Baked Lemon-Butter Salmon Recipe
This baked lemon-butter salmon recipe keeps things simple: salmon fillets go into a hot oven and are basted with melted butter and lemon for a clean, bright flavor. A quick rest at the end helps the juices settle, and spooning the pan sauce over the top finishes it neatly. It’s a low-carb, weeknight-friendly dish with clear ingredients and steps.
Ingredients
Ingredients
Step-by-Step Method
Preheat the oven and prep the pan
Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Arrange the salmon and season
Place the salmon fillets on the sheet. Sprinkle evenly with salt and black pepper.
Melt the lemon-butter mixture
In a small pan over low heat, melt the butter and margarine. Stir in the lemon juice (and a little zest if you like). Don’t let it boil—just warm and combine.
Spoon sauce over the fillets
Drizzle or spoon the lemon-butter over the salmon, coating the tops well. Pour any extra sauce from the pan onto the tray.
Bake until just done
Bake for 12–15 minutes. Thicker fillets may need a couple extra minutes; the fish should flake easily with a fork. Avoid overbaking to keep it juicy.
Rest briefly and serve
Let the salmon rest for 2 minutes. Spoon the warm pan sauce over the top and serve right away.