I brush salmon fillets with garlic butter and a brown sugar spice mix to make Oven Baked Salmon with a glossy caramelized crust and a single simple trick that makes getting perfect fillets shockingly easy.
I still get surprised how one simple idea turns dinner into something you actually look forward to. This Oven Baked Salmon has that savory kick from garlic cloves folded into melted unsalted butter, and somehow it tastes richer than it should.
I don’t know if it’s the contrast, or that little sweet hint that sneaks in, but every bite makes me pause. I promise it feels fancy without the fuss, and it makes leftovers worth daydreaming about.
If you like bold, clean flavors that show off good fish, this one will make you want to invite people over just to hear them ask for the recipe.
Ingredients
- Salmon, high in protein and omega-3s, heart healthy and flaky.
- Butter, it’s silky and adds fat for flavor, raises calorie count.
- Garlic, low calorie, adds savory punch, may offer immune benefits.
- Brown sugar, gives mild sweetness and caramel notes, adds some carbs.
- Smoked paprika, smoky warmth, low calories, boosts savory depth.
- Lemon juice, bright acidic tang, cuts richness and adds vitamin C.
- Parsley, fresh herb with vitamins and mild grassy flavor, pretty garnish.
Ingredient Quantities
- 1 to 1 1/2 pounds salmon fillet, skin on, about 3 to 4 servings
- 3 tablespoons unsalted butter, melted
- 3 garlic cloves, minced (about 1 tablespoon)
- 2 tablespoons light brown sugar, packed
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt (use 1/2 teaspoon if using table salt)
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley, for garnish, optional
- lemon wedges or slices, for serving, optional
How to Make this
1. Preheat oven to 400°F (200°C). Pat the salmon dry with paper towels and let it sit at room temp for about 10 minutes while you prep. Line a baking sheet with foil or parchment and place the fillet skin-side down.
2. In a small bowl mix the 3 tablespoons melted butter, minced garlic and 1 tablespoon lemon juice. Whisk it real quick so the garlic gets into the butter.
3. In another bowl combine 2 tablespoons packed light brown sugar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt) and 1/4 teaspoon black pepper. Stir so the sugar and spices are even.
4. Brush the garlic butter evenly over the top of the salmon. Press the brown sugar spice mix gently onto the buttered surface so it sticks good.
5. Bake on the middle rack for about 12 to 15 minutes for a 1-inch thick piece, longer for thicker fillets (15 to 18 minutes). Salmon is done when it flakes easily with a fork or reaches 145°F internal temp.
6. If you want a caramelized top, switch the oven to broil and broil 1 to 2 minutes, watching like a hawk so the sugar doesnt burn.
7. Remove from oven, spoon any melted garlic butter from the pan over the fish and let it rest 2 to 3 minutes so the juices settle.
8. Garnish with 1 tablespoon chopped fresh parsley and serve with lemon wedges or slices. Dont overcook it and squeeze a little lemon on each piece right before eating.
Equipment Needed
1. Oven set to 400°F
2. Baking sheet with foil or parchment
3. Paper towels for patting the salmon dry
4. Two small bowls for the butter mix and the spice mix
5. Measuring spoons and a tablespoon measure
6. Pastry brush or a spoon to spread the garlic butter
7. Sharp knife and a cutting board for trimming and chopping parsley
8. Instant read thermometer or a fork to check doneness
FAQ
Garlic Butter Baked Salmon Recipe Substitutions and Variations
- Unsalted butter: swap with extra virgin olive oil, ghee, or melted margarine. Tip: olive oil adds a fruity note, use a bit less oil then butter so it does not get greasy.
- Fresh garlic cloves: replace with 1 teaspoon garlic powder, 1/2 teaspoon garlic granules, or 1 tablespoon jarred minced garlic. Tip: garlic powder wont burn as easy so you can mix it into the butter first.
- Light brown sugar: try honey, maple syrup, or coconut sugar. Tip: if you use syrup cut back on any other liquid and expect a slightly different caramelized finish.
- Smoked paprika: sub with regular paprika plus a pinch of smoked salt, a dash of chili powder, or a few drops of liquid smoke. Tip: smoked paprika gives a nice smokey flavor, so add the substitute slowly till you like it.
