Ingredients
- 4 salmon fillets (about 6 oz / 170 g each)
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon paprika
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lemon slices, for garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking dish or sheet pan with parchment paper or lightly grease it.
- In a small bowl, whisk together the melted butter, garlic, lemon juice, lemon zest, paprika, parsley, thyme, salt, and pepper.
- Arrange the salmon fillets skin-side down in the prepared baking dish.
- Brush the garlic butter mixture generously over each fillet.
- Top with lemon slices.
- Bake for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Garnish with fresh parsley and serve immediately.
Air Fryer Method
- Preheat the air fryer to 390°F (200°C).
- Brush the salmon with the garlic butter mixture.
- Place the fillets in a single layer in the air fryer basket.
- Cook for 8–10 minutes, depending on the thickness of the fillets.
Tips
- Pat the salmon dry before seasoning for the best texture.
- Avoid overcooking—the salmon should be moist and just flaky.
- Add asparagus, broccoli, or green beans to the baking dish for an easy one-pan meal.
- For extra richness, sprinkle grated Parmesan over the salmon during the last 2 minutes of baking.
Serving Suggestions
Serve with:
- Steamed rice or quinoa
- Roasted potatoes
- Garlic mashed potatoes
- Roasted asparagus or broccoli
- A crisp green salad
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooked salmon for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Warm gently in a 300°F (150°C) oven for 10 minutes or microwave on 50% power until just heated through.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4