Baked garlic butter salmon in foil is the best easy salmon recipe! My family loved this absolutely delicious fish, and I’m sure yours will, too!
This post is sponsored by BUBBL’R.
Garlic Butter Salmon
All I have to say about this recipe is that it’s a keeper! It’s also a crowd favorite. It’s so simple, but it’s really just amazing if you love garlic, butter, lemon, and salmon. Try serving this with roasted potatoes, asparagus, broccoli, or green beans. They all pair so well with this salmon recipe.
The trick with this recipe is reduce the lemon juice, and to make sure you don’t let the butter get too runny or hot when you make the sauce. A thicker garlic butter sauce will stay on the salmon so much better, and does a great job of infusing the flavor into the fish.
I’ve partnered up with BUBBL’R to bring you one of our very favorite salmon recipes. This naturally keto, gluten free, and low carb dish is a perfect pairing with their drinks. Since salmon pairs so well with citrus flavors, I love serving it with their twisted elix’r flavor. You can find out where to buy BUBBL’R here.
What’s The Best Type Of Salmon?
Coho or Sockeye are the best types of salmon for this recipe. I’d also recommend using wild salmon if you can.
You’re looking for a cut of fish that is a deep reddish orange color, not the type that is light pink. The lighter colored fish tends to be farm raised and releases a lot more water in the cooking process, which ends up diluting the garlic butter flavor.
What Is The Best Method To Cook Salmon?
I prefer baking salmon wrapped in foil, because it’s so much easier to guarantee salmon filets that aren’t dried out. If you want crispy skin, you’ll need to pan fry individual filets though.
What Is The Best Temperature To Bake Salmon?
Do you cook salmon on high or low heat? I like to bake salmon at 375 F for the best results. If you cook it on too high of a temperature, it will dry out.
How Do I Cook Salmon So It’s Not Dry?
Are you wondering “How do you keep salmon from drying out in the oven?” Nobody likes dry salmon. Thankfully, this easy recipe is pretty much foolproof thanks to aluminum foil.
We’re cooking the salmon baked in foil, so it traps the moisture in while it cooks. To make sure that it has a nice crispy crust, open up the foil and broil it for a couple of minutes before serving it.
How Do I Know If Salmon Is Cooked?
Cooked salmon will flake easily. To test this, use a fork to press down on the salmon. If it flakes off easily, then it’s cooked. You can also use a meat thermometer to check it. According to the FDA, the internal temperature of cooked salmon should be 145 F.
You can omit the lemon juice and increase the minced garlic if you want to really lean in heavily to the garlic butter flavor profile. If you love lemon, try using lemon pepper in place of the ground black pepper. You could also swap the lemon juice for lime juice for a slightly sweeter profile, or try adding some red pepper flakes for a little kick.
What To Serve It With
Roasted baby potatoes and asparagus are my favorite side dishes for this recipe. I also like to sprinkle plenty of fresh parsley over it before serving. Some other great sides for this salmon recipe are:
- Broccoli Cranberry Salad
- Tomato Cucumber Salad
- Soda Bread
- Colcannon (Irish Mashed Potatoes)
- Southern Green Beans
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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If you like this recipe, be sure to check out our entire seafood recipe section! Some reader favorites are:
- 1 1/2 pounds salmon fillet (preferably wild caught for best flavor)
- 1 Tablespoon freshly squeezed lemon juice
- 3 medium cloves garlic (minced by hand - don’t use a garlic press)
- 3 Tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 - 2 Tablespoons finely chopped fresh parsley (for serving)
- Let the salmon sit at room temperature for 10 minutes before you bake it.
- Preheat the oven to 375 F (190 C).
- Heat a small nonstick saucepan over medium heat. Add the lemon juice and garlic. Saute the mixture until the lemon juice has nearly evaporated. Add half of the butter and swirl until it has melted, remove the pan from the heat, and add in the second half of the butter. Swirl until the remaining butter has melted from the residual heat.
- Cover a rimmed baking sheet with aluminum foil (you need enough that you’ll be able to fold the edges over and create a tight seal). Place the salmon skin side down in the center of the foil, then sprinkle with salt and pepper. Pour the butter mixture over the salmon, and seal the aluminum foil.
- Bake for 15 - 18 minutes, or until the salmon is nearly cooked through. Open the foil pack, turn the oven to broil, and broil for 2 minutes (or until the top has golden edges and is crispy - keep a close eye on it so it doesn’t burn).
- Sprinkle with fresh diced parsley, and serve hot.
Use your best judgement with the amount of time that you bake your salmon. If you have an exceptionally thin piece, start checking it after 10 minutes. If you have a very thick piece, you’ll likely need 20 - 25 minutes before you broil it.
Amount Per Serving: Calories: 343Total Fat: 21.1gCarbohydrates: 1.3gNet Carbohydrates: 1.2gFiber: 0.1gSugar: 0.1gProtein: 37.5g
Nutrition information isn’t always accurate.
Garlic and butter are always the perfect pairing, and that’s especially true with this garlic butter salmon recipe! Try making it for your next dinner.