- dinner
- seafood
- high-protein
- omega-3
Creamy Garlic Butter Salmon
One-pan salmon in a rich garlic butter sauce with lemon and fresh herbs. Ready in about 25 minutes.
4 servings Prep 10 min Cook 15 min 10 min + 15 min Easy
Ingredients
- 4 salmon fillets (about 150 g each), skin on
- 2 tbsp extra-virgin olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, thinly sliced
- 1 lemon — zest and juice
- 1/4 cup low-sodium chicken or vegetable stock
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped (optional)
Instructions
- Pat the salmon fillets dry with paper towel and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Place the fillets skin-side down and cook for 4–5 minutes without moving them, until the skin is crisp and releases easily.
- Flip the fillets and cook for another 2–3 minutes, until just cooked through. Transfer to a plate and cover loosely.
- Reduce the heat to medium and add the butter. Once it foams, add the garlic and cook for about 1 minute, stirring, until fragrant but not browned.
- Add the lemon zest, lemon juice, and stock. Simmer for 2–3 minutes, scraping up the browned bits, until slightly thickened.
- Return the salmon to the skillet, spoon the sauce over the top, and warm through for 1 minute.
- Finish with parsley and dill, and serve immediately with the sauce spooned over.
Notes
- The sauce is forgiving: if it separates, whisk in a splash of stock and it will come back together.
- Serve with roasted vegetables or a big green salad to keep the meal low in refined carbohydrates.
- Leftovers keep for 2 days in the fridge. Reheat gently in a pan, not the microwave, to avoid overcooking the fish.
