Easy Baked Salmon

Ingredients

• 2 kg (4 lb)side of salmon, pin-boned with the skin left on
• 113 g (½ cup)butter, softened
• 4garlic cloves, minced
• 30 ml (2 tbsp)fresh dill, finely chopped
• 15 ml (1 tbsp)parsley, finely chopped
• 15 ml (1 tbsp)thyme, finely chopped
• 10 ml (2 tsp)lemon zest
• 10 ml (2 tsp)salt
• 5 ml (1 tsp)pepper
• To servelemon wedges

Instructions

1. 1

   Preheat the oven

   Heat the oven to 205°C (400°F).

2. 2

   Mix the herb butter

   Stir together the softened butter, minced garlic, chopped herbs, lemon zest, salt and pepper.

3. 3

   Dry the salmon

   Pat the salmon dry with paper towels so the butter will adhere to its surface.

4. 4

   Butter the salmon

   Spread the butter mixture over the flesh side of the salmon, then place it on a parchment-lined baking sheet or roasting pan.

5. 5

   Bake the salmon

   Put the salmon in the hot oven and bake for 10–15 minutes, or until it is cooked to your preference.

6. 6

   Rest the fish

   Take the salmon out of the oven and leave it to rest for 5 minutes.

7. 7

   Slice and serve

   Slice the salmon and serve it drizzled with the butter and lemon juice.

What is easy baked salmon?

Baked salmon is a simple American-style main in which a whole side of fish is roasted in the oven. This version gets its flavour from softened butter mixed with garlic, dill, parsley, thyme and lemon zest.

A large side is convenient for serving a group, and leaving the skin on helps keep the fish in one piece as it cooks. The quick bake and short rest make it a straightforward centrepiece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 238 calories, 29g protein, 2g carbs, 12g fat.

The salmon supplies most of the protein, while the butter contributes much of the fat; the recipe has relatively little carbohydrate apart from what you serve alongside it. Pair a portion with vegetables and a modest serving of potatoes, rice or bread to make a balanced plate.

Choosing the salmon

Pin bones: Ask the fishmonger to remove them while keeping the skin on, as specified in the recipe. Check the flesh before seasoning in case any bones remain.

One side: A whole side cooks as a single piece and is easy to slice for serving. Choose a baking sheet or roasting pan large enough to hold it.

Making the garlic herb butter

Softened butter: It should be pliable enough to stir and spread without melting. Mixing it with the seasonings first distributes the garlic, herbs and zest across the fish.

Fresh herbs: Chop the dill, parsley and thyme finely so they are easy to combine with the butter. Lemon zest adds citrus fragrance without replacing the lemon served at the table.

Getting the butter to stick

Dry surface: Pat the flesh side thoroughly with paper towels before adding the butter. Moisture on the fish can make the mixture slide rather than coat it.

Even coating: Spread the butter across the flesh side, aiming for an even layer. Keep the skin side down on the lined pan.

Checking for doneness

Short bake: The recipe gives a range of 10–15 minutes at 205°C. Start checking at the shorter end, since the thickness of the salmon affects how quickly it cooks.

Visual cue: The fish should be cooked to your preference before it comes out of the oven. Rest it for 5 minutes as directed before slicing.

Serving the salmon

Finishing: Slice the rested fish and spoon or drizzle the buttery juices over it. Offer lemon wedges so each person can add lemon juice to taste.

Sides: Serve with potatoes, rice or bread for a more substantial plate, and add a green vegetable or salad for freshness. Choose sides that can be prepared while the salmon bakes.

Recipe notes & tips

• Line the baking sheet or roasting pan with parchment before adding the salmon.
• Soften the butter enough to mix easily, but do not melt it.
• Dry the flesh side well before spreading on the butter mixture.
• Begin checking the salmon after 10 minutes, as thickness affects cooking time.
• Let the salmon rest for the full 5 minutes before slicing.

Variations

• Change the herbs: Use another combination of fresh herbs while keeping the butter, garlic and lemon zest.
• Add lemon slices: Arrange thin lemon slices over the salmon before baking for extra citrus flavour.
• Use orange zest: Replace the lemon zest with finely grated orange zest for a softer citrus note.
• Add chilli: Mix a little chilli into the herb butter for gentle heat.
• Serve with sauce: Offer a simple yoghurt and herb sauce alongside the sliced fish.

Common mistakes to avoid

• Wet salmon: The butter may slide off; pat the flesh side thoroughly dry first.
• Cold butter: It is difficult to spread evenly; let it soften before mixing.
• Overbaking: The salmon can become dry; check it from the 10-minute mark and cook to your preference.
• Skipping the rest: Slices can be harder to handle straight from the oven; leave the fish for 5 minutes.
• Cutting too soon: The butter and juices may spill away; slice after resting and drizzle them over the fish.

How to store

Refrigerate leftover salmon in a covered container within 2 hours and use within 3 days. Reheat gently until hot throughout, or serve cold; avoid prolonged heating, which can dry it out.

Frequently asked questions