Lemon Garlic Butter Salmon

The kitchen was already filled with that bright citrus scent before I even realized what my sister was doing. She'd discovered this lemon garlic butter combination during a hectic weeknight when we needed something impressive but fast. The salmon emerged so incredibly moist that I immediately scribbled the recipe down on the back of a grocery receipt.

I made this for my in laws last month when they announced they were coming over on two hours notice. They kept asking what restaurant we ordered from, which I'll count as one of my biggest kitchen victories. Something about that zesty bright sauce just makes people feel taken care of.

Ingredients

• 4 salmon fillets (6 oz each): I've learned skin on fillets stay moister but skinless works beautifully too if you prefer the cleaner presentation
• Salt and black pepper: Be generous here since the sauce is delicate and the salmon needs that foundation of seasoning
• 4 tbsp unsalted butter melted: Unsalted gives you control over the final saltiness and melts into the most luscious coating
• 3 cloves garlic minced: Fresh garlic is non negotiable here the jarred stuff turns bitter under heat
• 2 tbsp fresh lemon juice: This cuts through the rich butter while adding that gorgeous acidity that wakes up everything
• 1 tsp lemon zest: The zest holds all those fragrant citrus oils that juice alone can't provide
• 1 tbsp olive oil: Helps the butter sauce adhere beautifully and prevents any sticking
• 1 tbsp fresh parsley chopped: Adds fresh herbal brightness and makes the finished dish look absolutely stunning

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for the easiest cleanup ever

Prep the salmon:

Pat each fillet completely dry with paper towels then season generously with salt and pepper on both sides

Position the fish:

Arrange salmon skin side down on your prepared baking sheet leaving a bit of space between each fillet

Whisk the sauce:

In a small bowl combine melted butter garlic lemon juice lemon zest olive oil and chopped parsley until completely emulsified

Add the magic:

Drizzle that gorgeous lemon garlic butter evenly over all the fillets making sure every piece gets coated

Optional but pretty:

Place a thin lemon slice on top of each fillet if you want that extra restaurant style presentation

Bake to perfection:

Cook for 12 to 15 minutes until the salmon flakes easily when you test it with a fork

Final touch:

Sprinkle with a little extra fresh parsley and bring the whole gorgeous dish to the table immediately

Save

This salmon has become my go to when friends announce they're in town and need a place to crash. There's something about putting a perfectly cooked piece of fish on the table that says you're glad they're here without anyone having to say it out loud.

Making It Your Own

Sometimes I'll add a teaspoon of Dijon mustard to the butter mixture which gives it this incredible depth that everyone notices but can't quite place. My sister swears by a pinch of red pepper flakes for heat.

Serving Suggestions

The pan juices are pure gold so I always serve this over something that can soak up all that sauce. Roasted asparagus or a simple green salad with an acidic dressing balances the richness perfectly.

Storage Solutions

Leftovers keep beautifully for two days and somehow taste even better cold straight from the refrigerator. The butter sauce firms up slightly and the lemon flavor intensifies in the most wonderful way.

• Reheat gently in the oven not the microwave to preserve that delicate texture
• The butter sauce will separate when reheated but just give it a quick stir
• Fresh parsley garnish should be added right before serving so it stays vibrant

Save

There's something deeply satisfying about a recipe that looks like it took all day but actually lets you get dinner on the table in half an hour flat. That's the kind of cooking magic that keeps people coming back to your table.

Recipe FAQs

→ How do I prevent the salmon from drying out?

Baking salmon at 400°F for 12–15 minutes helps retain moisture. Brushing the fillets with lemon garlic butter before baking also seals in juiciness.

→ Can I use skinless salmon fillets?

Yes, skinless fillets work well but keeping the skin on can help the fish hold together and adds extra flavor.

→ Is it necessary to marinate the salmon before baking?

Marinating for 15 minutes in the lemon garlic butter enhances flavor, but it's optional if short on time.

→ What side dishes pair well with this main?

Steamed vegetables, rice, or a crisp green salad complement the brightness of the lemon garlic butter sauce perfectly.

→ How can I make this dish dairy-free?

Substitute the butter with olive oil to keep the lemon and garlic flavors while avoiding dairy.