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Close-up of a perfectly cooked salmon fillet topped with garlic lemon butter sauce and parsley, served with asparagus.

Salmon with Garlic Lemon Butter Sauce

This recipe provides instructions for preparing salmon fillets coated in a simple sauce made from garlic, lemon, and butter.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets (about 6 ounces each) Skin on or off
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Olive oil
For the Sauce
  • 4 tbsp Unsalted butter
  • 4 cloves Garlic Minced
  • 1/4 cup Fresh lemon juice
  • 2 tbsp Fresh parsley Chopped, for garnish

Equipment

  • Large oven-safe skillet
  • Tongs

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  3. Heat the olive oil in a large oven-safe skillet over medium-high heat.
  4. Place the salmon fillets skin-side down (if applicable) in the hot skillet. Sear for 3 to 4 minutes until the skin is crisp.
  5. Flip the salmon fillets. Transfer the skillet to the preheated oven. Bake for 5 to 7 minutes, or until the salmon is cooked through to your preference.
  6. While the salmon bakes, prepare the sauce. In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  7. Remove the saucepan from the heat. Stir in the fresh lemon juice.
  8. Remove the skillet from the oven. Spoon the garlic lemon butter sauce evenly over the salmon fillets. Garnish with fresh chopped parsley before serving.

Nutrition

Calories: 350kcalCarbohydrates: 3gProtein: 35gFat: 22gSaturated Fat: 10gCholesterol: 100mgSodium: 500mgFiber: 1gSugar: 1g

Notes

You can adjust the amount of garlic based on your preference. If you do not have an oven-safe skillet, you can finish cooking the salmon in a regular skillet over low heat after searing, or transfer the seared fillets to a baking dish.

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