Lemony Garlic Butter Salmon Fillets

Name: Lemony Garlic Butter Salmon Fillets
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: Serves 4
Cuisine: American
Ingredients: 680 g salmon fillets (4 x 170 g), patted very dry; 6 g kosher salt; 1 g black pepper; 15 ml olive oil; 30 g unsalted butter; 12 g garlic (about 3 cloves), finely minced; 1 lemon: 1 tsp (2 g) finely grated zest + 45 ml fresh juice; 60 ml chicken stock or water; 5 g Dijon mustard (about 1 tsp) (I'm assuming you have this—let me know if not and I'll swap it out); 3 g honey or sugar (about 1 tsp); 5 g parsley, finely chopped (optional)

These salmon fillets are seared until the outside turns deeply golden while the center stays juicy and tender, then finished with a bright lemon-garlic butter pan sauce. It’s fast enough for a weeknight but feels restaurant-level thanks to the glossy sauce and fresh herbs. Serve with rice, roasted potatoes, or a simple green salad to soak up every drop of the lemony butter.

Total time: 22 minutes

Yield: Serves 4

Ingredients

680 g salmon fillets (4 x 170 g), patted very dry
6 g kosher salt
1 g black pepper
15 ml olive oil
30 g unsalted butter
12 g garlic (about 3 cloves), finely minced
1 lemon: 1 tsp (2 g) finely grated zest + 45 ml fresh juice
60 ml chicken stock or water
5 g Dijon mustard (about 1 tsp) (I'm assuming you have this—let me know if not and I'll swap it out)
3 g honey or sugar (about 1 tsp)
5 g parsley, finely chopped (optional)

Instructions

Pat the salmon very dry (this is what makes it crisp) and season all over with the salt and pepper.
Heat a large skillet over medium-high heat until the oil shimmers and moves quickly in the pan.
Lay the salmon in presentation-side down (the side you want prettiest), pressing gently for 10 seconds so it makes full contact. Cook until the bottom is deeply golden and the fish releases easily, 3–5 minutes depending on thickness.
Flip and cook 1–3 minutes more, until the sides turn opaque and the center is still slightly translucent when you peek with a knife; it should flake but look juicy. Transfer to a warm plate.
Lower heat to medium. Add the butter; when it foams, add the garlic and cook 20–30 seconds until fragrant (don’t let it brown).
Add lemon zest, lemon juice, stock/water, Dijon, and honey. Simmer 1–2 minutes, whisking, until glossy and slightly thickened. Taste and adjust: more lemon for brightness, a pinch more salt if it tastes flat.
Return salmon to the pan for 30 seconds just to warm through, spooning sauce over the top. Finish with parsley if using and serve immediately with extra lemon wedges if you like.

Notes

Substitutions: Swap parsley for dill or chives. No Dijon? Skip it and reduce sauce 30–60 seconds longer; it’ll be slightly less emulsified but still tasty. Storage: Refrigerate up to 2 days; rewarm gently in a skillet with a splash of water so the salmon stays moist.