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Peppered salmon fillet on a dark plate, similar to the result of how long to bake salmon at 350°F
Chef Emma

Oven Baked Salmon at 350°F (Lemon Garlic Butter)

Salmon fillets brushed with lemon garlic butter and baked at 350°F for 18 to 22 minutes until moist, flaky and 145°F in the center.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets about 6 oz / 170 g each, 1 1/2 lb / 680 g total, about 1 inch thick
  • 3 tbsp unsalted butter 42 g, melted
  • 1 tbsp olive oil 15 ml
  • 3 cloves garlic finely minced or grated
  • 1 large lemon 1 tsp zest, 2 tbsp / 30 ml juice, plus a few thin slices
  • 1 tsp Diamond Crystal kosher salt or 1/2 tsp table salt
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, or 1 tbsp fresh dill

Equipment

  • Rimmed baking sheet (half sheet)
  • Parchment paper
  • Small bowl
  • Pastry brush
  • Instant-read thermometer

Method
 

  1. Heat the oven to 350°F (175°C) with a rack in the center. Line a rimmed baking sheet with parchment.
  2. Let the salmon sit out for 10 minutes while the oven heats, then pat it very dry with paper towels.
  3. Stir together the melted butter, olive oil, garlic, lemon zest, lemon juice, salt and pepper.
  4. Place the fillets skin side down at least 1 inch apart, tuck lemon slices around them, and brush with about two-thirds of the garlic butter.
  5. Bake 18 to 22 minutes for 1-inch fillets (10 to 12 for 1/2 inch, 25 to 30 for 1 1/2 inches), starting to check at 16 minutes.
  6. Bake until the thickest part reaches 145°F (63°C), the USDA safe minimum for fish. Rest 3 to 5 minutes.
  7. Spoon over the reserved garlic butter and pan juices, sprinkle with parsley and serve.

Notes

To bake salmon at 400°F instead, bake 1-inch fillets for 12 to 15 minutes. From frozen, rinse off the ice, bake 10 minutes, then brush with the garlic butter and bake 18 to 25 minutes more, until 145°F (63°C). Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per serving from USDA FoodData Central values.