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This Pan-Seared Salmon with Garlic Lemon Butter Sauce is the definition of fast, flavorful, and foolproof cooking.
In just 20 minutes, you get a restaurant-quality meal that’s packed with bold citrusy garlic flavor and a luxurious yet light butter sauce.
What makes this recipe especially appealing is its balance—it’s indulgent without being heavy and delivers on both taste and nutrition.
Salmon is a powerhouse of lean protein and heart-healthy omega-3 fatty acids, which support brain and cardiovascular health.
The dish is naturally low in carbs and gluten-free, making it suitable for a range of diets.
Plus, with simple ingredients and minimal prep, it’s a perfect option for busy weeknights, quick lunches, or even elegant dinners.
This recipe is also a great candidate for meal prep—just store the sauce and salmon separately and reheat gently when ready to enjoy.
Quick, nourishing, and crowd-pleasing, this salmon dish easily earns its spot in your regular dinner rotation.
Must-Have Tools for Perfect Results
Non-Stick 12-Inch Skillet:
Essential for achieving that golden sear on salmon without it sticking or tearing, this skillet ensures even heat distribution and a professional finish. Ideal for delicate proteins, eggs, and pancakes, it’s a versatile kitchen staple.
Stainless Steel Saucepan
Perfect for reducing sauces, melting butter, or reheating small portions, this saucepan helps you build concentrated flavors without burning. A must-have for making pan sauces, gravies, or custards with ease.
Fish Spatula
Designed for flipping delicate fish without breaking it, this flexible spatula is key for maintaining the beautiful sear. Its thin edge easily slides under food, making it great for pancakes, eggs, and more.
Citrus Juicer
Get every drop of juice with this sturdy handheld juicer. It’s mess-free, effortless, and extracts more juice than using hands alone—perfect for recipes that rely on fresh citrus flavor.
Garlic Press (Optional)
Save time mincing garlic by using a heavy-duty garlic press that crushes cloves efficiently. It’s perfect for flavor-packed dishes and keeps your fingers odor-free.
Pan-Seared Salmon with Garlic Lemon Butter
Equipment
- 1 x 12-inch Non-stick Skillet – for searing salmon evenly and preventing sticking
- 1 x Small Saucepan – to make and reduce the garlic lemon butter sauce
- 1 x Fish Spatula – for flipping salmon fillets gently without tearing
- 1 x Citrus Juicer – for extracting fresh lemon juice quickly and efficiently
- 1 x Garlic Press (optional) – for mincing garlic fast and effortlessly
Ingredients
- 4 salmon fillets 6 oz each, skinless, about 1 inch thick
- 2 teaspoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 2 cloves garlic finely minced
- ¼ cup low-sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons unsalted butter plus 1 teaspoon (cut into 1-tablespoon pieces)
- ½ teaspoon honey
- 2 tablespoons fresh parsley finely chopped
- Lemon slices for optional garnish
Instructions
- Bring Salmon to Room Temperature: Take the salmon fillets out of the refrigerator and let them sit at room temperature for 10 minutes. This helps them cook evenly and prevents the centers from remaining cold while the outsides cook too quickly.
- Make the Garlic Lemon Butter Sauce: In a small saucepan over medium heat, melt 1 teaspoon of butter. Once melted, stir in the minced garlic and sauté for 1–2 minutes until the garlic is fragrant and just golden.Pour in the chicken broth and fresh lemon juice. Allow the mixture to simmer and reduce by half, which should take about 3 minutes. Once reduced, turn the heat to low and whisk in the remaining 3 tablespoons of butter and honey until the sauce becomes smooth and glossy. Remove from heat and set aside.
- Season and Prep the Salmon: Gently pat the salmon fillets dry using paper towels. This helps achieve a crisp sear. Sprinkle both sides of each fillet generously with salt and freshly ground black pepper.
- Sear the Salmon Fillets: Heat the olive oil in a large 12-inch non-stick skillet over medium-high heat. When the oil shimmers and is hot enough, add the salmon fillets presentation-side down (the side that used to have the skin facing up). Let them cook undisturbed for about 4 minutes until a golden crust forms.
- Finish Cooking the Salmon: Flip the fillets carefully using a fish spatula. Continue cooking for another 2 to 3 minutes, depending on the thickness, until the salmon is opaque and flakes easily with a fork.
- Plate and Garnish: Transfer the cooked salmon to serving plates. Spoon the warm garlic lemon butter sauce generously over each fillet. Sprinkle with chopped parsley and add a few lemon slices for a bright, fresh garnish if desired. Serve immediately.