Pro Tips
– Let the fillets sit at room temp 10 to 15 minutes before cooking and really pat them dry with paper towels. If the surface is damp the sugar and butter wont stick and you wont get a good crust.
– If you want a crispy skin sear skin-side down in a very hot skillet 2 to 3 minutes first then finish in the oven. Or bake on a wire rack set over the sheet so air circulates and the skin can crisp instead of steaming.
– Be careful with broiling sugar, watch it like crazy. A kitchen torch is a safer way to caramelize the top without burning it. If you must broil, move the rack down a notch and broil for very short bursts.
– Use an instant-read thermometer and pull the salmon a bit early. For moist, medium doneness pull at about 125 to 130°F then let it rest 3 to 5 minutes and the temp will rise a few degrees. If you want fully cooked follow 145°F.
– Save a little of the melted butter mixture to spoon over the fish right after it comes out of the oven. That glossy finish helps the sugar meld with the fish and makes each bite juicier, trust me.
Garlic Butter Baked Salmon Recipe
I brush salmon fillets with garlic butter and a brown sugar spice mix to make Oven Baked Salmon with a glossy caramelized crust and a single simple trick that makes getting perfect fillets shockingly easy.
4
servings
395
kcal
Equipment: 1. Oven set to 400°F
2. Baking sheet with foil or parchment
3. Paper towels for patting the salmon dry
4. Two small bowls for the butter mix and the spice mix
5. Measuring spoons and a tablespoon measure
6. Pastry brush or a spoon to spread the garlic butter
7. Sharp knife and a cutting board for trimming and chopping parsley
8. Instant read thermometer or a fork to check doneness
Ingredients
-
1 to 1 1/2 pounds salmon fillet, skin on, about 3 to 4 servings
-
3 tablespoons unsalted butter, melted
-
3 garlic cloves, minced (about 1 tablespoon)
-
2 tablespoons light brown sugar, packed
-
1 teaspoon smoked paprika
-
1/2 teaspoon garlic powder
-
3/4 teaspoon kosher salt (use 1/2 teaspoon if using table salt)
-
1/4 teaspoon freshly ground black pepper
-
1 tablespoon fresh lemon juice
-
1 tablespoon chopped fresh parsley, for garnish, optional
-
lemon wedges or slices, for serving, optional
Directions
- Preheat oven to 400°F (200°C). Pat the salmon dry with paper towels and let it sit at room temp for about 10 minutes while you prep. Line a baking sheet with foil or parchment and place the fillet skin-side down.
- In a small bowl mix the 3 tablespoons melted butter, minced garlic and 1 tablespoon lemon juice. Whisk it real quick so the garlic gets into the butter.
- In another bowl combine 2 tablespoons packed light brown sugar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt) and 1/4 teaspoon black pepper. Stir so the sugar and spices are even.
- Brush the garlic butter evenly over the top of the salmon. Press the brown sugar spice mix gently onto the buttered surface so it sticks good.
- Bake on the middle rack for about 12 to 15 minutes for a 1-inch thick piece, longer for thicker fillets (15 to 18 minutes). Salmon is done when it flakes easily with a fork or reaches 145°F internal temp.
- If you want a caramelized top, switch the oven to broil and broil 1 to 2 minutes, watching like a hawk so the sugar doesnt burn.
- Remove from oven, spoon any melted garlic butter from the pan over the fish and let it rest 2 to 3 minutes so the juices settle.
- Garnish with 1 tablespoon chopped fresh parsley and serve with lemon wedges or slices. Dont overcook it and squeeze a little lemon on each piece right before eating.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 180g
- Total number of serves: 4
- Calories: 395kcal
- Fat: 27.1g
- Saturated Fat: 11.1g
- Trans Fat: 0.3g
- Polyunsaturated: 5.4g
- Monounsaturated: 10.3g
- Cholesterol: 102mg
- Sodium: 385mg
- Potassium: 700mg
- Carbohydrates: 6.8g
- Fiber: 0.2g
- Sugar: 6.2g
- Protein: 28g
- Vitamin A: 144IU
- Vitamin C: 2mg
- Calcium: 20mg
- Iron: 0.5mg