Garlic Butter Shrimp
15 minEasy
Lemon Herb Salmon
Oven-baked salmon fillets with lemon, dill, and garlic butter. A bright, light dinner that looks far more effortful than it is.
- Prep time10 min
- Cook time15 min
- Total time25 min
- Servings2
- DifficultyEasy
- Calories420 kcal
Method
Instructions
- 1
Heat the oven and prep the salmon
5 minHeat the oven to 200°C and line a baking sheet with parchment. Pat the salmon dry and season both sides with salt and pepper.
- 2
Make the herb butter
3 minIn a small bowl, mash together the butter, garlic, lemon zest, dill, and honey until smooth.
- 3
Sear the skin side
3 minHeat the olive oil in an ovenproof skillet over medium-high heat. Place the salmon skin-side down and sear until the skin is crisp, 3 minutes.
- 4
Bake with the herb butter
9 minFlip the salmon, dollop the herb butter over the top, and transfer the skillet to the oven. Bake until the salmon flakes easily, 7–9 minutes.
Tip: Cook to 52°C for medium, or 57°C if you prefer it more done.
- 5
Finish with lemon
3 minSqueeze the lemon juice over the fillets and let them rest for 3 minutes. Spoon the pan juices over the top before serving.
Cook smarter
Cooking Tips
- Take the salmon out of the fridge 15 minutes before cooking so it cooks evenly.
- Cook to temperature, not time — salmon keeps cooking after it leaves the oven.
- Pat the fillets dry so the skin crisps instead of steaming.
Make it yours
Ingredient Substitutions
No salmon?
- Trout
- Arctic char
- Thick white fish like cod
White fish cooks a little faster — check a few minutes early.
No fresh dill?
- Fresh parsley
- Chives
- Basil
No honey?
- Maple syrup
- Brown sugar
Leftovers
Storage & Reheating
How to store
Store leftovers in an airtight container, skin removed if you like.
How long it keeps
Keeps in the refrigerator for up to 2 days.
How to reheat
Reheat gently in a 160°C oven for 5–6 minutes, or flake cold over a salad.
Can you freeze it?
Freeze cooked salmon in an airtight container for up to 2 months; thaw overnight before reheating.
Build the plate
Serving Suggestions
- Buttered new potatoes
- Roasted asparagus
- A crisp green salad
- Couscous with herbs
Good to know
Common Questions
Do I need to remove the skin?
No — it keeps the fish moist and crisps beautifully in the pan. It also peels off easily after cooking if you prefer.
How do I know when the salmon is done?
Use an instant-read thermometer: 52°C for medium-rare, 57°C for medium. The flesh should flake gently with a fork.
Can I use frozen salmon?
Yes. Thaw it overnight in the refrigerator and pat it very dry before cooking — frozen fillets release more water.
Keep cooking
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