Lemon Butter Salmon

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer, with more than 10 years of professional experience. As an expert meal planner and avid home cook who loves grocery shopping and helping people figure out what to cook for dinner, I'm a natural fit as The Kitchn’s Dinner Therapist. Since graduating from The University of Scranton and The French Culinary Institute, I've authored three cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. My kitchen superpower is turning a random assortment of ingredients into easy, delicious dinners that even my young son will eat.
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published Sep 7, 2024
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overhead shot of four pieces of lemon butter salmon on a platter, topped with herbs and lemon
Credit: Photo: Alex Lepe; Food Styling: Ben Weiner

A mix of butter, lemon juice, and broth makes this salmon super flavorful.

Serves4

Prep5 minutes

Cook10 minutes

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overhead shot of four pieces of lemon butter salmon on a platter, topped with herbs and lemon
Credit: Photo: Alex Lepe; Food Styling: Ben Weiner

My absolute favorite weeknight dinners are the ones that are super quick and easy to make, yet feel kind of fancy. I affectionately describe them as weeknight fancy, and this lemon butter salmon is the epitome of weeknight fancy. The salmon cooks up incredibly tender and flaky with a perfect golden crust, and gets finished off with the most flavorful rich and tangy sauce. The real beauty is that you only need a handful of ingredients, a few minutes of prep, and a single skillet, which makes this totally doable on a busy weeknight. Pair it with a simple arugula salad and a piece of crusty bread or fluffy couscous to soak up every last drop of sauce.

Why You’ll Love It

  • It’s incredibly easy to make. All you need is one skillet, five ingredients, and 15 minutes from start to finish to get this tender salmon and bright, rich sauce on the table. It really doesn’t get any better than this.
  • The sauce is just rich enough and feels fancy. This sauce reminds me of something you’d get at a restaurant because it’s so flavorful and well-balanced. The butter makes it feel rich and a touch indulgent, while a little bit of lemon juice keeps it from going overboard and adds a hint of tang.
Credit: Photo: Alex Lepe; Food Styling: Ben Weiner

Key Ingredients in Lemon Butter Salmon

  • Salmon fillets: Skin-on or skinless fillets both work well here, so use whichever you prefer. You want to use salmon fillets that are approximately the same thickness to ensure even cooking. 
  • Unsalted butter: This gets melted and used as the base for the sauce. 
  • Lemon: Just a few tablespoons is enough to give the sauce a big, bright lemony flavor. The acidity of the lemon juice also keeps the richness of the butter in check.
  • Low-sodium chicken broth: Just a little bit of broth (you’ll need 1/4 cup) is the key to making enough sauce, balancing the richness of the butter, and ensuring the butter doesn’t burn in the final minutes of cooking. 

How to Make Lemon Butter Salmon

  1. Sear the salmon fillets. Sear the salmon fillets in a hot skillet (a nonstick skillet or cast iron skillet are your best bets so the salmon doesn’t stick) until golden-brown, then flip and continue cooking on the other side. Transfer to a plate.
  2. Make the sauce. In the same skillet, sauté the garlic in melted butter, then add the lemon juice and broth. 
  3. Finish cooking the salmon in the sauce. Return the salmon fillets to the skillet and cook, spooning the sauce over the salmon, until the sauce is slightly thickened and the salmon is just cooked through. 
Comments

Lemon Butter Salmon Recipe

A mix of butter, lemon juice, and broth makes this salmon super flavorful.

Prep time 5 minutes

Cook time 10 minutes

Serves 4

Nutritional Info

Ingredients

  • 2

    cloves garlic

  • 1

    medium lemon

  • 4 tablespoons

    (1/2 stick) unsalted butter

  • 4

    (6-ounce) salmon fillets

  • 3/4 teaspoon

    kosher salt, divided, plus more as needed

  • 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

  1. Mince 2 garlic cloves. Juice 1 medium lemon until you have 2 tablespoons. Cut 4 tablespoons unsalted butter into 4 pieces. Pat 4 (6-ounce) salmon fillets dry with paper towels. Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

  2. Heat 1 tablespoon olive oil in a large (12-inch) nonstick or cast iron skillet over medium heat until shimmering. Place the salmon skin-side up in the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 5 minutes. Transfer the salmon skin-side down to a plate (it will not be cooked through).

  3. Add the butter to the skillet. When melted, add the garlic and cook until fragrant, about 30 seconds. Add the lemon juice, remaining 1/4 teaspoon kosher salt, and 1/4 cup low-sodium chicken broth, and stir to combine.

  4. Return the salmon to the skillet skin-side down. Cook, spooning some of the sauce over the salmon as it cooks, until the sauce is slightly thickened and the salmon is just cooked through, 2 to 4 minutes more. An instant-read thermometer inserted into the middle of the thickest fillet should register 120 to 130°F for medium-rare, or 135 to 145°F if you prefer it more well-done. Taste the sauce and season with more kosher salt as needed. Garnish with chopped fresh parsley leaves if desired.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

Filed in:
Main Dish
Gluten-Free
seafood
quick
stovetop
dinner