This Easy Pan-Fried Salmon with Lemon and Garlic is a quick, healthy, and flavorful dish perfect for busy weeknights or a special dinner. The crispy, golden-brown crust pairs beautifully with a zesty lemon-garlic butter sauce, enhancing the natural flavors of the tender salmon fillets. Ready in under 20 minutes, this recipe is as easy as it is delicious—perfect for serving with vegetables, rice, or a fresh salad.
Why You’ll Love This Recipe
- Crispy on the outside, tender inside – Perfectly cooked salmon with a golden crust.
- Quick and easy – Ready in under 20 minutes with minimal prep.
- Fresh, bright flavors – Garlic, lemon, and butter create a simple yet elegant sauce.
- Healthy and nutritious – Packed with omega-3 fatty acids and protein.
- Versatile – Serve with your favorite sides for a complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets (skin-on for extra crispiness)
- Olive oil or butter
- Garlic (minced)
- Fresh lemon juice
- Lemon zest
- Fresh parsley (chopped, for garnish)
- Salt
- Black pepper
- Red pepper flakes (optional, for heat)
Directions
- Prepare the salmon: Pat the salmon fillets dry with paper towels to ensure a crispy crust. Season both sides with salt and black pepper.
- Heat the pan: In a large skillet, heat olive oil over medium-high heat until hot but not smoking.
- Cook the salmon: Place the salmon fillets skin-side down and cook for 4-5 minutes without moving until the skin is crispy and the fillet is mostly cooked through. Flip and cook for an additional 2-3 minutes until fully cooked (internal temperature should reach 145°F/63°C).
- Make the sauce: Add butter, minced garlic, and lemon juice to the pan. Let the butter melt and cook the garlic until fragrant (1-2 minutes). Spoon the sauce over the salmon as it cooks.
- Finish and serve: Garnish with lemon zest, fresh parsley, and a sprinkle of red pepper flakes if using. Serve hot with your choice of sides.
Servings and Timing
- Servings: 2-4
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Total Time: 15-20 minutes
Variations
- Herb-Crusted Salmon – Add fresh thyme, rosemary, or dill to the butter sauce for an herby kick.
- Spicy Lemon Garlic Salmon – Add cayenne pepper or extra red pepper flakes for a spicier flavor.
- Honey Garlic Glaze – Add 1 tablespoon of honey to the garlic butter sauce for a sweet, sticky glaze.
- Low-Carb Option – Serve with cauliflower rice or roasted vegetables for a low-carb meal.
- Dairy-Free Option – Replace butter with a dairy-free alternative like vegan butter or more olive oil.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked salmon for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm gently in a skillet over medium heat or in the microwave for 1-2 minutes, adding a splash of lemon juice to refresh the flavors.
FAQs
Can I use frozen salmon?
Yes, just thaw the salmon completely before cooking and pat dry to ensure a crispy crust.
How do I know when salmon is done?
The internal temperature should reach 145°F (63°C), or the salmon should flake easily with a fork.
Can I cook salmon without the skin?
Yes, but the skin helps hold the fillet together and adds extra crispiness when cooked properly.
What sides pair well with pan-fried salmon?
Serve with steamed vegetables, rice, quinoa, roasted potatoes, or a fresh green salad.
Can I bake the salmon instead?
Yes, bake at 400°F (200°C) for 12-15 minutes and finish with the lemon garlic sauce on the stovetop.
How do I keep salmon from sticking to the pan?
Preheat the pan thoroughly, use enough oil, and don’t move the salmon until it naturally releases from the pan.
Is this recipe keto-friendly?
Yes, just skip the optional honey glaze and serve with low-carb sides like cauliflower rice.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice provides the best flavor, but bottled can be used in a pinch.
Can I add vegetables to the pan?
Yes, thinly sliced zucchini, asparagus, or green beans can be cooked in the same pan for an easy one-pan meal.
How can I make the salmon extra crispy?
Pat the salmon very dry before cooking, use a hot pan, and cook skin-side down for a longer time to ensure a crispy crust.
Conclusion
This Easy Pan-Fried Salmon with Lemon and Garlic is a quick, healthy, and flavorful recipe that’s perfect for busy weeknights or a fancy dinner at home. With minimal prep, a crisp golden crust, and a bright lemon-garlic butter sauce, this dish is sure to become a staple in your weekly meal rotation. Serve with your favorite sides for a complete and satisfying meal!
Print
Easy Pan-Fried Salmon with Lemon and Garlic
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Pan-Frying
- Cuisine: American, Mediterranean-inspired
Description
This quick and healthy salmon recipe features crispy, golden-brown fillets cooked in a buttery lemon-garlic sauce. It’s ready in under 20 minutes and perfect for a light lunch or dinner!
Ingredients
- 4 salmon fillets (about 6 oz / 170g each, skin-on or skinless)
- 2 tablespoons olive oil
- 2 tablespoons butter (or use extra olive oil for dairy-free)
- 3 cloves garlic, minced
- Juice of 1 lemon (plus lemon slices for garnish)
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme or parsley, chopped (or 1/2 teaspoon dried)
- Salt and black pepper, to taste
- Red pepper flakes (optional, for a little heat)
Instructions
1. Prepare the salmon
- Pat the salmon fillets dry with a paper towel for better browning.
- Season both sides with salt, black pepper, and lemon zest.
2. Cook the salmon
- Heat olive oil in a large skillet over medium-high heat.
- Place salmon fillets skin-side down (if using skin-on) and cook for 4–5 minutes until the skin is crispy and golden.
- Flip and cook for another 2–3 minutes until the salmon is just cooked through and flakes easily with a fork. Remove and set aside.
3. Make the lemon-garlic butter sauce
- In the same pan, reduce heat to medium and add butter.
- Stir in minced garlic and cook for 30 seconds until fragrant (don’t let it burn!).
- Add lemon juice, thyme, and red pepper flakes (if using). Stir for another 1 minute to combine.
4. Finish and serve
- Return the salmon to the pan and spoon the sauce over the fillets.
- Garnish with fresh parsley and lemon slices.
- Serve hot with roasted vegetables, rice, or a fresh green salad.
Notes
- Swap butter for ghee or coconut oil for a dairy-free version.
- Add capers to the sauce for a briny, tangy flavor boost.
- Store leftovers in the fridge for up to 2 days—best enjoyed fresh.