Description
This Baked Lemon Garlic Salmon recipe features a vibrant and flavorful lemon-garlic sauce seasoned with paprika and oregano. The salmon is baked in foil to lock in moisture, resulting in tender, juicy, and flaky fish. Perfectly balanced with fresh lemon and herbs, this Mediterranean-inspired dish pairs wonderfully with a fresh salad and fluffy basmati rice for a wholesome meal.
Ingredients
For the Salmon
- 2 pounds salmon fillet
- Kosher salt, to taste
- 1 large lemon
- Chopped parsley, for garnish
For the Lemon Garlic Sauce
- 2 large lemons
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves, chopped
- 2 teaspoons dried oregano
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
Instructions
- Get ready: Position one oven rack in the center and another about 6 inches from the broiler. Preheat your oven to 375°F. Line a sheet pan lengthwise with a large piece of foil that is big enough to fold over the salmon, then brush the foil with extra virgin olive oil to prevent sticking.
- Make the lemon-garlic sauce: Zest one lemon into a small bowl or measuring cup, then add the juice from both lemons. Whisk in the extra virgin olive oil, chopped garlic, dried oregano, sweet paprika, and black pepper until well combined.
- Prepare the salmon: Pat the salmon fillet dry with paper towels and season both sides generously with kosher salt. Place the salmon on the foil skin side down, then carefully pour the lemon garlic sauce over the top. Use a spoon or pastry brush to spread the sauce evenly over the surface of the fish. Slice half of the remaining lemon into rounds and the other half into wedges. Place the lemon rounds on top of the salmon.
- Wrap the salmon in foil: Fold the loose edges of the foil over the salmon, tenting it high enough to create an air pocket between the fish and the lemon slices. Crimp the foil tightly at the top and sides to seal in the steam. If needed, use an additional sheet of foil to fully enclose the fish.
- Bake the salmon: Place the sheet pan in the preheated oven and bake the salmon for 15 to 20 minutes, until it is almost cooked through at the thickest part. The vinegar color of the fish will lighten and it will flake easily with a fork.
- Broil the salmon: Carefully remove the pan from the oven and open the foil to expose the top of the salmon. Turn the oven broiler to high and place the exposed salmon under the broiler for about 3 minutes, until the surface is lightly browned and the fish is fully cooked. Watch carefully to avoid burning the lemon slices and garlic.
- Serve: Remove the salmon from the oven, sprinkle with chopped parsley for garnish, and serve immediately with the lemon wedges on the side. This dish goes perfectly with a fresh salad and fluffy basmati rice to soak up the flavorful sauce.
Notes
- Cooking time may vary based on the thickness of the salmon fillet; check for doneness by testing the thickest part for flakiness.
- Be cautious during broiling to avoid burning the garlic and lemon slices.
- If you do not have foil large enough to enclose the salmon, use multiple sheets and crimp to seal tightly to trap steam.
- Serving suggestion: pair this salmon with a simple green salad and basmati rice to complement the bright lemon flavors.
