Lemon Garlic Butter Salmon Fillets

Instructions

Step 1: Pat salmon fillets dry and season both sides with salt and pepper.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add salmon, skin-side down (if skin-on), and cook for 4–5 minutes per side until golden and cooked to desired doneness. Remove and set aside.

Step 3: In the same skillet, reduce heat to medium and add butter. Once melted, stir in the garlic and cook for 1 minute until fragrant.

Step 4: Pour in the chicken broth and lemon juice. Let simmer for 2–3 minutes, scraping up any browned bits from the pan.

Step 5: Stir in lemon zest and chopped parsley. Return salmon to the pan and spoon sauce over the fillets.

Step 6: Garnish with lemon slices and additional parsley if desired. Serve immediately with your choice of sides.

Storage Information

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain the salmon’s texture. Avoid freezing as it may affect the sauce quality.