A flavorful, comprehensive meal cooked in one pan. Garlic Butter Baked Salmon is simple to prepare and requires only a few ingredients that you probably already have on hand. Plus, there’s only one pan to clean and no mess to clean up in the kitchen when you’re done.
Salmon slathered in garlic butter is a certainty. It’s one of the most unique, delectable ways to eat a juicy piece of salmon, and it’s made twice a week in this family. We haven’t given you salmon in a long time, and now is the time. Fish oil and smaller fish pellets, ground-up chicken feathers, poultry litter (yep, that’s excrement), genetically modified yeast, soybeans, and chicken fat are fed to farmed salmon.
Commonly, pan-seared salmon is recommended for a crisp surface and fork-tender interior. The Baked salmon recipe yields soft, juicy, and tender fish with burnt crisp edges on the interior. An excellent dinner fit for a restaurant! You’ll most appreciate this Garlic Butter Baked Salmon recipe because it can be made entirely in one pan. It’s ideal for cooking your sides simultaneously as your main course, especially if you’re in a hurry. Plus, our Scampi inspired a fantastic garlic butter sauce. Salmon includes more heart-healthy omega-3 fatty acids, B vitamins, and minerals than chicken, making it a better choice. In addition, chicken has more calories per serving than salmon.
How to make garlic butter baked salmon?
Ingredients
- 1 pound (00 g) peeled and halved fingerling potatoes (or Yukon golds or peeled and halved white/red baby potato5es)
- Two tablespoons of extra virgin olive oil
- 1 1/2 teaspoon salt (distributed)
- 1/2 teaspoon black pepper, cracked, divided
- Four skinless salmon fillets (6 oz | 170 g)
- 2 1/2 tablespoons garlic, minced, divided
- 2 tbsp parsley, finely chopped
- 1/3 cup lemon juice, freshly squeezed
- 1/2 cup unsalted butter, melted
- Three asparagus bunches (18 spears, woody ends removed)
- 2 tbsp dry white wine (replace with 1/4 cup low-sodium chicken broth)
- One lemon, cut to serve as a garnish
Instructions
- Step1
Preheat the oven to 400 degrees Fahrenheit | 200 degrees Celsius. Toss the potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large rimmed baking sheet. Spread them in an equal layer and roast for 15 minutes, or until they soften and brown slightly.
- Step2
Place the potatoes on one side of the sheet pan and the salmon in the centre. 1 1/2 tablespoons minced garlic and two tablespoons parsley should be equally applied to the fish. On the other side of the pan, add the asparagus.
- Step3
1/4 cup lemon juice and 1/4 cup melted butter are mixed and poured over the salmon and asparagus. With the remaining salt and pepper, season everything.
- Step4
Return to the oven and bake until the potatoes are golden and fork-tender and the salmon is opaque all the way through, about 20 minutes (about 10 minutes). Broil for burnt edges in the last 2 minutes if desired.
Meanwhile, combine the remaining butter, garlic, and lemon juice with the wine in a small dish (or chicken stock). Serve with lemon slices, vegetables, and fish!
How Long to Bake Salmon?
In a hot, preheated oven (400°F or 200°C), salmon needs 8-10 minutes to cook. To obtain those crispy, golden burnt edges, I broil/grill ours in the last 2 minutes. In most cases, baking salmon takes roughly 15 minutes. When it flakes readily with a fork, you know it’s cooked through.
Ensure your oven is preheated so that the salmon is baked at the proper temperature. Preheat the oven to 450 degrees Fahrenheit. Season the salmon with salt and pepper before serving. Place the salmon, skin side down, on a nonstick baking sheet or an oven-safe nonstick pan. Bake for 12 to 15 minutes, or until salmon is cooked through.
How to Store Cooked Salmon?
Nobody wants to get sick from leftover fish, so keep it correctly and use it as soon as possible. Although cooked salmon can be refrigerated or frozen, the flavour and texture will not be the same as freshly cooked fish; instead of simply reheating a fillet, flake leftover salmon and use it in chowder, and curry, salmon spread, or salmon burgers.
- Cooked salmon will keep in the refrigerator for 3 to 4 days if refrigerated properly. Close and refrigerate the salmon in an airtight container until it has cooled.
- Cooked salmon can also be frozen. Place the salmon in sealed airtight containers or heavy-duty freezer bags once it has cooled. Keep for up to 4 months in the freezer.
How to Bake Garlic Butter Salmon?
I love most about this salmon recipe is that you prepare it in one pan/sheet. The method, at a glance, looks like this:
- Place quartered potatoes on a baking pan, season with garlic, salt, and pepper, and bake until tender. Why do you have to cook the potatoes first? Simply because baking potatoes take longer than baking salmon. Push the potatoes to one side of the baking sheet/pan once they’re almost done.
