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Chef Ava

Garlic Butter Salmon Seafood Bake

Tender salmon fillets baked in a rich garlic butter sauce with fresh lemon juice, parsley, Italian seasoning, and smoked paprika. This easy one-dish seafood dinner is ready with just 10 minutes of prep and about 15 minutes of baking.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets, about 6 ounces each
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 2 tablespoons fresh lemon juice
  • 4 cloves garlic, freshly minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • lemon wedges, for serving

Equipment

  • 9x13-inch baking dish
  • paper towels
  • small mixing bowl
  • whisk
  • spoon

Method
 

  1. Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish so the salmon releases easily after baking.
  2. Pat the salmon fillets dry with paper towels. Arrange them in the prepared baking dish, leaving a little space between each fillet so the heat can circulate around them.
  3. In a small bowl, whisk together the melted butter, fresh lemon juice, minced garlic, chopped parsley, Italian seasoning, smoked paprika, salt, and black pepper. The mixture should be fragrant, golden, and well combined.
  4. Spoon the garlic butter mixture evenly over the salmon fillets, making sure the tops and sides are generously coated. Let some of the mixture collect around the salmon in the baking dish — those pan juices become incredibly flavorful as the fish cooks.
  5. Bake the salmon uncovered for 12–15 minutes, depending on the thickness of the fillets. The salmon should flake easily when tested with a fork and reach 145°F in the center.
  6. Once the salmon comes out of the oven, spoon the warm garlic butter and herb juices from the bottom of the baking dish over each fillet. This little finishing step adds another layer of buttery, garlicky flavor.
  7. Serve the salmon hot with fresh lemon wedges. Give each fillet one final spoonful of the pan juices right before bringing it to the table.

Notes

Pat the salmon dry before seasoning so the garlic butter mixture clings properly. Use fillets of similar thickness for even cooking. Bake until the salmon flakes easily and reaches 145°F in the center. Spoon the buttery pan juices over the salmon before serving. Refrigerate leftovers for up to 2 days and reheat gently to avoid drying the fish.