Description
A simple yet elegant dish that combines the richness of butter, the brightness of lemon, and the freshness of herbs. Perfect for a quick weeknight dinner or a special gathering, this salmon fillet recipe delivers both flavor and nutrition in under 30 minutes.
Ingredients
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4 salmon fillets (6 oz each)
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3 tbsp unsalted butter
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2 cloves garlic, minced
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Juice and zest of 1 lemon
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2 tbsp fresh parsley, chopped
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1 tbsp fresh dill, chopped
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1 tsp fresh thyme leaves
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1 tbsp olive oil
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Salt and black pepper, to taste
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Lemon slices and extra herbs for garnish
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
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Pat the salmon fillets dry with paper towels. Season both sides with salt and freshly ground black pepper.
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In a small saucepan over low heat, melt the butter. Add garlic and cook until fragrant. Stir in lemon juice, zest, and fresh herbs. Remove from heat.
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(Optional) Heat olive oil in a skillet over medium-high heat. Sear the salmon fillets skin-side down for 2–3 minutes until golden and crispy.
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Place the salmon fillets on the prepared baking sheet. Spoon the buttery lemon herb mixture evenly over the top.
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Bake for 10–12 minutes, or until the salmon flakes easily with a fork. Thicker fillets may need an additional 2–3 minutes.
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Remove from the oven and let rest for 1–2 minutes. Garnish with lemon slices and fresh herbs. Serve warm.
Notes
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For the best flavor, use fresh herbs instead of dried.
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A kitchen thermometer is helpful to avoid overcooking; aim for 125–130°F (51–54°C) for medium doneness.
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Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days and repurposed in salads or wraps.
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To make dairy-free, substitute butter with olive oil or a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes