Name: Lemon garlic baked salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (6-oz) fillets salmon fillets, thawed if frozen; pin bones removed; 2 tbsp olive oil; 3 cloves garlic, minced; 1 large lemon, half juiced and half thinly sliced; ½ tsp fine salt; ¼ tsp ground black pepper; 2 tbsp fresh parsley, washed and chopped

Gather your ingredients

A little prep first.

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4 (6-oz) fillets salmon fillets, thawed if frozen; pin bones removed
2 tbsp olive oil
3 cloves garlic, minced
1 large lemon, half juiced and half thinly sliced
½ tsp fine salt
¼ tsp ground black pepper
2 tbsp fresh parsley, washed and chopped

Equipment

Rimmed baking sheet
Aluminum foil
Instant-read food thermometer

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Prepare the trayHeat the oven to 375°F (190°C). Put a large piece of foil on the baking sheet. Pat salmon dry and arrange skin-side down with a little space between fillets.
02Add lemon and garlicMix oil, garlic, juice from half the lemon, salt and pepper. Spoon over the salmon and lay the remaining lemon slices on top. Bring the foil up into a loose tent and fold the edges closed, leaving room above the fish.
03Check the thickest partBake for about 15–20 minutes. Carefully open the foil away from your face. Check the center of each fillet with a thermometer; it should reach 145°F (63°C). Thicker pieces may need a few extra minutes.
04Finish with parsleyLift the fillets onto plates, spoon a little of the pan liquid over them and scatter with parsley. Serve promptly.

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A few useful notes

This version uses individual fillets and lemon-garlic seasoning. It does not include the orange marinade used in one comparison recipe.

Rice and a vegetable side can round out the meal; their preparation is separate.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can sizes refer to unopened contents; drain and rinse where directed.

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.