Baked Salmon With Garlic

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 01/14/21
Baked salmon with garlic recipe

The Spruce / Julia Estrada
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
513 Calories
31g Fat
15g Carbs
43g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 513
% Daily Value*
Total Fat 31g 40%
Saturated Fat 5g 25%
Cholesterol 114mg 38%
Sodium 146mg 6%
Total Carbohydrate 15g 6%
Dietary Fiber 2g 7%
Protein 43g
Calcium 102mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fresh salmon fillets–or steaks–make a fast and easy meal. Not only are they great for a weeknight dinner, but they are also special enough for a dinner party menu. The baked dish will be ready in 30 minutes without any need to flip the salmon fillets.

If you enjoy seafood, then salmon is a great source of healthy protein, especially this baked salmon. It gets its fabulous flavor from minced garlic, olive oil, and some chopped fresh parsley. A drizzle of lemon juice provides the perfect finishing touch. If you're looking to add a bit of extra oomph to this dish, we recommend adding some fresh herbs that complement salmon nicely, such as mint, fennel, chives, chervil, tarragon, or dill.

For serving, consider placing the baked salmon fillets on a bed of sautéed spinach or kale. Or serve them over a base of vibrant pureed peas. Add simple baked potatoes or roasted potatoes and a tossed salad for a well-rounded dinner. For wine, a chardonnay or sauvignon blanc pair well with the herb and citrus flavors. Or choose a pinot noir or rosé, both of which go well with all kinds of salmon preparations.

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Ingredients

  • 4 cloves garlic (small, minced)
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped parsley (heaping)
  • 4 salmon fillets (about 4 to 6 ounces each)
  • Dash kosher salt
  • Dash black pepper
  • 2 lemons (divided)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for baked salmon with garlic
    The Spruce / Julia Estrada

  2. Heat oven to 375 F.

  3. Lightly grease a 9-by-13-by-2-inch baking pan or line the pan with foil and lightly oil the foil.

    Grease baking pan
    The Spruce / Julia Estrada

  4. In a small bowl, combine the minced garlic, olive oil, and parsley. Blend the ingredients well.

    Minced garlic and parsley
    The Spruce / Julia Estrada

  5. Arrange the salmon fillets in the prepared baking pan and spread the garlic and parsley mixture evenly over them. Sprinkle the fillets lightly with salt and freshly ground black pepper.

    Salmon marinade
    The Spruce / Julia Estrada

  6. Bake the salmon for about 15 to 20 minutes, or until the fillets register 145 F or flake easily with a fork.

    Bake salmon
    The Spruce / Julia Estrada 

  7. Meanwhile, juice one of the lemons.

    Lemon
    The Spruce / Julia Estrada

  8. Drizzle the baked salmon fillets with 2 tablespoons of lemon juice.

    Salmon
    The Spruce / Julia Estrada

  9. Slice the remaining lemon into wedges and serve them with the salmon.

    Baked salmon and garlic
    The Spruce / Julia Estrada

  10. Enjoy!

Tips

  • If the salmon fillets have skin attached, add them to the baking sheet skin-side down. The skin can be easily removed from the fish after cooking if you choose not to eat it.
  • The salmon is done when you can lift flakes with a fork and the fish is opaque. It's important not to overcook the fillets since they will dry out. The US Food and Drug Administration recommends an internal temperature of 145 F. To be sure the salmon is perfectly baked, check with a reliable instant-read thermometer inserted into the center of a fillet. It should read 145 F. To check with a fork, insert it into the center of a fillet and twist it slightly. The center should flake and be opaque but not dry.
  • To cut a lemon into wedges, slice off the top and bottom of the lemon. Stand the lemon up on a cut end and slice it to make two halves. Cut each half lengthwise into four wedges.

Recipe Variation

  • Salmon With Garlic and Herbs: Add 2 teaspoons of minced fresh thyme and 1 teaspoon of minced fresh rosemary to the parsley and garlic mixture.