Lemon Butter Baked Salmon
Simple baked salmon topped with a lemon-butter (or olive oil) mixture, seasoned with salt and pepper. Optional broil for crispier edges.
Servings: 4 servings
Ingredients
Ingredients
- 2 to 3 Tablespoonsbutter or olive oil
- 1 to 2 lemons
- 4 skinless salmon fillets about 6 ounces each
- Salt to taste
- Ground black pepper to taste
Instructions
Instructions
- Preheat the oven to 400°F.
- In a small bowl, melt 2 to 3 Tablespoons butter (or measure 2 to 3 Tablespoons olive oil if using oil instead). Squeeze the juice from 1 lemon into the melted butter or oil and whisk until combined. If using a second lemon (optional), slice it now and set the slices aside for topping or reserve its juice.
- Place the 4 skinless salmon fillets (about 6 ounces each) on a baking sheet or in a cast-iron pan, spaced so they do not touch.
- Brush the lemon butter mixture over both sides of each fillet. If using lemon slices, place one slice on top of each fillet. Sprinkle salt and ground black pepper to taste over the fillets.
- Bake the salmon in the preheated oven for 12 to 15 minutes, or until the internal temperature reaches 145°F and the salmon flakes easily with a fork.
- For a crispier edge, switch the oven to broil and broil the salmon for the last 1 to 2 minutes—watch closely to avoid burning.
- Remove the salmon from the oven, brush with any remaining lemon butter mixture, and serve warm.
Equipment
- Oven
- baking sheet or cast-iron pan
- Small Bowl
- Whisk
- Pastry brush
Notes
Notes
Salmon:
I prefer to buy the prepackaged fillets in the frozen section at Costco. My family only eats 3 (the kids will split one), but you can fit up to 5 on a large sheet if needed.
Variations:
You can add vegetables to cook on the pan with the salmon. Green beans, asparagus, broccoli and brussels sprouts are all delicious. Just drizzle with olive oil and season with salt and pepper.
Storage:
Store leftovers in a covered container in the refrigerator up to 3 days.
Salmon:
I prefer to buy the prepackaged fillets in the frozen section at Costco. My family only eats 3 (the kids will split one), but you can fit up to 5 on a large sheet if needed.
Variations:
You can add vegetables to cook on the pan with the salmon. Green beans, asparagus, broccoli and brussels sprouts are all delicious. Just drizzle with olive oil and season with salt and pepper.
Storage:
Store leftovers in a covered container in the refrigerator up to 3 days.