lemon butter garlic salmon with only a handful of ingredients, with maximum taste and minimal clean up!
Sheet pan dinners, tray bakes and one pot meals are incredibly easy. Especially when cooking salmon! We do our best to get salmon on our dinner table at least once or twice a week and because the family is constantly asking for it, I’m constantly having to come up with new flavours!
With this recipe I decided to go with Lemon Garlic Butter because that is the flavour combination even better than the honey version!
This Easy Lemon Butter Salmon recipe makes an elegant and delicious dinner. Seared in a skillet on the stove top and ready in under 20 minutes!
For the Sauce:
- 1/4 cup lemon juice
- 4 tbsp. butter
- 1 tbsp. freshly chopped parsley
- 1 small garlic cloves minced
For the Salmon:
- 3 salmon fillets, about 6 oz. each skin on or off
- 2 tbsp. avocado oil or olive oil
- 1 tsp. Old Bay Seasoning or to taste
Sear the Salmon
Season the salmon fillets with Old Bay Seasoning (or salt and pepper).
Heat a large non-stick pan over high with olive oil. Place the fillets in the pan and reduce the heat to medium-low. Do not move the fillets. Allow them to cook for about 5-6 minutes or until well browned and cooked about halfway through. Turn the fillets and cook for about 5 more minutes, or until they reach the desired doneness.*
Make the Sauce
In a small skillet or saucepan, bring the lemon juice to a boil. Reduce the heat to low and cook for 3 minutes, stirring occasionally.
Reduce the heat to very low and add the cold butter to the lemon juice. Keep stirring, allowing the butter to melt slowly. When the butter is melted halfway, add the parsley, garlic, salt, and pepper. Cook for 1 more minute and remove from the heat.
* NOTE: Cooking time will vary depending on the thickness of the salmon fillets. If you are not sure whether the salmon is cooked, you can use an instant-read thermometer. When the inside of the fish is 140-145°F, your fish is properly cooked.
USEFUL TIPS AND TRICKS
- Salmon is a delicate fish. When cooking salmon, wait until it’s cooked halfway through before flipping it.
- When purchasing fresh salmon, make sure it has a firm texture, moist appearance, and fresh odor. Store it in the coldest part of the refrigerator for up to 2 days before cooking.
- If using frozen salmon, make sure you thaw it completely before searing it. Learn how to thaw salmon here: How to Defrost Salmon.
- It’s best to let your salmon fillets rest out on the counter for about 30 minutes, until they have come to room temperature. This will help cook the fish evenly.
- Use a non-stick skillet to make sure your salmon flips easily.