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This is a light, fresh lemon salmon. It’s fast, it’s easy, and it’s delicious.
Lemon matches the salmon’s flavor, and the seasonings and butter are a welcome addition. High in protein and omega-3 fatty acids, this is a delicious way to get more fish into your diet. It’s delicious when paired with rice pilaf and vegetables. This is essentially a garlic butter salmon, and you won’t regret making it.
Why Put Lemon On Salmon?
For starters, the flavor pairs perfectly with salmon. It also helps with the texture of the finished fish if you put it on prior to cooking.
Should You Put Lemon Juice On Salmon Before Or After Cooking?
For good texture and less lemon flavor, add lemon before cooking. For a better lemon flavor, add it after cooking. Though cooking it with lemon will also help with flavor. For the strongest lemon flavor, put it on both before and after cooking.
What To Season Lemon Salmon With
If you want to add more seasoning to this dish, you can sprinkle on a teaspoon or two of any of the following:
- Dried dill
- Bay leaves
- Garnish with fresh parsley or fresh dill.
- Honey – Just a light drizzle.
What To Serve With Lemon Salmon
The most traditional things are usually the best. In this case, some rice and vegetables. That said, you can try:
- Rice salad
- Rice pilaf
- Wild rice salad
- Cauliflower rice
- Roasted vegetables
- Steamed veggies
- Air fried veggies
- Winter squash
- Cooked greens
- Green beans
Does Lemon Juice Cook Salmon
The acid in lemon juice will denature salmon. However, it doesn’t cook it in a way that will kill pathogens. So to be safe, always use heat to cook your salmon.
About The Ingredients
Salmon fillets – Try to avoid farmed salmon (Typically labeled as farm-raised). Wild-caught salmon is a far healthier choice. Farmed salmon has a whole host of problems ranging from environmental impacts to impacting your health.
Melted butter – Salted butter is best unless you need to eat low sodium.
Lemon juice – Fresh lemon juice tastes best, but bottled will work in a pinch as long as it’s 100% pure lemon juice with nothing else added.
Garlic powder – Or garlic granules.
Salt – I used pink Himalayan salt, but you can use whatever salt you normally cook with.
Lemon zest – Fresh lemon zest is best, although frozen will work too.
Ground black pepper – White pepper will work too.
How To Make Lemon Salmon
Preheat oven to 350℉.
Gather and measure all your ingredients.
In a small bowl, whisk together all ingredients, except the fish, in a small bowl, creating the lemon butter sauce.
Generously brush each of the salmon filets of salmon with the mix.
Line a baking pan or sheet pan with parchment paper and place the fish on the parchment, skin side down.
Bake for 15 minutes. The internal temperature of the salmon should be at least 145℉ on an instant-read thermometer when done. When you use a fork, you’ll see that the salmon flakes nicely.
Serve with fresh vegetables and herbs, as you like.
Storing Lemon Salmon
Store leftovers in the fridge in an airtight container for up to three days.
Freezing Lemon Salmon
Pack leftovers well to avoid freezer burn and place in the freezer for 4 to 6 months.
You can reheat cold salmon in a low-heated oven. Preheat your oven to 275°F and cook it until it reaches about 125°F internally. This can take approximately 10 to 15 minutes, depending on your oven.
More Healthy Salmon Recipes
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Lemon Salmon Recipe Card
Lemon Salmon Recipe
- 1 baking pan
- 1 lb. salmon fillet
- ⅓ cup melted butter
- 2 tbsp. lemon juice
- 1 tsp. garlic powder (or garlic granules)
- ½ tsp. salt
- 1 tsp. lemon zest
- ½ tsp. ground black pepper
- Preheat oven to 350℉.
- Gather and measure all your ingredients.
- In a small bowl, whisk together all ingredients except the fish.
- Generously brush each piece of salmon with the mix.
- Line a baking pan with parchment and place the fish on the parchment, skin side down.
- Bake for 15 minutes. The internal temperature of the salmon should be at least 145℉ when done.
- Serve with fresh vegetables and herbs, as you like.