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Salmon With Garlic Lemon Butter Sauce Recipe
Ash Tyrrell

Salmon With Garlic Lemon Butter Sauce Recipe

When I first made this Salmon with Garlic Lemon Butter Sauce, I couldn’t believe how easy it was to recreate such a restaurant-quality dish at home. The salmon turned out perfectly tender with a golden, crisp exterior, while the sauce elevated the whole dish to another level.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Salmon fillets
  • Salt
  • Black pepper
  • Olive oil
  • Paprika optional
  • Garlic
  • Lemon juice
  • Lemon zest
  • Butter
  • Fresh parsley

Method
 

  1. Start by patting your salmon fillets dry with paper towels. This ensures a nice sear later. Next, season both sides generously with salt, black pepper, and paprika if you want a smoky touch.
  2. Heat some olive oil in a skillet over medium-high heat. Once the oil shimmers, carefully place the salmon fillets, skin-side down if applicable. Sear for 3-4 minutes until a golden crust forms, then flip and cook the other side for another 2-3 minutes.
  3. If using an oven-safe skillet, transfer it directly to a preheated oven at 375°F. Bake for 10-12 minutes or until the salmon is opaque and flakes easily with a fork. If your skillet isn’t oven-safe, move the seared fillets to an oven-safe dish before roasting.
  4. While the salmon bakes, melt butter in a saucepan over medium heat. Toss in minced garlic and sauté until it turns fragrant, about 2 minutes. Stir in lemon juice and zest, letting the sauce reduce slightly for 2-3 minutes. Season with a pinch of salt and pepper.
  5. Remove the baked salmon and drizzle the garlic lemon butter sauce generously over each fillet. Garnish with freshly chopped parsley for a pop of color and bright flavor. Serve immediately and enjoy!

Notes

  • Pat Dry: Ensure the salmon is completely dry before seasoning for the best sear.
  • Don’t Overcook: Salmon is done when it’s just opaque in the middle. A meat thermometer should read 145°F.
  • Use Fresh Ingredients: Fresh lemons and garlic make a world of difference in the sauce’s brightness.
  • Warm the Butter Slowly: Otherwise, it might separate instead of emulsifying into a smooth sauce.