Lemon Garlic Butter Salmon (Printable View)

Succulent salmon fillets in a zesty lemon garlic butter sauce, perfect for weeknight meals.

# Ingredient List:

→ Seafood

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

→ Aromatics

02 - 3 cloves garlic, minced
03 - 1 small shallot, finely chopped (optional)

→ Sauce & Seasonings

04 - 3 tablespoons unsalted butter
05 - 2 tablespoons olive oil
06 - Zest of 1 lemon
07 - Juice of 1 large lemon (about 3 tablespoons)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - Lemon slices, for serving

# How to Prepare:

01 - Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
02 - Heat olive oil in a large nonstick skillet over medium-high heat.
03 - Place the salmon fillets in the pan, skin-side down if using skin-on. Sear for 4–5 minutes, or until golden and crispy.
04 - Flip the salmon and add butter and garlic (and shallot, if using) to the pan. Cook for 2–3 minutes until the salmon is nearly cooked through and the garlic is fragrant.
05 - Add lemon zest, lemon juice, and red pepper flakes. Spoon the melted butter sauce over the salmon as it finishes cooking, about 1–2 minutes more, until the salmon flakes easily with a fork.
06 - Remove from heat. Garnish with fresh parsley and lemon slices. Serve immediately with your choice of sides.

# Expert Suggestions:

01 -
  • The butter sauce creates this velvety richness that makes restaurant quality salmon achievable on a Tuesday night
  • You get that perfect crispy skin without any fancy techniques or equipment
02 -
  • Dry your salmon thoroughly with paper towels before cooking, any moisture on the surface will steam the fish instead of searing it
  • Let the pan get properly hot before adding the fish, patience here makes the difference between soggy and crispy skin
03 -
  • Room temperature salmon cooks more evenly than cold straight from the fridge
  • The butter sauce can be made ahead and kept warm, but the salmon is best cooked right before serving

Go back