Juicy oven-baked salmon with lemon and herb butter

Ingredients

• 1 kgsalmon, whole or in fillets
• 150 gbutter
• 1lemon
• 1 tbspItalian salad seasoning
• 4garlic cloves, finely chopped
• 1 bunch (about 20–30 g)flat-leaf parsley
• to tastesalt and pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C, using conventional oven heat.

2. 2

   Make herb butter

   Melt the butter in a saucepan. Stir in the ingredients other than the lemon and let the mixture simmer for a little while.

3. 3

   Add the lemon

   Squeeze the lemon into the butter mixture.

4. 4

   Bake the salmon

   Put the salmon fillets in an ovenproof dish and season with salt and pepper. Pour the seasoned butter over the top, grate the lemon zest over the salmon and bake for 20 minutes.

5. 5

   Serve the salmon

   Serve with cauliflower mash or potatoes.

What is oven-baked salmon?

This is a simple baked salmon dish finished with a warm mixture of butter, garlic, parsley and lemon. Baked salmon is familiar in Nordic cooking, though this kind of preparation has no single origin.

Here, the butter carries the herbs and seasoning over the fish as it cooks, while lemon adds a bright, fresh note. The method works with either a whole piece or individual fillets.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 42g protein, 1g carbs, 57g fat.

Salmon supplies most of the protein, while the salmon and butter contribute most of the fat; the butter is also the main source of saturated fat. The meal contains little carbohydrate unless served with potatoes, so add cauliflower mash or another vegetable alongside, or choose potatoes for a more substantial plate.

Choosing the salmon

Whole piece: choose one that fits comfortably in your ovenproof dish, and use the same 20-minute bake time given in the method.

Fillets: arrange them in a single layer so the butter can spread over the fish and the pieces cook evenly.

Building the herb butter

Butter base: melt it gently, then stir in the salad seasoning, chopped garlic and parsley. Let it simmer briefly as directed, without letting it boil hard.

Lemon: add the juice to the butter mixture and grate the zest directly over the salmon before baking. The juice and zest bring different kinds of citrus flavour.

Checking when it is done

Timing: bake at 180°C for 20 minutes, as stated in the recipe. The exact result can vary with the thickness of the fish and whether you use one whole piece or fillets.

Doneness: check the thickest part; the flesh should be opaque and should separate into flakes when gently tested with a fork.

Seasoning to taste

Salad seasoning: Italian salad seasoning provides the main herb-and-spice blend, so taste the butter mixture before adding much extra salt.

Salt and pepper: season the salmon before adding the butter. If the seasoning blend is already salty, keep the added salt light.

What to serve alongside

Cauliflower mash: its soft texture pairs well with the rich butter sauce and lets the salmon remain the focus.

Potatoes: boiled or mashed potatoes make a hearty accompaniment and are useful for catching the lemon-herb butter from the dish.

Recipe notes & tips

• Pat the salmon dry before placing it in the dish so the seasoned butter coats it rather than pooling on a wet surface.
• Arrange fillets in one layer and leave a little room between them where possible.
• Chop the parsley finely so it distributes evenly through the melted butter.
• Grate the lemon zest over the fish just before baking to keep its aroma fresh.
• Check the thickest part of the fish at 20 minutes, especially if the fillets are thin.

Variations

• Add dill: stir chopped dill into the melted butter with the parsley.
• Use fresh herbs: replace the Italian salad seasoning with a mix of dried herbs and season to taste.
• Add chilli: stir a pinch of chilli flakes into the butter for a little heat.
• Try another citrus: use orange zest alongside the lemon for a softer citrus note.
• Serve with greens: add steamed green vegetables alongside the cauliflower mash or potatoes.

Common mistakes to avoid

• Overheating the butter: it can brown or burn; melt it gently and keep the simmer brief.
• Adding too much salt: salad seasoning may already contain salt; taste the butter mixture before adjusting.
• Crowding the dish: overlapping fillets cook less evenly; arrange them in a single layer.
• Skipping the zest: juice alone gives a different flavour; grate the lemon zest over the fish as directed.
• Relying only on the clock: thick pieces may need a different amount of time; check the thickest part at 20 minutes.

How to store

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

Frequently asked questions