Salmon with Garlic Lemon Butter Sauce
A quick and elegant dish featuring succulent salmon paired with a rich and tangy garlic lemon butter sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces salmon fillets (6-8 ounces each), skin-on or skinless
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon paprika (optional) Can be omitted if not desired.
For the Sauce
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 piece zest of 1 lemon
- 1/2 cup unsalted butter Can be substituted with olive oil or plant-based butter for a dairy-free option.
- 2 tablespoons fresh parsley, chopped
Instructions
Preparation
- Pat the salmon fillets dry with a paper towel. Season both sides generously with salt, pepper, and paprika if using.
Cooking
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the salmon fillets skin-side down and sear for 3-4 minutes until a golden crust forms.
- Flip the salmon and sear the other side for 2-3 minutes.
- Transfer the skillet to a preheated oven at 375°F (190°C) and roast for about 10-12 minutes or until the salmon flakes easily with a fork and is slightly opaque in the center.
- In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the lemon juice and zest, simmer for 2-3 minutes until slightly reduced and thickened. Season to taste with salt and pepper.
- Pour the garlic lemon butter sauce over the seared salmon fillets and garnish with fresh parsley.
Notes
For a fresh presentation, serve with steamed vegetables like asparagus or green beans. Creamy mashed potatoes or rice work great to soak up the sauce. Store leftovers in an airtight container for up to 2 days. Freeze salmon for up to three months.