Oven Baked Salmon with Honey Garlic Butter

This easy baked salmon is topped with a simple honey garlic butter and lemon for tender, flaky fish every time. Baked at 400°F for just 15 minutes, it’s our family’s go-to recipe for busy weeknights.

If you love easy salmon dinners, try Baked Honey Mustard Salmon for a tangy twist, Salmon Bowls for a lighter meal, or classic Salmon Patties when you want something a little different.

Before You Get Started

A few quick tips to help you nail this recipe:

• Don’t overcook your salmon. This is the number one mistake. Bake at 400°F for about 15 minutes and pull it from the oven when it reaches 130-135°F internally. It will continue cooking as it rests.
• Start with fresh, quality fish. Salmon should smell like the ocean, not “fishy.” Look for bright, vibrant color with no discoloration or dull spots.
• Create a foil boat around the salmon. Bringing up the sides of the foil keeps all that delicious honey garlic butter right where it belongs and makes cleanup a breeze.

How to Choose the Best Kind of Salmon

You’ll typically find two options at the grocery store: farm-raised and wild-caught. Both work beautifully for baking, but here’s what sets them apart.

Farm-Raised Salmon is higher in fat, which gives it a milder flavor and makes it more forgiving if you slightly overcook it. It’s usually Atlantic salmon with a pale pink/orange color and tends to be the more affordable option.

Wild-Caught Salmon has a deeper red/orange color and leaner texture, with a richer, more distinctly “salmon” flavor. It comes in several varieties (King, Sockeye, Coho, Pink, and Chum) and is typically pricier since it’s caught by smaller fishing operations.

We prefer farm-raised for its milder taste, but either choice will give you delicious results with this recipe.

RECIPE WALK-THROUGH

How To Make Oven Baked Salmon

See the recipe card below for full, detailed instructions

Step 1 – Prep the Salmon

Start by preheating your oven to 400°F and lining a large rimmed baking sheet with foil.

Lay the salmon fillet skin-side down on the foil. Season lightly with kosher salt. Go easy here since you can always add more after cooking, but you can’t take it away.

• Tip: Cooking with the skin on helps lock in moisture and makes it easier to remove after baking if you prefer skinless salmon.

Step 2 – Make the Honey Garlic Butter

In a small bowl, combine softened butter, minced garlic, honey, lemon zest, and fresh parsley. Mix until everything is well blended.

Spread the butter mixture evenly over the top of the salmon, then arrange lemon slices down the length of the fillet. 

The butter will melt into the fish as it bakes, creating that irresistible golden glaze.

• Tip: Zest your lemon before slicing it. It’s much easier to zest a whole lemon than lemon slices!

Step 3 – Create the Foil Boat

Bring up the sides of the foil around the salmon to form a shallow “pan.” This keeps all those flavorful juices and melted butter contained so you can spoon them over the fish before serving.

You can tent the top loosely with foil if you prefer, but leaving it uncovered allows the top to get slightly caramelized.

Step 4 – Bake at 400°F

Bake for 15-18 minutes, depending on the thickness of your fillet. The salmon is done when it’s light pink in the center, flakes easily with a fork, and registers 130-140°F on a meat thermometer.

I prefer pulling it at 130-135°F. Let it rest for 5 minutes before serving, and it will continue to rise in temperature. This gives you perfectly tender salmon that’s never dry.

Serving Suggestions

Salmon has a mild flavor that pairs well with so many sides. We love it with Coconut Rice, Seasoned Rice, or just a scoop of steamed white or brown rice. 

It’s also delicious with Roasted Purple Potatoes or Buttered Noodles.

For veggies, anything green works great. Think green beans, broccoli, or asparagus.

Don’t forget the finishing touches. A sprinkle of fresh parsley and a squeeze of lemon juice right before serving adds a nice burst of freshness.

Variations

I like to serve salmon with fresh lemon wedges on the side for an extra pop of brightness. But if you’re looking for different flavor options, these are a few of our favorites:

• Lemon and Herbs: Keep it simple with salt, fresh herbs like dill, parsley, and thyme, plus lemon slices.
• Salmon with Dill Sauce: Simply seasoned salmon served with a creamy dill sauce on the side.
• Honey Mustard Salmon: Topped with a blend of dijon and whole grain mustard for a slightly sweet, tangy flavor.
• Teriyaki Salmon: Salmon with a sweet and savory teriyaki glaze. We love this served in lettuce wraps.
• Olive Oil Instead of Butter: Swap the butter for extra virgin olive oil and mix in the garlic and herbs. Brush it on lightly for a lighter option.

More Delicious Salmon Recipes To Try

• Crunchy Ramen Noodle Salad with Salmon
• Grilled Salmon Kabobs
• Smoked Salmon Dip
• Air Fryer Salmon with Lemon Butter
• Grilled Salmon Salad
• Sheet Pan Salmon, Asparagus and Potatoes

Recipe

Oven Baked Salmon Recipe

5 from 4 votes

Kristin Maxwell

This easy baked salmon is topped with honey garlic butter and lemon for tender, flaky results every time. Ready in about 25 minutes, it's a family favorite for busy weeknights.

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 6 servings

Print RecipePin RecipeReview Recipe

Ingredients

  

1x2x3x

• 1.5 pounds salmon fillet
• 1 lemon zested, then sliced
• 6 tablespoons butter softened
• 2 tablespoons honey
• 3 cloves garlic minced
• 2 teaspoons fresh minced parsley
• Kosher salt

Save this recipe

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat oven to 400 degrees F. Line a large rimmed sheet pan with foil.
• Lay the salmon skin-side down on the foil. Season lightly with salt.
• In a small bowl, combine softened butter, honey, garlic, lemon zest, and minced parsley. Spread evenly over the top of the salmon, then top with lemon slices.
• Bring up the sides of the foil around the salmon to create a shallow boat. This keeps the juices contained. Covering completely is optional.
• Bake for 15-18 minutes until the salmon is light pink, flakes easily with a fork, and registers 130-140°F on a meat thermometer.
• Remove from the oven and let rest for 5 minutes before serving. Serve with extra lemon wedges if desired.

Notes

• Don’t skip the rest time. Letting the salmon rest for 5 minutes allows the temperature to rise and the juices to redistribute.
• Check for doneness early. Start checking at 12 minutes for thinner fillets. You can always cook longer, but you can’t undo overcooked fish.
• Temperature guide: 130-135°F for medium, 135-140°F for medium-well, 145°F+ for well done. The USDA recommends 145°F.
• Frozen salmon: Add 5-8 minutes to the cooking time. Add the butter topping during the last 10 minutes.
• Foil is key. Use good quality nonstick foil. The honey in the butter can stick, and foil makes cleanup easy.
• Storage: Refrigerate leftovers in an airtight container for 2-3 days.
• Reheating: Microwave in 30-second intervals, covered loosely to retain moisture.
• Freezing: Freeze uncooked fresh salmon up to 3 months; cooked salmon up to 4-6 months.

Keyword baked salmon, honey garlic butter

Nutrition

Serving: 4ouncesCalories: 290kcalCarbohydrates: 8gProtein: 23gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 92mgSodium: 141mgPotassium: 594mgFiber: 1gSugar: 6gVitamin A: 402IUVitamin C: 10mgCalcium: 25mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Have you tried this recipe?

Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad