Elegant, simple and delicious, this salmon with a zesty lemon butter sauce if a perfect fancy meal that is easy to make.
Similar to my salmon picatta recipe, this salmon recipe is simpler to make and omitting the capers makes it more palatable for picky eaters.
Ingredients
I use wild caught Alaskan salmon with skin on. I remove the skin prior to serving the fish but that is totally up to you.
- 1 lb sockeye salmon.
- Olive oil: to sauté the garlic to release the aroma.
- Butter: I use unsalted butter in this recipe and season the sauce to taste. If you are using salted butter, taste the sauce before seasoning with extra salt. The butter needs to be cold and cubed in 8 pieces.
- Vegetable broth: You can use chicken or vegetable broth here to deglaze the pan and help thin out the sauce.
- Garlic: Gives the sauce aroma and flavor.
- Lemon: we will need the juice and zest of a lemon and some extra wedges for serving.
- Parsley: paired with the lemon creates the perfect zesty and herby flavor to go with our fish.
- Salt to taste: I use Diamond Crystal kosher salt which has a coarse grain. If you are using table salt or a finer grain salt, adjust the suggested quantities. I order the diamond crystal kosher salt online.
Serving suggestions
This fish is perfect with a pasta side. I served mine with angel hair pasta and it was delicious.
A green salad will complete this meal perfectly or a simple roasted asparagus side would be great as well.
Step by step instructions
Season the salmon filets with salt and pepper and bake in a parchment paper lined baking sheet.
While the salmon is baking, make the sauce. Start by sautéing the garlic in olive oil.
Cook the garlic for about 1 minute until the garlic is fragrant. Add the broth to stop the garlic from overcooking.
Add the lemon zest and reduce the liquid for 2-3 minutes.
Remove from the heat and add the cold butter whisking constantly until the sauce emulsifies.
Place the salmon on a serving plate and drizzle with the warm butter sauce.
If you want to serve this dish with pasta, you can thin out the butter sauce with a little more broth or some starchy pasta water to create a lighter sauce to coat the pasta.
Storage instructions
If you have leftovers I suggest you save them individually; the roasted salmon and the sauce in separate containers.
Store the salmon in an airtight container for up to 3 days in the fridge.
The sauce can be stored in container with a lid (I like to use a small mason jar).
Reheat the salmon in the oven or air fryer at 200F for about 5-7 minutes or until heated through, this will vary depending on the thickness of your fillets.
The butter sauce reheat well in a saucepan over low heat.
Salmon with Lemon Butter Sauce
Ingredients
For the salmon
- 1 lb. Sockeye salmon Cut into 4 fillets
- 1 teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
For the Lemon Butter Sauce
- 1 teaspoon olive oil
- 2 cloves garlic grated or minced
- ⅓ cup vegetable broth
- 2 lemons divided, one for zest and juice and another one for serving.
- 1 tablespoon parsley chopped
- 7 tablespoons unsalted butter cold and cut into cubes
- salt to taste
Instructions
Bake the salmon
- Preheat oven to 330F, with a baking rack placed in the center.
- Place the salmon skin side down in a baking sheet lined with parchment paper. Season with salt and pepper.1 lb. Sockeye salmon, 1 teaspoon kosher salt, ¼ teaspoon freshly ground pepper
- Bake at 330F for about 12-15 minutes.
Make the Lemon Butter sauce
- Add the olive oil to a medium skillet over medium heat.1 teaspoon olive oil
- Add the minced garlic and cook for 30-45 seconds or until the garlic is lightly fragrant.2 cloves garlic
- Add the broth to stop the garlic from cooking.⅓ cup vegetable broth
- Add the lemon zest from 1 lemon and let the mixture reduce for about 3 minutes.2 lemons
- Remove from the heat add the butter a few cubes at a time whisking constantly until they are fully incorporated.7 tablespoons unsalted butter
- Add the juice of half a lemon and garnish with parsley. Taste and adjust the salt as needed.1 tablespoon parsley, salt to taste
- Remove the salmon from the oven and place on serving platter. Drizzle with the lemon sauce. Leave some extra sauce to drizzle over the pasta if serving with it.
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