Transform your typical baked salmon with this flavorful butter sauce packed with fresh lemon juice and garlic.
So I’ve been trying to do this thing lately where I eat fish more than once a month. Apparently it’s good for you or something. My go-to type? Salmon.
My usual way of cooking salmon is in the oven, either by baking it or broiling it. Also? I love to make it not taste like fish. So you can bet pretty much any fish recipe I share on here is packed with flavors that cover up any hints of fishiness. Today’s recipe is no different!
I’ve shared a Parmesan Herb Baked Salmon recipe and a Sugar and Spice Salmon recipe in the past, but for this one, I’m focusing on three of my favorite ingredients: lemon, garlic, and butter. I swear, they can make almost anything taste good. I usually avoid using much butter in my cooking, but I figured…I’m eating salmon so all the healthy fats kind of cancel out any saturated fat, right? 😉
The sauce is where the money’s at for this baked salmon recipe. You just throw a little of this and that in a saucepan—AKA, minced garlic, fresh lemon juice, butter, chicken (or veggie) broth, parsley, and honey—cook it on medium-low while the salmon finishes baking, and then pour the heavenly sauce on top of the salmon fillets. To. Die. For.
The first time I made this for Matt and myself, I wasn’t expecting it to blow me away, though I knew it wouldn’t be bad because HELLO butter and garlic are involved. After Matt took a few bites, he lit up and said something like, “You are an amazing cook.” Okay fine, that was what I told him, but he agreed the salmon was on point.
Due to this sauce being some sort of magic, I’ve pretty much only been making this recipe lately when I want fish (except when I realize we don’t have fresh lemons…worst realization EVER). If you have fresh parsley, you can definitely sub it in for the dried in this (use 1 tablespoon instead of 1 teaspoon), but I somehow never have the fresh herbs I actually want on hand, so dried is how I live my life. Definitely gets the job done in this sauce though!
- 4 (4- or 6-oz) salmon fillets
- Salt and pepper to taste
- 4 garlic cloves, minced
- 1/4 cup chicken broth
- 2 Tbs fresh lemon juice
- 3 Tbs salted butter
- 1/2 tsp honey
- 1 tsp dried parsley*
- Optional: lemon slices for garnish
- Place salmon (skin side down) onto baking sheet coated with non-stick cooking spray. Season with salt and pepper to taste. Bake at 425 degrees for about 7-10 minutes**, or until the fish can easily be flaked with a fork.
- While the fish is cooking, add garlic, broth, lemon, butter, honey, and parsley to a small saucepan. Cook over medium-low heat for about 3-5 minutes, or until the mixture reduces by half and garlic is fully cooked.
- When ready to serve, pour butter sauce over the tops of each salmon fillet. Enjoy!
*Instead of dried parsley, you can use 1 Tbs. fresh parsley. (Ratio of 1:3) **Baking time may vary based on the size and thickness of the salmon fillets.
Adapted from Cooking Classy.
Do you eat fish very often? What’s your favorite kind to make?