Description
This Baked Lemon Garlic Salmon recipe offers a flavorful and healthy way to prepare salmon using a tangy lemon-garlic sauce, finished with a quick broil for a lightly browned top. Perfectly moist and tender, it’s an elegant yet easy dish ideal for a family dinner or special occasion.
Ingredients
Salmon
- 2 pounds salmon fillet
- Kosher salt, to taste
- Chopped parsley, for garnish
- 1 large lemon, sliced into rounds and wedges
Lemon-Garlic Sauce
- 2 large lemons (zested and juiced)
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves, chopped
- 2 teaspoons dried oregano
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
Instructions
- Get ready. Position one oven rack in the center and another about 6 inches from the broiler. Preheat your oven to 375°F. Line a sheet pan lengthwise with a large piece of foil, enough to fold over the salmon, and brush the foil with extra virgin olive oil to prevent sticking.
- Make the lemon-garlic sauce. Zest one lemon into a small bowl, then add the juice from both lemons. Stir in the extra virgin olive oil, chopped garlic, dried oregano, sweet paprika, and black pepper until well combined.
- Prepare the salmon. Pat the salmon fillet dry with paper towels and season generously with kosher salt on both sides. Place the salmon skin side down on the oiled foil. Pour the lemon-garlic sauce evenly over the top, gently bending the foil upwards around the fish to keep the sauce contained. Arrange lemon rounds on top of the salmon, and set lemon wedges aside for serving.
- Wrap the salmon in foil. Fold the loose edge of the foil over the salmon, creating a tent with enough space to allow an air pocket between the foil and the lemon slices. Crimp the foil securely on all sides to trap steam inside during baking. If needed, use an additional sheet of foil joined by crimping to fully enclose the salmon.
- Bake the salmon. Place the foil-wrapped salmon on the center oven rack and bake for 15 to 20 minutes, until the thickest part of the fish is nearly cooked through. The internal temperature should reach about 125°F for medium doneness or cook slightly longer for your preferred doneness.
- Broil the salmon. Carefully remove the pan from the oven and open the foil tent to expose the salmon’s surface. Switch the oven to high broil and return the salmon to the upper oven rack. Broil for about 3 minutes, watching closely to brown the top lightly without burning the garlic or lemon slices. The salmon should be fully cooked and tender.
- Serve. Remove the salmon from the oven, sprinkle with chopped parsley for a fresh finishing touch, and serve immediately with the lemon wedges on the side.
Notes
- To check for doneness, use a fork to see if the salmon flakes easily or use a meat thermometer to confirm the desired internal temperature.
- If you don’t have foil large enough to cover the salmon in one piece, use two pieces and crimp them tightly together to seal the packet.
- Be attentive during broiling as the garlic and lemon slices can burn quickly if left unattended.
- This cooking method keeps the salmon moist and infused with lemon-garlic flavors without drying out.
- Leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
