Salmon with Lemon Butter

Salmon with Garlic Lemon Butter Sauce is one of the tastiest, easiest dinner recipes you’ll ever try!  Tender salmon fillets are pan-seared until perfectly golden brown, then covered in a simple, vibrant, and rich lemon butter sauce. When you think there’s just no time for dinner, there’s always time to sear a salmon fillet and add a bright squeeze of lemon juice. 

Why You’ll Love It

It’s incredibly easy to make. All you need is one skillet, five ingredients, and 15 minutes from start to finish to get this tender salmon and bright, rich sauce on the table. It really doesn’t get any better than this.

The sauce is just rich enough and feels fancy. This sauce reminds me of something you’d get at a restaurant because it’s so flavorful and well-balanced. The butter makes it feel rich and a touch indulgent, while a little bit of lemon juice keeps it from going overboard and adds a hint of tang.

Ingredients

⏺ 2 cloves of garlic

⏺ 1 medium lemon

⏺ 4 teaspoons (1/2 stick) unsalted butter

⏺ 4 (6-ounce) salmon fillets

⏺ 3/4 teaspoon salt, divided, plus more as needed

⏺ 1/4 tablespoon freshly ground black pepper

⏺ 1 teaspoon olive oil

⏺ 1/4 cup low-sodium chicken or vegetable broth

How to Make Lemon Butter Salmon

Sear the salmon fillets: Sear the salmon fillets in a hot skillet (a nonstick skillet or cast iron skillet is your best bet so the salmon doesn’t stick) until golden-brown, then flip and continue cooking on the other side. Transfer to a plate.

Make the sauce: In the same skillet, sauté the garlic in melted butter, then add the lemon juice and broth. 

Finish cooking the salmon in the sauce: Return the salmon fillets to the skillet and cook, spooning the sauce over the salmon, until the sauce is slightly thickened and the salmon is just cooked through. 

Instructions

🔖First, Mince 2 garlic cloves. Juice 1 medium lemon until you have 2 tablespoons. Cut 4 tablespoons of unsalted butter into 4 pieces. Pat 4 salmon fillets dry with paper towels. Season with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.

🔖Heat 1 tablespoon olive oil in a large (12-inch) nonstick or cast-iron skillet over medium heat until shimmering. Then, place the salmon skin-side up in the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 5 minutes. Transfer the salmon skin-side down to a plate. 

🔖After that, add the butter to the skillet. When melted, add the garlic and cook until fragrant, about 30 seconds. Add the lemon juice, remaining 1/4 teaspoon salt, and 1/4 cup low-sodium chicken broth, and stir to combine.

🔖Return the salmon to the skillet skin-side down. Cook, spooning some of the sauce over the salmon as it cooks, until the sauce is slightly thickened and the salmon is just cooked through, around 4 minutes more. An instant-read thermometer inserted into the middle of the thickest fillet should register 120 to 130°F for medium-rare, or 135 to 145°F if you prefer it more well-done. Taste the sauce and season with more salt as needed.

Tips for Making Pan-Seared

1. Let the salmon rest briefly before cooking so it cooks more evenly.
2. Preheat the pan and oil; this will help the salmon brown better. Don’t add to a cold skillet.
3. Don’t over-cook it! Salmon should still look slightly pink in the center.
4. Serve it with a sauce.

If you try this Salmon with Lemon Butter Recipe, please leave me a comment and let me know! I always love to hear your thoughts.