Roasted Salmon in Butter
Updated Apr 02, 2026
Roasted salmon recipe with butter, garlic, parsley, and oregano baked in one dish. An easy oven salmon dinner that stays moist and cooks fast.
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baked salmon in herb butter is soo easy!
Roasted salmon is so easy for me to make that I make it at least twice a month, usually with rice and air-fried broccoli on the side. It’s one of those dinners that barely asks much from me, but still turns out really good every time. Once the butter melts, the rest is pretty much just getting everything into the dish and letting the oven do the work.
I also like this roasted salmon recipe because the butter keeps the salmon from drying out while the garlic and herbs give it enough flavor without making it complicated. If I have asparagus, I’ll add that to the pan too, but even without it, this is one of the easiest ways I know to get dinner on the table fast.
Happy Cooking!
– Yumna
Roasted Salmon in Butter Ingredients
- Salmon: Use salmon fillets that are close in size so they cook in the same amount of time. If one piece is much thicker than the others, it may need a little longer. Pat the salmon dry before adding it to the dish so the butter and herbs sit on top better. You can leave the skin on or remove it based on how you like to serve it.
- Butter and herbs: The salted butter melts right in the baking dish, which keeps the recipe simple and helps coat the salmon without needing a separate sauce. If you use unsalted butter, you’ll want to season the salmon a little more. Fresh parsley and oregano work best here since dried herbs will not give you the same finish. Chop them small, so they spread more evenly over the fish.
- Garlic, pepper, and salt: Mince the garlic finely so it mixes into the melted butter instead of sitting in larger bits on top of the salmon. The black pepper goes right into the butter mixture, and the salt can be adjusted depending on how salty your butter is. If you are using salted butter, start lighter on the added salt.
- Lemon and asparagus: Lemon slices are for serving, but they do matter here since the salmon is rich from the butter. Cut the lemon into wedges or wheels for a nice presentation. Serve them on the side so everyone can add as much as they want. The asparagus is optional, but if you use it, try to choose medium-thickness stalks so they roast at the same time as the salmon. If the stalks are very thick, trim them well or slice them thinner lengthwise. See my tips on how to cut asparagus.
How to Make Roasted Salmon in Butter
Roasted Salmon Recipe
Oven roasted salmon fillets with a simple garlic butter herb topping and optional asparagus. A quick salmon recipe for an easy weeknight dinner.
Ingredients
- 4 6 ounces salmon fillets
- 4 tablespoons Danish Creamery salted butter
- 2 tablespoons fresh parsley chopped, plus more for serving
- 2 tablespoons fresh oregano chopped
- 2 garlic cloves minced
- ½ teaspoon black pepper
- Salt to taste
- Lemon slices for serving
- ½ pound asparagus optional
Instructions
- Preheat the oven to 425˚F. Place the butter in an 8×11-inch baking dish and set it in the oven for 5 minutes, until the butter melts.
- Remove the dish from the oven. Add the parsley, oregano, garlic, and pepper, and toss to combine. Carefully place the salmon fillets in the dish, and use a brush to spread the butter and herb mixture on top of the salmon. Add the asparagus around the salmon fillets, if using.
- Roast for 8–10 minutes, or until the salmon reaches your desired doneness.
- Spoon any remaining butter sauce over the salmon and serve with more fresh parsley and lemon slices.
Notes
Note: The nutrition label includes lemon and asparagus.
My Top Tip: Be careful not to overcook the salmon. I recommend no more than 10 minutes and/or an internal temperature of 145ºF. If you want to get a bit more color on the salmon, you can broil it for the last minute or so. Just keep a close eye on it so it doesn’t overcook!
Storage: Store leftover roasted salmon in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350ºF until just warmed through.
Freezing: Wrap the roasted salmon tightly in plastic wrap or place it in a freezer-safe container. It’ll last in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat in the oven at 350ºF until just warmed through.
Nutrition
Calories: 480kcal, Carbohydrates: 6g, Protein: 36g, Fat: 34g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 124mg, Sodium: 193mg, Potassium: 806mg, Fiber: 3g, Sugar: 2g, Vitamin A: 994IU, Vitamin C: 14mg, Calcium: 67mg, Iron: 4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Rinse your herbs before using them. This helps remove any dirt that may be clinging to them. Even organic herbs can hide small insects and debris!
- Use high-quality butter. The cream used to make butter can make all the difference in taste! Danish Creamery is known for producing high-quality butter from the fresh cream provided by cows grazing on its family farms.
- Be careful not to overcook the salmon. You can cook it to your desired doneness, but I recommend no more than 10 minutes and/or an internal temperature of 145ºF. If you want to get a bit more color on the salmon, you can broil it for the last minute or so. Just keep a close eye on it so it doesn’t overcook!
Serving Ideas
- Pasta: Pasta with Cherry Tomatoes, Pasta Primavera, Lemon Ricotta Pasta
- Rice: Basmati Rice, Lemon Rice, Veggie Rice Salad
- Sides: Smashed Herbed Potatoes, Skillet Dinner Rolls, Roasted Broccolini
FAQs
How do I know when salmon is cooked?
I recommend using a digital cooking thermometer. For this recipe, you want the internal temperature of the fish to be 145ºF.
Comments
I used dried oregano; I didn’t have fresh but would love to try fresh oregano next time. I added a little more seasoning, Middle Eastern fish seasoning, paprika and a little olive oil. My daughter is 9 and she’s a picky eater and she loved it!! Recipe is sooo good!
Aww, so happy you and your picky eater loved it!! Yay! Thanks, May!!
Used dried herbs and this still came out amazing!
Yay!! So glad it worked out for you!
Perfect for my New Year Dinner
Thank you, Happy New Year!
What is your favorite salmon to use? Love your recipes!!
Hi Sandy! Wild Caught Alaskan or Sockeye. Hope you enjoy!
I love this recipe! It it is my go to recipe for salmon now. Have done it multiple times and it’s always so delicious
I usually use dried oregano and add some cumin and spices and it’s perfect
Thank you
You’re so welcome! Glad you liked it!
I made this for a family dinner, and everyone looooved it. I am normally not the greatest cook, but this was easy and came out “so good!”
I am so happy to hear it! I love that!
This is absolutely going to be on rotation! We eat salmon about once a week, and I knew I wanted to try yours. It was so flavourful. I used wild caught frozen salmon, and dried oregano. It was perfect. I’m also wondering if this type of marinade and technique would work with boneless chicken thighs? It’s just so delicious.
Thank you so much Yumna! ❤️
I love that! I’m glad you tried this salmon recipe and enjoyed. It should work with chicken thighs too, but you may have to adjust the cooking time. You’re welcome!!
I’m not a huge seafood lover but want to give this a try! Can I use dry oregano instead of fresh? If so, how much would you use? Thanks in advance!
I’m excited for you to give this a try! Yes, you can – try 2 teaspoon of dried oregano.
Do you put anything on the asparagus before roasting it with the salmon?
Hi Sharon, great question! I drizzle the same butter mixture over the top of the asparagus that I use with the salmon.
What would the cooking time be if the piece of salmon is left whole and not cut into fillets?
I haven’t tried this with a whole salmon yet, but I would use a meat thermometer to make sure it’s cooked all the way through!
This recipe looks lovely and simple. Is there an error? How can 1/4 of this be 127 calories when the butter alone, 4 T divided by 4 is 100? Is it 227 or 337?
Thank you for spotting that! The nutrition facts have been updated.