Baked Salmon Lemon Herb Butter (Print Version)
Flaky salmon baked with a zesty, herb-infused lemon butter topping for a light and tasty dinner.
# What You'll Need:
→ Fish Preparation
01 - 4 (6 oz) skinless salmon fillets
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper to taste
→ Lemon Herb Butter
04 - 4 tbsp unsalted butter, softened
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh dill, finely chopped
07 - 1 clove garlic, minced
08 - Zest of 1 lemon
09 - 1 tbsp fresh lemon juice
10 - 1/2 tsp salt
→ Garnish
11 - Lemon slices
12 - Extra chopped herbs
# How to Cook:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry, place them on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper.
03 - In a small bowl, mix softened butter, parsley, dill, garlic, lemon zest, lemon juice, and salt until well combined.
04 - Spread a generous spoonful of the lemon herb butter over each salmon fillet.
05 - Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork.
06 - Serve hot, garnished with lemon slices and extra herbs if desired.
# Expert Advice:
01 -
- Salmon cooks in just 15 minutes, so dinner is ready before anyone gets restless.
- The lemon herb butter melts into every flake, making it taste restaurant-quality without the pretension.
- It's naturally gluten-free and works for pescatarians, so fewer people to accommodate at the table.
02 -
- Overcooked salmon becomes dry and regrettable, so start checking at 12 minutes even if the recipe says 15.
- Cold butter won't mix smoothly with the lemon juice, so let it soften at room temperature first or you'll end up with grainy chunks.
03 -
- Make the herb butter the night before and refrigerate it, then just slice what you need and let it melt over the hot salmon.
- If your salmon fillets are different thicknesses, arrange the thicker ones on the outside edges of the baking sheet where heat is more intense.