Description
This Salmon with Garlic Lemon Butter Sauce recipe features tender salmon fillets pan-seared to a golden brown and topped with a rich, tangy garlic lemon butter sauce. Ready in just 20 minutes, it’s a quick and elegant dish perfect for busy weeknights or special dinners. The buttery sauce, infused with fresh lemon juice, garlic, and a touch of honey, complements the natural flavors of the salmon beautifully.
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.
- Prepare the sauce: In a small saucepan, melt 1 tsp of unsalted butter over medium heat. Add the minced garlic and sauté until lightly golden, about 1-2 minutes, to develop a fragrant base. Pour in the low-sodium chicken broth and fresh lemon juice, then allow the mixture to simmer until the sauce reduces by half, approximately 3 minutes. Stir in the remaining butter pieces and honey, whisking continuously until the sauce is smooth and velvety. Set aside while you cook the salmon.
- Season salmon: Pat the salmon fillets dry with paper towels to remove excess moisture, which helps achieve a nice sear. 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 into the pan and cook, skin-side down if skin is present, for about 4 minutes or until the bottom is golden brown and releases easily from the pan. Flip the fillets and cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Transfer the cooked salmon fillets to serving plates. Spoon the warm garlic lemon butter sauce generously over each fillet, sprinkle with minced fresh parsley for an herbal brightness, and garnish with lemon slices if desired. Serve immediately for the best flavor and texture.
Notes
- Allowing the salmon to rest at room temperature before cooking promotes even cooking and prevents the center from being undercooked.
- Patting the salmon dry is crucial to achieving a golden crust during searing.
- Use low-sodium chicken broth to control salt levels in the sauce.
- If you prefer a dairy-free option, substitute butter with a plant-based alternative but note that it will alter the flavor slightly.
- Serve with steamed vegetables or a fresh salad for a balanced meal.
- Cooking times may vary depending on the thickness of the salmon fillets.
