This salmon with lemon butter sauce is one of those recipes that feels fancy but is actually super simple to make. It’s fast, flavorful, and perfect for a weeknight dinner or when you just want something a little extra without the stress.
The sauce is creamy and bright, with fresh lemon juice and melted butter soaking into the salmon just right. Pair it with some rice, roasted potatoes, or even a green salad, and you’ve got a complete meal that feels restaurant-worthy.
What You’ll Need
2 salmon fillets (6 oz each), skin-on
2 tablespoons olive oil
Salt (½ teaspoon)
Black pepper (¼ teaspoon)
3 tablespoons unsalted butter
2 garlic cloves, minced
2 tablespoons fresh lemon juice (about ½ lemon)
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley
Why I Love This Recipe
This is a go-to in my kitchen when I want something fast, healthy-ish, and satisfying. I first made this on a night when I had zero energy but needed something comforting — it took me 20 minutes and instantly became a favorite.
It’s fast: done in under 30 minutes
No oven required — all stovetop
That lemon butter sauce is good on everything
Tastes fancy but super easy to make
Makes: 2 servings
Cook Time: 20 minutes
Macros (per serving – estimate only)
Calories: 420
Protein: 34g
Carbs: 2g
Fat: 30g
Why This Recipe Works (Quick Science)
Salmon is rich and fatty, so pairing it with something acidic like lemon helps cut through that richness. Butter adds a silky texture to the sauce, while garlic gives it a deep savory flavor. Searing the salmon gives you that golden crust while keeping the inside juicy.
Common Mistakes
Overcooking the salmon — it only needs 3 to 4 minutes per side
Adding lemon juice too early — it can burn in the pan, so wait until butter is melted
Not patting salmon dry — moisture stops it from getting a good sear
What to Serve With
Steamed white rice or brown rice
Garlic mashed potatoes
Roasted asparagus
Side salad with a light vinaigrette
Crusty bread to soak up extra sauce
FAQ
Can I use frozen salmon?
Yes, just make sure it’s fully thawed and patted dry before cooking.
Can I use bottled lemon juice?
Fresh is best, but if you’re in a pinch, bottled works — use half the amount.
Do I have to use skin-on salmon?
Nope, but skin-on gives better texture and protects the salmon while cooking.
Substitutions and Variations
Butter → use ghee or vegan butter
Garlic → use garlic powder in a pinch
Parsley → try dill or basil
Add heat → toss in red pepper flakes
Make Ahead Tips
You can zest and juice the lemon ahead of time
Mince the garlic and store it in the fridge in a sealed container for up to 2 days
Sauce can be made ahead and gently reheated, but best when fresh
How to Make Salmon with Lemon Butter Sauce
Step 1: Season the Salmon
Pat 2 skin-on salmon fillets dry with paper towels. Sprinkle ½ teaspoon salt and ¼ teaspoon black pepper evenly on both sides.
Step 2: Sear the Salmon
Heat 2 tablespoons olive oil in a cast iron skillet over medium heat. Place salmon skin-side down. Cook for 4 minutes without touching. Flip and cook another 3 minutes until golden and cooked through. Remove and set aside.
Step 3: Make the Lemon Butter Sauce
In the same pan, lower the heat to medium-low. Add 3 tablespoons unsalted butter and stir until melted. Add 2 minced garlic cloves and cook for 30 seconds. Stir in 2 tablespoons lemon juice and 1 teaspoon lemon zest. Let simmer for 1 minute.
Step 4: Add Salmon Back
Return the salmon to the pan and spoon the lemon butter sauce over the top. Let it warm through for about 1 minute.
Step 5: Garnish and Serve
Transfer the salmon to a round plate. Spoon any extra sauce over the top. Sprinkle with 1 tablespoon chopped parsley and add a lemon wedge if you want.
Pro Tips
Use a fish spatula to flip salmon gently
Don’t move the salmon once it’s in the pan — that helps the crust form
Zest the lemon before you cut it
Garlic cooks fast — keep an eye on it so it doesn’t burn
Sauce thickens a little as it cools, so don’t overcook it in the pan
Tools You’ll Need
Cast iron or nonstick skillet
Fish spatula
Citrus juicer
Garlic press or knife
Microplane for zesting
Measuring spoons
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or extra butter to keep it moist. Avoid microwaving — it dries the salmon out.
You Got This!
This salmon with lemon butter sauce is one of those meals that feels like a win every time. Try it once, and it’ll probably become part of your weekly rotation. If you give it a go, leave a comment to let me know how it turned out or if you have any questions!
