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Garlic Butter Parmesan Salmon - Simple, Flavor-Packed, and Weeknight Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 to 2 pounds salmon fillet, skin-on or skinless
  • 4 tablespoons unsalted butter, melted
  • 3–4 cloves garlic, finely minced
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika (sweet or smoked)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • Lemon wedges, for serving
  • Optional: pinch of red pepper flakes for heat

Method
 

  1. Prep the oven and pan: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment for easy cleanup. Lightly brush with olive oil to prevent sticking.
  2. Pat the salmon dry: Use paper towels to remove surface moisture. This helps the butter mixture cling and encourages better browning. Place the salmon on the baking sheet, skin-side down if it has skin.
  3. Make the garlic butter: In a small bowl, mix melted butter, garlic, lemon juice, lemon zest, parsley, paprika, salt, pepper, and red pepper flakes if using. Stir until combined.
  4. Season the fish: Lightly sprinkle the salmon with a pinch of salt. Spoon the garlic butter over the top, spreading it evenly. Leave a thin margin around the edges so it doesn’t all slide off during baking.
  5. Add the Parmesan: Sprinkle the grated Parmesan evenly over the salmon. Press it gently so it adheres to the buttered surface.
  6. Bake: Place the pan on the middle rack. Bake 10–14 minutes, depending on thickness. A thick center-cut fillet will take closer to 14 minutes. The salmon is done when it flakes easily and the center is slightly translucent, about 125–130°F (52–54°C) for medium.
  7. Optional broil for color: If you want extra browning, switch to broil for 1–2 minutes. Watch closely so the cheese doesn’t burn.
  8. Rest and garnish: Let the salmon rest 3 minutes. Finish with a squeeze of lemon and a sprinkle of fresh parsley. Serve with lemon wedges.