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This Lemon Garlic Salmon is one I make on repeat. A simple marinade of lemon, garlic, and olive oil does all the work, then a quick broil at the end gives it that golden, slightly crisp top. It’s ready in under 30 minutes, which makes it perfect for busy weeknights.
As a nutrition coach, I love recipes like this one. Salmon is packed with protein and healthy fats, and this dish keeps the ingredient list short and clean. Serve it as is, over a salad, or with your favorite side, and you’ve got dinner done.
This lemon-garlic salmon is one of my go-to recipes for busy weeknights, since it uses simple ingredients and pairs well with just about any side dish.
Why you’ll love this recipe!
If you are here, it means you love Salmon and want to make this dish. Not that I need to convince you any further to make this super easy dish; here is why I think you will absolutely love it.
- Ready in under 30 minutes
- Naturally high in protein
- Fresh lemon garlic flavor
- Gluten-free and dairy-free
- Great for meal prep
- Easy enough for beginners
- Perfect for weeknight dinners
Key Ingredients
Below are what you will need to make this garlic salmon. Full measurements are listed further down in the recipe card.
Salmon: Look for fillets that are about the same thickness so they finish cooking at the same time. Skin-on or skinless both work here.
Lemons: You need both the juice and the zest. The zest is what gives the marinade its punch, so don’t skip it even though it feels like an extra step.
Garlic: Fresh, minced garlic makes the biggest difference in flavor. Grate it if you want it to blend right into the marinade.
Olive oil: This carries the marinade and helps the salmon stay moist in the oven. A good extra-virgin olive oil adds flavor, too.
Tips for the Best Lemon Garlic Salmon
- Pat the salmon dry before marinating.
- Don’t marinate longer than 45 to 60 minutes, as the lemon juice can start to change the fish’s texture.
- Use salmon fillets of similar thickness so they cook evenly.
- Don’t overcook the salmon. Remove it when it flakes easily with a fork.
How To Make Lemon Garlic Salmon
Make the marinade. Whisk together the lemon juice, garlic, lemon zest, olive oil, salt, and pepper in a bowl.
Marinate the salmon. Place the salmon in a Ziploc bag and pour the marinade over it. Seal the bag and turn it a few times so every piece gets coated. Let it sit for at least 30 minutes.
Get the dish ready. Preheat your oven to 400°F. Layer lemon slices in the bottom of a baking dish, then set the salmon on top.
Bake. Bake for 12 to 15 minutes, until the salmon is cooked through. Thicker fillets will need a few extra minutes.
Broil for color. Add a few more lemon slices on top and switch the oven to broil. Broil for about 3 minutes, just until the top turns golden.
Serve. Take it out of the oven, sprinkle with parsley, and serve right away.
Can I make this in the air fryer?
Yes! Air frying salmon is a quick and easy cooking method. Cook seasoned salmon fillets at 400°F for about 7 to 10 minutes, depending on the thickness of the fillets. There is no need to flip the salmon, and it is ready when it flakes easily and reaches your desired doneness.
Can I grill this recipe?
Absolutely. Grilled salmon develops a delicious smoky flavor. Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking. Grill the salmon for about 4 to 6 minutes per side, depending on thickness. You can grill it directly on the grates or use a grill basket or foil to make cleanup easier.
Best Salmon To Buy
The best salmon depends on your preference and availability. Wild-caught salmon, especially varieties like sockeye, is known for its rich flavor and firm texture. King salmon is prized for its buttery texture and higher fat content. Farmed Atlantic salmon is also a good option and is widely available with a mild flavor and tender texture. Look for salmon that is bright in color, smells fresh like the ocean (not fishy), and has firm, moist flesh.
Recipe tips
- Use fillets that are similar in size and thickness. This keeps them cooking evenly, so you’re not left with one piece dry and another undercooked.
- Fresh lemon juice makes a real difference in flavor. Bottled works in a pinch, but fresh is worth it.
- Don’t marinate longer than an hour. Lemon juice is acidic, and too much time will start to “cook” the salmon before it hits the oven.
- The broil step is optional, but it’s what gives you that golden, slightly crisp top. I always do it.
