This Lemon Butter Salmon is a quick, flavorful dish that brings restaurant-quality taste to your home kitchen in just 15 minutes.
Rich in high-quality protein and heart-healthy fats, it’s low in carbs and packed with nutrients.
Perfect for busy weeknights or meal prep, its zesty lemon and buttery finish make it both satisfying and simple to prepare.
Lemon Butter Salmon
Equipment
- 1 large nonstick skillet or frying pan
- 1 spatula or fish turner
- 1 Small Mixing Bowl
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 4 salmon fillets about 6 oz each, skin-on or skinless
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 lemon juiced
- 1 teaspoon lemon zest
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped (for garnish, optional)
Instructions
- Prepare the Salmon Fillets: Start by removing the salmon fillets from the refrigerator about 10–15 minutes before cooking to allow them to reach room temperature. This helps the fillets cook evenly and prevents the exterior from overcooking while the interior remains underdone. Pat each fillet dry with a paper towel—removing excess moisture is key for a nice sear. Lightly season both sides with salt and black pepper, pressing gently so the seasoning adheres.
- Heat the Skillet Properly: Place a large nonstick skillet or frying pan over medium-high heat. Add the olive oil and allow it to warm until shimmering but not smoking. You want the pan hot enough to create a golden crust on the salmon without burning the oil. A properly heated pan ensures that the fish sears beautifully and prevents sticking.
- Sear the Salmon Skin-Side Down (if skin-on): Carefully place the salmon fillets in the skillet, skin-side down if using skin-on fillets. Press gently with a spatula for 10–15 seconds to keep the skin flat against the pan, ensuring even contact. Allow the fillets to cook undisturbed for 4–5 minutes. You’ll notice the color changing from deep pink to a lighter, opaque shade as it cooks—this is a good indicator of doneness.
- Flip the Salmon Fillets Carefully: Once the bottom is golden brown and releases easily from the pan, use a spatula to gently flip the fillets over. If using skinless fillets, just flip when the underside has a nice sear. Cook the second side for 3–4 minutes, depending on thickness, until the salmon flakes easily with a fork but remains moist in the center.
- Make the Lemon Butter Sauce: While the salmon finishes cooking, reduce the heat to medium. Add the butter to the same skillet and let it melt completely. Stir in the minced garlic and sauté for 30–45 seconds until fragrant, being careful not to burn it. Immediately add the lemon juice and lemon zest, stirring to combine. The heat will help the flavors meld, creating a silky, tangy sauce that perfectly complements the salmon.
- Coat the Salmon with Sauce: Spoon the lemon butter sauce over the salmon fillets, tilting the pan slightly to ensure the sauce evenly coats the fish. Baste gently with the back of a spoon, letting the warm butter seep into the fillets. This step enhances flavor, keeps the salmon moist, and gives it a glossy, appetizing finish.
- Check for Doneness: Test for doneness by inserting a fork or the tip of a knife into the thickest part of the fillet. The salmon should flake easily but still be slightly translucent in the center if you prefer it medium. Overcooking can dry out the fish, so aim for tender, juicy fillets.
- Garnish and Serve: Transfer the salmon to individual plates or a serving platter. Spoon any remaining lemon butter sauce over the top. Sprinkle with freshly chopped parsley for a burst of color and a subtle herbal note. Optionally, add thin lemon slices for extra visual appeal and a touch of brightness.
- Serving Suggestions: Pair the Lemon Butter Salmon with simple sides such as steamed vegetables, quinoa, roasted potatoes, or a fresh salad. The richness of the butter and tanginess of the lemon complement light, fiber-rich sides perfectly, creating a balanced, wholesome meal.
- Enjoy While Fresh: Serve immediately for the best taste and texture. The buttery, zesty salmon is most flavorful when hot and fresh, making it ideal for a quick weeknight dinner or an elegant, stress-free meal for guests.
Notes
- Always bring salmon to room temperature before cooking for even searing.
- Pat fillets dry to prevent steaming and ensure a golden crust.
- Adjust lemon juice according to taste—more for tangy brightness, less for subtle flavor.
- Use unsalted butter to control seasoning levels.
- Don’t overcrowd the pan; cook in batches if necessary to maintain a good sear.
- Fresh herbs like parsley, dill, or chives enhance flavor and presentation.
- Serve immediately for the best texture; reheated salmon may lose some of its juiciness.
Chef’s Secrets: Techniques For Perfect Salmon
Creating restaurant-quality salmon at home is all about timing and technique.
Start by choosing fresh, firm fillets with vibrant color and minimal odor.
Letting the fish sit at room temperature for a short period prevents uneven cooking.
When searing, resist the urge to move the fillets too early—this ensures a golden, crisp exterior.
Incorporating garlic into the butter sauce at the right moment enhances aroma without overpowering the delicate fish.
Finally, finishing with fresh lemon juice just before serving brightens the dish and balances the richness of the butter.
Serving Suggestions: Delicious Pairings And Ideas
Lemon Butter Salmon pairs beautifully with a variety of sides.
For a light and wholesome meal, serve with steamed broccoli, asparagus, or green beans.
Roasted baby potatoes or quinoa add heartiness, while a fresh green salad with vinaigrette complements the buttery richness of the fish.
For a slightly indulgent option, serve alongside garlic mashed potatoes or creamy risotto.
Garnish with lemon slices and fresh herbs for a visually appealing, restaurant-style presentation that’s simple yet elegant.
Storage Tips: Keep Salmon Fresh Longer
Cooked salmon is best enjoyed immediately, but leftovers can be stored safely.
Place cooled fillets in an airtight container and refrigerate for up to 2 days.
Reheat gently in a low oven or in a skillet with a splash of water or butter to maintain moisture—avoid microwaving, as it can make the fish dry.
For longer storage, cooked salmon can be frozen in airtight packaging for up to 2 months.
Thaw overnight in the fridge for best texture. Always check for freshness before serving leftovers.
Frequently Asked Questions
1. Can I use frozen salmon?
Yes! Frozen fillets are perfectly fine. Thaw overnight in the refrigerator before cooking.
Pat dry to remove excess moisture, which helps achieve a golden sear.
2. What type of salmon is best?
Wild-caught Atlantic, sockeye, or King salmon are excellent choices. They have firm texture and rich flavor.
Farmed salmon works too but may be slightly milder in taste.
3. Can I make this recipe without butter?
Absolutely. Substitute olive oil or avocado oil for a lighter, dairy-free option.
While butter adds richness, oils still create a flavorful sear.
4. How do I know when salmon is fully cooked?
Salmon is done when it flakes easily with a fork and is slightly opaque in the center.
Overcooking can dry it, so remove from heat just before it looks fully opaque.
5. Can I prepare this recipe for meal prep?
Yes! Cooked salmon holds well in the fridge for 1–2 days. Pair with roasted vegetables or grains, and reheat gently to keep it moist.
Lemon butter can be added fresh just before serving for maximum flavor.
