Lemon Garlic Butter Salmon

My sister-in-law made this salmon during our first beach house rental years ago, and I remember standing in that tiny kitchen watching the butter foam up with lemon and garlic. The whole place smelled like a proper restaurant. I've been making it exactly that way ever since.

Last Friday I came home exhausted and almost ordered takeout, but I had salmon in the fridge. Twenty minutes later my husband was asking what restaurant the food came from. That's the kind of dinner that saves your week.

Ingredients

• Salmon fillets: Skin-on gives you that crispy texture everyone fights over, but skinless works perfectly too
• Butter: Unsalted lets you control the seasoning, and it creates that luxurious sauce base
• Lemon: Both zest and juice are essential—zest gives aromatic brightness while juice provides the acidic balance
• Garlic: Fresh minced garlic melts into the butter better than powder ever could
• Olive oil: High smoke point means you can get a proper sear without burning
• Parsley: Fresh chopped parsley adds color and a mild herbal finish

Instructions

Prep the salmon:

Pat those fillets completely dry with paper towels, then season both sides generously with salt and pepper

Get the pan hot:

Heat olive oil in a large nonstick skillet over medium-high heat until it shimmers

Sear skin side down:

Place salmon in the pan skin-side first and let it cook undisturbed for 4 to 5 minutes until golden and crispy

Flip and add butter:

Carefully turn the salmon and drop butter into the pan along with garlic, letting it bubble and fragrant

Build the sauce:

Add lemon zest, juice, and red pepper flakes, then spoon that melting butter mixture over the salmon repeatedly

Finish and serve:

Cook just 1 to 2 more minutes until the fish flakes easily, then garnish with parsley and lemon slices

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This recipe became my go-to dinner party dish after my friend Sarah asked for the recipe three times in one month. Now I make double batches because people always want seconds.

Getting The Perfect Sear

Temperature matters more than timing here. Your pan should be hot enough that the salmon makes a satisfying sizzle when it hits the oil. Too cool and you'll steam the fish instead of searing it.

The Butter Technique

Add cold butter to the hot pan—it melts more evenly and emulsifies with the lemon juice into a silky sauce. Tilt the pan and repeatedly spoon that golden mixture over the fish for the last minute of cooking.

Serving Ideas

Roasted asparagus or steamed broccoli pair perfectly since they soak up extra sauce. White rice works beautifully too, and crusty bread is practically mandatory.

• Keep a lemon wedge at the table for anyone who wants extra brightness
• Leftover salmon makes incredible breakfast with scrambled eggs
• The sauce works just as well on other white fish like cod or halibut

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Some nights the best meals are the ones that come together without much fuss. This salmon hits that sweet spot every single time.

Recipe FAQs

→ What type of salmon is best for this dish?

Skin-on or skinless salmon fillets work well. Skin-on helps achieve a crisp texture when seared.

→ Can I use alternatives to butter in the sauce?

Yes, plant-based butter substitutes work nicely for those avoiding dairy without sacrificing flavor.

→ How do I ensure the salmon cooks evenly?

Pat the fillets dry and cook on medium-high heat, searing skin-side down first for a crispy exterior.

→ What sides complement this salmon preparation?

Steamed vegetables, rice, or a crisp green salad balance the rich lemon butter sauce perfectly.

→ Can I add extra flavors to the dish?

Adding a splash of white wine to the sauce before lemon juice enhances depth and richness.

→ Is it possible to adjust the seasoning heat?

Yes, crushed red pepper flakes add a subtle kick but can be omitted or adjusted to taste.