Salmon with Garlic Lemon Butter Sauce is a simple yet flavorful dish that brings together tender, flaky salmon fillets with a bright and buttery sauce. The garlic adds a wonderful depth, while the lemon gives it a fresh, zesty kick that really wakes up the flavors. It’s a great way to enjoy a healthy, satisfying meal without spending too much time in the kitchen.
I love making this dish on a weeknight when I want something special but not complicated. The sauce comes together quickly with just a few ingredients, and you can smell that garlic and butter combo cooking, which always makes me smile. One tip I’ve found helpful is to squeeze the lemon over the salmon right before serving so the citrus shines brightly on top.
This salmon pairs perfectly with simple sides like steamed veggies or a light salad, and I often serve it with rice or roasted potatoes to soak up the extra sauce. It’s a dish that feels fancy enough for guests but cozy enough to enjoy with family any night of the week. Every time I make it, I’m reminded why it’s such a favorite around here!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this recipe. If you can’t find fresh, frozen works too—just thaw them well before cooking. Skin-on fillets can be used but cook skin side down first for crispiness.
Butter: Unsalted butter lets you control salt levels. If dairy is a concern, try a buttery vegan spread or olive oil, though the flavor will be different.
Garlic: Fresh garlic gives the best aroma and taste. Garlic powder is an okay substitute in a pinch, but it won’t be as vibrant.
Lemon juice and zest: Fresh lemon juice and zest brighten the sauce. Bottled lemon juice can work but fresh always tastes more lively.
Parsley: Fresh parsley adds color and mild flavor. If unavailable, try fresh basil or chives, or use a bit of dried parsley.
How Can I Cook Salmon So It’s Crispy Outside Yet Tender Inside?
Getting the perfect sear on salmon while keeping it juicy can be tricky. Here’s a quick method that works well:
- Pat the salmon dry with paper towels. Moisture is the enemy of a good sear.
- Heat your pan and oil over medium-high heat until it’s hot but not smoking.
- Place salmon in pan and don’t move it for the first 4-5 minutes. This forms a crisp crust.
- Flip carefully and cook another 3-4 minutes until it flakes easily with a fork.
- Remove from heat and let rest briefly—this finishes cooking gently inside.
Remember, the thickness of fillets affects cooking time. Thicker pieces need a bit longer, thinner ones less, so watch closely. This technique creates a tasty balance of crispy exterior and tender interior.
Equipment You’ll Need
- Large skillet – I recommend a good non-stick or stainless steel pan to evenly cook the salmon and make flipping easy.
- Measuring spoons and a citrus juicer or fork – for squeezing lemon juice and zesting.
- Knife and cutting board – to finely mince garlic and chop parsley.
- Tongs or a spatula – to flip the salmon carefully without breaking it.
Flavor Variations & Add-Ins
- Swap lemon for lime or orange juice for a different citrus twist that pairs well with seafood.
- Add a splash of white wine or chicken broth to the sauce for extra depth in flavor.
- Stir in capers or a pinch of red pepper flakes for a salty or spicy kick.
- Top with fresh dill or basil instead of parsley for different herbal tastes.
Salmon with Garlic Lemon Butter Sauce
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each), skin removed
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, finely chopped
- Lemon slices, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook. It’s quick, making it perfect for a tasty weeknight dinner or when you want something simple yet delicious.
Step-by-Step Instructions:
1. Preparing the Salmon:
Start by patting the salmon fillets dry with paper towels. This will help get a nice sear. Season both sides generously with salt and pepper.
2. Cooking the Salmon:
Heat olive oil in a large skillet over medium-high heat. When the pan is hot, place the salmon fillets in the skillet. Cook for about 4-5 minutes without moving them, until the bottom is golden and crisp. Flip carefully and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon and set aside.
3. Making the Garlic Lemon Butter Sauce:
In the same skillet, lower the heat to medium. Add the butter and let it melt and start to foam. Add the minced garlic and sauté for about 1 minute, being careful not to let it brown, so the flavor stays fresh.
4. Adding Lemon:
Pour in the lemon juice and add the lemon zest. Stir and let the sauce simmer gently for 1-2 minutes. This helps blend the garlic and lemon flavors nicely.
5. Finishing the Sauce:
Stir in the chopped parsley. Taste the sauce and add a pinch of salt and pepper if needed.
6. Combining and Serving:
Return the salmon fillets to the skillet, spoon the garlic lemon butter sauce over them, and warm for another minute.
7. Plating and Garnishing:
Transfer the salmon to plates, pour any extra sauce on top, and garnish with lemon slices. Serve right away for the best flavor.
This salmon goes wonderfully with steamed veggies, rice, or roasted potatoes for a full meal. Enjoy!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry well to avoid excess moisture, which can prevent a good sear.
How Can I Store Leftover Salmon?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or lemon juice to keep it moist.
Can I Substitute Lemon with Another Citrus?
Absolutely! Lime or orange juice can be used instead of lemon for a different but still fresh and bright flavor. Adjust the amount to taste since oranges are sweeter and limes a bit more tart.
Is There a Dairy-Free Alternative to Butter in This Sauce?
You can swap the butter with olive oil or a dairy-free buttery spread. The flavor will be slightly different but still delicious. Just sauté the garlic gently to prevent burning.