Butter and salmon are a perfect match. This lemon butter salmon is an easy, reliable way to make salmon taste great without a lot of fuss. Spread the lemon butter on the fish, squeeze a little fresh lemon over the top, bake, and dinner is ready.
I often build a full meal around this salmon. Keep it simple with roasted vegetables and rice, or serve it with creamy lemon orzo for something slightly more elegant. It’s also excellent with garlic butter noodles or flaked over a salad. The recipe is intentionally basic — just salmon and lemon butter doing what they do best.
TL;DR – Baked Lemon Butter Salmon
- 🐟 What it is: Oven-baked salmon topped with simple lemon butter and a squeeze of fresh lemon.
- ⏱️ Total time: About 15–20 minutes from start to finish.
- 🔥 How it’s cooked: Baked in the oven at 350°F — no stovetop steps required.
- 🍽️ Serve with: Roasted vegetables and rice, lemon garlic pasta, or creamy lemon orzo. It also flakes nicely over salads.
- ⭐ Why you’ll make it again: Fast, dependable, and flavorful. If you like simple salmon recipes, this is a classic lemon-forward option.
Ingredients Needed
- Salmon: Buy a large piece to cut into portions or choose center-cut fillets so they’re an even thickness. I sometimes buy a large piece, portion half to freeze for another meal, and cook the other half fresh.
Tips for Perfectly Baked Salmon
- Pat the salmon dry. This helps the lemon butter stick instead of sliding off.
- Cook a larger fillet when possible. A whole fillet retains more moisture than smaller pieces; slice after baking if needed.
- Don’t overbake. Start checking around 10–12 minutes. Pull the salmon when it flakes easily and reaches about 125°F for medium doneness; it will continue to carryover cook slightly.
- Add fresh lemon at the end. A squeeze of lemon after baking brightens the flavor and makes the lemon pop.
How to Make Lemon Butter Salmon
Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper. Pat the salmon dry and place it on the sheet, skin-side down if it has skin.
Step 2: Season and bake. Spread lemon butter evenly over the top of the salmon. Bake for 12–15 minutes, depending on thickness, until the center flakes easily or reaches about 125–130°F.
Step 3: Finish and serve. Remove from the oven, squeeze fresh lemon juice over the fish, and serve.
FAQs
Yes. Thaw the salmon completely and pat it dry before adding lemon butter. Excess moisture will make the butter slide off instead of coating the fish.
Either works. Cooking skin-side down helps hold the fillet together and keeps it juicy; you can remove the skin after baking if you prefer.
Did you try this recipe and love it? Leave a comment or a 5-star rating to let me know!
More Baked Salmon Recipes You’ll Love
-
Baked Salmon Bites (Easy, 2-Ingredient Recipe)
-
Easy Baked Teriyaki Salmon (2 Ingredients, 15 minutes)
-
Easy Baked Sesame Ginger Salmon
-
20-Minute Baked Chili Lime Salmon
📖 Recipe
Baked Lemon Butter Salmon (2-Ingredients)
Marni Katz
Pin Recipe
Save RecipeSaved!
Ingredients
- 4 TB Lemon Butter
- 1 Lemon, zested and juiced
- 1.5 lbs Salmon, patted dry
Instructions
-
Preheat the oven to 350°F and line a baking sheet with parchment paper. Pat the salmon dry and place it on the prepared sheet, skin-side down if it has skin.
-
Season and bake. Spread the lemon butter evenly over the top of the salmon. Bake for 12–15 minutes, depending on thickness, until the salmon flakes easily in the center or reaches about 125–130°F.
-
Remove from the oven. Squeeze fresh lemon juice over the fish and enjoy!
Notes
- Skin-on salmon helps keep the fish juicy and is easy to remove after baking if desired.
- Don’t overbake. Start checking at 10 minutes — salmon cooks fast and can dry out quickly.
- Add herbs: Fresh dill, basil, or parsley are lovely added after baking.
- Serving suggestions: Serve with roasted vegetables and rice, over creamy lemon pasta, or chilled for brunch with a crisp salad.
Nutrition
Carbohydrates: 3g
Protein: 34g
Fat: 22g