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
Scale
- 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.