Salmon with Garlic Lemon Butter Sauce🍖 Main
This Pan Seared Salmon with Garlic Lemon Butter Sauce is one of the easiest tastiest dinners you can make! This salmon recipe requires minimal ingredients and it comes together so quickly.
By Priya Patel, Recipe Curator
Shared by the Home Cook Assistant community ยท Reviewed for clarity
There is a quiet confidence to a dish like salmon with garlic lemon butter sauce that comes from knowing every element has a purpose. This is not just another variation on a familiar idea. It is a well balanced plate where 4 skinless salmon fillets (6 oz each, about 1-inch thick), salt and pepper to taste come together in a way that feels both comforting and intentional, the kind of meal that makes a regular weeknight feel a little more cared for. Whether you are cooking for family, hosting friends, or simply treating yourself to something made with attention, this recipe rewards you with layers of flavor that belie how approachable it really is.
You will want to pay attention to two small details that make a big difference here. First, Read through the steps once before you start and have everything measured and within reach. A calm setup prevents the rushed mistakes that happen when you are chopping while something is already in the pan. Second, Keep your simmer truly gentle, with only occasional bubbles breaking the surface. A hard boil will toughen proteins and cloud your broth, while a lazy simmer keeps everything tender and clear. These are not fussy chef tricks. They are the practical habits that separate a good version of this dish from a great one, and once you do them a few times they become second nature.
Leftovers keep beautifully for three days refrigerated and reheat well with a splash of broth or water to loosen the sauce. It also freezes well for up to a month, so consider making a double batch when you have the time. If this is your first time with salmon with garlic lemon butter sauce, this pan seared salmon with garlic lemon butter sauce is one of the easiest tastiest dinners you can make! this salmon r that the process is forgiving and the results are consistently satisfying. It is the kind of recipe that earns a permanent spot in your rotation, not because it is complicated, but because it is reliably delicious and adaptable to what you have on hand.
Ingredients
- 4 skinless salmon fillets (6 oz each, about 1-inch thick)
- salt and pepper to taste
- 2 tsp olive oil
- 2 garlic cloves, minced
- 1/4 cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- 3 tbsp unsalted butter, diced into 1 tbsp pieces
- 1 tsp unsalted butter
- 1/2 tsp honey
- 2 tbsp fresh parsley, minced
- lemon slices for garnish (optional)
Nutrition (Per 4 servings)*
* AI-estimated values only โ not a substitute for professional nutrition labeling.
Instructions
- Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
- Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.
- Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice.
- Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
- Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
- Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
- Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
- Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.
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