Busy cooks, you'll love this tender, perfectly flaky baked lemon garlic salmon! It takes little prep and less than 20 minutes to cook! Salmon baked in foil is a smart technique that ensures perfectly cooked, moist salmon every single time. Plus, clean up is a breeze.
Be sure to read on for tips and watch the video below for how to make this garlic baked salmon recipe!
Aside from the fact that salmon is of the good-for-you Mediterranean diet foods, it is a beautiful, tasty fish that makes a "fancy" dinner in a snap. But many people are intimidated by the idea of cooking a large salmon fillet because it can easily turn out too dry or bland. Not the case here!
You'll love this flavor-packed lemon garlic salmon! It is tender, moist, and perfectly flaky. Best part, it's so easy to make, even for less experienced cooks.
Why this Lemon Garlic Salmon Recipe Works? Two Important Tips
Aside from the fact that this salmon dinner is super quick and easy, a couple of things make all the difference for me:
1- Loads of Flavor
Salmon is a hefty, fatty, robust fish, it can stand up to big bold flavors without being overwhelmed. In fact, salmon needs big bold flavors. That's where our tasty lemon-garlic sauce comes in!
This baked salmon recipe begins by making the simple lemon-garlic sauce. What's in it?
- Lemon. Loads of it, actually. Juice of 2 large lemons + lemon zest (so much brightness!)
- Lots of fresh garlic. Make sure the garlic is minced or finely chopped (no one wants to bite on a large piece of garlic!)
- Quality extra virgin olive oil. Many recipes use melted butter, but you don't really need to. Extra virgin olive oil is all you need to finish this sauce, giving the salmon a healthier buttery finish. I used Early Harvest Greek extra virgin olive oil, which is rich with a peppery finish.
- Spices & Herbs. A simple trio of dry oregano, paprika, and black pepper are whisked in the sauce for even more flavor
2- Tender and Perfectly Flaky
This smart technique for baked salmon in foil has been the one I recommend for new cooks or anyone who's not so sure about how to cook salmon in the oven.
Wrapping salmon in foil traps the steam and helps cook the fish well, while keeping it from drying out. The sauce also helps a great deal, because while it infuses the salmon with flavor, it also keeps it nice and moist.
How to Bake Lemon Garlic Salmon In Foil
This garlic baked salmon is as easy as 1, 2, 3
Step 1: Make the lemon-garlic sauce
In a small bowl or jar, mix together the lemon juice, olive oil, garlic, lemon zest and spices.
Step 2: Prepare Salmon
Step 2: Prepare SalmonPrepare a baking sheet lined with a large piece of foil (foil needs to be large enough to wrap salmon). Brush the top of the foil with extra virgin olive oil. Pat salmon dry and season well with kosher salt, and place on the prepared pan.
Now, pour the tasty lemon-garlic sauce all over the salmon evenly. Add lemon slices (because never enough lemon when it comes to salmon)! Wrap the foil over and fold to secure shut at the top.
Step 3: Bake
Bake salmon (wrapped in foil) in a 375 degrees F heated-oven. Bake for 15 minutes or so, depending on thickness (if your salmon is 1 ½ inches or more in thickness, it may take a little bit longer.)
Remove from oven and uncover, then place under the broiler for a couple more minutes.
Garnish with a little fresh parsley. How tasty does this look?! I've got some ideas below for what to serve along!
How Do I Know If Salmon is Ready?
Once you remove salmon from the oven, if it still appears underdone, you can wrap the foil over the top and let it rest briefly. Don't leave it too long, salmon can easily go from under-cooked to way over-cooked quickly.
When the salmon flakes easily with a fork, it's ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fish fillet.
What to look for when buying a large salmon fillet?
Buying a large side of salmon--like 2 pounds as we have in this recipe that feeds a small crowd--can sound intimating, but it's actually pretty straightforward.
We've talked about this before in an earlier post, but when you're buying salmon, color and smell are basically your best indicators of quality. Look for salmon that has a vibrant pink hue and smells clean and not too fishy. It should not look dry or smell too funky.
When possible, opt for wild salmon. If that's not available, frozen or sustainably raised salmon are good options as well.
What to Serve with This Garlic Salmon?
If you're looking to complete this baked salmon dinner, start by adding a bold and simple salad like this easy Mediterranean tomato and cucumber salad or pea salad with feta and mint.
And as far as sides go, the possibilities are endless! If you're looking for something light and colorful, try Italian roasted vegetables or these Greek green beans with feta.
And for those who like a little something starchy, Greek lemon rice; herbed potatoes; or Greek roasted potatoes will do the trick.
One last tip, because this salmon cooks pretty quickly, be sure to have your sides and salads ready first before you put the salmon in the oven.
Watch The Video for How To Make this Baked Salmon Recipe:
Looking for more fish and seafood recipes? Check out more ideas here.
For more Mediterranean diet recipes, go here.
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Baked Lemon Garlic Salmon Recipe
- Total Time: 28 minutes
- Yield: Serves 6
Description
This Lemon Garlic Salmon Recipe makes tender, perfectly flaky baked salmon while lemon garlic sauce with olive oil hits all the right flavor notes. It's Mediterranean Diet friendly and gluten free.
Ingredients
For Salmon:
- 2 lb salmon fillet
- Kosher salt
- Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
- ½ lemon, sliced into rounds
- Parsley for garnish
For Lemon-Garlic Sauce:
- Zest of 1 large lemon
- Juice of 2 lemons
- 3 tbsp extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
- 5 garlic cloves, chopped
- 2 tsp dry oregano
- 1 tsp sweet paprika
- ½ tsp black pepper
Instructions
- Heat oven to 375 degrees F.
