Easy Lemon Garlic Salmon

Lemon garlic salmon is tender, flavorful, and so simple to make on a busy weeknight. This recipe wraps salmon in foil with fresh lemon, olive oil, and plenty of garlic, then bakes it to juicy perfection before a quick broil adds a gorgeous golden finish. The bright, zesty sauce soaks right into the fish, and those caramelized lemon slices on top? Pure magic.

Love More Saefood Recipes? Try My Cajun Shrimp and Salmon with Garlic Cream Sauce or this Crab Shrimp Stuffed Salmon next.

Why You’ll Love This Recipe

• Minimal cleanup – Everything cooks in a foil packet on one sheet pan
• Tender and juicy every time – The foil locks in moisture while the broiler adds flavor
• Bright, fresh flavors – Lemon, garlic, and herbs make this light but satisfying
• Quick enough for weeknights – Ready in under 30 minutes from start to finish
• Impressive but effortless – Looks like you fussed, but it’s actually foolproof

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Ingredients You’ll Need

For the Salmon:

• 2 lb salmon fillet, skin on (keeps it moist and makes serving easier)
• Kosher salt
• 1 large lemon (sliced into rounds and wedges for topping and serving)
• Chopped fresh parsley, for garnish

For the Lemon-Garlic Sauce:

• 2 large lemons (zest of 1, juice of both—about 1/4 cup juice)
• 3 tbsp extra-virgin olive oil (use a good one; you’ll taste it)
• 5 garlic cloves, finely chopped (fresh is key here)
• 2 tsp dried oregano (or 1 tbsp fresh)
• 1 tsp sweet paprika (smoked paprika is lovely too)
• 1/2 tsp freshly ground black pepper

Why These Ingredients Work

The combination of lemon juice and zest gives you bright citrus flavor without being too sharp, the zest adds fragrance, the juice adds tang.

Olive oil carries the garlic and herbs into every bite and helps the salmon stay silky. Garlic and oregano bring warmth and a Mediterranean vibe that feels cozy and familiar.

Paprika adds a hint of sweetness and a beautiful color to the sauce. Wrapping everything in foil traps steam so the salmon cooks gently and stays tender, while the final broil caramelizes the garlic and lemon slices on top for deeper flavor and a little char.

It’s a simple method that gives you restaurant-quality results at home.

Essential Tools and Equipment

• Large sheet pan (rimmed, also called a half-sheet pan)
• Aluminum foil (one long piece, enough to wrap the salmon)
• Small bowl or measuring cup (for mixing the sauce)
• Whisk or fork
• Pastry brush or spoon (for spreading the sauce)
• Sharp knife (for slicing lemons and chopping garlic)
• Instant-read thermometer (optional but helpful for checking doneness)

Step-by-Step Instructions

Step 1: Prep Pan and Oven

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, make sure it’s big enough to fold over and fully cover the salmon later.

Step 2: Make the Sauce

In a small bowl or measuring cup, whisk together the lemon zest, lemon juice, olive oil, chopped garlic, oregano, paprika, and black pepper until everything is well blended.

Step 3: Prepare the Salmon

Pat the salmon fillet dry with paper towels, this helps the seasoning stick. Season both sides generously with kosher salt. Place the salmon on the prepared foil, skin side down. Bend up the edges of the foil slightly to create a shallow “tray” so the sauce won’t run off.

Pour the lemon-garlic sauce over the salmon and use a spoon or pastry brush to spread it evenly across the top. Slice half of your remaining lemon into thin rounds and arrange them over the salmon. Cut the other half into wedges and set aside for serving.

Step 4: Wrap and Bake

Fold the foil over the salmon to cover it completely, leaving a little air space above the fish. Crimp the edges to seal the packet so steam stays inside. Slide the pan into the center rack of your oven and bake for 15 to 20 minutes.

The salmon is ready when it flakes easily at the edges and is nearly cooked through in the thickest part. It should look opaque and feel just firm when you press it gently.

Step 5: Broil to Finish

Carefully open and fold back the foil to expose the top of the fish. Switch your oven to broil on high and move the pan to the upper rack, about 6 inches from the heat. Broil for 2 to 3 minutes, just until the top turns golden and the edges of the lemon slices start to caramelize.

Step 6: Serve

Remove the pan from the oven and let the salmon rest for a couple of minutes. Sprinkle with freshly chopped parsley and serve right from the pan with the reserved lemon wedges on the side.

You Must Know

The most important thing is not to overcook the salmon—it can go from perfectly tender to dry in just a minute or two. Check the thickest part of the fillet with a fork. It should flake easily without feeling rubbery or raw.

If the salmon is slightly underdone when you check it, just re-cover with the foil and let it sit off the heat for a few minutes. The trapped heat will finish the job without drying it out.

