Lemon Garlic Salmon
September 10th, 2021Lemon + Garlic + Salmon = Basic in the Best Way
The simple combo of lemon and garlic is all you need when cooking with full-flavored fillets of wild salmon. It’s certainly a classic, and it makes for easy, effortless weeknight meals that always satisfy.
How to Keep Salmon Moist When Baking
Whisking lemon and garlic into melted butter coats everything in a blanket of richness, and also keeps the fillets from drying out as they bake. You can substitute olive oil to make this recipe dairy-free. For even more moisture, we suggest using a simple salt solution to quickly brine the fillets before baking them. Sure, brining adds an extra step to this recipe, but it makes a big difference in the end. All you have to do is let the salmon sit fully submerged in the brine while you’re waiting for the oven to preheat.
Use Fresh Herbs for Flavor and Variety
Baking the salmon with a sprinkle of herbs let's you reinvent lemon garlic salmon in more ways than you can imagine, and let's you add another level of flavor to the meal — one that you can change up, depending on what herbs look fresh and vibrant at the market.
Lemon Garlic Salmon
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
10 minutes
Total time
20 minutes
Yield
4 servings
Ingredients
- 4 (6-ounce) wild sockeye or coho salmon fillets
- Sea salt
- 2 tablespoons unsalted melted butter or olive oil
- 2 cloves garlic, minced
- Freshly ground black pepper
- Tender green herbs, roughly chopped (parsley, chives, dill, and/or cilantro)
- 1 lemon, halved
- Greens, grains, or other vegetable of your choice, for serving
Instructions
1. Preheat oven to 425F. If desired, use aluminum foil to line a rimmed baking sheet.
2. Brine fillets for 10 minutes in a salt solution (1 tablespoon of salt for every cup of water, enough to fully submerge fillets.) Set aside.
3. Meanwhile, in a small bowl whisk together melted butter, garlic, black pepper, herbs, and juice from half a lemon. Cut remaining lemon half into wedges.
4. Pat dry salmon fillets with paper towel or tea towel to remove excess moisture. Season with black pepper (skip the salt, though, as it’s already been brined), then arrange fillets on baking sheet. Pour lemon garlic butter over tops of fillets, then sprinkle with herbs. Set timer for 6 minutes for thinner fillets, and 8 minutes for thicker ones.
5. Check on doneness of salmon when timer goes off; the salmon fillets are medium-rare when they just begin to flake easily with a fork, or register at 120F. Cook salmon for another 2 minutes if not quite done.
6. Serve with a side of vegetables or grains, as well as a wedge of lemon.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
