Salmon with Garlic Lemon Butter Sauce Recipe

Looking for a showstopping dinner that's a snap to make? This Salmon with Garlic Lemon Butter Sauce Recipe is absolutely dreamy—succulent, golden-seared salmon fillets topped with a lusciously silky, aromatic sauce that's bursting with fresh citrus and garlicky goodness.

You’ll fall head over heels for the way the tangy lemon, rich butter, and savory garlic meld together, coating each bite of tender fish in pure, melt-in-your-mouth flavor. This is the kind of meal that feels gourmet, but comes together in just 30 minutes—no complicated steps, no stress.

It's a weeknight hero, an elegant date night entrée, and a family favorite all in one. Bonus: This dish is naturally gluten free and fits a healthy lifestyle, too.

I first made this after tasting something similar at my favorite seaside bistro, and it’s been on constant rotation at home ever since. Trust me, you’ll want to savor every last drop of that sauce!

Why You'll Love This Recipe

• Ready in under 30 minutes for stress-free weeknight dinners
• Rich, restaurant-worthy flavors using simple everyday ingredients
• Versatile: pairs well with rice, veggies, potatoes and more
• Healthy, protein-packed, and naturally gluten free

Key Ingredients for Salmon with Garlic Lemon Butter Sauce Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Salmon Fillets

Salmon is the star here, providing a buttery, flaky base that soaks up all the lemon garlic goodness. Look for skin-on fillets, about 1 to 1.5 inches thick for even cooking. Wild-caught is always delicious, but farm-raised will work too. If you want to swap in another fish, trout or arctic char are tasty alternatives but will cook faster.

Fresh Lemon Juice

Nothing brightens a sauce quite like fresh lemon juice. It adds a sunny, zesty kick that beautifully balances the rich butter and savory fish. Squeeze your lemons just before cooking for the freshest flavor. In a pinch, bottled lemon juice will do, but you’ll miss some of the fresh citrusy pop!

Garlic

Three to four cloves of fresh garlic give the sauce its signature bold aroma and punchy flavor. Mince or finely grate for best results, and sauté just until fragrant to avoid bitterness. If you love garlic, you can always add an extra clove.

Butter

Butter is the key to the sauce’s velvety texture and luxurious flavor. Go for unsalted so you can better control the saltiness, or use salted butter and adjust seasoning accordingly. For a dairy-free version, vegan butter works as a substitute but will change the taste a bit.

Fresh Herbs (Parsley or Dill)

Herbs add a pop of color and a fragrant finish. I love parsley for its freshness, but dill brings a different, complementary flavor that works wonderfully with fish. Both fresh or dried will work, but fresh herbs really make the dish shine.

Instructions for Salmon with Garlic Lemon Butter Sauce Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Pat and Season the Salmon

First, pat your salmon fillets dry with paper towels. This helps you get that glorious golden crust! Season both sides generously with kosher salt and freshly ground black pepper.

Sear the Salmon

Heat olive oil in a large nonstick or cast-iron skillet over medium-high heat. Once hot, carefully lay the salmon fillets in, skin-side down if using. Sear undisturbed for 4 to 5 minutes until the skin is crisp and the underside is golden and easily releases from the pan.

Flip and Finish Cooking

Gently flip the fillets and cook for another 2 to 4 minutes, depending on thickness, until the fish is nearly cooked through and flakes easily with a fork. Remove salmon to a plate and tent lightly with foil to keep warm.

Make the Garlic Lemon Butter Sauce

Lower the heat to medium. Add butter to the same skillet. Once melted, stir in the garlic and sauté just until fragrant, about 30 seconds (don’t let it brown!). Pour in the lemon juice and scatter in the lemon zest, scraping up any tasty browned bits. Simmer 1 minute.

Finish and Serve

Stir in the chopped parsley, then return the salmon to the skillet, spooning sauce over the top for maximum flavor. Warm gently for 1 minute to coat the fish. Plate salmon with an extra splash of sauce, a sprinkle of fresh parsley, and lemon wedges alongside.

Recipe Variations

Try It with Honey

Add 1 tablespoon of honey to the butter sauce for a touch of sweetness that balances the lemon’s tartness. This is especially nice if you’re serving picky eaters or just love a sweet-savory combo.

Switch Up the Herbs

Instead of parsley, try fresh dill, tarragon, or basil for a different herbal accent. Dill is classic with fish, bringing a light, almost anise-like aroma.

Make It Dairy-Free

Swap in vegan butter for the regular butter to make this dish dairy-free and still delicious. Olive oil can also work, though you’ll miss the richness.

Spice It Up

Add a pinch of red pepper flakes or a dash of cayenne to the sauce when you add the garlic if you like a little heat.

Citrus Twist

Mix things up by using a combination of fresh lemon and a bit of orange juice or zest for a more complex, slightly sweeter citrus profile.

Serving Suggestions

Serve your salmon with garlic lemon butter sauce over a bed of fluffy rice, creamy mashed potatoes, or a hearty grain like quinoa to soak up all that amazing sauce. Roasted or sautéed asparagus, green beans, or broccoli make the perfect veggie side. Top each plate with extra fresh parsley and a wedge of lemon for a beautiful, zesty finish.

Storage and Reheating

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets and sauce in a skillet over low heat, adding a splash of water or extra lemon juice to keep things moist. Microwave gently in short intervals if you prefer, though the oven or stovetop gives best results. For best texture, avoid freezing cooked salmon, but you can freeze (uncooked) fillets for up to 2 months.

Frequently Asked Questions About Salmon with Garlic Lemon Butter Sauce Recipe (FAQ)

Q: Can I use frozen salmon fillets for this recipe?
A: Absolutely! Just make sure they are completely thawed and patted dry to help achieve a crisp, golden sear.

Q: What if I don’t have fresh lemon?
A: Fresh lemon is best for vibrant flavor, but bottled lemon juice will work as a substitute in a pinch. A little extra zest from an orange or lime can help boost citrusy notes.

Q: How do I know when my salmon is done?
A: The salmon is cooked when it flakes easily with a fork and is opaque in the center. It should reach an internal temperature of 145°F (63°C).

Enjoy restaurant-quality salmon any night of the week with this impossibly easy, flavor-packed recipe—sure to wow your family and friends! Give it a try and let me know how you liked it by leaving a comment or rating below.