Personal Secret: I always use a piece of foil that’s way bigger than I think I need. It makes wrapping easier and prevents any sauce from leaking onto the pan. Also, I like to add an extra drizzle of olive oil and a pinch of flaky sea salt right before serving.

Pro Tips & Cooking Hacks

• Use fresh garlic, not jarred – Fresh garlic has a sweeter, brighter flavor that really shines in this simple sauce
• Don’t skip the broil – Those few minutes under the broiler add so much flavor and make the dish look gorgeous
• Check your salmon thickness – If your fillet is especially thick (over 1.5 inches), add a few extra minutes to the baking time
• Pat the fish dry before seasoning – Moisture on the surface prevents salt from sticking and can make the sauce slide off
• Let it rest before serving – Just a couple of minutes off the heat helps the juices redistribute so every bite is moist
• Save the foil juices – All that lemony, garlicky goodness at the bottom of the foil is liquid gold—spoon it over your sides

Flavor Variations & Suggestions

If you want to switch things up, try swapping the lemon for lime and using cilantro instead of parsley for a more Latin-inspired flavor. Smoked paprika in place of sweet paprika gives the sauce a deeper, slightly smoky taste that’s wonderful with salmon.

You can also add a pinch of red pepper flakes to the sauce if you like a little heat. Fresh herbs like basil or chives work beautifully in place of parsley, and a tablespoon of honey or maple syrup whisked into the sauce creates a sweet-savory glaze that caramelizes beautifully under the broiler.

If you’re cooking for a crowd, this recipe works just as well with trout, cod, or halibut—just adjust the cooking time based on the thickness of the fish.

Make-Ahead Options

You can prep the lemon-garlic sauce up to a day ahead and keep it covered in the fridge. Just give it a good whisk before using since the olive oil may solidify a bit when cold.

The salmon is best cooked fresh, but you can season it and have it ready on the foil-lined pan a few hours ahead, just cover it with plastic wrap and refrigerate until you’re ready to add the sauce and bake.

I don’t recommend freezing this dish after it’s cooked because salmon can get mushy when reheated from frozen. If you do have leftovers, store them in the fridge and eat them cold in a salad or gently reheat them in a low oven.

What to Serve With Lemon Garlic Salmon

This salmon is wonderful with something starchy to soak up all that lemony sauce—think fluffy white rice, lemon rice, couscous, or roasted baby potatoes. A crisp green salad with a light vinaigrette balances the richness of the fish, or try a simple tomato-cucumber salad with red onion and feta for a fresh, Mediterranean feel. Roasted asparagus, green beans, or broccolini are easy sides that cook at the same temperature, so you can pop them in the oven alongside the salmon. For a heartier meal, serve it with garlic bread to mop up every drop of that sauce. And if you want to keep it light, a simple slaw with lemon and dill is fresh and crunchy.

Allergy Information

This recipe contains fish (salmon) and may not be suitable for those with seafood allergies. It does not contain dairy, gluten, eggs, or nuts, so it’s naturally friendly for many common food sensitivities.

If you need to avoid garlic, you can substitute shallots or simply use more lemon zest and herbs for flavor. For a soy-free version, just make sure your paprika and other spices don’t contain added ingredients. The recipe is naturally paleo, keto-friendly, and Whole30 compliant as written.

Storage & Reheating

Store leftover salmon in an airtight container in the refrigerator for up to 3 days.

To reheat, place it in a 275°F oven for about 10 minutes, covered loosely with foil so it doesn’t dry out.

You can also enjoy it cold, flaked over a salad or tucked into a wrap with greens and a squeeze of lemon. I don’t recommend microwaving it because salmon can get rubbery, but if you’re in a pinch, use 50% power and heat in short bursts.

Freezing cooked salmon isn’t ideal, but if you must, wrap it tightly and use it within a month. Thaw in the fridge overnight and reheat gently.

Questions I Get Asked A Lot

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw it completely in the fridge overnight before cooking. Pat it very dry with paper towels before seasoning, as frozen salmon tends to release more moisture.

My salmon turned out dry, what happened?

Salmon dries out quickly if it’s overcooked. Next time, pull it from the oven a few degrees before your target temperature and let it rest in the foil. The residual heat will finish cooking it gently.

Can I make this without the broiler step?

Absolutely. The broiler adds color and caramelization, but the salmon will still taste delicious if you skip it. Just bake it a minute or two longer in the wrapped foil until fully cooked.

Do I need to remove the skin before serving?

Not at all! The skin helps hold the salmon together and keeps it moist. It peels off easily after cooking if you or your guests prefer not to eat it.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out and what you served it with. And if you have a favorite way to jazz up salmon, share it with us.