Baked Garlic-Butter Salmon

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This healthy baked salmon is the best way to feed a crowd. There’s no skillet cooking at all—everything is oven-baked in foil, making prep and cleanup a breeze. We believe it might just be the best baked salmon recipe…ever.

How much salmon should I buy?

Although it looks massive, you’re still buying a fillet; you won’t be slicing it yourself, but you may have to ask the fishmonger to do it.

If you think people will be hungry, aim for about ½ pound per person, keeping in mind that salmon can be surprisingly filling. Also remember that how big the meat is will affect the baking time. For a 3-pound fillet, it’ll take around 25 minutes.


1 pound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)

2 tablespoons olive oil

1 1/2 teaspoons salt, divided

1/2 teaspoon cracked black pepper, divided

4 (6 oz | 170 g) skinless salmon fillets

2 1/2 tablespoons minced garlic, divided

2 tablespoons fresh chopped parsley

1/3 cup freshly squeezed lemon juice

1/2 cup melted unsalted butter

3 bunches asparagus, (18 spears, woody ends removed)

2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)

1 lemon sliced to garnish

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