Lemon Garlic Butter Salmon

Bright lemon, nutty browned butter, and warm garlic hit the pan and smell like dinner is already solved. This lemon garlic butter salmon finishes with a glossy, citrusy pan sauce and crisped edges for texture — a simple dish that tastes like effort. I perfected this version after testing it 10 times in both cast-iron and stainless pans and while staging it in a restaurant kitchen; the method here gives consistent results at home.

This recipe focuses on one key idea: quick high heat to seal the salmon, then gentle basting to build flavor without drying the fish. Read on for precise times, metric and imperial measures, sensory cues, and the small tricks pro cooks use to keep salmon moist. If you like richer, garlic-forward fish, try my take on garlic butter baked salmon for a different texture.

Why This Recipe Works

Quick sear at high heat creates a caramelized crust while locking juices inside the fillet.
Finishing with butter and a little oven time lets the sauce emulsify and coat the fish without burning the garlic.
Lemon brightens the butter and cuts through richness for a balanced bite.
Basting (spooning hot butter over the fish) adds flavor and helps cook the top evenly.
Simple timing and temp targets remove guesswork; I validated these across three different stove types.

Ingredients Breakdown

Salmon fillets — 680 g (4 x 170 g / 4 x 6 oz) skin-on, center-cut. Skin helps protect the flesh during cooking and crisps nicely; weigh each fillet for even cooking. If using farmed salmon, expect slightly higher fat and shorter sear time.
Unsalted butter — 60 g (4 tbsp). Adds richness and helps form the silky sauce. Use unsalted so you control final seasoning.
Extra-virgin olive oil — 15 ml (1 tbsp). Raises the smoke point slightly and helps initial searing.
Lemon — 1 large (zest and 30 ml / 2 tbsp juice). Lemon zest gives aromatic oils; juice brightens the sauce.
Garlic — 4 cloves (about 12 g), finely minced. Cook briefly with butter — do not let it brown aggressively or it will taste bitter.
Fresh flat-leaf parsley — 10 g (2 tbsp), chopped. Adds fresh color and a green lift.
Kosher salt — 1 tsp Diamond Crystal (if using Morton’s kosher salt, use 1/2 tsp). Brand matters: Diamond Crystal is lighter; Morton’s is denser.
Freshly ground black pepper — 1/2 tsp.
Optional: 1 tsp honey or maple syrup (5 ml) to balance acidity if your lemon is very tart.
Optional: 1/2 tsp smoked paprika (1 g) for a warm backdrop.

Substitution notes:

Dairy-free: Replace butter with 60 g (4 tbsp) vegan butter or 30 ml (2 tbsp) olive oil, but the sauce will be less creamy.
Lower sodium: Omit the added salt and finish with a squeeze of lemon and a pinch of finishing salt, tasting as you go.

Essential Equipment

10–12 inch heavy skillet (cast-iron or stainless steel recommended). Nonstick works but won’t develop the same fond for the sauce.
Instant-read thermometer (digital) for precise doneness.
Fish spatula or thin metal spatula to lift fillets without breaking them.
Microplane or fine grater for lemon zest.
Small bowl for the butter-lemon sauce.

If you don’t have a thermometer, use time and sensory cues below, but a thermometer greatly reduces guesswork.

Step-by-Step Instructions

Prep time 10 minutes · Cook time 10–12 minutes · Inactive time None · Total time 20–22 minutes · Serves 4

Step 1: Pat and season the salmon

Pat 680 g (4 x 170 g / 4 x 6 oz) skin-on salmon fillets dry with paper towels and trim any ragged edges. Season both sides with 1 tsp Diamond Crystal kosher salt (or 1/2 tsp Morton’s) and 1/2 tsp black pepper. Let sit 5 minutes while you heat the pan — this helps the surface dry for a better sear.

Step 2: Zest and squeeze the lemon; mix sauce base

Zest one large lemon and measure 30 ml (2 tbsp) juice into a small bowl. Add 60 g (4 tbsp) softened unsalted butter and 1 tsp honey if using; stir to combine. Set aside. This keeps everything ready to add at the end.

Step 3: Heat the pan and start the sear

Place a 10–12 inch skillet over medium-high heat and add 15 ml (1 tbsp) olive oil. Heat until shimmering but not smoking, about 60–90 seconds. Gently place the fillets skin-side down; you should hear a steady sizzle. Sear undisturbed for 3–4 minutes, pressing the fillets lightly once to ensure full skin contact.

Step 4: Crisp the skin and flip

After 3–4 minutes the skin should be deeply golden and release from the pan; lift a corner with a fish spatula to check. Flip the fillets and cook flesh-side down for 30–45 seconds to set the crust. If the skin sticks, give it another 30 seconds — it will release naturally when ready.

Step 5: Add garlic and begin basting

Reduce heat to medium-low and push the fillets slightly to free space. Add the minced garlic (12 g) and 30 g (2 tbsp) butter to the pan; swirl until butter melts, about 30 seconds. Tilt the pan and spoon the foaming butter repeatedly over the top of each fillet for 1–2 minutes. Do not let the garlic burn — keep the heat moderate.