- Place the salmon fillets in the sheet/pan and massage the garlic-parsley mixture. Season with a pinch of salt and freshly ground black pepper.
- Add asparagus to the mix as well.
- Drizzle the lemony garlic butter sauce over everything.
- Bake for 10 minutes, or until salmon fillets are cooked through.
I prefer to use salmon with the skin; it helps fillets hold together and retain moisture. After cooking, it is straightforward to remove the skin using a fork.
How to Make Garlic Butter Sauce?
This lemon garlic butter sauce is incredible and pairs beautifully with baked fish. Combine all ingredients and pour over the salmon fillets and asparagus to make the sauce. You can use olive oil or any other oil instead of butter and cilantro instead of parsley. The recipe can be changed to suit your needs. It’s usually a spicy sauce, with the amount of garlic used determining the degree of garlic taste. Typically, garlic is crushed or finely minced. A simple garlic sauce is a garlic plus another component that acts as an emulsion to keep the bulb suspended, such as oil, butter, or mayonnaise.
- Mince your garlic cloves.
- Rub the minced garlic all over your salmon fillets.
- Combine lemon juice with melted butter and pour it all over your salmon and asparagus
What to Look for When Buying a Side of Salmon?
Buying an entire side of salmon — around two pounds and enough to feed a small crowd — may appear more daunting than buying individual fillets, but it’s relatively simple. Remember that the most vital signs of quality are colour and scent, and don’t be afraid to strike up a conversation with the fishmonger at the counter and ask for their recommendations. Farmed salmon, as well as frozen salmon, are both excellent choices, contrary to popular assumptions. The most crucial element to consider when purchasing fresh salmon is whether it was grown sustainably (your fishmonger will be able to tell you). If you go for frozen salmon, make sure it’s from a brand certified by the Marine Stewardship Council.
Colour
Depending on the species, salmon will be light pink to crimson, there should be no dimming at the margins, and the colour should be vivid. The salmon should be bright pink and have a clean, but not fishy, aroma. Request that the fishmonger removes the scales and pin bones for you, bringing you one step closer to cooking at home. Many people believe Chinook salmon (Oncorhynchus tschawytscha), often known as King salmon, to be the best-tasting of the salmon species. They have high-fat content and rich flesh that varies in colour from white to deep crimson.
Smell
Salmon should have an ocean scent, like a pleasant day at the beach, and it should not have a fishy or unpleasant odour. The salmon will be moist but not slimy after being removed from the vac-pack. Finally, fresh salmon should have a pleasant aroma. Fresh fish does not have a fishy odour; it may smell like the ocean, but not at low tide; instead, it smells like the crisp, fresh smell of cold-running river water.
Texture
Salmon meat should be firm and glossy if not frozen or frozen earlier. The eyes of a complete fish should be brilliant, clear, and project.
Packaging
If you’re buying still-frozen salmon, look for ice crystals, frost, discoloration, or liquid in the packaging. If you’re buying “fresh” salmon from the refrigerator case that has been previously frozen, be sure it’s tightly sealed, wrapped, or vacuum packed.
Conclusion
This Garlic Butter Baked Salmon recipe produces delicate, flaky salmon coated with a delicious garlic butter sauce. This quick salmon recipe, baked on a sheet pan with your favourite vegetables, takes only a few minutes to prepare and is a great midweek dinner option. Salmon is exceptionally high in selenium, a mineral that plays a role in DNA synthesis, thyroid hormone metabolism, and reproductive health. It’s also high in omega-3 fatty acids, a type of heart-healthy lipid that can help with inflammation and cognitive health. Salmon is abundant in protein, omega-3 fatty acids, vitamins, minerals, and other essential components, making it exceptionally nutritious. According to studies, including fish in your diet offers numerous health benefits.
Salmon Salmon is high in healthy omega-3 fatty acids, which your body cannot make. It is also a good source of lean protein, which can help you maintain muscle mass while reducing weight. Salmon is a mild-flavoured fish with a creamy and slightly greasy flavour. Salmon that has been baked, grilled, or poached will typically taste lemony and buttery, and whatever other tastes have been added to the dish. Smoked salmon has a subtle fishy flavour, but canned salmon is frequently bland or oily. Raw salmon dishes can be a pleasant treat and a smart way to get more fish into your diet. On the other hand, Raw salmon could include parasites, germs, and other toxins that can be hazardous even in small amounts. Only consume raw salmon that has been adequately preserved and prepared.