Notes
- Don’t Skip Drying the Salmon: Patting the salmon fillets dry is key to getting a beautifully crisp sear. Moisture can cause steaming and prevent browning.
- Sauce Can Be Adjusted to Taste: If you prefer a richer sauce, feel free to stir in an extra tablespoon or two of butter after reducing the liquid. For a tangier kick, add more lemon juice.
- Check for Doneness: Salmon is cooked through when it easily flakes with a fork and is opaque in the center. An internal temperature of 125–130°F (52–54°C) is ideal for medium doneness.
- Broth Substitutions: If you don’t have chicken broth, you can substitute vegetable broth or even a splash of dry white wine for a slightly different flavor.
- Make It Ahead: The lemon butter sauce can be made ahead and gently reheated just before serving to make weeknight prep even faster.
Chef’s Secrets for Flawless Salmon
Achieving beautifully seared, moist salmon is all about mastering a few foundational techniques.
First and foremost, always allow your salmon to come to room temperature for about 10 minutes before cooking—this promotes even cooking and prevents an overcooked exterior with a raw center.
Drying the fillets thoroughly with paper towels is also crucial; excess moisture causes the fish to steam rather than sear.
When it comes to seasoning, simplicity wins—salt and freshly ground pepper are all you need to let the salmon and lemon butter sauce shine.
Use a heavy, non-stick skillet and ensure the oil is hot and shimmering before adding the fish.
Let the salmon cook undisturbed until a golden crust forms, then flip gently with a fish spatula to avoid breakage.
For the sauce, don’t rush the reduction step—it intensifies flavor and creates the perfect base for whisking in the butter and honey.
Lastly, always taste your sauce before serving; a pinch more lemon or salt might take it from good to great.
Serving Ideas to Elevate Your Plate
This salmon is wonderfully versatile and pairs well with a range of side dishes.
For a light, summery meal, serve it with steamed asparagus, sautéed green beans, or a crisp arugula salad tossed with olive oil and lemon juice.
If you’re craving something heartier, try it alongside garlic mashed potatoes, roasted baby carrots, or a wild rice pilaf.
For a more Mediterranean flair, couscous with fresh herbs or lemony orzo makes a fantastic base to soak up the extra sauce.
Don’t overlook bread—slices of warm sourdough or a rustic baguette are perfect for mopping up the garlicky butter.
When serving guests, plate each fillet over a colorful vegetable medley and finish with a drizzle of sauce, a sprinkle of fresh parsley, and a lemon slice for a polished presentation.
How to Store and Reheat Leftovers
If you happen to have leftovers, storing them properly will help preserve both flavor and texture.
Let the salmon cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3 days.
Store the lemon butter sauce separately, if possible, to maintain the best consistency when reheating.
To reheat the salmon, place it in a covered skillet over low heat for a few minutes, or gently warm it in a 275°F (135°C) oven until heated through.
Avoid microwaving the fish at full power—it can easily become dry or rubbery.
The sauce can be reheated gently on the stove over low heat, whisking occasionally to restore its creamy texture.
While this dish is best enjoyed fresh, these storage methods will help you get the most out of every bite.
Frequently Asked Questions About This Recipe
1. Can I use skin-on salmon instead?
Yes, absolutely! Skin-on salmon can be used and will actually help hold the fillet together during cooking.
Start with the skin side down in the pan and cook until the skin is crispy. It can be served as-is or removed after cooking, depending on your preference.
2. What’s a good substitute for chicken broth?
If you don’t have chicken broth on hand, you can substitute with vegetable broth or a splash of dry white wine for extra depth.
Just make sure to use a low-sodium variety to avoid an overly salty sauce.
3. Can I make the sauce ahead of time?
Yes, the lemon butter sauce can be prepared in advance and stored in the fridge for up to 3 days.
Reheat it gently over low heat while whisking to restore its creamy consistency. Avoid boiling, as the sauce may separate.
4. How do I know when the salmon is done?
Cooked salmon should be opaque throughout and flake easily with a fork.
For a more precise approach, use a meat thermometer—the internal temperature should reach 125–130°F (52–54°C) for medium doneness. Avoid overcooking, as salmon dries out quickly.
5. Is this recipe suitable for meal prep?
Yes, this salmon is a great meal prep option. Cook the fillets and store them separately from the sauce.
For the best texture, reheat the salmon gently on the stove or in the oven rather than the microwave.
Pair with quick-cooking grains or steamed veggies for ready-to-go meals.
This recipe is inspired by Cookingclassy and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.