Lemon Garlic Butter Salmon

Succulent salmon fillets are pan-seared to perfection, then bathed in a bright and savory lemon garlic butter sauce. This dish is both elegant and easy to prepare, offering flaky fish with a vibrant, aromatic finish.

Lemon Garlic Butter Salmon
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: Mediterranean

Ingredients

  • 4 (6-ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1/4 cup chicken broth or white wine
  • 2 tablespoons fresh parsley, chopped
  • Lemon slices, for garnish

Instructions

  1. Pat salmon fillets very dry with paper towels. Season both sides with salt and black pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place salmon fillets skin-side down (if applicable) in the hot skillet.
  3. Sear for 4-5 minutes until the skin is crispy and golden brown. If skinless, sear until a crust forms.
  4. Carefully flip the salmon fillets. Reduce heat to medium-low.
  5. Add butter and minced garlic to the skillet. Cook for 1-2 minutes until garlic is fragrant, basting the salmon with the melted butter.
  6. Pour in fresh lemon juice and chicken broth (or white wine). Continue to cook, basting the salmon with the sauce, for another 3-6 minutes, or until salmon is cooked through and flakes easily with a fork. Cooking time will vary based on thickness.
  7. Remove from heat, stir in fresh chopped parsley.
  8. Serve immediately with lemon slices for garnish, spooning extra sauce over the salmon.

Tips

  • Always pat your salmon fillets thoroughly dry before searing to ensure a crispy skin and beautiful golden-brown crust.
  • Do not overcook the salmon; it should be flaky but still moist in the center, typically around 145°F internal temperature.
  • Use fresh lemon juice for the best flavor; bottled lemon juice often lacks the brightness needed for this dish.

Frequently Asked Questions

Can I use frozen salmon?

Yes, you can use frozen salmon. Ensure it is fully thawed in the refrigerator overnight and then patted very dry before seasoning and cooking, as excess moisture can prevent proper searing.

What can I substitute for white wine?

Chicken broth is an excellent non-alcoholic substitute for white wine in this recipe, providing a similar depth of flavor to the sauce without the alcohol.

How do I know when the salmon is cooked through?

Salmon is cooked through when it flakes easily with a fork and the flesh is opaque throughout. An instant-read thermometer inserted into the thickest part should register 145°F.