You can whip this dinner up in 20 minutes, yet it tastes like you spent an hour in a high-end kitchen!
I still remember the first time I tried to cook fish at home; I was terrified I’d dry it out or that the skin would stick to the pan forever. However, I then discovered a method for preparing Salmon Fillet with Lemon Butter Sauce. It completely changed my weeknight rotation. Though baked salmon is excellent, I wanted that irresistible, golden sear you get at restaurants, paired with a sauce that feels fancy but is actually incredibly simple.
This recipe delivers exactly that: a perfectly crisp exterior, a tender, flaky center, and a glossy, decadent sauce that brings everything together. It’s perfectly refreshing and yet totally crave-worthy. Whether you are cooking for a date night or need a quick protein fix on a Tuesday, this dish packs a punch without the stress.
Table of Contents
Pan Seared Salmon Fillet with Lemon Butter Sauce
Equipment
- Large Skillet (Stainless steel or Cast Iron preferred)
- Instant-Read Thermometer
- Small Saucepan
Ingredients
For the Salmon:
- 2 6-8 ounce salmon fillets, skin removed
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon olive oil or avocado oil
For the Lemon Butter Garlic Sauce:
- 4 tablespoons butter
- 3 garlic cloves minced
- ¼ cup white wine or chicken/vegetable broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh chopped parsley
Instructions
- Start the Sauce: In a small saucepan over medium heat, melt the butter. Add minced garlic and cook for 1 minute until fragrant. Pour in white wine and lemon juice. Simmer gently for 5-7 minutes until reduced and glossy. Set aside.
- Prep the Salmon: Pat salmon fillets completely dry with paper towels. In a small bowl, mix salt, pepper, garlic powder, onion powder, and paprika. Season both sides of the fillets generously, pressing the spices in.
- Sear: Heat oil in a large skillet over medium-high heat until shimmering. Place salmon presentation side down. Cook undisturbed for 3-4 minutes until a golden crust forms.
- Flip & Finish: Flip fillets and reduce heat to medium. Cook for another 3-4 minutes until cooked through (125-130°F for medium, 145°F for well-done).
- Serve: Stir fresh parsley into the warm sauce. Plate the salmon and drizzle generously with the lemon butter garlic sauce. Serve immediately.
Nutrition
Why This Recipe Works
There is something magical about the combination of rich fish and bright acid. The salmon fillet with lemon butter sauce relies on a classic culinary balance. The fat from the butter and the salmon needs that “zippy” kick from the fresh lemon juice and white wine to cut through the richness.
Plus, this recipe is pragmatic. You don’t need a pantry full of obscure herbs. You need a few high-quality staples to create a white wine lemon butter sauce that coats the back of a spoon perfectly. It’s accessible luxury on a plate.
Ingredients for Salmon Fillet with Lemon Butter Sauce
Here is everything you need to get started. I’ve kept this list short so you can focus on technique rather than shopping.
- Salmon Fillets: 2 (6-8 ounce) fillets, skin removed. Opt for center-cut pieces if you can find them for even cooking.
- Seasoning Blend:
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika (adds a lovely color!)
- Cooking Fat: 1 tablespoon olive oil or avocado oil (avocado oil has a higher smoke point, making it ideal for searing).
- Butter: 4 tablespoons butter. I generally use unsalted so I can control the sodium, but salted works too, taste as you go.
- Aromatics: 3 garlic cloves, minced. Fresh garlic makes a noticeable difference here compared to jarred garlic.
- Liquids: ¼ cup white wine (Sauvignon Blanc or Pinot Grigio works best) and two tablespoons fresh lemon juice.
- Garnish: 2 tablespoons fresh chopped parsley.
How to Cook Pan-Seared Salmon Fillets
Get ready, because this moves fast! The beauty of this pan-seared salmon with lemon butter sauce lies in its precise timing. I recommend reading through these steps once before you turn on the stove.
1. Start the Lemon Butter Sauce. In a small saucepan over medium heat, melt the butter until it begins to foam. Add the minced garlic and cook for about 1 minute, stirring constantly, until it becomes fragrant and softens. Be careful not to let the garlic brown, or it will turn bitter. Pour in the white wine and fresh lemon juice, stirring to combine. Let the sauce simmer gently over medium-low heat for 5 to 7 minutes. You want it to reduce slightly and thicken into a glossy, silky consistency. Once reduced, turn off the heat and set aside while you prepare the salmon.
2. Season the Salmon. While the sauce simmers, prepare your salmon fillets. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and paprika to create your seasoning blend. Pat the salmon fillets completely dry with paper towels. This is crucial for achieving that perfect golden crust! If the fish is wet, it will steam rather than sear. Generously season both sides of each fillet with the spice mixture, gently pressing the seasonings into the flesh so they adhere well.