- Make the lemon-garlic sauce. In a small bowl or measuring cup, mix together the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano, paprika and black pepper. Give the sauce a good whisk.
- Prepare a sheet pan lined with a large piece of foil (should be large enough to fold over salmon). Brush top of the foil with extra virgin olive oil.
- Now, pat salmon dry and season well on both sides with kosher salt. Place it on the foiled sheetpan. Top with lemon garlic sauce (make sure to spread the sauce evenly.)
- Fold foil over the salmon (seam-side up). Bake for 15 to 20 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 ½ or more inches, it may take a bit longer.)
- Carefully remove from oven and open foil to uncover the top of the salmon. Place under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn’t overcook and the garlic does not burn.)
Notes
- Cook's Tip: Once you remove salmon from the oven, if it still appears underdone, you can wrap the foil back over the top and let it rest for a few minutes. Don't leave it too long, Salmon can easily go from under-cooked to way over-cooked quickly.
- How do you know if Salmon is ready? When the salmon flakes easily with a fork, it's ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet
- Prep Time: 10 mins
- Cook Time: 18 mins
- Method: Baked
- Cuisine: Mediterranean
This sounds wonderful. One question - when do you add the sliced lemons on top of the fish? Before going into the oven, or when you place it u Des the broiler?
Thanks!
Hi, Deanna. I please the lemon slices on the salmon before it goes in the oven.
Made this for 2020 Christmas dinner. It was excellent! The aluminum foil was a bit messy; next time I will use a small baking pan as a liner rather than a baking sheet. Will definitely make this again, soon.
So glad you enjoyed it, Susan!
Maybe I missed it, but how much olive oil do you use?
3 Tablespoons for the lemon-garlic sauce. Plus, a little more for coating the foil. 🙂
This is the best salmon I’ve ever made and eaten. Will make again.....maybe for Christmas dinner.
Wow! Thank you so much! And Merry Christmas :).
I was looking for something to make for Christmas dinner, I think your comment is my sign! Salmon it is, and I will use this recipe!
This was the best salmon I think I’ve had. The flavors are amazing and I just loved it! I highly recommend this. If you don’t try it, then you’re missing out!
Awesome, Kyle! Thank you so much!
Hi Suzy,
I've been watching your recipes online for quite some time now and finally decided to give it a try after I saw you make this salmon recipe. I was so excited based off of all the rave reviews I've read on here as well. I made this dish last night, but to my surprise, the lemon flavor really stood out and overpowered the dish.
Do you think it would have been a good idea for me to let the marinade sit for a couple of hours before prepping the dish so that the flavors would get more time to mix together? Thanks so much.
That might work. You could always just reduce the amount of lemon if it was too much for your personal taste.
This recipe looks delicious! I'm wondering if I can get the same result from cooking the fish in parchment paper or even using a casserole dish with a lid. I can see the benefit of cooking in the foil packet, however I'm not a fan of cooking in aluminum. Many thanks!
Hi, LeeAnn! I have not tried that before, so it's hard from me to advice. If you do give it a go, please stop back and let us know how it went!
I plan on making this some time this week, and if successful. again this coming weekend for guests. Do you have to broil the salmon? I have never used my broiler and am unsure if it's functioning. Thanks!
Hi, Kanika! You could skip the broil if it's not possible for you to do.
Made this for dinner tonight & it was sooooo good!! Everyone just loved it & hoping for leftovers ?
Thank you so much!!
Haha! I feel like there's never enough of this one! My family eats it all up no matter how much I make!
I made this dish last night and it was a total hit. I served it cold with a pepper and tomato salad and my husband declared it the best hot weather meal this year. Thank you so much! Will definitely be making this again.
Awesome! Thanks, Janet!
Since you don’t use a gadget for squeezing lemons, but I do, should I adjust how many lemons I use? Thanks.
Nope! I've found 2 lemons still works, even when using a squeezing device :).
How would oven time change for a smaller piece oh salmon ? Thanks
Hi, Betsy! It's hard to say exactly, because oven temps can vary. I would maybe pull it out at 10 minutes and take a look. When the salmon flakes easily with a fork, it’s ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fish fillet.
Since I started to receive your recipes, I have been drooling. I'm in independent living and under much pressure not to leave our campus (currently I can't as my car battery has no charge). For some time I have been enjoying RecipeTin Eats.com from Australia. Before our "lockdown" I made many of her recipes. Her blog is like yours in many respects, appealing recipes with appealing visuals. Both of you obviously love food and want to share. I signed up for your blog as I was looking for recipes with a Mediterranean twist and taste. Keep up the good work as I wait to cook again. Burt
Thank you, Burt! I do love sharing my love of food and cooking with others. I hope you're able to try some of the recipes you find here very soon! This Lemon Garlic Salmon is a wonderful place to start! So easy and full of flavor!! Take care!
Made it for dinner tonight ? i
Served it with quinoa tabuleh.
It is definitely delicious.
Thanks for your recipes.
Sounds like a great dinner combo! Thanks for sharing, Eleonora!
Excellent!
Thank you, Angela!
Happy husband, pre-teen and picky toddler! Really good recipe, the smell of lemons, olive oil and oregano as I opened the foil was sooooo goooood. Will definitely keep the recipe, thank you!
Yay!!!! So glad everyone enjoyed the recipe!