Lemon Butter Garlic Salmon

Ingredients

• 75 g (⅓ cup)butter
• 60 ml (¼ cup), or the juice of 1 lemon; adjust to tastefresh lemon juice
• 5 large cloves, crushedgarlic
• 12 g (1 tablespoon), optionalbrown sugar
• 907 g (2 lb; the recipe also gives 1 kg)side of salmon
• 1 pinch, to tastesea salt
• 1 pinch, to taste; optionalcracked pepper
• To tastelemon slices
• 8 g (2 tablespoons), fresh and chopped, dividedparsley
• 1 teaspoondried dill

Instructions

1. 1

   Prepare the oven

   Position a rack in the middle of the oven and preheat it to 190°C (375°F). Line a baking tray with a large piece of foil, leaving enough to fold over and seal the salmon. If needed, overlap two long pieces lengthways to make a packet wide enough for the fish.

2. 2

   Make the sauce

   Melt the butter in a small saucepan over low to medium heat. Add the garlic and cook for 1 minute, until fragrant. Turn off the heat, then whisk in the lemon juice and brown sugar.

3. 3

   Season the salmon

   Place the salmon on the foil-lined tray and season with salt and pepper to taste. Pour the lemon butter over the fish and spread it evenly with a spoon. Sprinkle on the parsley and dill, then arrange the lemon slices over the top. Fold the foil over the salmon and seal the packet completely.

4. 4

   Bake and grill

   Bake for about 12–15 minutes, depending on the fish's thickness and your preferred doneness. Carefully open the foil, watching for escaping steam, and grill under a medium grill for 2–3 minutes. Garnish with extra parsley if desired and serve immediately.

What is lemon butter garlic salmon?

This is a simple American-style baked salmon dish, pairing a large side of fish with a rich butter, garlic and lemon sauce. The foil packet keeps the sauce close to the salmon as it cooks and helps keep clean-up simple.

The combination works because lemon adds brightness to the butter, while parsley and dill bring fresh, herby flavour. A little brown sugar is optional, adding a mild sweetness to the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 319 calories, 30g protein, 3g carbs, 19g fat.

The salmon supplies most of the protein, while the butter contributes most of the fat; the small amount of brown sugar and lemon juice account for some of the carbohydrates. Add vegetables and a modest portion of potatoes or another starch to round out the plate.

Choosing the ingredients

Salmon: A whole side makes a convenient centrepiece for six, but its thickness can vary from end to end. Use the thickest part to judge doneness, and bear in mind that thinner sections may cook sooner.

Lemon and herbs: Fresh lemon juice gives the sauce its tang, while dried dill and chopped parsley season the fish. The lemon slices add extra citrus aroma as the salmon bakes.

Making the lemon butter

Low heat: Melt the butter gently before adding the crushed garlic. Cook it for just 1 minute, until fragrant, so it flavours the butter without browning.

Off the heat: Whisk in the lemon juice and optional brown sugar after turning off the burner. This keeps the sauce step quick and lets you spread the mixture evenly over the fish.

Sealing the foil packet

Foil size: Choose a piece large enough to fold over the salmon and seal at the edges. If one sheet is too narrow, overlap two long pieces lengthways as directed.

Secure edges: Fold the foil over the fish and close the packet completely before baking. Open it carefully afterwards, since hot steam can escape.

Checking doneness

Baking time: The recipe gives about 12–15 minutes, with the precise time depending on the thickness of the salmon and your preferred doneness. Check the fish as it approaches the shorter end of that range if the side is relatively thin.

Grill finish: Once baked, open the packet and grill the salmon on medium for 2–3 minutes. Keep an eye on it during this short final stage.

Serving the salmon

Serve the salmon immediately, with some of the lemon butter from the foil spooned over each portion. Extra chopped parsley can be used as a fresh garnish.

For a balanced plate, pair it with a vegetable side and a starchy accompaniment such as potatoes, rice or bread. Keep the serving simple so the citrus and herbs remain prominent.

Recipe notes & tips

• Use foil wide enough to seal around the whole side of salmon.
• Crush the garlic before starting so it can go straight into the melted butter.
• Taste the lemon juice before mixing the sauce and adjust it to your preference.
• Spread the sauce over the full surface of the salmon for even coverage.
• Open the foil away from your face and hands to avoid the escaping steam.

Variations

• Skip the sugar: Leave out the optional brown sugar for a less sweet sauce.
• Adjust the lemon: Use the juice of one lemon and alter the amount to suit your taste.
• Add parsley: Reserve some of the chopped parsley for a fresh garnish.
• Use fresh dill: Swap the dried dill for fresh dill, adjusting to taste.
• Season simply: Omit the optional cracked pepper if you prefer the fish without it.

Common mistakes to avoid

• Loose foil: An open packet can let the sauce escape; fold and seal the edges around the salmon.
• Overcooked garlic: Garlic can brown and turn bitter; cook it only until fragrant, about 1 minute.
• Guessing the timing: Salmon thickness affects cooking time; use the 12–15-minute range as a guide.
• Skipping the steam caution: Hot steam escapes when the packet opens; unfold it carefully.
• Leaving the grill unattended: The final 2–3 minutes are brief; watch the salmon as it grills.

How to store

Refrigerate leftover salmon in a covered container and eat within 2 days. Reheat gently in a covered ovenproof dish until hot, or enjoy it cold; avoid prolonged reheating, which can dry it out.

Frequently asked questions