Garlic Lemon Butter Salmon Recipe -
Garlic Lemon Butter Salmon Recipe
  • READY IN 40 mins

Garlic Lemon Butter Salmon

Recipe by  

"A quick baked salmon dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 450 degrees F (230 degrees C). Combine water and lemon juice in a bowl.
  2. Arrange the 16 smaller pieces of butter in 2 rows on a baking dish and top with garlic slices. Place salmon fillets over each row of butter and garlic.
  3. Melt remaining sliced butter in a bowl with minced garlic, about 40 seconds. Spoon about half the melted butter-garlic mixture over salmon and top with lemon slices. Pour about half the lemon juice mixture into the baking dish.
  4. Bake in the preheated oven for 10 minutes. Baste fillets with juices in the baking dish, then pour remaining butter and lemon juice over the fish. Continue baking until salmon is easily flaked with a fork, about 10 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2015

I made this for my husband and I prepared it the night before. I used the butter generously, minced garlic, and lemon slices. I put in a dish with instructions to cook on 450 for 10-20 minutes. He loved it! this was a great quick recipe that I will keep.

Most Helpful Critical Review
Dec 22, 2014

I expected more from this recipe.


9 Ratings

Aug 20, 2014

Oh man, okay I won't press done expecting it to make a space. I used olive oil instead of butter, and added dried dill seasoning which added a mild but tasty flavor. Served on a cold mixed green salad with purple olives, cherry tomatoes, grilled red beets, hearts of Palm, artichoke, shredded carrots, kidney beans and white quinoa. We also used a miso-ginger vinaigrette. Such a delicious salad will definitely be making this with the salmon for years to come!

Aug 05, 2014


Jun 20, 2014

Basically this is a poached salmon---yummy as a main dish, but I bet it's even better cooled on a salad. I used all the ingredients but in smaller proportions. I skinned the bottom of my salmon so that the butter/garlic on the bottom of the dish could seep into the salmon from that side. I thought that the amount of water/lemon juice may have been a little too much because I didn't even use all of that. I will try it again without even using the water but just the butter, garlic, and lemon juice. I was afraid of the high heat with my dish, so I did only cook it at 425 but a little longer. I kept thinking of capers with this, but then that's a whole different dish! This was very good, so thanks, Jim M!

Mar 10, 2015

At this temperature, the butter and water will spatter and pop ALL over the inside of your oven. At the 8 minute mark it was popping butter into the roof of my oven causing it to start smoking. I had to rush to get it out of the oven as the smoke started pouring out into the kitchen and set off my smoke alarm and terrified my dogs. My Pyrex dish was on the bottom oven rack and I have a huge cleanup job to do. I was able to salvage the almot by pan frying to finish it. DO NOT follow the baking instructions as is. WARNING.


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  • Calories
  • 493 kcal
  • 25%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 39.6 g
  • 61%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 32.8 g
  • 66%
  • Sodium
  • 281 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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