This Lemon Butter Salmon is ready in 30 minutes or less. With just a few main ingredients (not including salt and pepper), you’ll get flaky, restaurant-quality salmon with a bright, buttery lemon sauce.
If you love lemony, buttery, garlicky salmon cooked just right, this is the recipe to make. It’s simple, fast, and reliably delicious.
Inspired by a pan-grilled method, this Lemon Butter Salmon is finished with an insanely good lemon-butter sauce that elevates the fish. You’ll want to make it again and again.
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 (salt, pepper and olive oil are not included below):
- Salmon: Fresh or frozen fillets. Frozen is often the freshest because it’s flash-frozen after catch—thaw overnight in the fridge for best results (see thawing tips below).
- Butter: Use plenty to build a rich, silky sauce.
- Fresh lemon: Fresh juice brightens the sauce; lemon zest adds fragrant lemon flavor without added sourness.
- Minced garlic: Gives the lemon butter sauce depth—don’t skip it.
See the recipe card at the bottom of the post for exact quantities and serving info.
Thawing Salmon
If you forget to thaw salmon in the fridge, you can thaw it quickly in cold water. Remove any vacuum packaging and submerge the fish in cold water for about an hour, changing the water every 15 minutes until thawed.
How To Make Lemon Butter Salmon
Make this salmon in four easy steps—perfect for a weeknight dinner that feels special.
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, depending on thickness.
3. Add butter and garlic to the pan. Let the butter melt, then baste the salmon with the garlic‑butter.
4. Finish with fresh lemon juice, minced parsley, lemon zest and lemon slices. Serve warm.
Note: Salmon cooks quickly—avoid overcooking. Roughly 3–4 minutes per side works well for typical fillets; increase time only for very thick pieces.
How To Make Lemon Butter Sauce For Salmon
- Melt unsalted butter in the pan.
- Add minced garlic and cook briefly until fragrant.
- Squeeze in fresh lemon juice to taste and season with salt and pepper.
Optional: stir in chopped parsley or dill and a touch of lemon zest for extra brightness.
Salmon Cooking Guide
Food authorities recommend cooking seafood to 145°F (63°C), but many chefs prefer finishing salmon around 125°F (52°C) for a tender, flaky texture. The fish will continue to cook slightly off the heat, so remove it a little before your target temperature.
No thermometer? Test doneness by flaking the fish with a fork—if it flakes easily, it’s done.
Salmon Buying Guide
Choose wild-caught salmon when possible. If buying farmed salmon, look for responsibly raised labels like “certified sustainable.” Good salmon has a bright color and a firm, plump appearance—avoid fish that looks dull or sunken.
Types of Salmon
Salmon falls into two main groups: Pacific species (wild-caught) and Atlantic salmon (mostly farm-raised). Common types include:
- Sockeye (red)
- Pink (humpback)
- King (chinook)
- Chum (dog)
- Coho (silver)
- Atlantic (Salmo salar)
Substitutions for Salmon
If you don’t have salmon, this method and sauce work great with other firm-fleshed fish such as:
- Trout
- Red snapper
- Tilapia
- Halibut
- Cod
Variations
- Lime butter salmon — swap lime for lemon.
- Different seasonings — try lemon pepper, Old Bay, Italian, or Cajun blends (adjust added salt if seasoning includes salt).
- Spicy — add crushed red pepper flakes or cayenne for heat.
Equipment
A large 12-inch cast iron skillet is ideal for searing up to four fillets at once. If you don’t have cast iron, use a stainless steel or nonstick skillet—just make sure the pan is large enough to fit the fillets without crowding.
Top tip
Always pat salmon dry before searing. Removing surface moisture helps achieve a nice, even sear.
Frequently Asked Questions
Simple salt and pepper work well. Salmon also pairs nicely with garlic, lemon, parsley, dill, thyme, or basil.
Lemon butter sauce is made from butter and fresh lemon juice, seasoned with salt and pepper. Garlic and herbs like parsley or dill can be added for extra flavor.
Both work. Sear the salmon in oil first to prevent burning, then add butter toward the end to create the sauce and baste the fish.
Related Recipes
Looking for similar dishes? Try these:
Sheet Pan Salmon and Broccoli
Pan Grilled Salmon
Baked Cajun Salmon
Lemon Butter Tilapia
Serving
Favorite sides to serve with lemon butter salmon:
Mango Avocado Salsa-
Easy Coconut Rice
-
Buttermilk Mashed Potatoes
-
Sautéed Vegetables
If you make this recipe, please consider leaving a comment and a star rating. Share on Instagram and tag @preciouscore—I love hearing from you!
Lemon Butter Salmon
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 freshly squeezed lemon juice
- ⅛ teaspoon black pepper
- 1 Tablespoon minced parsley
- Lemon zest for garnish
Instructions
- Bring salmon to room temperature for about 20 minutes and pat dry with paper towels.
- Season both sides with ¼ teaspoon salt and ¼ teaspoon ground black pepper.
- Heat a cast iron, stainless steel, or nonstick skillet over medium-high until very hot. Add olive oil.
- Place salmon skin-side down (if applicable) and cook 3–4 minutes, then flip and cook 2 minutes on the other side.
- Add butter and minced garlic to the pan. As the butter melts, spoon it over the salmon and baste for 1–2 minutes.
- Squeeze lemon juice over the salmon, remove from heat, and garnish with minced parsley and lemon zest.
- Serve warm.