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Garlic Butter Salmon Recipe In 15 Minutes
Ben Carraoli

Garlic Butter Salmon Recipe In 15 Minutes

I made this Garlic Butter Salmon on a busy weeknight, and I honestly couldn’t believe how quickly it came together. The salmon turned out perfectly tender, flaky, and full of rich garlic butter flavor.
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets about 4 ounces each – Fresh salmon gives the best texture and flavor. If using frozen, thaw completely and pat dry before cooking so it bakes evenly.
  • 2 tablespoons butter melted – Real butter creates a rich, silky sauce that keeps the salmon moist while baking.
  • 1 lemon zested and juiced – Lemon zest adds fragrant citrus oils, while the juice balances the richness of the butter.
  • 4 –5 garlic cloves minced – Fresh garlic delivers bold flavor. Avoid jarred garlic for the best taste.
  • ½ teaspoon salt – Enhances the natural flavor of the salmon without overpowering it.
  • ¼ teaspoon black pepper – Adds gentle heat and depth.
  • 2 tablespoons fresh parsley chopped – Fresh parsley brightens the dish and adds a clean finish.

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place the salmon fillets skin-side down. Pat them dry so the sauce sticks better and the texture stays firm.
  2. In a small bowl, combine melted butter, lemon zest, lemon juice, minced garlic, salt, pepper, and parsley. Stir everything together until well blended. The aroma at this stage is already amazing.
  3. Spoon the garlic butter mixture evenly over each fillet. Make sure the tops are fully coated so every bite is flavorful. Fold the foil around the salmon to create a sealed packet.
  4. Place the baking sheet in the oven and bake for 12–15 minutes. The foil traps steam, keeping the fish moist while allowing it to cook gently. The salmon should turn opaque and flake easily.
  5. Carefully open the foil packet to avoid hot steam. Test the salmon with a fork — if it flakes easily, it’s ready. Transfer to plates and spoon extra garlic butter from the foil over the top.

Notes

  • I always pat the salmon dry before seasoning — it helps the butter stick better.
  • I zest the lemon before cutting it. It’s much easier and keeps the zest fine.
  • I avoid overcooking; salmon continues cooking slightly after removing it from the oven.
  • I sometimes broil it for 1–2 minutes at the end for a lightly golden top.
  • I let it rest for a couple of minutes before serving so the juices settle nicely.