Baked Lemon Garlic Salmon (Ready in 20 Minutes)

This baked lemon garlic salmon is bright, rich, and perfectly flaky, and it comes together with six simple ingredients in under 20 minutes.

To make it, you brush salmon fillets with olive oil, season with fresh garlic, salt, and pepper, lay thin lemon slices over the top, and bake at 375°F for 15 to 18 minutes. I have been on a serious salmon kick lately, and after testing this one more times than I can count, it is the version I come back to most. If you only try one of my salmon recipes, make it this one.

Why You’ll Love This Lemon Garlic Salmon

• Six ingredients and one sheet pan, start to finish in under 20 minutes.
• The lemon slices go right on top, so the fish bakes in citrus instead of sitting in a heavy sauce. You get brighter flavor and almost no cleanup.
• A one-minute broil at the end gives you a golden top without overcooking the inside.
• Salmon delivers a big hit of protein and omega-3s, so this is a dinner that actually keeps you full.
• Leftovers are great cold, flaked over a big salad the next day, which is what I do all summer.

Ingredients You’ll Need

Here is everything you’ll need to pull this together:

• Salmon fillets (fresh, or frozen and thawed)
• Olive oil (or grass-fed butter or ghee)
• Fresh garlic
• One fresh lemon, thinly sliced
• Salt and pepper
• Fresh flat-leaf parsley (or dill)

Simple, fresh, and all easy to find at any grocery store.

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Lemon Garlic Salmon Ingredient Notes

Salmon

Fresh or frozen both work, so buy what fits your budget. I reach for wild-caught when I can since it tends to be a little leaner and more nutrient dense, but farmed Atlantic salmon from the regular grocery store is completely fine here. If you are using frozen, thaw it fully and pat it very dry before it goes on the pan so it roasts instead of steams.

Lemon

Fresh lemon is the whole point of this one, so skip the bottled juice. I lay thin slices right on top of the fillets rather than squeezing juice underneath. As the salmon bakes, the slices soften and perfume the fish from above without making it watery, and they look beautiful on the plate.

To save on the basics, I buy my olive oil, sea salt, and other pantry staples on Thrive Market, a high-quality online grocer. Get 40% off your first order at Thrive Market here.

Fresh Parsley

Flat-leaf parsley adds a fresh, grassy finish and a pop of color. Fresh dill or chives are both lovely swaps if that is what you have on hand. I add it after baking so it stays bright green.

How to Make Baked Lemon Garlic Salmon

Here is how to make it:

1. Preheat the oven to 375°F and line a baking sheet with parchment paper. Lay the salmon fillets skin side down. Patting the fish dry first helps it bake up tender instead of steaming.
2. Brush each fillet with olive oil, then season with salt, pepper, and minced garlic. The oil helps the garlic cling and keeps the fish moist as it cooks.
3. Lay two lemon slices over each fillet. Putting the lemon on top instead of squeezing juice underneath infuses the fish with citrus as it bakes and keeps the texture silky rather than soggy.
4. Bake for 15 to 18 minutes, until the salmon flakes easily with a fork. Thicker center-cut pieces lean toward 18 minutes, thinner tail pieces closer to 15.
5. For a golden top, broil for one minute at the end. Watch it the whole time, since the lemon edges and garlic can go from caramelized to burnt fast.
6. Garnish with chopped parsley and a little cracked pepper, then serve right away. Salmon keeps cooking from residual heat, so pull it a touch early if you like it on the medium side.

I usually bake a couple of extra fillets so I have salmon ready for salads and grain bowls over the next few days.

See the full recipe and tips in the printable recipe card below.

How to Serve Lemon Garlic Salmon

I keep the sides simple so the lemon and garlic stay the star. A few of my favorites:

Variations & Tips

Want to change up the flavor? A pinch of smoked paprika or a light drizzle of honey before baking both work beautifully, and trout or halibut can stand in for the salmon with the same timing. If you want an even simpler, pared-back version without the lemon and garlic, here is my easy salmon recipe. And when you want something cozier, my miso salmon curry is a favorite in my house.

How to Store Baked Lemon Garlic Salmon

Let the salmon cool, then store it in an airtight container in the fridge for up to 3 to 4 days, or freeze for up to 3 months. Reheat gently in a 275°F oven just until warmed through so it does not dry out, or do what I do and eat the leftovers cold, flaked over greens.

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Lemon Garlic Salmon FAQs

Do you put lemon on salmon before or after baking?

Before. I lay thin lemon slices on top of the fillets and bake them right on the fish. The slices soften and infuse the salmon with citrus as it cooks, which gives you more even flavor than squeezing juice on at the end. You can add a fresh squeeze after baking too if you like it extra tangy.

Can I use bottled lemon juice instead of fresh?

I do not recommend it here. This recipe leans on fresh lemon slices for both flavor and presentation, and bottled juice tastes flat by comparison. One fresh lemon is all you need.

What herbs go best with lemon garlic salmon?

Flat-leaf parsley is my go-to, but fresh dill is a classic match for salmon, and chives are great too. Add the herbs after baking so they stay bright and fresh.

Can I make this with frozen salmon?

Yes. Thaw it completely in the fridge, then pat it very dry before seasoning so it roasts rather than steams. Everything else stays the same.

How do I know when the salmon is done?

Salmon is done when it flakes easily with a fork, usually 15 to 18 minutes at 375°F. The FDA recommends an internal temperature of 145°F. I pull mine around 135 to 140°F since it keeps cooking off the heat.