Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Remove 4 salmon fillets from the refrigerator and place them on a plate. Let them stand at room temperature for 15 minutes so they cook evenly later.
Watch out
Do not bake cold salmon straight from the fridge or it will cook unevenly.
Preheat your oven to 375°F (190°C).
local_fire_departmentPreheat oven to 375°F (190°C)Watch out
Ensure the oven reaches 375°F before baking so the timing remains accurate.
Line a baking dish with parchment paper, then arrange the 4 salmon fillets skin-side down in a single layer.
Watch out
Do not overlap salmon fillets in the baking dish or they will cook unevenly.
Place 2 tbsp of butter in a small bowl and microwave for 10 to 20 seconds until melted. Cut 1 lemon into wedges, squeeze 1/2 tbsp of fresh juice from 1 wedge into the melted butter, and stir to combine.
Watch out
Do not overheat the butter in the microwave or it will splatter and explode.
Generously brush or spoon the lemon butter mixture over the tops of all 4 salmon fillets.
Watch out
Brush the butter mixture evenly so every part of the fillet stays moist during baking.
Mince 3 garlic cloves using a garlic press and sprinkle evenly over the salmon fillets. Season with 1/2 tsp of salt and 1/4 tsp of black pepper, then arrange the remaining lemon wedges around the fillets in the baking dish.
Watch out
Distribute the minced garlic evenly so no single bite is overpowered by garlic.
Use oven mitts when placing the baking dish into or taking it out of the hot oven to prevent burn injuries. Extreme heat warning: never touch hot ceramic baking dishes with bare hands.
Place the baking dish into the preheated oven and bake at 375°F (190°C) for 12 to 15 minutes, until the salmon turns a soft orange-pink color.
local_fire_department375°F (190°C) for 12-15 minutesWatch out
Set a timer so the salmon does not overcook and become dry.
Finely chop fresh parsley and fresh dill to yield 1 tsp of chopped parsley and 1 tsp of chopped dill while the salmon bakes.
Watch out
Chop herbs right before serving
do not bake herbs in the oven as dill singes quickly
Remove the baking dish from the oven and sprinkle the chopped parsley and dill over the salmon. Serve immediately with the baked lemon wedges.
Watch out
Garnish immediately after taking the salmon out so the herbs release flavor onto the hot fish.
Check doneness by pressing a fork gently into the center; the salmon should flake easily and remain moist inside.
Watch out
If the salmon resists flaking or looks translucent in the middle, return it to bake for 1-2 more minutes.
Crispy Pan-Seared Salmon with Lemon Garlic Butter Sauce
Garlic Butter Lobster Tails
Steakhouse Style Broiled Lobster Tail
Ultra Creamy Paprika Garlic Shrimp Pasta
French-Style Creamy Seafood Pasta
Restaurant-Quality Pan-Seared Salmon with Crispy Skin