Garlic Butter Ghee Salmon Bake (Printable)

Tender salmon bathed in garlic butter and ghee, finished with lemon and herbs for a simple, elegant gluten-free main.

# What You Need:

→ Salmon

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless

→ Garlic Butter Ghee Sauce

02 - 2 tablespoons ghee
03 - 2 tablespoons unsalted butter, softened
04 - 4 cloves garlic, finely minced
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon lemon zest
07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon fresh dill, chopped (optional)
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper

→ Garnish

11 - Lemon wedges
12 - Extra fresh parsley or dill

# How To Cook:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it to prevent sticking.
02 - Pat the salmon fillets dry with paper towels and arrange them in the prepared baking dish, leaving a small gap between each fillet for even heat circulation.
03 - In a small mixing bowl, combine the ghee, softened butter, minced garlic, lemon juice, lemon zest, chopped parsley, dill (if using), sea salt, and black pepper. Stir until fully incorporated and smooth.
04 - Spoon the garlic butter ghee mixture over each salmon fillet, spreading it evenly across the top surface to ensure full coverage.
05 - Place the baking dish in the preheated oven and bake for 12 to 16 minutes, depending on the thickness of the fillets, until the salmon flakes easily when tested with a fork.
06 - For a golden, lightly browned finish, switch the oven to broil for 1 to 2 minutes, watching carefully to avoid burning.
07 - Remove from the oven and serve immediately, garnished with fresh parsley or dill and lemon wedges on the side.

# Expert Tips:

01 -
  • The combination of ghee and butter creates this incredible richness that feels restaurant-worthy but comes together in under 30 minutes
  • Salmon bakes up impossibly tender and flaky while the garlic butter forms this slightly caramelized crust on top
  • You get all the luxurious flavors of a fancy dinner with basically zero hands-on cooking time
02 -
  • Different salmon thicknesses need different baking times so check your fillets a few minutes early if they're on the thinner side
  • The salmon keeps cooking slightly after you pull it from the oven so err on the side of slightly underdone
  • Ghee alone works beautifully if you need to make this dairy-free or simply prefer a more pronounced nutty flavor
03 -
  • Room temperature salmon cooks more evenly so try to take it out of the fridge about 20 minutes before you plan to start
  • Patting the fish absolutely dry before applying the butter mixture helps it adhere better and promotes even browning

Go Back