Quick Crispy Lemon Butter Salmon
A quick and easy weeknight dinner featuring crispy salmon skin with a bright, tangy lemon butter sauce. Perfectly balanced flavors and textures make this dish a family favorite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- Salmon fillets, skin-on, about 6 ounces each
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- Fresh lemon juice from 1 large lemon (about 3 tablespoons)
- 1 teaspoon lemon zest
- 2 cloves fresh garlic, minced
- 2 tablespoons fresh parsley, chopped (optional)
- 2 tablespoons white wine or chicken broth (optional)
Instructions
- Pat the salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Let rest at room temperature for about 10 minutes.
- Heat a non-stick skillet or well-seasoned cast iron pan over medium-high heat and add 1 tablespoon olive oil. Heat until shimmering but not smoking, about 2 minutes.
- Place salmon fillets skin-side down in the pan. Press down lightly with a spatula for 10 seconds to prevent curling. Cook undisturbed for 5-6 minutes until skin is crispy and golden brown.
- Carefully flip the fillets and cook for another 2-3 minutes for medium doneness (internal temperature about 125°F). Adjust time for thickness.
- Remove salmon to a warm plate and reduce heat to medium. Add 2 tablespoons unsalted butter and minced garlic to the pan. Stir and cook for about 30 seconds until fragrant, avoiding burning the garlic.
- Add fresh lemon juice, lemon zest, and white wine or chicken broth if using. Let sauce simmer gently for 1-2 minutes, scraping up browned bits from the pan.
- Stir in the remaining 1 tablespoon butter until melted and sauce is silky and slightly thickened. Adjust seasoning with salt and pepper if needed.
- Spoon lemon butter sauce over salmon fillets. Sprinkle with fresh chopped parsley if desired and serve immediately.
Notes
Pat salmon skin very dry before cooking to ensure crispiness. Use a hot pan but avoid smoking oil to prevent burning butter. Let salmon cook undisturbed skin-side down for best crust. For thicker fillets over 1 inch, finish in a 375°F oven for 3-4 minutes. Deglaze pan with white wine or broth for extra flavor. Butter added off heat gives a glossy sauce.
Nutrition
- Serving Size: 1 salmon fillet (6 o
- Calories: 375
- Sugar: 0.5
- Sodium: 150
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 2
- Protein: 28
Keywords: salmon, lemon butter sauce, crispy salmon, quick dinner, weeknight meal, healthy seafood, easy recipe