Crispy Lemon Herb Salmon with Garlic Butter

This elegant yet simple salmon dish is perfect for a quick weeknight dinner or a special occasion. The salmon fillets are pan-seared until the skin is perfectly crispy, then topped with a bright and savory lemon-herb butter. The combination of tangy lemon, aromatic herbs and rich butter complements the natural flavor of the salmon beautifully.

Serve these fillets with your favorite sides-like roasted vegetables, a fresh salad or fluffy rice-for a complete and satisfying meal. With minimal prep and cook time, you’ll have a restaurant-quality dish on the table in no time.

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Ingredients

10 ounce Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Zest the lemon and then cut it into quarters. Set the garlic herb butter out at room temperature to soften slightly.
2. Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
3. Heat the cooking oil in a large non-stick skillet over medium-high heat. Once hot, place the salmon in the pan, skin side down. Cook without moving until the skin is golden and crispy, about 5-7 minutes.
4. Flip the salmon carefully and continue cooking until the fish is opaque and cooked through, about 1-2 minutes more. Transfer the salmon to a plate.
5. While the salmon cooks, combine half of the garlic herb butter with a generous pinch of lemon zest in a small bowl. Mix well.
6. Squeeze fresh lemon juice over the cooked salmon. Top each fillet with a dollop of the lemon-herb butter. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use skinless salmon fillets?

Yes, but the skin helps protect the fish and gets deliciously crispy. If using skinless, reduce the initial cook time slightly and watch carefully to avoid overcooking.

What can I substitute for garlic herb butter?

You can use plain butter mixed with a pinch of garlic powder and dried herbs like parsley, dill or thyme.

How do I know when the salmon is cooked through?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C) in the thickest part.