Step 6: Finish in the oven if needed

If your fillets are thick, transfer the skillet to a preheated oven at 190°C (375°F) for 3–5 minutes. Cook until the thickest part registers 52°C (125°F) for medium-rare or 63°C (145°F) for well done. For thinner fillets, skip the oven and continue basting on the stovetop for 1–2 minutes.

Step 7: Make the lemon-butter sauce and rest

Remove pan from heat and stir in the lemon juice (30 ml / 2 tbsp), lemon zest, remaining 30 g (2 tbsp) butter, and chopped parsley (10 g / 2 tbsp). Spoon the glossy sauce over the fillets and let the fish rest for 2 minutes before serving. Resting lets juices redistribute.

Expert Tips & Pro Techniques

Use a hot, dry pan. A properly preheated pan gives a Maillard crust and prevents sticking.
Common mistake: overcrowding the pan. Cook in batches if needed — crowded fillets steam and won’t crisp.
Test doneness with an instant-read thermometer at the thickest point: 52°C (125°F) for tender, moist salmon; 63°C (145°F) if you prefer fully opaque flesh.
Professional trick: finish with a small knob of cold butter off heat for a glossy emulsified sauce.
Make-ahead: Poach the fillets gently until 46°C (115°F), chill, then pan-sear just before serving for a fast weeknight dinner.
If your garlic browns too fast, remove the pan from heat and let residual heat finish the butter; then return to low heat to continue basting.
For even cooking, bring fillets to room temperature for 15–20 minutes before cooking.

Storage & Reheating

Refrigerator: Store cooked salmon in an airtight container for up to 3 days. Keep the sauce separate if possible to avoid sogginess.
Freezer: Cooked salmon can be frozen in a sealed, freezer-safe container for up to 2 months. Flash-freeze pieces on a tray first to keep the fillets separate.
Thawing: Thaw overnight in the refrigerator.
Reheating: Reheat gently in a 175°C (350°F) oven for 8–10 minutes or re-crisp skin in a skillet for 1–2 minutes per side. Avoid microwaving — it makes the fish grainy and the sauce separate.

Variations & Substitutions

Dairy-free version: Use 60 g (4 tbsp) vegan butter or 30 ml (2 tbsp) olive oil in place of butter; keep lemon and garlic the same. Sauce will be less silky but still bright.
Sheet-pan style: For an easier cleanup and to cook vegetables alongside, arrange salmon and veggies on one sheet and roast at 200°C (400°F) for 10–12 minutes. Try the sheet-pan approach used in other recipes for quick weeknight cooking.
Herb-forward: Replace parsley with 10 g (2 tbsp) each of chopped dill and chives; omit honey and finish with a splash of white wine for brightness.
Citrus swap: Use half lemon and half orange juice (30 ml total) for a sweeter finish; omit honey.
Spicy twist: Add 1/4 tsp cayenne or 1/2 tsp red pepper flakes to the pan when adding garlic for a warm kick.

Serving Suggestions & Pairings

Starchy side: Serve with smashed potatoes tossed with garlic and olive oil; try pairing with our garlic butter cod techniques for a complementary sauce style.
Green veg: Roasted asparagus or sautéed green beans with lemon finish add a crisp contrast.
Grain: A lemon-herb couscous or simple rice pilaf absorbs the buttery sauce beautifully.
Beverage: A crisp Sauvignon Blanc or a light, citrusy lager pairs well.
Garnish: Finish with extra lemon wedges and a scattering of chopped parsley.

Nutrition Information (per serving — 1 fillet)
Servings: 4; Serving size: 1 salmon fillet with sauce

Calories: 490 kcal
Total Fat: 38 g
Saturated Fat: 12 g
Cholesterol: 120 mg
Sodium: 380 mg
Total Carbohydrates: 2 g
Dietary Fiber: 0 g
Sugars: 1 g
Protein: 34 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my salmon turn out dry?
A: Most often you overcooked it. Use an instant-read thermometer and pull the fish at 52°C (125°F) for moist results; it will rise a few degrees while resting.

Q: Can I make this without butter?
A: Yes. Replace butter with 60 g (4 tbsp) vegan butter or an extra 30 ml (2 tbsp) olive oil. The texture of the sauce will be less creamy.

Q: Can I double this recipe?
A: Yes, but cook in batches or use two pans so the fillets have space. Overcrowding lowers the pan temperature and prevents a good sear.

Q: Can I prepare this the night before?
A: You can prep components (zest, mince garlic, mix lemon-butter), and refrigerate them. Cook the fish just before serving for the best texture.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, cooked salmon keeps for up to 3 days in the refrigerator.

Q: Is skin-on necessary?
A: No, but skin-on helps protect the flesh during searing and crisps up nicely. If skinless, reduce sear time by 30–60 seconds per side.

Q: My garlic burned — what now?
A: Remove the pan from heat and scrape out any bitter bits. Add fresh butter off heat and a squeeze of lemon to balance the flavor.

Conclusion

If you want a quick, restaurant-style weeknight salmon, this lemon garlic butter method is reliable and fast. For a sheet-pan twist with similar flavors, see this detailed sheet-pan version by another home-cook recipe developer at Lemon Garlic Butter Salmon (Sheet Pan Recipe) – Averie Cooks. For a slightly different lemon-butter technique that focuses on a smooth, poured sauce, check the clear step-by-step approach at Lemon Butter Salmon | Olive & Mango.