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Homemade Lemon Garlic Butter Salmon photo

Lemon Garlic Butter Salmon

A bright, buttery lemon-garlic salmon topped with a Parmesan-panko crust and roasted alongside tender broccoli.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • jelly-roll pan
  • Foil
  • Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • microwave-safe bowl or small saucepan
  • Spoon or whisk

Ingredients
  

  • 3-4 pounds wild Alaskan salmon fillet with or without skin
  • 2 tablespoons unsalted butter
  • 4-6 cloves garlic minced
  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1 1/2 teaspoons reduced-sodium soy sauce
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon fresh parsley chopped (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 2/3 cup panko breadcrumbs
  • 2 tablespoons unsalted butter melted (for panko)
  • 1/2 cup Parmesan freshly grated
  • 5 cups broccoli florets
  • 2 1/2 tablespoons olive oil
  • 1/4 teaspoon salt for broccoli
  • 1/8 teaspoon black pepper for broccoli

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a jelly roll pan with foil leaving 2 inches of overhang on the long sides and lightly spray the foil with nonstick spray.
  • Place the salmon in the center of the foil (skin side down if present) and fold the foil sides up snugly around the fish, leaving it in the pan; push the salmon to one side to make room for the broccoli.
  • In a medium bowl, microwave 2 tablespoons butter with the minced garlic just until the butter is melted and the garlic is fragrant; whisk in lemon juice, honey, soy sauce, Dijon mustard, chopped parsley, 1 teaspoon salt, 1 teaspoon onion powder, 1/2 teaspoon dried dill, 1/2 teaspoon paprika, and 1/4 teaspoon pepper until smooth.
  • Pour the lemon-garlic butter sauce evenly over the salmon.
  • In a small bowl, combine 2/3 cup panko, 2 tablespoons melted butter, and 1/2 cup freshly grated Parmesan until the butter is evenly absorbed; press the mixture evenly over the top of the salmon.
  • Toss the broccoli florets with 2 1/2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; spread them in a single layer on the open side of the pan next to the salmon.
  • Bake uncovered at 400°F for 12–15 minutes, or until the salmon flakes easily with a fork (time depends on thickness) and the broccoli is tender-crisp.
  • Broil for about 1 minute, watching closely, until the panko topping is golden brown.
  • Garnish with additional chopped fresh parsley if desired and season with extra salt and pepper to taste before serving.

Notes

  • I purchase mine at Costco without skin for a reasonable price.