Juicy Baked Salmon with Lemon and Butter
Juicy baked salmon in 25 minutes with lemon, butter and garlic at 200 °C. Easy recipe with sheet-pan and foil variations.
Baked salmon stays juicy when you bake it at 200 °C (400 °F) for 12 to 15 minutes, depending on the thickness of the fillet (2 to 3 cm). With lemon, butter and garlic you get a complete dish for 4 people in 25 minutes, with about 320 kcal and 34 g of protein per serving. The key is not to overcook it: the center should be just barely opaque (internal temperature 55-60 °C).
Instructions
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Preheat the oven and prepare the tray
Preheat the oven to 200 °C (400 °F) with top and bottom heat. Line a tray with parchment paper or foil and set it ready on the counter. A hot oven from the start is what sears the salmon and keeps it juicy inside.
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Pat dry and season the fillets
Pat the 4 salmon fillets very dry with paper towels on both sides: surface moisture prevents browning and steams the fish instead. Season the flesh with the teaspoon of salt and the half teaspoon of black pepper, spread evenly. Place them on the tray skin-side down, without crowding.
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Mix the butter with garlic and lemon
Melt the 40 g of butter (or use the 3 tablespoons of olive oil for a lighter version). Mix it in a small bowl with the 2 finely chopped garlic cloves, the juice of half a lemon and the teaspoon of dried oregano. Stir until you get a smooth, fragrant sauce.
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Brush the salmon and add lemon slices
Using a spoon or brush, coat each fillet with the butter, garlic and lemon mixture, letting it drip down the sides. Slice the other half lemon thinly and scatter the slices over and between the fillets to perfume the cooking. This layer is what forms the golden sheen as it bakes.
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Bake at 200 °C for 12-15 minutes
Put the tray in the oven and bake for 12 to 15 minutes depending on thickness: count about 12 minutes for 2 cm fillets and up to 15 minutes for 3 cm ones. If the fillet is thin (under 2 cm), 8 to 10 minutes is enough. Do not open the oven early so the temperature does not drop.
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Check the doneness (center just barely opaque)
Take out the tray and check the doneness: the center should go from translucent to just barely opaque and the flakes should separate easily when pressed with a fork. Aim for an internal temperature of 55-60 °C. The most common mistake is overcooking it: if it releases a lot of white protein along the sides, it is already overdone and will turn out dry.
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Rest 2 minutes and serve with parsley
Let the salmon rest 2 minutes out of the oven so the juices settle back into the flesh. Sprinkle fresh chopped parsley and serve with the baked lemon slices. Pair it with a fresh salad, quinoa with vegetables or potatoes for a complete plate.
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Foodtastico Tip
For meal prep, portion the cooked salmon into airtight containers: it keeps for 3 days in the refrigerator and up to 2 months in the freezer. Reheat gently at 150 °C covered with foil for about 8-10 minutes so it does not dry out; avoid the microwave at full power because it dries the fish. Variations: in foil it stays more moist, almost steamed (add 3-4 minutes of baking); on a tray with vegetables like a sheet-pan chicken you turn it into a single complete dish; and with olive oil instead of butter you get a lighter version.
Nutrition information
| Calories | 320 kcal |
|---|---|
| Protein | 34 g |
| Carbs | 2 g |
| Sugars | 1 g |
| Fat | 20 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
How long and at what temperature do you bake salmon?
Bake at 200 °C (400 °F) for 12 to 15 minutes for fillets that are 2 to 3 cm thick. If the fillets are thin (under 2 cm), 8 to 10 minutes is enough. The safest reference is the internal temperature: 55-60 °C at the center.
How do I know when the baked salmon is done?
The center goes from translucent to just barely opaque and the flakes separate easily when pressed with a fork. If it releases a lot of white protein along the sides, it is overcooked and will be dry. When in doubt, take it out a little early: it keeps cooking during the rest.
Should it be baked with or without skin?
It is best baked skin-side down. The skin protects the flesh from the direct heat of the tray, stops it from sticking and helps the fillet hold together. At serving time it lifts off easily with a spatula, or you can keep it if you like it crisp.
Baked salmon in foil or uncovered?
In foil the salmon stays more moist, almost steamed, and you should add 3 to 4 minutes of baking; it is ideal if you want maximum juiciness. Uncovered, the surface browns better and takes on more color. Both variations work with this same recipe and base times.
Can I freeze or store the cooked salmon?
Yes. Refrigerated in an airtight container it lasts up to 3 days, and frozen up to 2 months. To reheat without drying it out, do it gently at 150 °C covered with foil for about 8-10 minutes, or thaw in the refrigerator overnight before warming.
What to serve with baked salmon?
It goes very well with a fresh salad, quinoa with vegetables or roasted potatoes. For a meal-prep style version, bake it over a tray of vegetables like a sheet-pan lemon chicken and you get the whole dish in a single tray.
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