- Leftovers keep well in the fridge for up to 3 days. They’re great flaked over a salad or grain bowl the next day.
Common Questions
It is recommended to cook salmon skin side down first over medium heat for a few minutes before flipping it to the other side.
The FDA recommends that the salmon be cooked at an internal temperature of 145 F. To measure this, use a cooking thermometer and place it on the thickest part of the salmon.
You do not need to cover the salmon to bake thoroughly. Salmon is fairly easy to cook through and is best baked uncovered so you can get a crispy layer on top.
Yes, frozen salmon works well for this recipe. Thaw the salmon completely in the refrigerator overnight or place it in a sealed bag and submerge it in cold water until thawed. Pat the salmon dry with paper towels before seasoning so the flavors stick and the salmon cooks evenly.
Yes, you can leave the skin on when cooking salmon. The skin helps protect the fish while it cooks and can help keep the fillet moist. If you prefer skinless salmon, you can ask your fish counter to remove it or use a sharp knife to carefully slice it off before cooking. If you are pan-searing the salmon, cooking it skin-side down first also helps create a crispy skin.
Variations
- No fresh garlic? Swap in a tablespoon of garlic powder.
- Different protein – This marinade works well on other fish like halibut or cod, or even on chicken.
- Skip the oven – Pan-sear the salmon in a hot skillet for 2 to 3 minutes per side instead of baking.
- Air fryer– This recipe can be made in the air fryer too, if you’d rather skip the oven altogether.
- Add heat– stir a pinch of red pepper flakes into the marinade if you like a little kick.
What To Serve With Lemon Garlic Salmon
- Parmesan Oven Baked Asparagus
- Potatoes Au Gratin
- Maple Pecan Roasted Sweet Potatoes
- Roasted Honey Glazed Carrots
- Sweet and Sour Vegetable Stir Fry
- Garlic Parmesan Potato Wedges
- Cilantro Lime Cauliflower Rice
- Mediterranean Chickpea Salad
More Salmon Recipes
- Salmon Avocado Salad
- Creamy Tuscan Salmon
- Sun-Dried Tomato Stuffed Salmon
- Easy Salmon Florentine
- Easy Salmon Patties
- Salmon Tacos with Corn Salsa
- Chili Salmon with Zoodles
I’m so grateful you’re here and part of this community. If you try this recipe, don’t forget to leave a review and let me know how it goes. Your feedback is always appreciated.
Lemon Garlic Salmon
Ingredients
- 1¼ pounds salmon filets
- 3 medium lemons, 2 squeezed + 1 sliced
- 2 teaspoons lemon zest
- 3-4 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, Plus additional to taste
- Finely chopped fresh parsley
Instructions
- Preheat the oven to 400°F and grease a baking dish large enough to fit all the pieces of salmon with oil.
- Whisk 3 medium lemons (juiced), 3-4 garlic cloves (minced), 2 teaspoons lemon zest, 2 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a bowl. Place the 1¼ pounds salmon filets into a Ziploc bag and pour over the lemon marinade.
- Seal the bag and turn the pieces of salmon to coat them evenly with the marinade. Let it marinate for at least 30 minutes.
- Now layer the lemon slices into your prepared dish and arrange the salmon on top.
- Bake the salmon for about 12-15 minutes until cooked through. Depending on the thickness of your salmon.
- Once done, lay a few slices of lemon on top of your cooked salmon and switch the oven to the broil setting. Broil for 3 minutes until the top is nicely golden and crisp.
- Remove from the oven, garnish with Finely chopped fresh parsley, and serve.
Notes
- Use salmon fillets that are similar in thickness for even cooking.
- Fresh lemon juice provides the best flavor.
- Don’t marinate longer than 1 hour.
- Broiling at the end is optional but adds beautiful color.
- Leftovers are delicious flaked over salads or grain bowls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,
What do I do with the lemon zest? Thank you
Goes in with the marinade
Husband approved
yayyy
I just love the recipe, and feeling like preparing it right now.My mouth already started salivating.Can i prepare the same dish with any other fish? Right now salmon isn’t there
yes. Any other fish would work just fine.