A quick, bright, garlic butter salmon that cooks fast and tastes fresh.
introduction
This Garlic Butter Lemon Salmon is easy and full of flavor. It cooks fast on the stove. The butter, garlic, and lemon make the fish bright and rich. If you like shrimp, try this simple honey garlic butter shrimp for a matching meal idea.
why make this recipe
Make this recipe when you want a fast, tasty dinner. It needs few ingredients. You get a crisp outside and a juicy inside. The sauce is quick and can be spooned over rice or vegetables. It is great for weeknights or when guests come.
how to make Garlic Butter Lemon Salmon
Ingredients :
4 salmon fillets (skin-on or skinless), 3 tbsp unsalted butter, 5 cloves garlic (minced), Juice of 1 lemon, Zest of 1 lemon, 2 tbsp fresh parsley (chopped), 1 tbsp olive oil, Salt and cracked black pepper to taste, Lemon slices (for garnish), Optional: 1/2 tsp chili flakes for heat
Directions :
- Pat salmon dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear fillets for 3–4 minutes per side until crispy on the outside and juicy inside., 2. Reduce heat to medium. Add butter to the skillet and toss in the minced garlic. Sauté for about 1 minute until fragrant., 3. Stir in lemon juice, zest, and parsley. Let it bubble for 30 seconds., 4. Nestle the salmon back into the pan, spoon the lemon garlic butter over the fillets, and simmer for another 1–2 minutes., 5. Top with fresh lemon slices and extra parsley. Serve with rice, veggies, or roasted potatoes.
Step notes:
- Dry the salmon well so it sears and gets a nice crust.
- Watch the garlic so it browns but does not burn.
- Use juice and zest of a fresh lemon for best flavor.
how to serve Garlic Butter Lemon Salmon
Serve the salmon hot. Spoon extra lemon garlic butter over each fillet. Good sides: steamed vegetables, rice, or roasted potatoes. Add a green salad to keep the meal light. For more ways to enjoy salmon, see 7 ways to cook salmon.
how to store Garlic Butter Lemon Salmon
Cool leftover salmon to room temperature for no more than 2 hours. Put in an airtight container and store in the fridge up to 3 days. Reheat gently in a low oven (about 275°F / 135°C) or in a skillet on low heat. Do not freeze cooked salmon for best texture, but you can freeze raw fillets before cooking.
tips to make Garlic Butter Lemon Salmon
- Use room temperature salmon so it cooks evenly.
- Pat dry with paper towels before seasoning.
- Use a heavy skillet for an even sear.
- Add chili flakes if you want a little heat.
- Spoon the butter sauce over the fish while it rests for extra flavor.
variation (if any)
- Sheet pan option: Cook salmon on a sheet pan with vegetables and pour the lemon garlic butter over before baking.
- Add capers for a briny touch.
- Swap parsley for dill or basil for a different herb aroma.
FAQs
Q: How do I know when the salmon is done?
A: The salmon is done when it flakes easily with a fork and the center is just opaque. It should still be juicy.
Q: Can I use frozen salmon?
A: Yes. Thaw fully and pat dry before cooking. Do not cook from frozen for best results.
Q: Can I make the butter sauce ahead?
A: Yes. Make the garlic lemon butter and keep it in the fridge. Warm it gently and spoon over freshly cooked salmon.
Q: Is it safe to eat salmon slightly pink inside?
A: Yes. As long as the fish reaches a safe internal temperature (145°F / 63°C) and looks cooked, a slight pink color can be normal and safe, depending on cut and cooking method.
Q: Can I bake instead of sear?
A: Yes. Bake at 400°F (200°C) for about 10–12 minutes, then spoon the butter sauce on top and broil 1–2 minutes for a browned finish.
Conclusion
For another simple sheet-pan version with similar flavors, try this Lemon Garlic Butter Salmon (Sheet Pan Recipe) – Averie Cooks.
Garlic Butter Lemon Salmon
Ingredients
Method
- Pat salmon dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear fillets for 3–4 minutes per side until crispy on the outside and juicy inside.
- Reduce heat to medium. Add butter to the skillet and toss in the minced garlic.
- Sauté for about 1 minute until fragrant.
- Stir in lemon juice, zest, and parsley. Let it bubble for 30 seconds.
- Nestle the salmon back into the pan, spoon the lemon garlic butter over the fillets, and simmer for another 1–2 minutes.
- Top with fresh lemon slices and extra parsley. Serve with rice, veggies, or roasted potatoes.