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Lemon Butter Salmon Dinner Recipe

Lemon Butter Salmon Dinner Recipe

The Lemon Butter Salmon Dinner Recipe is a quick, elegant, and incredibly flavorful meal that’s perfect for weeknights or special occasions. This recipe focuses on simplicity, delivering a restaurant-quality dish with minimal effort, making it a fantastic solution for a satisfying homemade dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 2 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: Seafood
Ingredients Equipment Method Notes

Ingredients
  

Salmon Fillets
  • 4 6-ounce salmon fillets skin-on or skinless
Unsalted Butter
  • 6 tablespoons unsalted butter divided
Garlic
  • 3 cloves garlic minced
Fresh Lemon Juice
  • 3 tablespoons fresh lemon juice from about 1 large lemon
Fresh Parsley
  • 2 tablespoons fresh parsley chopped (plus more for garnish)
Salt
  • 1/2 teaspoon salt or to taste
Black Pepper
  • 1/4 teaspoon black pepper or to taste
Optional Garnishes
  • a pinch red pepper flakes for a touch of heat

Equipment

  • Paper towels
  • Oven-safe skillet (cast iron or stainless steel)
  • Spoon
  • Oven (optional)
  • Airtight container (for leftovers)
  • Baking dish (for reheating)
  • Foil

Method
 

  1. Pat the salmon fillets completely dry with paper towels. This is a crucial step for achieving a beautiful sear. Season both sides of the salmon generously with salt and freshly ground black pepper.
    1/2 teaspoon salt, 1/4 teaspoon black pepper, 4 6-ounce salmon fillets
  2. In a large oven-safe skillet (like cast iron or stainless steel) over medium heat, melt 2 tablespoons of unsalted butter. Once the butter has melted and is slightly foamy, add the minced garlic. Sauté for about 30-60 seconds until fragrant, being careful not to burn it.
    6 tablespoons unsalted butter, 3 cloves garlic
  3. Increase the heat to medium-high. Carefully place the salmon fillets, skin-side down if using skin-on, into the hot skillet. Sear for 3-4 minutes, or until the skin is crispy and releases easily from the pan. If using skinless fillets, sear for 2-3 minutes per side until a nice golden crust forms.
    4 6-ounce salmon fillets
  4. Gently flip the salmon fillets. Add the remaining 4 tablespoons of unsalted butter to the skillet. As the butter melts, tilt the skillet and use a spoon to baste the salmon with the melted butter and garlic mixture for about 1-2 minutes.
    6 tablespoons unsalted butter, 3 cloves garlic
  5. Stir in the fresh lemon juice and chopped parsley into the skillet. Continue basting the salmon with the lemon-butter sauce for another 1-2 minutes, allowing the flavors to meld.
    3 tablespoons fresh lemon juice, 2 tablespoons fresh parsley
  6. For thicker fillets or if you prefer your salmon cooked through more evenly, you can transfer the oven-safe skillet to a preheated oven at 400°F (200°C) for 5-8 minutes, or until the salmon is cooked through to your desired doneness. The internal temperature should reach 130-145°F (54-63°C).
    4 6-ounce salmon fillets
  7. Remove the skillet from the heat or oven. Let the salmon rest in the pan for a minute or two. Spoon any extra lemon-butter sauce over the fillets before serving. Garnish with additional fresh parsley and a pinch of red pepper flakes, if desired.
    2 tablespoons fresh parsley, a pinch red pepper flakes

Notes

Leftover Lemon Butter Salmon can be stored in an airtight container in the refrigerator for up to 2 to 3 days. Reheat gently in the oven or stovetop. Freezing is possible, but texture may change.