Description
This Salmon with Garlic Lemon Butter Sauce recipe features tender, pan-seared salmon fillets cooked to perfection and drizzled with a vibrant, zesty butter sauce infused with garlic, lemon, and fresh parsley. Ready in just 20 minutes, it’s a quick and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Salmon
- 4 (6 oz) skinless salmon fillets (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tsp olive oil
Garlic Lemon Butter Sauce
- 2 garlic cloves, minced
- 1/4 cup low-sodium chicken broth
- 2 Tbsp fresh lemon juice
- 3 Tbsp + 1 tsp unsalted butter, diced into 1 Tbsp pieces
- 1/2 tsp honey
- 2 Tbsp minced fresh parsley
- Lemon slices for garnish (optional)
Instructions
- Rest the salmon: Remove the salmon fillets from the refrigerator and allow them to sit at room temperature for about 10 minutes to ensure even cooking throughout the fillet.
- Prepare the sauce: In a small saucepan, melt 1 tsp of butter over medium heat. Add the minced garlic and sauté it until it becomes lightly golden, approximately 1-2 minutes. Pour in the chicken broth and fresh lemon juice, then simmer the mixture until the sauce reduces by half, about 3 minutes. Stir in the remaining butter and honey, whisking until the sauce is smooth. Set the sauce aside.
- Season salmon: Pat the salmon fillets dry with paper towels to remove any excess moisture, then season both sides generously with salt and freshly ground black pepper.
- Cook salmon: Heat 2 tsp of olive oil in a 12-inch non-stick skillet over medium-high heat until shimmering. Place the salmon fillets in the skillet and cook skin-side down if skin is present for about 4 minutes until golden brown. Flip the fillets and continue cooking for another 2-3 minutes until the salmon is cooked through and flakes easily with a fork.
- Serve: Transfer the cooked salmon fillets onto plates. Drizzle each serving generously with the garlic lemon butter sauce, sprinkle with minced fresh parsley, and garnish with lemon slices if desired. Serve immediately for optimal flavor and texture.
Notes
- Allowing the salmon to rest at room temperature before cooking helps it cook evenly.
- Be careful not to overcook the salmon; its internal temperature should reach 125°F for medium-rare or 145°F for well-done.
- Use fresh lemon juice for the best flavor in the sauce.
- Low-sodium chicken broth helps control the saltiness of the dish.
- Leftover sauce can be refrigerated in an airtight container for up to 3 days and gently reheated.
