Go Back

Lemon Butter Salmon - Bright, Buttery, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets (4 pieces, 5–6 oz each), skin-on or skinless
  • Unsalted butter (4 tablespoons)
  • Olive oil (1 tablespoon)
  • Fresh lemon juice (from 1–2 lemons, about 3 tablespoons)
  • Lemon zest (from 1 lemon)
  • Garlic (2–3 cloves, minced)
  • Fresh parsley (2 tablespoons, chopped)
  • Salt and black pepper (to taste)
  • Crushed red pepper flakes (optional, a pinch)
  • Chicken or vegetable broth (1/4 cup) or dry white wine
  • Capers (optional, 1 tablespoon, drained)
  • Lemon slices (optional, for garnish)

Method
 

  1. Pat the salmon dry. Moisture is the enemy of a good sear. Use paper towels and season both sides with salt and pepper.
  2. Preheat your pan. Set a large skillet over medium-high heat. Add the olive oil and let it heat until it shimmers.
  3. Sear the salmon. Place fillets in the pan, skin-side down if using skin-on. Cook without moving for 3–4 minutes until the bottom is golden and the fish releases easily.
  4. Flip and finish. Turn the salmon and cook 2–3 minutes more, depending on thickness. Transfer to a plate; it will finish gently in the sauce.
  5. Build the sauce. Reduce heat to medium. Add butter to the pan. When it melts, stir in garlic and cook 30 seconds until fragrant, not browned.
  6. Deglaze. Pour in broth or wine, scraping up any browned bits. Simmer 1–2 minutes to reduce slightly.
  7. Add the lemon. Stir in lemon juice, lemon zest, and capers if using. Taste and adjust salt and pepper. For a little heat, add a pinch of red pepper flakes.
  8. Return the salmon. Nestle fillets back into the pan and spoon sauce over the top. Warm through for 1 minute.
  9. Finish with herbs. Sprinkle parsley and garnish with lemon slices. Serve immediately with extra sauce spooned over.
  10. Check doneness. For perfectly cooked salmon, aim for 125–130°F in the center for medium. It should flake easily but remain juicy.