This Lemon Butter Salmon comes together in 30 minutes or less. With just six main ingredients (not counting salt and pepper) you’ll get flaky, restaurant-quality salmon with a bright lemony, buttery sauce.
If you love lemony, buttery, garlicky salmon cooked just right, this is the recipe to make. It’s simple, quick, and full of flavor.
Inspired by a pan-grilled version, this Lemon Butter Salmon is elevated by a rich lemon-butter sauce and makes a great weeknight dinner or special meal.
Table of Contents
- Ingredients
- Thawing Salmon
- How To Make Lemon Butter Salmon
- How To Make Lemon Butter Sauce For Salmon
- Salmon Cooking Guide
- Salmon Buying Guide
- Types of Salmon
- Substitutions for Salmon
- Variations
- Equipment
- Top tip
- Frequently Asked Questions
- Related Recipes
- Serving
- Lemon Butter Salmon Recipe
Ingredients
These are the main ingredients for Lemon Butter Salmon, not including salt, pepper, and olive oil.
- Salmon: Fresh or frozen both work. Frozen is often fresher since it’s flash-frozen after catch. Thaw overnight in the fridge or use the quick thaw method below.
- Butter: Lots of butter creates the silky sauce that coats the fish.
- Fresh Lemon: Use freshly squeezed lemon juice for best brightness; finish with lemon zest for extra aroma without added sourness.
- Minced Garlic: Garlic adds depth—don’t skip it.
See the recipe card below for exact quantities.
Thawing Salmon
If you forget to thaw salmon in the fridge, you can thaw it quickly in cold water. Remove any vacuum packaging, submerge the fish in cold water in a bowl or dish, and change the water every 15 minutes. The fillets should thaw within about an hour depending on thickness.
How To Make Lemon Butter Salmon
Make this salmon in four easy steps—perfect for a fast family dinner.
1. Pat salmon dry and season both sides with salt and pepper.
2. Pan-sear the salmon: about 3–4 minutes skin side down, then 2 minutes on the other side (adjust for thicker fillets).
3. Add butter and garlic to the pan. Let the butter melt, then spoon the garlic butter over the fillets to baste.
4. Finish with lemon juice and garnish with minced parsley, lemon zest, and lemon slices. Serve warm.
Hint: Salmon cooks quickly. About 3–4 minutes per side is often ideal; only cook longer for very thick fillets to avoid drying out the fish.
How To Make Lemon Butter Sauce For Salmon
- Melt unsalted butter in the pan.
- Add minced garlic, then squeeze in lemon juice to taste.
- Season with salt and pepper, and stir to combine.
Optional: stir in chopped parsley or dill and a little lemon zest for extra herb and citrus notes.
Salmon Cooking Guide
The FDA recommends cooking seafood to an internal temperature of 145°F, but many cooks prefer about 125°F for a moist, flaky result. Keep in mind the fish continues to cook off heat, so remove it slightly early if using a thermometer.
Without a thermometer, check doneness by flaking the fish with a fork—if it flakes easily and is opaque, it’s done.
Salmon Buying Guide
Choose wild-caught salmon when possible. If you buy farmed salmon, look for responsible or certified sustainable labels. Fresh, good-quality salmon has a bright color and looks firm—not dull or sunken.
Types of Salmon
Salmon are generally categorized as Pacific (many wild-caught varieties) or Atlantic (mostly farmed). Common species include:
- Sockeye (red salmon)
- Pink (humpback) salmon
- King (Chinook) salmon
- Chum (dog) salmon
- Silver (Coho) salmon
- Atlantic (Salmo salar)
Substitutions for Salmon
If you don’t have salmon, try this recipe with trout, flounder, red snapper, tilapia, halibut, hake, or cod. Adjust cook times for thinner or thicker fillets.
Variations
- Lime butter salmon – swap lime for lemon.
- Different seasonings – try Old Bay, lemon pepper, Italian seasoning, or Cajun spice (reduce added salt if the blend contains salt).
- Spicy – add crushed red pepper flakes or a pinch of cayenne.
Equipment
A 12-inch cast iron skillet is ideal for searing up to four fillets at once. If you don’t have cast iron, a stainless steel or non-stick skillet will work—just use a pan large enough for the fillets to fit without crowding.
Top tip
Always pat salmon dry before searing. Removing surface moisture helps the fillets get a nice, flavorful sear.
Frequently Asked Questions
Salmon pairs well with simple salt and pepper, garlic, and herbs such as parsley, thyme, basil, or dill.
Lemon butter sauce is made from butter, lemon juice, salt, and pepper. Garlic and herbs like parsley or dill can be added for extra flavor.
Both work. Sear the salmon in oil first (higher smoke point) and add butter toward the end to baste—this prevents the butter from burning while still providing rich flavor.
-
Sheet Pan Salmon and Broccoli
-
Pan Grilled Salmon
-
Baked Cajun Salmon
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Lemon Butter Tilapia
Related Recipes
Looking for other recipes like this Lemon Butter Salmon? Try these:
Sheet Pan Salmon and Broccoli
Pan Grilled Salmon
Baked Cajun Salmon
Lemon Butter Tilapia
Pan Seared Lamb Chops
Pan Seared Ribeye Steaks
Serving
Favorites to serve with lemon butter salmon:
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Mango Avocado Salsa
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Easy Coconut Rice
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Buttermilk Mashed Potatoes
-
Sautéed Vegetables
If you make this recipe, please consider leaving a comment and rating. I love hearing from you!
Lemon Butter Salmon
Rate
Print Recipe
Equipment
- 12-inch skillet.
Ingredients
- 4 salmon fillets, 6 oz each
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 Tablespoons olive oil
- 6 Tablespoons salted butter*
- 1 Tablespoon minced garlic
- 1-2 Tablespoons lemon juice freshly squeezed
- ⅛ teaspoon black pepper
- 1 Tablespoon minced parsley
- Lemon zest for garnish
Instructions
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Bring salmon to room temperature for about 20 minutes and pat dry with paper towels.
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Season both sides with ¼ teaspoon salt and ¼ teaspoon ground black pepper.
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Heat a cast iron, stainless steel, or non-stick skillet over medium-high until very hot. Add the olive oil.
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Place salmon in the pan skin side down if it has skin. Cook 3–4 minutes on the first side, then flip and cook 2 minutes on the other side.
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Add butter and minced garlic to the pan. As the butter melts, spoon it over the fillets and baste for about 2 minutes.
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Sprinkle lemon juice over the salmon, remove from heat, and garnish with minced parsley and lemon zest.
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Serve warm.
Notes
2. Zest the lemon before squeezing it—zesting is easier that way.
3. Letting the salmon come to room temperature helps it cook evenly.