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This Roasted Salmon in Butter recipe post is sponsored by Danish Creamery, although the content represents my own personal opinion and experience using the product.
Oven-roasted salmon fillets in a golden sea salt-infused butter sauce with fresh oregano and parsley, an impressive yet easy-to-make dinner! Not only is this oven-baked salmon satisfying and delicious, but it’s also a 20-minute meal that’s packed with protein. Serve your roasted salmon with asparagus and a lemon wedge for a complete, elegant meal that’s sure to impress!
Salmon is a powerhouse fish! It has so many health benefits and is a great source of protein. This recipe for oven-baked roasted salmon fillets is an easy, yet impressive way to serve salmon. The sea salt butter herb sauce is made with fresh oregano and parsley and gives the salmon fillets a beautiful flavor. The butter really makes this recipe! Not only does it add flavor and help infuse the herbs into the salmon, but it also helps to keep the fillets moist and juicy.
why you’ll love this baked salmon with herb butter
- Buttery, but not overpowering. You get the flavor of the butter and fresh herbs without it being oily or greasy.
- Healthy and packed with protein! Salmon is a great source of omega-three fatty acids, which are great for your heart health.
- Quick and easy. This recipe only takes 20 minutes from start to finish, making it a great weeknight meal option.
- Easily doubled for large families. You can easily double the recipe if you’re feeding a larger crowd without any additional work.
Ingredients to make roasted salmon fillets
- Salmon: Try to use salmon fillets that are all the same size, so they cook evenly. I used skin-on salmon for this recipe, but you can use skinless salmon if you prefer.
- Butter: When the recipe title includes the word butter, you know you have to use the best butter to fully appreciate the flavor it lends to the dish. That’s why I use my favorite butter – Danish Creamery Sea Salted Premium Butter. This butter is made with high-quality cream and a touch of sea salt for a richer, creamier flavor and adds just a hint of sweetness to the roasted salmon.
- Fresh herbs: Oregano and parsley are my herbs of choice for this recipe, but you could also use thyme or dill. Use fresh herbs if you can, as they have much better flavor than dried herbs.
- Fresh garlic: Garlic adds an earthy sweetness to the roasted salmon. I like to use fresh garlic, but you can also use garlic powder if that’s what you have on hand.
- Seasoning: A simple sprinkle of salt and pepper rounds out the flavor of the herb butter.
- Asparagus: I love serving roasted salmon with asparagus. It’s a classic combination and the perfect side dish for this recipe.
- Lemon wedge: Serve with lemon for a bit of acidity and brightness. You can cut them into wedges or wheels for presentation.
How to make Oven Baked Salmon
When I say this recipe is easy, I mean it! Prep time takes a whopping 5 minutes, and then the oven does the rest of the work. Here’s how you make it:
Prepare the herbed butter sauce
- Place the butter in a baking dish and set it in the oven.
- Remove the dish from the oven once the butter is melted.
- Add the parsley, oregano, garlic, and pepper, and toss to combine.
Bake the salmon
- Carefully place the salmon fillets in the dish, and use a brush to spread the butter herb mixture on top of the salmon.
- Roast until the salmon is cooked to your desired doneness. Spoon any remaining butter sauce over the salmon.
Tips for making the best baked salmon
- Don’t worry about melting the butter in advance. It’s so much easier to just melt the butter in the baking dish for a few minutes to make it more efficient and grease the dish before adding the salmon to it.
- 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 145°F internal temperature. If you want to get a bit more color on your salmon, you can broil it for the last minute or so. Just keep a close eye on it, so it doesn’t overcook!
- Use a good 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.
- Rinse your herbs before using them. This will help to remove any dirt or debris that may be clinging to them. Even organic herbs hid small insects and debris!
popular substitutions & additions
- Switch out the veggie. Asparagus roasts beautifully with salmon in this recipe, but if you prefer another vegetable, try green beans, broccoli, or zucchini.
- Switch up the herbs. You could use any combination of herbs that you like. I’ve also made this recipe using dill and thyme – both were delicious!
- Add a bit of heat. A sprinkle of red pepper flakes or cayenne would be a nice addition if you like things spicy.
what to serve/pair with your butter Roasted Salmon
- Basmati Rice
- Lemon Rice
- Classic Creamy Risotto
- Smashed Herbed Potatoes
- Veggie Rice Salad
- Lemon Pasta with Ricotta
- Cherry Tomatoes Pasta
- Skillet Dinner Rolls
how to store & reheat roasted salmon fillets
If you have any leftover salmon, store it in an airtight container in the fridge.
When you’re ready to eat it, reheat it in a 350°F oven until just warmed through. Any more than that, you risk drying out the fillets.
how long will Baked Salmon last in the fridge?
Cooked salmon will last in the fridge for up to three days. After that, it’s best to freeze it.
can I freeze baked salmon?
Yes! Roasted salmon freezes beautifully. Just make sure to wrap it tightly in plastic wrap or place it in a freezer-safe container. Frozen salmon will last for up to three months.
When you’re ready to eat it, thaw the salmon overnight in the fridge and then reheat it in a 350°F oven until just warmed through.
Frequently asked questions
The best way to tell if salmon is cooked is to use a digital cooking thermometer. The internal temperature of the fish should be between 145°F – 160°F.
You can use either frozen or fresh salmon for this recipe. If you are using frozen salmon, make sure to thaw it overnight in the fridge before cooking.
Yes, you can use any type of fish that you like. Just keep in mind that cooking times will vary depending on the thickness of the fillets.
This oven-baked salmon recipe is easy to follow and perfect for a quick weeknight meal. The delicious butter herb sauce adds a flavorful touch, while the asparagus provides a nice earthy flavor. Enjoy!
More salmon recipes:
- Panko Crusted Salmon
- Salmon Lettuce Wraps
- Blackened Salmon
- Lemon Honey Salmon
- Grilled Pesto Salmon
- Greek Salmon
- Crispy Pan Seared Salmon
- Salmon with Citrus Salsa
- Garlic Cilantro Salmon
- Feta Salmon
- Harissa Spiced Salmon
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Roasted Salmon in Butter
Ingredients
- 4 6 ounces salmon fillets
- 4 tablespoons Danish Creamery Sea Salted Premium Butter
- 2 tablespoons chopped parsley plus more for serving
- 2 tablespoons chopped fresh oregano
- 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 x 11-inch baking dish and set in the oven for 5 minutes, until the butter is melted.
- 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 herbed mixture on top of the salmon.
- Roast for 8-10 minutes, or until the salmon is cooked to your desired doneness.
- Spoon any remaining butter sauce over the salmon and serve with more fresh parsley and lemon slices.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.