Garlic and Lemon Butter Salmon

Master this restaurant-quality seared salmon coated in a rich, silky garlic and lemon butter sauce. It takes less than 30 minutes to make, delivering a perfectly caramelized crust and a bright, tangy finish.

Ingredients

• 2 pieces fresh salmon fillets
• to taste sea salt
• to taste black pepper
• 1/2 onion
• 3 cloves garlic
• 1 whole yellow lemon
• 1 tbsp olive oil
• 30 ml water
• 25 g lemon juice
• 25 g butter
• to taste fresh dill

Instructions

1. 1Season the salmon fillets

   

   Take fresh salmon fillets and season them generously with sea salt and black pepper from the shakers. Gently rub the seasonings evenly across the entire surface of the fish and set aside to marinate.

   Tip: Rub the salt and pepper evenly to ensure every bite of the salmon is well-seasoned.
2. 2Chop the onion and garlic

   

   Take half an onion and a few cloves of garlic, placing them on a wooden cutting board. Use a large chefs knife to chop them finely into small pieces for the sauce base.

   Tip: Finely mincing the onion and garlic helps them release their aromatic flavors quickly when sautéed.
3. 3Slice the lemon

   

   Take a fresh yellow lemon and place it on the wooden cutting board. Use a knife to carefully cut the lemon into even slices to be used later in the pan sauce.

   Tip: Keep the slices uniform so they cook and release flavor evenly when added back with the salmon.
4. 4Grate the lemon peel

   

   Hold a fresh lemon over a metal hand grater to zest the outer peel. Let the fragrant yellow shavings drop into a small ceramic bowl for the sauce mixture.

   Tip: Avoid grating the bitter white pith underneath; collect only the bright yellow outer skin.
5. 5Heat the pan with oil

   

   Place a deep non-stick pan on the stove and heat it thoroughly. Spray or pour a light layer of olive oil evenly across the bottom of the pan to prepare for searing.

   Tip: Ensure the pan is properly heated before adding the oil to create an optimal non-stick cooking surface.
6. 6Sear the salmon sides

   

   Using a pair of kitchen tongs, pick up the seasoned salmon fillets and place them into the heated pan. Carefully turn and sear all four sides of the fish until they turn a rich golden brown, then remove them and set aside.

   Tip: Sear each side evenly to lock in the juices and create a flavorful caramelized crust.
7. 7Sauté Aromatics

   

   Add the chopped onion, minced garlic, and grated lemon peel into the pan with heated olive oil. Sauté the mixture over medium heat until fragrant and translucent.

   Tip: Keep the heat at medium to prevent the minced garlic from burning and turning bitter.
8. 8Deglaze with water

   

   Pour about 30ml of water into the pan with the sautéed aromatics. Stir the mixture well, scraping up any gently browned bits from the bottom of the pan to build the flavor base for the sauce.

   Tip: Adding water helps create the base for the silky pan sauce.
9. 9Pour in Lemon Juice

   

   Pour about 25g of lemon juice into the pan containing the sautéed onions, garlic, and lemon peel, adding the liquid base for the sauce.

   Tip: Add the lemon juice gradually if you prefer a milder acidity, though the butter will help balance the tartness.
10. 10Melt Butter

    

    Turn the heat to low, then add about 25g of butter cubes into the simmering pan. Stir continuously until the butter melts completely and emulsifies into a rich sauce.

    Tip: Low heat is essential here so the butter melts smoothly without breaking the sauce.
11. 11Season the Sauce

    

    Season the simmering lemon butter sauce with salt and freshly ground black pepper. Stir the sauce thoroughly to distribute the seasonings evenly.

    Tip: Season gradually and taste the sauce to balance the acidity and richness.
12. 12Coat and garnish the salmon

    

    Return the seared salmon fillets to the pan with the simmering sauce. Add a few fresh lemon slices, spoon the rich glaze generously over the fish, and finish by sprinkling with chopped fresh dill.

    Tip: Gently spoon the sauce over the top of the salmon to let it absorb the rich lemon flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions