Lemon Garlic Salmon is an easy healthy dinner of baked salmon fillet in foil with a bright oregano paprika sauce, ready in under thirty minutes. That makes it a quick weeknight dinner or an impressive summertime meal for entertaining, since the foil packet does all the work for you.
Wrapping the salmon in foil before baking matters most, because the trapped steam cooks the fish gently and keeps it from drying out. Opening the foil for a quick broil at the end adds color to the top, which gives you tender flaky salmon with lightly browned edges.
This version builds a lemon garlic sauce with olive oil, oregano and sweet paprika that coats the fillet before it goes into the oven. The paprika gives the fish a warm orange color you rarely see in basic lemon salmon recipes, so it looks as good as it tastes.
Lemon Garlic Salmon
Course: DinnerCuisine: American, MediterraneanDifficulty: Easy6
servings10
minutes18
minutes300
kcalBaked salmon fillet seasoned with kosher salt, coated in a lemon garlic oregano paprika sauce and wrapped in foil until tender and flaky. A quick broil at the end adds golden color to the edges.
Ingredients
- For the Salmon:
2 pounds salmon fillet, skin on
Kosher salt
1 large lemon, half sliced into rounds, half into wedges
Chopped fresh parsley, for garnish
- For the Lemon Garlic Sauce:
2 large lemons, zested and juiced
3 tablespoons extra virgin olive oil
5 garlic cloves, finely chopped
2 teaspoons dried oregano
1 teaspoon sweet paprika
1/2 teaspoon black pepper
Directions
- Prep the pan:Position one oven rack in the center and one about 6 inches from the broiler. Preheat the oven to 375F. Line a sheet pan with a large piece of foil and brush it with olive oil.
- Make the sauce:Zest one lemon into a bowl, then add the juice from both lemons. Whisk in the olive oil, chopped garlic, oregano, paprika and black pepper until combined.
- Season the salmon:Pat the salmon fillet dry and season both sides with kosher salt. Place it skin side down on the foil. Pour the sauce over the top and spread it evenly with a spoon or brush. Arrange lemon rounds on top.
- Wrap in foil:Fold the foil up and over the salmon, tenting it high enough to leave an air pocket above the lemon rounds. Crimp the edges tightly to seal and trap the steam inside.
- Bake the salmon:Bake on the center rack for 15 to 20 minutes until the salmon is almost cooked through at the thickest part.
- Broil until golden:Open the foil to expose the top of the salmon. Switch the oven to high broil and broil for about 3 minutes until lightly browned. Watch closely to prevent burning.
- Serve: Sprinkle with chopped parsley and serve with the lemon wedges on the side.
FAQs
Can you use individual salmon fillets instead of one large piece?
Individual fillets work fine, but cut the baking time to about twelve to fifteen minutes since smaller pieces cook faster. Wrap each fillet in its own foil sheet with a share of the sauce, so every portion gets equal flavor. Check the thinnest pieces a few minutes early, because they go from done to overdone fast.
Do you need to remove the skin before baking?
Leave the skin on during baking, because it holds the fillet together and keeps the flesh from sticking to the foil. Once the salmon is cooked, the meat lifts right off the skin with a spatula or fork. You can eat the skin if you like it crispy, or just leave it behind on the foil when you serve.
Can you skip the broiling step?
You can skip the broil, but add five extra minutes of baking so the salmon cooks all the way through at the center. The broil adds a light golden color and slightly crisp texture to the top that baking alone does not give you. Without it the fish will still taste great, though it will look paler on the surface.
How do you store and reheat leftover lemon garlic salmon?
Place any leftovers in an airtight container and refrigerate for up to three days, since cooked salmon dries out if left uncovered. Reheat gently in a 275F oven for about ten minutes, because high heat toughens the fish and makes it rubbery. You can also eat it cold over a salad, which is a great way to use the sauce.
Can you marinate the salmon in the sauce ahead of time?
Do not marinate the salmon for more than thirty minutes, because the lemon juice acid starts to break down the flesh and makes it mushy. You can mix the sauce a day ahead and keep it in the fridge, then pour it over the fish before baking. That way you save prep time without risking the texture of the salmon.
