This easy baked Alaskan halibut recipe can be on the table in under 30 minutes. Serve it with rice and a simple salad.
Originally published March 2015, updated May 2019.
Making fish at home is very easy and you can find really great fresh and frozen Alaskan seafood at the grocery store nowadays.
I decided to use halibut for this recipe because I love it and I feel like it may not be cooked at home as much as it should be. I pondered making a number of baked halibut recipes but decided to stick to an easy halibut recipe.
Easy Baked Alaskan Halibut
Halibut doesn’t have a lot of natural oil so it’s important to keep it moist, otherwise it will dry out fast.
There are a lot of different ways to cook halibut. You can grill it, bake it or fry it in a pan; as long as you make sure it is moist it will be delicious.
I basted halfway through the baking process and ended up with flaky and juicy meat. I made a quick lemon butter and used that to oil the baking dish and to baste the fish. It may be simple but it is simply delicious.
I don’t usually baste with butter but I thought it would be okay with halibut. Everything in moderation, right?
I served the baked halibut with a small side salad and some wild rice. It was so easy to make and so quick that it is now on our weeknight rotation. You can never have too many delicious 30-minute meals!
Can I use frozen halibut filets?
Yes! Make sure they are fully defrosted prior to baking.
How do you know when halibut is cooked?
To test if the halibut is cooked, insert a fork into the thickest part of the filet. Twist the fork gently; cooked fish will flake. If the meat doesn’t flake or is transparent, return it to the oven to cook more.
What temperature should halibut be cooked to?
Halibut is safely cooked when it has reached an internal temperature of 145 degrees Fahrenheit.
What goes with baked halibut?
I serve halibut with rice and a small salad to keep the meal light. Other options you may like:
Easy Baked Alaskan Halibut
Ingredients
- 2 (6 ounce) fresh halibut filets
- 4 tablespoons butter
- juice of 1 lemon
- 1 teaspoon sea salt
- 1 teaspoon herbs de provenance
Instructions
- Preheat oven to 400 degrees F.
- In a small saucepan, melt the butter over medium heat. When the butter is melted, add the lemon juice, sea salt and herbs de provenance. Stir well and turn off heat when all the ingredients are combined.
- Use a brush to grease the bottom of a baking dish with the butter mixture. Rinse the halibut filets and pat dry with a paper towel. Place the filets in the baking dish. Brush more of the butter mixture on the halibut filets, making sure that they are completely covered in butter.
- Place the baking dish in the oven for 15 minutes. Halfway through, remove the dish and baste with the butter mixture. After 10 minutes, remove the dish from the oven and baste with the butter one more time. Serve hot.
Recommended Products
-
Beaverve 2PCS Fish Spatula - Stainless Steel Fish Turner Spatula Slotted Turner - Thin-Edged Design Kitchen Metal Spatula with Heat Resistant Handle Ideal for Turning, Flipping, Frying and Grilling - Anchor Hocking 8-InchSquare Glass Baking Dish with Teal TrueFit Lid
- Morton & Bassett Herbs from Provence, 0.7 Ounce
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving:Calories: 370 Total Fat: 31g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 128mg Sodium: 1299mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 21g
Looking for more 30-minute meals? Try these easy loaded burrito bowls or this cheesy tomato pasta skillet!
Jess says
March 31, 2015 at 10:39 amUmm…yum! I need to try this some time! 🙂
Thanks for joining the Link Up this week!
Melissa Falk says
March 31, 2015 at 10:59 amVery nice. The simplest recipes are always the best 🙂
Audrey says
March 31, 2015 at 1:53 pmI can’t even fathom salmon that is not Alaskan, shudder.
This halibut looks great, that’s one fish I haven’t tried to make.
Thanks for sharing on the Tasty Tuesdays Linky. Hope to see you back next week.
Jennie @ TheHousewifeModern says
April 2, 2015 at 12:14 amBefore anything else…you’re allergic to crickets? How would one even find that out? My first thought was that you meant you ate a cricket (it’s a food blog), but perhaps one bit you? Sorry, curiosity is one of my defining character traits.
Now, related: do you buy the Herbes de provence pre-mixed or mix yourself at home?
Anyway, recipe looks great and I’m going to pin it right now before I forget.
Jennie
p.s. I found you on the “Wonderful Wednesday Blog Hop” on Recipes for our Daily Bread.
p.p.s. Planning on going to check out your Pinterest page right now!
Jenny B says
April 2, 2015 at 9:29 amLol, I was at a taste-testing for cricket flour and protein bars made from crickets. Not something I would normally eat but I was feeling daring. A lot of good that did me! 🙂
I make my own and buy them from the store – I live in Chicago and stop in at one of the Spice House’s stores here when I’m buying pre-made. You can buy it online from them if you’re interested (thespicehouse.com) It’s one of my favorite herb blends! And I’ll be sharing my mixture here soon!
Debi @ Surroundings by Debi says
April 2, 2015 at 5:56 pmWe are big fish eaters at our house and this looks like one we would love. I am going to have to try this soon! Thanks again for stopping by the Thursday Favorite Things Blog Hop!
Debi
Rachel says
April 2, 2015 at 6:31 pmI love halibut. I really love that chart that you posted for the seasons I plan on putting a copy on my cookbook. Thanks for sharing on Merry Monday.
Cindy @ Hun... What's for Dinner? says
April 6, 2015 at 4:15 pmWhat a deliciously simple way of preparing fish. I am featuring you this week, over at Simple Supper Tuesday. We hope you can join us again, starting Monday night at 8pm EST.
Jenny B says
April 6, 2015 at 9:05 pmThank you so much Cindy! It’s super yummy while being easy to make at the same time!
Kait @ Our Foodie Appetite says
August 21, 2015 at 8:03 amHalibut is actually my favorite fish, so mild but so delicious. I love to get a good crust on the outside by searing in a pan first. This is a great recipe though and beautiful photography 🙂
Jenny B says
August 21, 2015 at 5:51 pmThank you Kait – next time I make it will test out making it crusty!
lindsay says
January 27, 2016 at 7:08 pmThis was WAY overcooked unfortunately. Have looked at other recipes after overcooking our (expensive) halibut last night and most say 12-15 minutes total. Bummed about this….
Jenny says
January 27, 2016 at 7:23 pmI’m sorry this recipe didn’t work for you, Lindsay. I have made it several times with the directions I specified with positive results each time. I can troubleshoot with you if you’d like. If you want to email me directly, my email is jennyb@honeyandbirch.com or I will keep an eye out for any future comments here.
Kathy Zullo says
April 9, 2016 at 4:02 pmI have always tried to cook fish with no success. When I saw your halibut post I had to try and make it. I followed your recipe exactly and it came out perfectly. My son hates fish, but he couldn’t resist the aroma in the kitchen. You have converted my son into a halibut lover. Can’t wait to make it again. Thank you
Jenny says
April 9, 2016 at 9:09 pmSo glad to hear that Kathy and thanks for the feedback! Have a great weekend!
Michelle says
June 12, 2018 at 11:04 pmI made this recipe with minor adjustments. It turned out perfect! The recipe is fantastic! This is the first time my family has tried halibut. The herbs I used were fresh Thyme and Rosemary. I used my Ninja chopper to finely chop the herbs and place them in the butter. It was awesome!
Jenny says
June 13, 2018 at 3:38 pmI’m so glad to hear you liked it and your adjustments sound delicious. I’m going to try them out the next time I make this!