My recipe for Garlic Butter Baked Salmon is made in one pan with fingerling potatoes, smothered in garlic, and coated in a bright fresh lemon butter sauce. The best part about this recipe is that you can have it on the table in just 30 minutes! It’s the perfect way to squeeze a healthy, delicious, homemade dinner into your weeknights.
By now, I’m sure you know how much I love salmon. It’s my favorite type of fish. It cooks up so fast, it’s so tender and flaky, and it has a beautiful mild flavor. It’s so easy to get creative with salmon; it’ll go with practically any flavor combination you decide on. In my opinion, I think this is the best way to enjoy salmon. Nice and simple with lots of garlic and fresh lemon.
I’ve also included some fingerling potatoes in this recipe to give you a full meal and minimal mess! Don’t skip the potatoes. After pouring that buttery lemon sauce over the salmon, the sauce will seep down and soak into those potatoes. It’s heaven on a plate!
This gorgeous one-pan dinner comes together with such simple and fresh ingredients in almost no time at all! Keep scrolling for the full recipe and ingredient amounts.
- Fingerling potatoes – Baby potatoes will work too.
- Olive oil – You can use safflower, sunflower, vegetable, or avocado oil.
- Salt & pepper – Season to taste.
- Salmon – I used 4 individual salmon filets but you can use a whole side of salmon as well, skin and bones removed.
- Garlic – I didn’t skimp on the garlic in this recipe! You can use more or less as you prefer.
- Butter – I like to use unsalted butter to give myself more control over the sodium, but you can use salted if that’s what’s handy.
- Lemon – I used one lemon to get fresh juice, and another lemon for slices.
- Parsley – I love fresh parsley as a garnish. You can use other garnishes such as chives, basil, oregano, or thyme.
How to Make Garlic Butter Baked Salmon
- Prep the potatoes: Preheat the oven to 400F. Halve the potatoes, then toss them with the olive oil, and half the salt and pepper. Spread them in an even layer on the baking sheet and roast for 15 minutes.
- Prep the salmon: Rub the salmon with garlic. Mix the butter with the remaining salt & pepper. Move the potatoes to the side to make room for the salmon and place the filets in the middle of the sheet pan.
- Roast the salmon: Pour the lemon butter over the salmon, then roast for 10 minutes, or until the salmon is cooked through. Garnish with parsley and enjoy!
Can I Use Other Veggies?
This recipe is a wonderful way to use up some veggies that might be nearing their expiry date in your fridge. You can also make a veggie medley! No need to pick just one. Give some of these a try:
- Brussels sprouts
- Bell peppers, sliced
- Whole mushrooms
- Quartered onions
- Green beans
How To Serve
While you can enjoy this sheet pan dinner all on its own, you can add an extra side or two to give your family or guests some more options for their plates. Give these recipes a try:
- Butter Biscuits
- Classic Dinner Rolls
- No Knead Skillet Bread
- Avocado Tomato Salad
- Easy Coleslaw Recipe
- Creamy Cucumber Salad
Your leftovers will last 3-4 days in an airtight container in the fridge. The salmon will reheat well in the microwave at 20-30 second intervals until heated through. You can also reheat on the stovetop over medium heat, but keep a close eye on your filets so they don’t dry out.
You can also enjoy your leftover salmon cold! Shred it up, mix in some of that awesome lemon butter sauce, and toss it into a salad. You can also mix in a few tablespoons of mayo to your shredded to make some salmon salad sandwiches.
Want to freeze leftovers? They’ll last 3-4 months. Since salmon can dry out easily, let the filets thaw in the fridge a day before you plan on eating them, then reheat using either the microwave or stovetop.
Are You a Seafood Lover? Try These Recipes!
- Baked Thai Salmon
- Lemon Dill Pan Fried Salmon
- Cilantro Lime Salmon
- Baked Salmon Teriyaki
- Bruschetta Salmon
- Avocado Tuna Salad
- Garlic Butter Shrimp
- Tomato Shrimp Pasta
- Shrimp Scampi
Garlic Butter Baked Salmon
- 1 lb fingerling potatoes, or baby potaotes, washed and cut in half
- 2 tsp olive oil
- 1 tsp salt, or to taste
- 1 tsp pepper, or to taste
- 4 salmon fillets, skinless
- 6 cloves garlic, minced
- 6 tbsp butter, unsalted, melted
- 1/4 cup lemon juice, freshly squeezed
- 1 lemon, cut in slices for garnish
- 1/4 cup fresh parsley, chopped for garnish
- Preheat the oven to 400 °F.
- In a large bowl add the potatoes olive oil 1/2 tsp of salt and pepper. Toss well. Spread them out in an even layer on a baking sheet and place the baking sheet in the preheat oven. Roast for 15 minutes until they just start to soften and turn golden brown.
- Meanwhile, rub the salmon with the garlic. In a small bowl combine the melted butter with the lemon juice, remaining salt and pepper.
- Push the potatoes to one side of the baking sheet and arrange the salmon down the other side. Pour the butter/lemon mixture over the salmon.
- Return the baking pan back to the oven and roast for another 10 minutes or until the salmon is opaque and cooked through.
- Garnish with parsley and lemon slices and serve warm.
- Your leftovers will last 3-4 days in an airtight container in the fridge. The salmon will reheat well in the microwave at 20-30 second intervals until heated through.
- You can also reheat on the stovetop over medium heat, but keep a close eye on your filets so they don’t dry out.
- Want to freeze leftovers? They’ll last 3-4 months. Since salmon can dry out easily, let the filets thaw in the fridge a day before you plan on eating them, then reheat using either the microwave or stovetop.