Why You’ll Love This Recipe

I love how fast and satisfying this dish is. It’s got that rich garlic butter flavor, balanced by the brightness of fresh lemon and a touch of herby parsley. It feels elegant enough for guests, yet easy enough for a busy weeknight. The pan sauce alone is so good, I find myself spooning it over everything—rice, potatoes, veggies, you name it.

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)
unsalted butter
garlic (minced)
fresh lemon juice
lemon zest
fresh parsley (chopped)
olive oil
salt and cracked black pepper
lemon slices (for garnish)
optional: chili flakes (for a little heat)

Directions

Sear the Salmon:
I pat the salmon dry, season with salt and pepper, then sear the fillets in a hot skillet with olive oil. I cook them for about 3–4 minutes per side until golden and just cooked through. Then I remove them and set aside.
Sauté the Garlic Butter:
I reduce the heat to medium and add the butter to the skillet. Once melted, I stir in the minced garlic and let it cook for about a minute until fragrant.
Add Lemon and Herbs:
I stir in the lemon juice, lemon zest, and chopped parsley, letting it bubble briefly so the flavors come together into a bright, buttery sauce.
Simmer the Salmon:
I return the salmon fillets to the pan and spoon the sauce over them. A quick 1–2 minute simmer finishes them off perfectly while coating them in all that garlicky lemon butter.
Garnish and Serve:
I top the salmon with lemon slices and a sprinkle of parsley before serving. It’s perfect with steamed rice, roasted potatoes, or seasonal vegetables.

Servings and Timing

This recipe serves 4.

Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes

Perfect for a speedy weeknight dinner or an effortless weekend meal.

Variations

I sometimes add a pinch of chili flakes to the garlic butter for a little kick.
For an herby twist, I swap parsley for dill or basil depending on what I have on hand.
A splash of white wine in the pan sauce adds depth and elegance.
To make it dairy-free, I substitute the butter with a vegan alternative or extra olive oil.
I also love adding capers for a salty, briny contrast to the lemon.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm the salmon in a skillet over low heat with a splash of water or lemon juice to keep it moist. Microwaving works too, but I do it in short bursts to avoid drying it out.

FAQs

Can I use frozen salmon?

Yes, I often use frozen salmon fillets. I just make sure to thaw them completely and pat them dry before searing.

What’s the best skillet to use?

I use a heavy-bottomed nonstick or cast-iron skillet. Both give me that nice sear without sticking.

How do I know when the salmon is done?

I check that the flesh flakes easily with a fork and turns opaque. An internal temp of 145°F is just right.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but I’ve used bottled in a pinch. I always add fresh zest to keep the flavor bright.

What sides go well with this dish?

I love pairing it with roasted potatoes, garlic green beans, rice pilaf, or a crisp green salad. The sauce is so good, I make sure there’s something to soak it up.

Conclusion

This Garlic Butter Lemon Salmon has become one of my favorite easy dinners. It’s fast, flavorful, and feels like a little luxury on a plate. Whether I’m cooking for family or just for myself, this dish always delivers comfort and satisfaction with minimal effort.