This Pan-Seared Salmon with Lemon Butter Sauce is an elegant yet simple dish that’s bursting with flavor. The perfectly seared salmon fillets are topped with a rich and zesty lemon butter sauce, making it an ideal choice for weeknight dinners or special occasions.
Why You’ll Love This Recipe
- Quick and easy to prepare in under 30 minutes.
- The tangy lemon butter sauce complements the natural richness of salmon.
- Healthy, high-protein, and packed with omega-3 fatty acids.
- Pairs well with a variety of side dishes for a complete meal.
- Suitable for both casual meals and fancy dinners.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Salmon:
- Salmon fillets (skin-on or skinless)
- Olive oil
- Salt
- Black pepper
For the Lemon Butter Sauce:
- Unsalted butter
- Garlic (minced)
- Fresh lemon juice
- Chicken or vegetable broth
- Heavy cream (optional for a creamier sauce)
- Fresh parsley or dill (chopped)
Directions
- Prepare the Salmon:
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- Sear the Salmon:
- Heat olive oil in a large skillet over medium-high heat.
- Place the salmon fillets skin-side down (if using skin-on) and cook for 4–5 minutes without moving them.
- Flip the fillets gently and cook for another 2–3 minutes, or until the salmon is cooked to your desired doneness. Remove from the skillet and set aside.
- Make the Lemon Butter Sauce:
- Reduce the heat to medium and add butter to the skillet. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
- Add the lemon juice and broth, stirring to combine. Let it simmer for 2–3 minutes to reduce slightly.
- For a creamier sauce, stir in the heavy cream and simmer for another minute.
- Finish the Dish:
- Return the salmon fillets to the skillet, spooning the sauce over the top to coat. Let them warm through for 1–2 minutes.
- Garnish with fresh parsley or dill before serving.
- Serve:
- Serve the salmon hot with the lemon butter sauce drizzled over the top. Pair it with your favorite sides like rice, roasted vegetables, or a fresh salad.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Garlic-Lover’s Twist: Double the amount of garlic for an extra burst of flavor.
- Citrus Medley: Add orange or lime juice alongside the lemon for a more complex citrus flavor.
- Spicy Option: Sprinkle a pinch of red pepper flakes into the sauce for some heat.
- Herb Substitutes: Use thyme, chives, or basil instead of parsley or dill.
- Keto-Friendly: Skip the heavy cream for a lighter, keto-approved sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked salmon (without the sauce) for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Warm the salmon in a skillet over low heat or in the oven at 300°F (150°C) until heated through. Avoid microwaving, as it can overcook the fish.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, just thaw the salmon completely and pat it dry before cooking.
2. What’s the best way to ensure crispy salmon skin?
Make sure the pan is hot and don’t move the salmon while it’s cooking skin-side down.
3. Can I make this recipe dairy-free?
Substitute butter with olive oil or a plant-based butter alternative, and omit the cream.
4. What type of salmon is best for this recipe?
Atlantic salmon, sockeye, or king salmon work well. Choose high-quality, fresh fillets for the best results.
5. How do I know when the salmon is cooked?
The salmon should be opaque and flake easily with a fork. An internal temperature of 145°F (63°C) is ideal.
6. Can I prepare the sauce separately?
Yes, the sauce can be made in advance and reheated when serving.
7. What sides go well with this dish?
Steamed asparagus, roasted potatoes, quinoa, or a simple green salad make excellent accompaniments.
8. Can I use this sauce for other proteins?
Absolutely! The lemon butter sauce pairs beautifully with chicken, shrimp, or scallops.
9. How can I make the sauce thicker?
Simmer the sauce a little longer to reduce it, or whisk in a small amount of cornstarch slurry.
10. What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or Chardonnay complements the flavors perfectly.
Conclusion
Pan-Seared Salmon with Lemon Butter Sauce is an elegant, flavorful dish that’s deceptively simple to make. The tender salmon and tangy, buttery sauce make it a crowd-pleaser that you’ll want to make again and again. Whether it’s for a weeknight dinner or a special celebration, this recipe is sure to impress. Enjoy!
Print
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American, Seafood
Description
This Pan-Seared Salmon with Lemon Butter Sauce is a simple yet elegant dish perfect for any occasion. Featuring perfectly seared salmon fillets topped with a creamy, zesty lemon butter sauce, this meal is quick, delicious, and ideal for a weeknight dinner or a fancy feast!
Ingredients
For the Salmon:
- 4 salmon fillets (skin-on or skinless, about 6 oz each)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Lemon Butter Sauce:
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth (or white wine for added flavor)
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Salmon:
- Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper.
- Sear the Salmon:
- Heat olive oil in a large skillet over medium-high heat.
- Place the salmon fillets skin-side down (if using skin-on) and cook for 4–5 minutes until the skin is crispy and the edges are golden brown.
- Flip the fillets and cook for another 2–3 minutes, or until cooked to your desired doneness. Remove from the skillet and set aside.
- Make the Lemon Butter Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the chicken broth (or white wine) and lemon juice, stirring to deglaze the pan. Let it simmer for 2–3 minutes to reduce slightly.
- Stir in the heavy cream and Dijon mustard. Simmer for another 2–3 minutes until the sauce thickens. Season with salt and pepper to taste.
- Combine and Serve:
- Return the salmon to the skillet, spooning the sauce over the fillets to coat. Heat for 1 minute to warm through.
- Garnish with chopped parsley and serve immediately with lemon wedges on the side.
Notes
- Pair with steamed asparagus, mashed potatoes, or a fresh green salad for a complete meal.
- Substitute heavy cream with coconut cream for a dairy-free option.
- Use fresh dill instead of parsley for a different herbaceous flavor.
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