you eat a lot of fish at home?
We try to have it once or twice a week, but I find it can be a tricky one as most of the family prefers meat over fish.
I usually have to:
a) Be a little more experimental (Thai fish burgers – so good!)
b) Serve it with lots of temping extras (oh yeah Fish Tacos)
or,
c) Make a recipe that’s a little more time consuming (I still love you Fish Pie – even if you do take an hour to make).
However…. This recipe knocks all that on the head.
This baked salmon is a simple, minimal-ingredient, quick-to-cook recipe that we all LOVE.
What do we need?
❔ Ingredient swaps/additions
If you want to use an alternative to salmon, I’d recommend Trout, Sea Bass or Tilapia fillets. These are generally thinner fillets, so bake for 2-3 minutes less.
You can also use chunkier white fish, such as Haddock, Cod or Pollack. These fish have got less flavour, so I’d add an extra sprinkle of salt and pepper too.
How to make this baked salmon
Full recipe with detailed steps in the recipe card at the end of this post.
- Place the salmon fillets skin-side-down on the baking tray.
- Mix together melted butter, garlic, honey, parsley, salt, pepper and paprika and pour over the salmon fillets
- Arrange the lemon wedges on and around the salmon.
- Bake for 12-15 minutes, basting once during cooking.
That’s it! Tender, fall-apart salmon with a lovely sticky-garlic glaze.
What to serve it with
You could serve this baked salmon with:
- Baby new potatoes and some Garlicky Green Beans with Parmesan
- Perfect Mashed Potatoes
- Feta and Couscous-Stuffed Roasted Romano Peppers
- Hearty Cobb Salad with Smoky Chickpeas
- Broad Bean and Quinoa Caprese Salad
- Smashed New Potatoes
TIP: You could also double up the sauce if you like, then you have more to drizzle on when you come to serve.
More Fantastic Salmon Recipes
Leftovers:
The leftover salmon tastes great serving cold as part of a salad or in a wrap.
Simply cool, cover and refrigerate the salmon 1-2 days, then flake it up before serving cold.
Can I freeze it?
I don’t recommend freezing this recipe.
Watch how to make it
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Honey Garlic Butter Baked Salmon
Ingredients
Instructions
- Preheat the oven to 200C/400F (fan). Line a baking tray with foil or a silicon mat.
- Place the salmon fillets, skin-side-down on the baking tray.4 boneless salmon fillets
- In a small bowl, mix together the melted butter, garlic, honey, parsley, salt, pepper, and paprika.2 tbsp unsalted butter, 2 cloves minced garlic, 2 tbsp honey, 1/2 tsp dried parsley, 1/4 tsp salt, 1/4 tsp pepper, pinch paprika
- Pour the mixture over the salmon fillets (don't worry about any of the sauce pooling on the tray).
- Arrange the lemon wedges on and around the salmon.1 lemon sliced into half-moons
- Place in the oven and bake for 8 minutes.
- Open the oven and baste the salmon with any of the sauce that has pooled on the tray. Bake for a further 4-7 minutes until the salmon is tender.
- Serve with your favourite potatoes and green veg.
Video
Notes
Can I make it ahead?
The salmon tastes far better when baked and eaten right away. Reheating the salmon can cause it to dry out, so I don’t recommend making it ahead. You can, however, mix up the sauce ingredients – except the butter – ahead. Then add the melted butter just before you come to use the sauce.Honestly though? It’s so quick to make the sauce anyway, that I just make it right beforehand.
Leftovers
The leftover salmon tastes great serving cold as part of a salad or in a wrap.Simply cool, cover and refrigerate the salmon 1-2 days, then flake it up before serving cold.
Can I freeze it?
I don’t recommend freezing this recipe.Ingredient swaps/additions
If you want to use an alternative to Salmon, I’d recommend Trout, Sea Bass or Tilapia fillets. These are generally thinner fillets, so bake for 2-3 minutes less.You can also use chunkier white fish, such as Haddock, Cod or Pollack. These fish have got less flavour, so I’d add an extra sprinkle of salt and pepper too.
Nutritional Information is per serving (4 servings altogether)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My tween, who HATES. Salmon, ate the entire dish. It was magical.
Ashame there is no pven temperature, so not using this recioe tonight!
Hi Heather,
Step one of the recipe says: Preheat the oven to 200C/400F. Line a baking tray with foil or a silicon mat.
Thanks,
Nicky
This is one of the best Salmon recipes I’ve have made! I followed the recipe to a “T”. I baked it for a total 14 minutes. It was so moist and flaky. This recipe is going into my recipe rotation.
All I can say is YUM!!!!
I’ve tried several recipes but this is the best.
Loved this! We had some thin skinless fillets. Followed the directions and monitored to make sure the fillets didn’t overcook due to the size. It turned out perfect.
Really favorable and moist. It’s now my go salmon recipe
Kudos Nicki. What I like: Great recipe detail, Side dish suggestions with links (most recipes don’t do this), Changes you might like to try, Nutrition data. Dislikes: Mostly still searching, some mention of fillet size, since it could affect the other ingredient quantities. I am guessing about 8 oz fillets, but of course this could be up or downsized easily. I generally cook salmon until the white fat starts to appear around the periphery, helps eliminate the vagaries of salmon size, oven temperature accuracy, etc..
So easy to make and the results are amazing. I will definitely try again.
This tasted great and my family loved it. I always cook lemon pepper salmon so it was nice to have a change. The only this was that it seemed like I didn’t have nearly as much of the mixture on mine that is shown in the pictures, but I followed the recipe.
My FAVORITE salmon recipe so far! Making it right now! We serve on a bed of rice and a veggie. Tonight asparagus!