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Lemon Garlic Butter Salmon

Lemon garlic butter salmon with pan-seared, golden-edged salmon fillets basted in a foamy browned butter sauce. Finish with bright lemon juice, zest, herbs, and parsley for a quick weeknight salmon dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon fillets
  • 4 salmon fillets 6 oz each
Seasoning
  • 0.25 tsp salt and black pepper to taste
Pan base and sauce
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 5 garlic cloves minced
  • 1 lemon juice and zest
Herbs
  • 2 tbsp fresh parsley chopped
  • 1 tsp thyme leaves
Serving
  • 1 lemon slices

Equipment

  • 1 cast iron skillet

Method
 

Sear the salmon
  1. Season salmon fillets with salt and black pepper, then sear skin-side down in olive oil over medium-high heat for 4–5 minutes until the skin is crispy, with the edges turning golden.
  2. Flip the salmon and cook briefly while you build the butter, keeping the heat at medium-high so the pan juices are active.
Make lemon garlic butter and baste
  1. Add butter to the pan and let it melt and foam, watching for bubbling around the salmon.
  2. Add minced garlic, thyme leaves, and lemon zest, then cook for 30 seconds until fragrant, with the butter bubbling steadily.
  3. Squeeze in lemon juice and baste the salmon continuously for 3–4 minutes until cooked through, using the bubbling garlic butter to glaze the surface.
Finish and serve
  1. Garnish with chopped parsley, letting the green flecks sit on top of the glazed salmon for a fresh finish.
  2. Serve immediately with lemon slices on the side so each bite can be brightened at the table.

Notes

For the best crust, pat the salmon dry before seasoning so the skin crisps in the hot oil. Store leftovers in an airtight container in the refrigerator for up to 2 days; rewarm gently in a skillet or microwave just until heated through (avoid long cooking to prevent dryness). Freezing is not recommended for the texture. Dietary swap: use ghee in place of butter if you prefer dairy-forward flavor with similar browning behavior.