Name: Garlic Butter Lemon Salmon
Prep time: 5 min
Cook time: PT-488476H12M9S
Total time: PT-488476H12M9S
Cuisine: American
Ingredients: 4 salmon fillets (6 oz each, skin-on or skinless); Salt and black pepper, to taste; 1 tablespoon olive oil; 3 tablespoons unsalted butter; 4 cloves garlic, minced; Juice of 1 lemon (about 2 tablespoons); 1 tablespoon lemon zest (optional); 1 tablespoon chopped fresh parsley; Lemon slices, for garnish

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Why You’ll Love This Recipe

I love how this recipe combines the richness of butter with the brightness of lemon and the boldness of garlic—all in one pan. It’s perfect for a quick weeknight dinner but elegant enough for guests. I can serve it with almost anything, and cleanup is minimal, especially when I bake it in foil. It’s one of those meals that feels fancy but comes together with no fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

salmon fillets (skin-on or skinless)
butter (unsalted)
garlic (minced)
fresh lemon juice
lemon zest
olive oil
salt
black pepper
fresh parsley or dill (for garnish)
lemon slices (optional, for serving)

directions

I preheat the oven to 400°F (200°C) or heat a skillet on medium-high heat if I’m pan-searing.
I season the salmon fillets with salt and pepper on both sides.
In a small saucepan or skillet, I melt the butter and add the garlic, cooking just until fragrant—about 30 seconds. I stir in the lemon juice and zest.
For oven-baked salmon: I place the salmon on a foil-lined baking sheet or in a baking dish, then pour the garlic butter sauce over the fillets. I bake for 12–15 minutes, depending on thickness, until the salmon flakes easily.
For pan-seared salmon: I heat olive oil in a skillet, sear the salmon skin-side down first until crisp, flip, and then pour the garlic butter over the top as it finishes cooking—about 4–5 minutes per side.
I garnish with fresh herbs and lemon slices before serving.

Servings and timing

This recipe serves 2 to 4 people and takes about 25 minutes from start to finish. It’s quick, clean, and full of rich flavor with very little effort.

Variations

When I want to mix it up, I add a spoonful of honey or maple syrup to the butter for a touch of sweetness. I’ve also used capers or a splash of white wine in the sauce for more depth. Sometimes I toss in asparagus, green beans, or cherry tomatoes to roast alongside the salmon for an easy one-pan meal.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet over low heat or in the oven at 300°F (150°C). I avoid the microwave, as it can dry out the fish. The garlic butter sauce can be spooned over the top again to refresh the flavor.

FAQs

Can I use frozen salmon?

Yes, I’ve used frozen salmon often. I make sure to thaw it completely and pat it dry before seasoning and cooking so it sears or bakes properly.

Can I use bottled lemon juice?

Fresh lemon juice tastes best and gives a more vibrant flavor, but bottled can work in a pinch—especially if I also use fresh zest.

How do I know when salmon is done?

I check if the salmon flakes easily with a fork and looks opaque in the center. The internal temperature should be about 145°F (63°C).

Can I make this recipe dairy-free?

Yes. I substitute plant-based butter or olive oil. The flavor will be slightly different, but still delicious.

What should I serve with it?

I like pairing it with rice, mashed potatoes, or roasted vegetables. A crisp green salad or crusty bread also goes well to soak up the sauce.

Conclusion

Garlic Butter Lemon Salmon is one of those reliable, flavorful dishes I make again and again. It’s fresh, rich, and so simple to prepare—just a handful of ingredients and one pan. Whether I’m cooking a weeknight dinner or something special, this recipe never fails to impress.