Lemon & Garlic Roast Salmon
This recipe delivers a succulent Lemon & Garlic Roast Salmon, expertly seasoned with a vibrant blend of fresh lemon, pungent garlic, and a touch of lemon pepper. It's a straightforward yet elegant dish, perfect for a healthy and flavorful main course that can be quickly prepared for any meal, promising tender, juicy results.
Equipment
- 1 Roasting pan Or a baking sheet lined with parchment paper
- 1 Small Mixing Bowl For preparing the lemon-garlic butter
- 1 Whisk Or a fork for combining ingredients
- 1 Citrus Juicer For efficient lemon juice extraction
- 1 Pastry/Basting Brush For even application of the butter mixture
Ingredients
Main
- 3 pounds wild salmon
- 4 tablespoons unsalted butter melted
- 2 lemons squeezed
- 1/2 cup garlic minced
- 1/2 tablespoon lemon pepper seasoning
- 1/2 tablespoon sea salt to taste
- 1/2 teaspoon ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the wild salmon thoroughly dry with paper towels to ensure a crisp finish.
- In a small mixing bowl, melt the unsalted butter.
- To the melted butter, add the freshly squeezed lemon juice, minced garlic, lemon pepper seasoning, sea salt, and ground black pepper. Whisk until well combined.
- Place the salmon fillets in a roasting pan or on a baking sheet lined with parchment paper.
- Generously brush or spoon the lemon-garlic butter mixture over the salmon, ensuring even coverage.
- Roast the salmon for 12-18 minutes, depending on the thickness of the fillets, until it is opaque throughout and flakes easily with a fork.
- For precise doneness, check the internal temperature, aiming for 145°F (63°C).
- Remove the salmon from the oven and let it rest for 5 minutes before serving.
- Serve immediately, perhaps garnished with fresh dill or parsley for added brightness.
Notes
1. Ensure the salmon is patted thoroughly dry before seasoning; this promotes a beautiful, slightly crisp exterior. 2. Do not overcook the salmon; it should be just opaque throughout and flake easily, reaching an internal temperature of 145°F (63°C) at its thickest part. Overcooked salmon becomes dry and tough. 3. For an extra layer of flavor, consider zesting one of the lemons into the butter mixture. 4. Serve with roasted asparagus or a light pilaf to complement the rich, bright flavors of the fish.