This lemon garlic butter salmon is my go to when I want a dinner that feels special but is truly effortless. I discovered this combination one busy weeknight when I had a leftover slab of salmon and a craving for bright citrus. The butter infused with lemon and garlic creates a glossy, savory glaze that keeps the fish succulent while building golden color under the broiler. It tastes richer than most restaurant preparations I have tried and takes less time than ordering takeout.

I make this whenever I want something that looks impressive on the plate but is simple enough to pull together with pantry basics. The texture is tender and flaky with a crisp top layer when broiled just right. Family and guests comment on the vibrant lemon notes and the garlicky, buttery richness. The foil packet technique steams the fish gently which locks in juices and concentrates flavor from the lemon slices tucked underneath. It has become a repeat recipe for weeknight celebrations and quiet Sunday suppers alike.

Ingredients

• Salmon fillet: About 1.5 to 1.75 pounds of skin on fillet. Choose center cut pieces for even thickness. Look for wild or responsibly farmed fresh salmon at the fish counter. If buying frozen, thaw slowly in the refrigerator overnight.
• Lemon: One whole lemon for juice plus one lemon thinly sliced. Use firm, bright yellow fruit for the best acidity. Meyer lemons work well for a sweeter floral note but classic Eureka lemons are ideal for a clean citrus lift.
• Unsalted butter: 1/2 cup melted. Unsalted allows you to control seasoning. I use a European style butter when I want extra richness but regular unsalted butter is perfect.
• Honey: 2 to 3 tablespoons to balance the lemon. Runny honey blends easily. If you prefer less sweetness start with 2 tablespoons and adjust after tasting the finished fish.
• Garlic: Five cloves finely pressed or minced. Fresh garlic brightens the butter. Use more or less to taste; roasted garlic yields a milder sweeter flavor.
• Salt and pepper: 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper or to taste. Adjust for sea salt type and personal preference.
• Parsley: Two teaspoons finely chopped, optional for garnish. Flat leaf parsley adds color and a light herbaceous finish.

Instructions

Preheat and prepare: Set the oven to 375 F. Line a rimmed sheet pan with a single large piece of heavy duty foil with the longer side aligned to the pan. Place the salmon skin side down on the foil leaving room to fold the edges up about two inches to hold the buttery juices during baking. Arrange lemon slices: Tuck thin lemon rounds underneath the fillet spaced evenly. They gently steam and infuse the underside of the fish with citrus while it cooks. This also prevents the fish from sticking to the foil. Make the lemon garlic butter: In a microwave safe measuring cup or small saucepan melt the butter. Stir in three tablespoons of fresh lemon juice, honey, and pressed garlic until combined. Reserve about one quarter of the mixture for finishing so that you can spoon some over the fish just before broiling. Season and seal: Pour about three quarters of the butter mixture evenly over the salmon. Sprinkle salt and pepper across the top. Fold a second sheet of foil over the first and crimp edges to make a loose but mostly sealed packet. If time permits let the packet rest for 10 to 15 minutes to deepen flavor. Bake gently: Place the foil packet on the sheet pan and bake at 375 F for about 17 minutes. The foil traps steam so the salmon cooks evenly and remains moist. Internal temperature should reach around 125 to 130 F for medium rare to medium depending on preference. Broil to finish: Remove the pan and open the top foil so the fish is exposed but the edges remain raised to contain juices. Switch the oven to high broil. Spoon the reserved butter mixture over the top if needed. Broil on a middle rack for about 5 to 10 minutes until the surface reaches your desired golden color. Watch closely because broilers vary and sugar in the honey can burn quickly. Garnish and serve: Remove from oven, let rest one to two minutes, then sprinkle with chopped parsley and serve immediately with extra lemon wedges and any remaining sauce spooned alongside.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to three days. For best quality separate the fish from excess sauce if you plan to reheat because too much butter on the fish can make the surface soggy. To reheat gently place the salmon on a foil lined pan and warm in a 300 F oven for about 8 to 10 minutes until warmed through. Avoid microwaving which can overcook and dry the fish. For freezing wrap individual portions tightly in plastic wrap and foil and freeze up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you need to avoid dairy use clarified butter or ghee for similar flavor and higher smoke point. For a lighter option substitute extra virgin olive oil in the same quantity though the glaze will be less glossy. Swap honey for pure maple syrup or agave at a one to one ratio for a slightly different sweetness. If you prefer more herb fragrance add a teaspoon of chopped dill or tarragon to the finishing parsley. For lower sodium use 3/4 teaspoon kosher salt and adjust at the table.

Serving Suggestions

Serve this with simple sides that soak up the buttery sauce. Steamed asparagus, buttered new potatoes, or a lemony quinoa are ideal. A crisp green salad with a light vinaigrette balances richness and brightens the plate. For a weeknight one pan feel, roast baby potatoes on the same sheet pan around the salmon if they are cut small and parboiled first for even cooking. Finish the plate with extra lemon wedges and a sprinkle of flaky sea salt to enhance contrast.

Cultural Background

This preparation draws from classic American coastal cuisine where citrus and butter are traditional companions to rich fish. Lemon and garlic are timeless flavor partners that lift oily fish like salmon. The foil packet cooking method is rooted in home style techniques that steam protein to retain moisture and is used in many regional kitchens. The brief broil finish mimics professional restaurant methods for producing an attractive caramelized surface while keeping interiors tender.

Seasonal Adaptations

In spring swap parsley for fresh dill and add green peas or tender ramps on the side. During summer pair with charred corn and heirloom tomatoes for a bright plate. In autumn choose root vegetable sides such as roasted beets and Brussels sprouts and consider a maple substitution for honey to echo seasonal flavors. For winter serve alongside citrus roasted fennel to deepen the aromatic profile.

Meal Prep Tips

Make the lemon garlic butter in advance and keep refrigerated up to three days. When prepping for weekday meals portion the salmon into individual foil packets and refrigerate for quick baking. On the night simply slide packets onto a sheet pan and bake as directed then broil briefly. This technique makes it easy to prepare several servings at once without any last minute assembly. Pack cooled portions into meal prep containers with sides kept separate to preserve texture.

There is joy in serving a dish that looks elegant yet is forgiving to make. This recipe rewards simple techniques and good ingredients and invites you to experiment with herb and citrus variations. Invite friends, share a loaf of crusty bread for sauce sopping, and enjoy a dinner that tastes like you lingered over it even when you did not.