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Juicy, restaurant worthy salmon made at home in 30 minutes. Lemon infused butter and garlic create a glossy, tangy glaze that finishes under the broiler for golden edges.
This lemon garlic butter salmon is the kind of weeknight meal that feels like a celebration yet comes together fast. I discovered this method on a busy evening when I wanted a dinner that tasted indulgent but did not take an hour of babysitting. The bright lemon cuts through the richness of melted butter and the garlic lifts every forkful, while the foil packet steams the fish so it stays moist and tender. It quickly became a staple when friends drop by or when I want something that feels restaurant quality without the hassle.
I love this version because the technique is forgiving and the results are consistent. The skin on the salmon crisps a little when you remove the top foil and broil, while the flesh remains flaky and moist. The buttery lemon sauce, sweetened with a touch of honey, caramelizes in places during broiling for a slightly glossy finish and concentrated flavor. Family members always comment how much it tastes like our favorite seafood place, and I love that the leftovers reheat well for a quick lunch.
In my house this dish has been tested on picky teens and seafood lovers. My partner will ask for seconds the first time it is served. We first tried a similar build at a coastal bistro and I adapted the technique to be faster at home. The result is a reliable favorite that never feels like a compromise.
What I love most about this approach is how fault tolerant it is. Even if the timing is off by a couple of minutes the foil keeps the fillet from drying out. One time I forgot it in the oven for an extra 3 minutes and the texture was still buttery thanks to the steam trap. Friends always ask for the simple lemon butter recipe because it is easy to replicate.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze portion the salmon in single serve containers with a bit of the sauce to prevent drying, and use within 2 months for best quality. Reheat gently in a 300F oven for 8 to 10 minutes covered with foil to restore moisture, or reheat in a skillet on low heat with a splash of water or lemon juice added to the pan.
If you do not have butter use an equal amount of olive oil for a lighter, dairy free finish. Replace honey with maple syrup at a 1 to 1 ratio for a deeper flavor, or omit sweetener and add a pinch of sugar to balance acidity. For a citrus alternative use orange or lime juice. For a lower sodium version reduce the added salt to 1/2 teaspoon and finish with a sprinkle of flaky sea salt at the table.
Serve with simple sides that complement the citrus butter such as steamed green beans, roasted baby potatoes, or a lemony arugula salad. A simple pilaf or rice pilaf works well to soak up the buttery juices. For a lighter plate pair with grilled asparagus and a squeeze of fresh lemon. Garnish with fresh parsley or thinly sliced scallions for color.
This preparation is an American home cooking classic that borrows simple techniques from coastal bistros and restaurant kitchens. The foil packet cooking method is used in many traditions to steam and infuse protein with aromatics, while broiling gives a quick caramelized finish similar to restaurant salamander techniques.
In spring add fresh dill and peas for a lighter profile. In summer serve with charred corn and cherry tomatoes. In fall swap parsley for sage and use maple syrup for a warmer flavor. For winter entertaining increase the garlic to 6 cloves and add a pinch of crushed red pepper for warmth.
Prepare the lemon butter and mince garlic in advance and store them in a covered container in the refrigerator for up to 24 hours. Slice lemons ahead and keep on a paper towel to avoid sogginess. When ready to cook assemble the packet and bake. This saves at least 10 minutes on a busy evening.
This dish is simple, fast, and reliably impressive. It is one of those recipes that becomes a trusted fallback when you want something healthy and delicious with minimal effort. Try it once and you will see how easy it is to adapt to your taste. Enjoy sharing it with family and friends.
Use fresh lemons for both juice and slices to maximize aromatic brightness and avoid a flat taste that bottled juice can create.
Let the salmon rest 2 minutes after broiling so juices redistribute and the fish firms slightly for easier serving.
If using a broiler place the sheet pan on the second rack from the top to reduce the risk of burning while still achieving color.
For even cooking remove pin bones with fish tweezers before cooking to improve presentation and ease of eating.
This nourishing sheet pan lemon garlic butter salmon recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Salmon is done when it reaches an internal temperature of 125F to 135F depending on desired doneness. Use a probe thermometer for accuracy.
Yes. The leftover cooked salmon will keep for up to 3 days in an airtight container in the refrigerator.
This Sheet Pan Lemon Garlic Butter Salmon recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Preheat oven to 375F. Lay a sheet of foil on a sheet pan with the longer side parallel to the pan. Place the salmon skin side down on the foil and raise edges about 2 inches to contain juices.
Tuck thin lemon slices underneath the fillet evenly. This helps steam the fish and infuse citrus flavor directly into the flesh.
Melt 1/2 cup butter in a microwave safe cup about 1 minute. Stir in 3 tablespoons lemon juice, 2 to 3 tablespoons honey, and 5 cloves pressed garlic. Reserve about one quarter of the mixture for broiling step.
Pour most of the buttery mixture over the salmon. Season evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Seal with a second sheet of foil and crimp edges.
Place foil packet on a baking sheet and bake for about 17 minutes. Thicker pieces may need a few extra minutes. Aim for an internal temperature of 120F to 125F before broiling.
Open the packet so the salmon is exposed but keep edges raised. Set oven to HI broil and spoon reserved butter over top if desired. Broil on the second rack from the top for 5 to 10 minutes until golden. Watch carefully to avoid burning.
Remove from oven and let rest 2 minutes. Garnish with parsley and serve with pan juices spooned over the fish.
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This recipe looks amazing! Can't wait to try it.
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