Lemony Garlic Butter Salmon Fillets

Name: Lemony Garlic Butter Salmon Fillets
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: American
Ingredients: 4 salmon fillets (about 170 g each), patted very dry; 5 g kosher salt (about 1 tsp); 2 g freshly ground black pepper (about 1/2 tsp); 5 g garlic powder (about 1 tsp); 10 g all-purpose flour (about 1 tbsp), optional for extra browning; 15 g neutral oil (about 1 tbsp); 30 g unsalted butter (2 tbsp); 3 cloves garlic, minced; 1 lemon: 15 g zest (about 1 tbsp) + 45 g juice (about 3 tbsp); 30 g water or low-sodium chicken stock (2 tbsp), optional; 15 g chopped parsley (about 1/4 cup), optional

jackie.wang.035·20 min·Serves 4

These salmon fillets are pan-seared until the edges turn crisp, then finished with a quick lemon-garlic butter that tastes bright, rich, and restaurant-y without fuss. It’s a fast weeknight dinner that still feels special, with the sauce spooned over the fish and any side you’ve got—rice, potatoes, or a pile of greens. The key is a hot pan for a good sear, then gentle heat so the salmon stays juicy and flakes in big, tender petals.

weeknight
quick
pan-seared
lemon

20 min total · 10 min prep · 10 min cook

360 kcal · 35g protein · 2g carbs · 24g fat total

Large skillet (preferably nonstick or well-seasoned cast iron) · Microplane or fine grater (for zest)

Ingredients

•4 salmon fillets (about 170 g each), patted very dry
•5 g kosher salt (about 1 tsp)
•2 g freshly ground black pepper (about 1/2 tsp)
•5 g garlic powder (about 1 tsp)
•10 g all-purpose flour (about 1 tbsp), optional for extra browning
•15 g neutral oil (about 1 tbsp)
•30 g unsalted butter (2 tbsp)
•3 cloves garlic, minced
•1 lemon: 15 g zest (about 1 tbsp) + 45 g juice (about 3 tbsp)
•30 g water or low-sodium chicken stock (2 tbsp), optional
•15 g chopped parsley (about 1/4 cup), optional

Instructions

Cook the salmon

Pat the salmon very dry. Season all sides with the salt, pepper, and garlic powder. If using, dust lightly with the flour and tap off excess.

Heat a large skillet over medium-high until hot. Add the oil and swirl; it should shimmer.

Lay salmon in skin-side down (or presentation-side down if skinless). Press gently for 10 seconds so it makes full contact. Cook without moving until the edges look opaque 1–2 cm up the sides and the underside is deeply golden, 3–5 minutes.

Flip and cook 1–3 minutes more, until the center is just barely translucent and the fish flakes with gentle pressure. (Pull it when it’s a touch under—carryover heat finishes it.) Transfer salmon to a plate.

Lemon-garlic butter sauce

Reduce heat to medium-low. Add the butter; when it foams, add the minced garlic and cook 20–40 seconds until fragrant (not browned).

Add lemon zest and lemon juice (and water/stock if using). Simmer 30–60 seconds, scraping up browned bits, until the sauce looks slightly glossy and smells bright.

Return salmon to the pan for 15–30 seconds to warm through, then spoon sauce over. Finish with parsley if using.

Tip: For perfectly juicy salmon, aim for an internal temperature of about 50–52°C for medium (it will look coral-pink and flake in large pieces).

Notes

Oven option: Sear 2–3 minutes, flip, then finish in a 200°C oven 4–7 minutes before making the sauce. Sub butter with olive oil if needed; sauce will be lighter and less silky. Leftovers keep 2 days; reheat gently over low heat or eat chilled over salad. Avoid very high heat once the sauce is in—lemon can turn bitter if aggressively boiled.

Ingredients

•4 salmon fillets (about 170 g each), patted very dry

•5 g kosher salt (about 1 tsp)

•2 g freshly ground black pepper (about 1/2 tsp)

•5 g garlic powder (about 1 tsp)

•10 g all-purpose flour (about 1 tbsp), optional for extra browning

•15 g neutral oil (about 1 tbsp)

•30 g unsalted butter (2 tbsp)

•3 cloves garlic, minced

•1 lemon: 15 g zest (about 1 tbsp) + 45 g juice (about 3 tbsp)

•30 g water or low-sodium chicken stock (2 tbsp), optional

•15 g chopped parsley (about 1/4 cup), optional