Lemon & Herb Slow-Baked Salmon with Garlic Butter

⏱ 30 min · Serves 4

A gently baked salmon fillet that stays silky and just-set, blanketed in lemon slices, garlic butter and a shower of dill and parsley. It's a 30-minute dinner that tastes like you fussed for hours — spoon the buttery pan juices over everything.

Per serving: 425 kcal · 34.0g protein · 1.5g carbs · 31.0g fat

Ingredients

• 4 salmon fillets (about 150g / 5 oz each), skin on or off
• 50g (3½ tbsp) unsalted butter, softened
• 2 garlic cloves, finely grated or minced
• 1 unwaxed lemon: zest of half, plus 1 tbsp juice, remainder thinly sliced
• 1 tbsp olive oil
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh flat-leaf parsley, chopped
• ½ tsp fine sea salt
• ¼ tsp freshly ground black pepper
• Pinch of chilli flakes (optional)
• Lemon wedges, to serve

Method

1. Heat the oven to 180°C fan / 200°C conventional / 400°F. Line a baking tray with parchment and brush lightly with the olive oil.
2. Take the salmon out of the fridge 10 minutes ahead so it cooks evenly. Pat the fillets very dry with kitchen paper.
3. Mash the softened butter with the garlic, lemon zest, lemon juice, half the dill, half the parsley, the salt, pepper and chilli flakes if using.
4. Sit the fillets on the tray, spaced slightly apart. Spread the herb butter generously over the top of each one.
5. Lay 2–3 thin lemon slices over each fillet and tuck any remaining slices around the tray.
6. Bake for 12–15 minutes, depending on thickness, until the salmon flakes gently when nudged with a fork and reads 50–52°C (125°F) at the thickest point for just-set, or 55°C (130°F) for firmer.
7. Rest for 3 minutes, then scatter with the remaining dill and parsley and spoon the buttery pan juices over the top.
8. Serve with lemon wedges, plus new potatoes or a green salad.