Prepare flaky, restaurant-quality lemon butter salmon quickly at home. This recipe uses simple ingredients for a healthy weeknight dinner.
Author:Mary
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings 1x
Category:Dinner
Method:Pan-Frying
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 cloves garlic
1 medium lemon
4 tablespoons unsalted butter
4 (6-ounce) salmon fillets
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/4 cup low-sodium chicken or vegetable broth
Chopped fresh parsley leaves, for garnish (optional)
Instructions
Mince 2 garlic cloves. Juice 1 medium lemon for 2 tablespoons of juice. Cut 4 tablespoons unsalted butter into 4 pieces. Pat 4 (6-ounce) salmon fillets dry with paper towels. Season fillets with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Place salmon skin-side up in the skillet. Press down on the fillets with a spatula for even browning. Cook without moving for about 5 minutes until the bottom is golden-brown. Transfer the salmon skin-side down to a plate.
Add the butter to the skillet. When melted, add the garlic and cook for about 30 seconds until fragrant. Add the lemon juice, remaining 1/4 teaspoon kosher salt, and 1/4 cup low-sodium chicken broth. Stir to combine.
Return the salmon to the skillet skin-side down. Cook, spooning some sauce over the salmon as it cooks, until the sauce slightly thickens and the salmon is cooked through, 2 to 4 minutes more. Check the thickest fillet with a thermometer (120 to 130°F for medium-rare, 135 to 145°F for well-done). Taste the sauce and add more salt if needed. Garnish with fresh parsley if you want.
Notes
Pressing the salmon down initially helps create a good sear on the skin side.
Adjust cooking time based on your preferred doneness for the salmon.