Lemon Garlic Butter Salmon – Ready in 20 Minutes
Pan-seared salmon fillets in a rich lemon garlic butter sauce. Tender, flaky and ready in 20 minutes.
This Lemon Garlic Butter Salmon is everything you want in a weeknight dinner. The salmon gets a beautiful golden crust in the pan, then gets topped with a bright, buttery sauce that takes just minutes to make. It's elegant enough for company but easy enough for a Tuesday night.
I make this recipe at least twice a month because it comes together so quickly and everyone loves it. The combination of lemon and garlic keeps the rich salmon tasting fresh and light, and the butter sauce is so good you'll want to spoon it over everything on your plate.
Why You'll Love This Lemon Garlic Butter Salmon
- Ready in 20 minutes: From the fridge to the table faster than takeout, with just 5 minutes of prep and 15 minutes of cooking.
- One pan: Everything cooks in a single skillet, so cleanup is quick and you get all those flavorful browned bits in your sauce.
- Restaurant-quality flavor: The lemon garlic butter sauce tastes like something from a fancy restaurant but uses ingredients you probably have on hand.
- Healthy and satisfying: Packed with protein and omega-3s, naturally low-carb and gluten-free, and keeps you full for hours.
Ingredient Notes
For the salmon, look for fillets that are about the same thickness so they cook evenly. Skin-on or skinless both work perfectly. I usually go for wild-caught when it's available, but farmed salmon works just as well here. The olive oil helps create that golden crust on the outside while keeping the inside moist. Butter is essential for the sauce—it creates a rich, silky texture that coats the salmon beautifully. Use unsalted butter so you can control the seasoning. Fresh garlic is a must; jarred minced garlic doesn't have the same punch. For the liquid, chicken broth adds savory depth, but white wine or even vegetable broth work well. Fresh lemon juice and zest bring brightness that balances the richness of the butter. Bottled lemon juice won't give you the same fresh flavor. Fresh parsley adds color and a subtle herbal note, though you can swap in dill or chives if you prefer.
How to Make Lemon Garlic Butter Salmon
The key to perfect salmon is getting a good sear on the outside while keeping the inside tender and moist. Start by patting the fillets completely dry—any moisture will prevent that golden crust from forming. Season generously with salt and pepper, then let the salmon sit for a few minutes while your pan gets hot. When you place the salmon in the hot oil, resist the urge to move it around. Let it sit undisturbed so a crust can develop. You'll know it's ready to flip when the edges turn opaque and the fillet releases easily from the pan. After flipping, the second side cooks faster, so watch it closely. While the salmon rests, the same pan becomes your sauce pot. The garlic goes in first and cooks just until fragrant, then the liquid deglazes all those tasty browned bits. A quick simmer concentrates the flavors, and the lemon zest and parsley go in at the end to keep their brightness.
Tips for the Best Lemon Garlic Butter Salmon
- Don't skip the rest: After searing, let the salmon rest on a plate while you make the sauce. This lets the juices redistribute so every bite is moist.
- Watch the garlic: Garlic burns quickly and turns bitter, so add it to medium heat (not high) and cook just until fragrant, about 30 seconds.
- Use a hot pan: The oil should shimmer before you add the salmon. If the pan isn't hot enough, the fish will stick and steam instead of searing.
- Check for doneness early: Salmon continues cooking after you remove it from heat, so take it off when it's just barely done in the center to avoid drying it out.
- Add lemon zest at the end: Zest has delicate oils that lose their brightness with prolonged heat, so stir it in right before serving for maximum flavor.
Make Ahead and Storage
This Lemon Garlic Butter Salmon is best enjoyed fresh, but you can prep components ahead to make dinner even faster. Season the salmon fillets and store them covered in the refrigerator for up to 4 hours before cooking. Mince the garlic, measure out the broth and lemon juice, and chop the parsley, then store everything in small containers in the fridge. When you're ready to cook, everything comes together in minutes. Leftover cooked salmon keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth or water, or enjoy it cold on salads. I don't recommend freezing cooked salmon as it loses its tender texture when thawed and reheated.
What to Serve With Lemon Garlic Butter Salmon
This salmon pairs beautifully with so many sides. I love serving it over a bed of rice or quinoa to soak up all that delicious lemon garlic butter sauce. Roasted asparagus, green beans or broccoli make perfect vegetable sides and cook in about the same time as the salmon. For a low-carb option, serve it with cauliflower rice or zucchini noodles. A simple arugula salad with a light vinaigrette adds freshness and crunch. Crusty bread is also wonderful for mopping up every last drop of sauce.
Ingredients
- 4 salmon fillets (6 ounces each, skin-on or skinless)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup chicken broth or white wine
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- Lemon slices for serving
Instructions
Season the Salmon
Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper. Let them sit at room temperature for 5 minutes while you heat the pan.
Sear the Salmon
Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side up (or presentation side down) and cook for 4-5 minutes without moving them until a golden crust forms. Flip and cook for 3-4 minutes more until the salmon reaches 145°F in the thickest part and flakes easily. Transfer to a plate.
Make the Sauce
Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant but not browned. Pour in the chicken broth and lemon juice, stirring to combine and scraping up any browned bits from the pan.
Finish and Serve
Simmer the sauce for 2-3 minutes until slightly reduced. Stir in lemon zest and parsley. Return the salmon to the skillet and spoon the sauce over the top. Serve immediately with lemon slices.
Notes
- Use salmon fillets of equal thickness so they cook evenly. If your fillets have a thin tail end, fold it under before cooking.
- Don't overcook the salmon. It should be opaque on the outside but still slightly translucent in the very center when you remove it from heat, as it will continue cooking.
- Substitute chicken broth with vegetable broth, fish stock or dry white wine. Water works in a pinch but has less flavor.
- For crispy skin, make sure the salmon is completely dry before seasoning and cook it skin-side down first in a hot pan.
Nutrition Facts
Frequently asked questions
How long does Lemon Garlic Butter Salmon take to cook?
Lemon Garlic Butter Salmon takes 15 minutes to cook. Sear the fillets for 4-5 minutes on the first side, 3-4 minutes on the second side, then make the sauce in 2-3 minutes. Total time from start to finish is just 20 minutes.
Can I use frozen salmon for Lemon Garlic Butter Salmon?
Yes, but thaw it completely first. Place frozen salmon in the refrigerator for 12-24 hours or submerge sealed fillets in cold water for 1-2 hours. Pat the thawed salmon very dry before seasoning and cooking.
What temperature should Lemon Garlic Butter Salmon be cooked to?
Cook Lemon Garlic Butter Salmon to an internal temperature of 145°F measured in the thickest part. The salmon will be opaque and flake easily with a fork. It's fine if the very center is slightly translucent when removed from heat.
Can I bake Lemon Garlic Butter Salmon instead of pan-searing it?
Yes. Place seasoned salmon on a lined baking sheet, bake at 400°F for 12-15 minutes, then make the lemon garlic butter sauce separately on the stovetop and pour it over the baked salmon before serving.
How do I know when Lemon Garlic Butter Salmon is done?
Lemon Garlic Butter Salmon is done when it reaches 145°F internally, flakes easily with a fork, and is opaque throughout. The flesh should separate into large flakes and no longer look raw or translucent in the center.
Can I make Lemon Garlic Butter Salmon ahead of time?
This dish is best served fresh, but you can prep the ingredients ahead. Season the salmon and refrigerate it covered for up to 4 hours, and mince the garlic and measure the other sauce ingredients. Cook just before serving for the best texture.