3. Sear to Perfection Heat the olive oil in a large skillet over medium-high heat until it shimmers and is very hot but not smoking. Carefully place the seasoned salmon fillets in the pan, presentation side down (the side that was facing up when you seasoned it). Resist the urge to move or peek at the salmon. Let it cook undisturbed for 3-4 minutes until a gorgeous golden-brown crust forms on the bottom. The salmon will naturally release from the pan when it’s ready to flip.
4. Finish Cooking. Using a thin spatula, carefully flip each salmon fillet to the other side. Reduce the heat to medium to prevent burning. Continue cooking for an additional 3-4 minutes, depending on the thickness of your fillets and your desired level of doneness.
- Medium Doneness: The salmon should register 125-130°F on an instant-read thermometer and remain slightly translucent in the center.
- Well-Done: Cook until the internal temperature reaches 145°F and the meat is opaque throughout.
5. Plate & Sauce Transfer the cooked salmon fillets to serving plates or a platter. Quickly reheat the lemon butter sauce over low heat if needed, then stir in the fresh, chopped parsley. The vibrant green color will brighten both the flavor and appearance of your sauce. Taste and adjust seasoning with a pinch of salt if desired. Generously drizzle the warm garlic lemon butter salmon sauce over each fillet, making sure to spoon some of the delicious garlic bits over the top. Serve immediately, accompanied by lemon wedges on the side.
Tips for the Best Results & Variations
Making salmon fillet with lemon butter sauce is easy, but a few minor tweaks can make it even better. I’ve made this dozens of times, and here are the things that really make a difference.
- Room Temperature Fish: If you have time, let your salmon sit on the counter for 15 minutes before cooking. Cold fish hitting a hot pan can cook unevenly.
- The Wine Substitution: If you don’t consume alcohol, you can swap the white wine for chicken broth or vegetable broth. It won’t have quite the same acidity, so you should add an extra squeeze of lemon at the end.
- Make it Creamy: Want a creamy lemon butter salmon recipe? Stir in two tablespoons of heavy cream or crème fraîche right at the end of the sauce reduction. It adds a lovely velvet texture.
- Herb Variations: While parsley is classic, fresh dill or chives are also delicious additions to salmon.
- Grilled Option: If it’s summer, you can easily turn this into grilled salmon with lemon butter sauce. Just grill the fish over medium-high heat (oil the grates well!) and spoon the sauce over it just before serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Gently reheat in a pan over low heat; the microwave can cause the fish to become rubbery.
- Nutritional Note: The nutritional information provided is approximate and may vary depending on the specific ingredients used. This recipe is naturally low-carb and keto-friendly!
What to Serve With Salmon Fillet with Lemon Butter Sauce
Since the salmon fillet with lemon butter sauce is rich and flavorful, I like to keep the sides relatively simple to balance the plate.
- Roasted Asparagus or Broccolini: The earthiness of roasted green vegetables pairs perfectly with the bright acidity of the lemon sauce. You can even roast them in the oven while the salmon sears on the stove.
- Rice or Quinoa: A fluffy bed of jasmine rice or quinoa is excellent for soaking up that extra white wine lemon butter sauce. You don’t want a drop of that liquid gold to go to waste!
- Garlic Mashed Potatoes: If you are in the mood for comfort food, serve the salmon over smooth mashed potatoes. It turns the meal into a hearty, bistro-style dinner.
- Crispy Green Salad: A simple arugula salad with a light vinaigrette cuts through the butter and cleanses the palate.
FAQs
Does lemon butter sauce go with salmon?
Absolutely! Lemon and seafood are a classic pairing because the acidity of the lemon cuts through the natural fattiness of the fish. When you emulsify that lemon juice with butter, it creates a sauce that complements the rich texture of the salmon without overpowering it. It’s widely considered the best lemon butter sauce for salmon.
What is the best sauce to go with salmon?
While there are many options, such as teriyaki or dill cream, a garlic lemon butter salmon sauce is arguably the most versatile and crowd-pleasing. It highlights the natural flavor of the fish rather than masking it. It pairs well with pan-seared salmon fillets, baked salmon, and even poached fish.
What are the most common salmon marinade mistakes?
The biggest mistake is leaving salmon in an acidic marinade (like lemon juice) for too long. The acid can actually “cook” the fish (like ceviche) and make the texture mushy before it hits the pan. That is why this recipe uses a sauce applied after or during Cooking, rather than a marinade. It ensures the texture remains silky and firm.
Conclusion
I really hope you give this Salmon Fillet with Lemon Butter Sauce a try this week. It is one of those recipes that proves you don’t need complicated techniques or hours of prep to put a stunning meal on the table. The combination of crispy skin and that savory, tart sauce is just unbeatable.
If you whip this up, I’d love to hear how it went! Did you stick to the classic recipe or try a variation? Let me know in the comments below. I always love seeing how you make these recipes your own. Happy Cooking!
