Lemon Butter Salmon Recipe

Name: Lemon Butter Salmon Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 lb. salmon fillet; salt and freshly ground black pepper (to taste); 4 tbsp unsalted butter; 4 cloves garlic (minced); zest 1 lemon; 1 tbsp fresh lemon juice; 2 tsp fresh dill (chopped, plus extra for garnish); additional lemon (sliced for topping)

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A sumptuous seafood dinner doesn’t have to be a chore! With this easy Lemon-Butter Salmon recipe, you can have a healthy and flavorful meal on the table in no time.

One of the biggest shocks I ever got when I started cooking for myself was how easy it was to cook fish. Don’t get me wrong, you definitely need to pay attention to what you’re doing or you run the risk of undercooking or overcooking the fish, but as far as prep work is concerned, it doesn’t come much simpler.

Take this recipe for Lemon Butter Salmon, for instance. There is only a handful of ingredients—three of them are lemons and two others are listed in the name of the dish! How’s that for keeping things simple?

With such a low-maintenance meal, I now have healthier options for midweek, which I appreciate as well as my family. Yes, even my kids, who are so bowled over by the zing of the lemon that they don’t notice they’re eating fish. When paired with my suggestions for sides (see below), you’ve got a meal worthy of any night of the week!

What Should I Look for When Buying Salmon?

There are a number of things to look for when buying salmon. First, opt for wild-caught fish; they are a firmer meat and have a richer taste. As for inspecting the fillet at the store, look for vibrant-colored fish. It shouldn’t be pale or dull. The meat should be shiny and moist as well (but not slimy). If it looks dry or discolored (e.g., brown spots in places) then keep shopping. If you can hold the fillet, press on it to see how it reacts. Did the meat bounce back into place or did it stay indented? You want firm fish; if it feels a little too soft, it’s probably past its prime. Last, smell it. I know it’s fish but if it smells TOO fishy, it’s probably not as good as it should be.

Ingredients

2 lb. salmon fillet
salt and freshly ground black pepper to taste
4 tbsp unsalted butter
4 garlic cloves, minced
zest of 1 lemon
1 tbsp fresh lemon juice
2 tsp fresh dill, chopped (plus extra for garnish)
sliced lemon (for topping)

How to Make Lemon-Butter Salmon

Step 1: Take the salmon out of the fridge and let it sit at room temperature for about 10 minutes. Meanwhile, preheat your oven to 400°F.

Step 2: Lightly grease a baking dish with non-stick cooking spray.

Step 3: Place the salmon in the prepared dish, skin-side down if it has skin. Season both sides of the salmon with a generous pinch of salt and a crack of black pepper to enhance its natural flavors.

Step 4: In a small saucepan or microwave-safe bowl, melt the butter. Stir in the minced garlic, lemon zest, lemon juice, and chopped dill. Allow to cool for a minute or two, just so it’s not piping hot when you pour it over the fish.

Step 5: Drizzle the lemon-dill butter evenly over the salmon. Arrange the lemon slices on top.

Step 6: Bake the salmon in the preheated oven for 12–15 minutes. The exact time will depend on the thickness of your fillet.

Step 7: Remove from the oven and let rest for a few minutes. Serve and enjoy!

FAQs & Tips

How do I store the salmon?

Let the fish cool completely then store in an airtight container or wrap it in tin foil. Keep it in the fridge for no longer than 2 days. You may be able to stretch it to 3 days but I tend not to risk it when dealing with seafood. In any case, give it a sniff before you reheat it to ensure it doesn’t smell off. Warm it back up in the microwave on LOW.

Why should I leave the salmon at room temperature before cooking it?

Leaving the salmon out for 15 minutes or so leads to more even cooking (when comparing the exterior to the interior). It also helps the fish retain moisture, resulting in a more tender fillet. Last, the fish is more flavorful at room temperature than when chilled.

What can I use instead of nonstick spray?

You can use oil (vegetable oil, canola oil, grapeseed oil, or avocado oil). Bear in mind they may subtly influence the taste of your fish depending on how much you use. You can also use butter, which is tasty, but browns easily so you may want to keep an eye on it at higher temperatures. Parchment paper can also be used if you’re trying to keep the calories/fat down and don’t have time to clean up after.

How will I know the fish is done?

You’ll know it’s done when the salmon flakes easily with a fork. If you’re unsure, check for an internal temperature of 145°F at the thickest part.

Why do I need to let the fish rest after I cook it?

Like most meats, the salmon will benefit from this timeout by letting the residual heat finish cooking the fish throughout. It also lets the juices redistribute, so fight the urge to cut into your fish before it’s ready; once you sit down for your meal, you’ll be glad you did. (Good things come to those who wait and all that.)

Does it matter whether I leave the skin on?

It’s totally a matter of preference. And yes, the skin is edible. It’s high in calories but also omega-3 fatty acids, so the choice is yours.

Serving Suggestions

Salmon goes so well with rice, I’d be a fool for not including at least one rice dish here. So I’ve gone for my Mediterranean Rice Salad. The fish and the rice make for a nice Med-inspired meal—light but filling. The salmon will also go nicely with Roasted Potatoes, which keeps the Mediterranean theme going. For vegetables, why not try my Broccoli Rabe recipe. It’s a superfood that will become your new favorite green.