Bright, buttery, and on the table fast — this Lemon Salmon is the light-yet-hearty dinner your weeknights have been missing. Salmon fillets roast up flaky and tender under a glistening lemon butter sauce with garlic and fresh dill. It’s elegant enough for guests and easy enough for Tuesday, with minimal cleanup.
Ingredients
- 4 salmon fillets (about 6 oz each), skin on or off
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 4 tbsp butter
- 4 garlic cloves, minced
- 1 lemon, half juiced and half thinly sliced
- 1 tsp lemon zest
- 1 tsp honey (optional)
- 2 tbsp chopped fresh dill, plus more for garnish
- 1 tbsp chopped fresh parsley
Instructions
- Prep the oven: Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Season the salmon: Pat the fillets dry, rub with olive oil, and season with salt, pepper, and paprika. Arrange on the sheet pan with the lemon slices tucked around them.
- Roast: Bake 12-14 minutes, until the salmon flakes easily with a fork and the edges turn golden.
- Make the lemon butter: While the salmon roasts, melt the butter in a small saucepan over medium heat. Add garlic and cook 1 minute, then stir in lemon juice, lemon zest, and honey if using.
- Finish the sauce: Remove from heat and stir in the dill and parsley.
- Serve: Spoon the warm lemon butter generously over each fillet, garnish with extra dill, and serve with the roasted lemon slices.
Pro tip: Pull the salmon at 125-130°F internal temperature — carryover heat finishes the job, and you’ll never get dry salmon again.
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Estimated nutrition per serving: 480 calories, 43g protein, 16g carbs, 27g fat.
