Lemon Baked Halibut
This baked halibut recipe will make you feel like a pro chef with minimal effort. Halibut is naturally delicate and flaky, so we’re keeping things simple – just butter, lemon, and a sprinkle of salt to let those gorgeous flavors shine. It bakes in about 20 minutes (depending on thickness) and comes out tender every single time. Serve it with a simple veggie and your favorite carb for a healthy weeknight dinner that feels fancy enough for company. Whether it’s a Tuesday night or you’re hosting, this recipe delivers restaurant-quality results.
🐟 Halibut, we love you.
When I set out to create this recipe, I originally thought about adding panko breadcrumbs (like I do with my salmon and cod recipes), but honestly, keeping halibut this simple lets the fish be the star.
My youngest became completely obsessed with this recipe, which tells you everything you need to know! It’s…
🐟 Tender & flaky: The butter and lemon keep the fish moist while it bakes to perfection.
🍋 Bright & simple: Just a few ingredients let the delicate halibut flavor shine through.
⏰ Ready in 20 minutes: Perfect for busy weeknights when you want something healthy and fast.
👨🍳 Restaurant-quality: This looks and tastes like something you’d order at a fancy seafood restaurant, but for a fraction of the price!
💚 Healthy & lean: Halibut is packed with protein and omega-3s for a nutritious dinner that’s filling, but still super light.
You’ll also want to try my crispy baked cod, panko salmon, or lemon pepper shrimp next time.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this simple halibut recipe to the table: halibut fillets (the best quality you can find), butter (or olive oil if you prefer), sea salt, fresh lemon slices, and flaky sea salt for finishing.
Emily’s Tips & Tricks for the Best Baked Halibut
- You want high-quality fish: Source your fish from a high-quality seafood market or a trusted grocery store with quality seafood. Fresh halibut from a seafood market is incomparable, though frozen halibut from other stores can still be good quality. You can keep the skin on or have it removed—it’s personal preference and either works with this recipe. I typically have mine cut off.
- Use a meat thermometer: Using an instant-read meat thermometer is the best way to ensure you cook your halibut perfectly every time. This piece of fish needs perfection to be perfection and the only way is to use a thermometer. I recommend putting the thermometer in the fish while baking instead of pulling it in and out of the oven to check the temperature. Cooking to 145°F is recommended, or 150°F for a slightly firmer texture, but don’t go much higher than that.
- Look for similar sized fillets: If you can, aim to get similar sized fillets so they all cook evenly and at the same rate. If you have some thinner pieces, they will cook much faster and should be removed from the oven as soon as they come to temp.
Lemon Baked Halibut Recipe
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Description
This simple baked halibut recipe takes just 20 minutes! Tender, flaky fish with butter and lemon. Perfect for weeknight dinners or special occasions.
Ingredients
- 24 oz. (4 fillets) halibut fillets
- 2 Tbsp. butter (chilled works better)
- 1/2 tsp. sea salt
- 1 lemon, sliced
- flaky sea salt
Instructions
- Thaw halibut if necessary. Preheat the oven to 400 degrees F.
- Pat the fillets dry with paper towel and place onto a baking dish lined with aluminum foil for easy clean up.
- Sprinkle fillets with sea salt and top with small and thin slices of the butter. Top with lemon slices to cover fish and bake for (8-12 minutes for a flatter 3/4-inch fillets or 16-22 minutes for a thicker 2-inch fillets), until cooked through to an internal temperature of 145 degrees F (cook to 150-155 degrees F for a slightly firmer texture) and flakes easily.
- Finish with flaky sea salt if desired.
Notes
Storage: Store leftover baked halibut in an airtight container in the refrigerator for 1-2 days. Reheat gently in a hot skillet or 350°F oven just until warmed through, be careful not to overcook it, or it’ll dry out.
Ingredients: The lemon flavor is subtle as written. If you want a stronger lemon punch, set aside lemon wedges to squeeze fresh juice over the fish before serving.
Prep ahead: You can season the halibut and have it ready in the baking dish up to 2 hours ahead. Keep it covered in the refrigerator, then add the butter and lemon slices right before baking.
Tools: An instant-read meat thermometer is essential for perfectly cooked halibut every time.
Serve with: Keep sides simple to let the fish shine – try easy vegetables like haricot verts, air fryer broccoli, or a simple green salad. Add a starch, like baked potatoes or garlic bread.
FAQs
Halibut should be cooked to 145°F. You can cook it a bit higher (150°F) for a slightly firmer texture if you prefer, but I don’t recommend going much higher than that. You’ll also want to pay attention to the thickness of your fillets – if they vary a great deal, you may want to pull thinner pieces out early so you don’t overcook them. The cooking time will vary greatly depending on the thickness of your fillet.
I take a few approaches to ensure baked halibut doesn’t dry out. First, top with pats of butter and lemon slices. The butter adds tender texture and flavor, and the lemon slices on top help keep in the moisture and almost steam it. Second, use an instant-read meat thermometer. Don’t overcook the halibut or it will dry out! The best way to prevent this is to use a meat thermometer.
Serving Suggestions
Serve the baked halibut with a side or two. I tend to go with a veggie and a carb! Here are a few of our favorites:
- Haricot Verts
- Bok Choy Stir Fry
- Baked Potatoes
- Garlic Bread
- Simple Green Salad
- Italian Chopped Salad
- Garbanzo Bean Salad
More Easy Fish Recipes
If you like easy baked halibut recipes like this one, you might also like some of these other easy fish recipes:
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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