Butter and salmon just belong together. This lemon butter salmon is the simplest way I know to make salmon taste really good without adding a bunch of extra things. I spread on my lemon butter, squeeze a little more lemon over the top, bake it, and that's dinner.
I usually build dinner around it. Roasted veggies and rice if I want to keep it simple. Creamy lemon orzo when I want something that feels a little more put together. It's just as good next to garlic butter noodles or flaked over a salad. It's basic in the best way. Just salmon and butter doing what they do.
TL;DR - Baked Lemon Butter Salmon
- 🐟 What it is: Baked salmon topped with my simple lemon butter and a squeeze of fresh lemon.
- ⏱️ Total time: About 15-20 minutes start to finish.
- 🔥 How it's cooked: Baked in the oven at 350°F. No pan sauce, no stovetop, no extra steps.
- 🍽️ How to serve it: Great with roasted veggies and rice, on top of this easy lemon garlic pasta or flaked into my favorite spinach lemon orzo recipe.
- ⭐ Why you'll make it again: If you love simple salmon recipes like my miso butter salmon or 2-ingredient teriyaki salmon, this fits right in. Same easy method, just a classic lemony twist.
Ingredients Needed
- Salmon: I like to buy my salmon two ways. Either at Costco in a large piece, that I cut in half. I freeze one half, with either flavored butter or seasoning on it to make life easier for future me. Alternatively, I buy it portioned into fillets, for when I just want to make a small amount. Try to buy center cut fillets so that they are all the same thickness.
My Tips for Perfectly Baked Salmon
- Pat the salmon dry first. It takes 10 seconds and helps the lemon butter stay where you put it instead of sliding right off.
- Cook it as one larger piece if you can. A whole fillet stays juicier than smaller portions. You can always cut it after it bakes.
- Don't overbake it. Start checking around the 12-minute mark. As soon as it reaches an internal temperature of 125℉ and it flakes easily in the center, pull it. Salmon goes from perfect to dry pretty quickly.
- Add fresh lemon at the end. I love lemon forward flavor, so a squeeze of lemon after baking will really make 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 prepared baking sheet, skin-side down if it has skin.
Step 2: 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.
Step 3: Finish and serve. Remove from the oven. Squeeze fresh lemon juice over everything and serve.
FAQ's, answered.
Yes. Just make sure it's fully thawed and patted dry before adding the lemon butter. Extra moisture will make the butter slide off instead of melting into the fish.
Either works. I usually cook it skin-side down if it has skin because it helps hold everything together and keeps the salmon juicy. You can remove the skin easily after baking if you prefer.
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More Baked Salmon Recipes You'll Love
📖 Recipe
Baked Lemon Butter Salmon (2-Ingredients)
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 baking 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 everything 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 quickly and you don't want it to dry out.
- Add herbs: Fresh herbs like dill, basil, or parsley are great herbs to add on after baking.
- Serving Suggestions: Serve with roasted vegetables and rice, on top of creamy lemon pasta, or cold at brunch with noodle kugel and a bright green salad.
Cherie says
Curious, you state lemon butter, but the photo shows sliced lemon and butter pats. Which is it? Do you make a lemon butter and slather it on or use sliced lemons and butter pats? Thanks.
Marni Katz says
You can do it either way. I showed the pats of butter method in case someone doesn't have lemon butter made. If you have the lemon butter, slather it all over the fish, then bake. I hope that helps!