4.9 from 197 votes
Baked Lemon Garlic Salmon
Baked Lemon Garlic Salmon features a fillet seasoned with salt and topped with a bright sauce of lemon juice, zest, garlic, oregano, paprika, and black pepper. Wrapped in foil and baked, the fish cooks gently in the sauce, resulting in a moist, flavorful salmon with tender flakes and a fresh citrus aroma. Lemon slices on top add visual appeal and mild acidity.
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings:
6
Calories:
2991 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
For the Salmon
- 2 pounds salmon fillet
- kosher salt
- 1 lemon large
- parsley for garnish, chopped
For the Lemon Garlic Sauce
- 2 lemon large
- 3 tablespoons extra virgin olive oil
- 5 garlic chopped, cloves
- 2 teaspoon oregano dried
- 1 teaspoon paprika sweet
- 1/2 teaspoon black pepper
Instructions
- Get ready. Position one oven rack in the center and one rack about 6 inches from the broiler. Preheat your oven to 375°F. Line a sheet pan longways with a large piece of foil, large enough to fold over the salmon. Brush the foil with extra virgin olive oil.
- Make the lemon-garlic sauce. Zest one of the lemons into a small bowl or measuring cup, then add the juice from both lemons. Add the extra virgin olive oil, garlic, oregano, paprika, and black pepper and whisk to combine.
- Prepare the salmon. Pat the salmon dry and season well on both sides with salt. Place it on the foil, skin side down. Carefully pour the lemon garlic sauce on top, bending the foil upwards around the fish to contain the liquid. Use a spoon or a pastry brush to spread the sauce evenly across the surface of the fish. Slice half of the remaining lemon into rounds and the other half into wedges, and place the rounds on top of the salmon.
- Wrap the salmon in foil. Fold the loose end of the foil up and over the salmon, tenting it high enough so there’s an air pocket between the foil and the lemons on top of the salmon. Crimp the foil closed at the top and sides to encase the fish and trap the steam. If you didn’t leave quite a long enough piece of foil, simply tear off another sheet and crimp the two together.
- Bake the salmon. Bake in the hot oven until the salmon is almost cooked through at the thickest part (see note),15 to 20 minutes.
- Broil the salmon. Carefully remove the pan from the oven and open the foil, folding it out to reveal the top of the salmon. Turn your broiler to high and place the salmon under the broiler briefly, until the top is lightly browned and the salmon is cooked through, about 3 minutes. Watch closely as it broils to make sure it doesn’t overcook and the lemons and garlic do not burn. Remove the salmon from the oven (see note).
- Serve. Sprinkle the salmon with the parsley and serve with the lemon wedges on the side.
Cup of Yum
Notes
- Check salmon thickness to adjust cooking time; thinner pieces cook faster and thicker may need more time.
- Proper doneness is indicated by flaky flesh that pulls away easily or an internal temperature near 135-145°F.
- Rest under foil if slightly underdone to finish cooking with residual heat without drying out.
- Use quality Mediterranean ingredients such as olive oil, oregano, and paprika to enhance flavor.
Nutrition Information
Calories
299.1kcal
(15%)
Carbohydrates
6.6g
(2%)
Protein
30.9g
(62%)
Fat
16.8g
(26%)
Saturated Fat
2.5g
(13%)
Polyunsaturated Fat
4.7g
(28%)
Monounsaturated Fat
8.3g
(42%)
Cholesterol
83.2mg
(28%)
Sodium
68.6mg
(3%)
Potassium
843.7mg
(18%)
Fiber
2g
(8%)
Sugar
1.4g
(3%)
Vitamin A
249IU
(5%)
Vitamin C
29.4mg
(33%)
Calcium
48.9mg
(5%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 2991
% Daily Value*
| Calories | 299.1kcal | 15% |
| Carbohydrates | 6.6g | 2% |
| Protein | 30.9g | 62% |
| Fat | 16.8g | 26% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 4.7g | 28% |
| Monounsaturated Fat | 8.3g | 42% |
| Cholesterol | 83.2mg | 28% |
| Sodium | 68.6mg | 3% |
| Potassium | 843.7mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 1.4g | 3% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 29.4mg | 33% |
| Calcium | 48.9mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.