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Salmon fillets with butter and lemon recipe

Salmon fillets with butter and lemon recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Salmon fillet

A simple, straightforward, quick recipe for pan-fried salmon. Besides salmon fillets, all you need is butter and fresh lemon juice.

County Antrim, Northern Ireland, UK

44 people made this

IngredientsServes: 4

  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 4 salmon fillets
  • salt and freshly ground black pepper

MethodPrep:2min ›Cook:8min ›Ready in:10min

  1. Melt the butter in a large heavy frying pan over medium heat. Pour in the lemon juice and swirl the pan to mix the melted butter and lemon.
  2. Place the 4 fillets, flesh side down in the pan for 3 minutes, or until browned. Turn fillets over and cook for a further one or two minutes, depending on the thickness of the fillets. Spoon lemon butter sauce over the top of the fish as it cooks.
  3. Season with salt and pepper and serve.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (1)

I halved everything because I was only making two fillets just for myself, and it was wonderful! I cooked it for a little less time, but my fillets were probably a little thinner, so that variation is bound to happen.Fantastic recipe though, quick and easy, will definitely be making again!-27 Aug 2015

Easy Lemon Butter Salmon (Recipe + Video)

This easy salmon recipe is just great for busy weeknights when you need to make something quick. Cook some rice while the salmon is searing, and your filling dinner is ready in no time. On top of that, you probably have all the ingredients in your pantry to make this delicious dish.

Salmon is my favorite fish, and even though I don’t eat it very often, I always enjoy salmon recipes. I’ve already shared two of my favorite salmon recipes on Cooktoria (Salmon in Roasted Pepper Sauce and Salmon Burgers), so I thought that today we could go back to basics and talk about how to make classic lemon-butter sauce and how to sear salmon. With a few simple tips, your salmon can be perfectly crispy on the outside, moist and tender and flaky on the inside.

Lemon Butter Herbed Salmon

In a small bowl, mix together cornstarch and one tablespoon lemon pepper.

Coat fish in the cornstarch mixture. Set aside.

In a large saucepan, heat oil over medium-high heat working in batches if necessary, add fish. Cook for three minutes on each side, until lightly browned. Place the fish into an ovenproof dish set aside.

Preheat oven to 350 degrees Fahrenheit.

Prepare the sauce: Over moderate heat, in the same saucepan, melt butter then add flour to make a roux, stirring constantly until it thickens. The sauce will get thicker as it gets closer to boiling point.

Add white wine and lemon juice add 1 teaspoon lemon pepper and salt to taste.

Stir constantly until the sauce thickens stir in the fresh parsley.

Pour sauce over fish bake for 20 minutes, uncovered.

- Roux is created by cooking wheat flour with oil or butter. It is the thickening agent used when making sauces.

- To tell if fish is done, use a fork to flake the fish in the thickest part. If it flakes easily, it&rsquos ready.

Grilled Salmon with Lemon-Pepper Compound Butter

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Salmon has hearty, firm flesh that makes it an excellent choice for grilling. In this easy recipe, we add fresh, bright flavor to the fish with a compound butter: Mix softened butter with lemon zest, garlic, and plenty of black pepper, then chill. When you’re ready to grill the fish, give it a simple seasoning of salt, pepper, and vegetable oil. After about 10 minutes on the grill, the salmon will have crispy skin and a moist interior ready to be topped with a melty pat of the flavorful butter.

Game plan: The butter can be wrapped tightly in plastic wrap and frozen for up to 1 month. Use any left over to spread on buttermilk biscuits, toss with hot pasta, or top roasted asparagus.

To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions here for oiling the grill right before cooking.

We also recommend trying with our easy aioli recipe. And see our guide to types of salmon for more about different varieties of the fish. Plus, learn more about the best fish to grill.

How Do You Know When Salmon is Done?

Cooking time depends on the size and thickness of your salmon. This is determined by the thickest part of the salmon fillet, which will take the longest time to cook through. Once your salmon is done, it will easily flake – this can be done with a fork. You can also indicate doneness by checking for an internal temp of 145°F/63°C.

Other Factors that Determine Salmon Doneness

  • If using salmon fillets or whole side of salmon
  • Temperature the salmon is cooked in
  • Variations in oven makes and models
  • Size and thickness of salmon

How to Make Crispy-Skin Salmon

To make the fish skin crispy, you simply need to broil it.

  1. Brush the skin with melted butter or oil.
  2. Line a baking sheet with parchment paper and place the salmon skin-side up.
  3. Broil about 5 inches from the top of the oven.
  4. Check the temperature after 6 minutes, as broiling cooks the fish quickly!

Use a high-smoke-point oil such as canola oil. This temperature is too high for olive oil. Save the delicious olive oil to use as a finishing oil.

Extra-Crispy Skin Method

If you want even crispier skin, you can pan-fry it first.

  1. Preheat a cast-iron skillet with a thin layer of oil to medium-high. Add the salmon, skin-side down, and press it with a spatula to keep the skin from curling.
  2. Fry until the skin crisps up, about 4𠄶 minutes.
  3. Transfer it to the oven—skillet and all𠅏or the remainder of the cooking time. (This is one of the neat tricks that makes a cast-iron skillet indispensable.) Or just pan-fry it completely, flipping once.

Jamie Oliver&aposs Crispy Skin Salmon

Jamie Oliver pan-fries the fish, as described above, completing the process entirely on the stove, but he goes one step further: He coats the salmon with Patak’s Korma Spice Paste. It adds a different flavor than the lemon and herb butter recipe here𠅊nd it’s one that’s worth trying!

Grilled Salmon with Lemon-Butter Sauce

This is one classic recipe from my every-day-recipe file. Grilled Salmon with Lemon-Butter Sauce is one of our favorite way to enjoy salmon for dinner. Perfectly grilled salmon (details ahead), moist and flaky with silky heavenly lemon and butter sauce. Today, I served it with grilled cauliflower steaks and charred lemon for an amazing Salmon dinner. Gluten free.

Can you believe sauce needs less than 5 minutes? Salmon already cooks quickly. Really, under 20 minutes..

..and dinner says - I'm ready.

In our home, Vishal is in-charge of grilling. Which works out well over the weekend. But when we have plans to eat grilled Salmon for weeknight dinner.. I even grill it indoor on my cast iron grill pan. Recently, when I made this salmon. I thought, why not I share this idea with you all and also give new life to my old favorite recipe.

Honestly, I'm obsessed with updating my old recipes these days. These are like hidden gems who got no attention. Last week was scrumptious Quinoa Chickpea Salad. This week, my amazing Grilled Salmon with Lemon Butter Sauce. (more on this ahead)

First, take a second and look at this flaky delicious grilled piece of salmon. Mouthwatering! Isn't it?

Grilling salmon has lots of benefits:

1) It results in moist and flaky grilled fish. Almost melt in mouth like buttery.
2) Plus it is quick, simple and easy. For this recipe, I grill salmon just seasoned with salt and black pepper. Works perfect every time.

Indoor in cast-iron pan or outdoor on gas grill, there are few things to note when grilling salmon (as follows). If you follow these, you will never have grill-fish-gone-wrong kinda incidents. No sticking on grill or no fall-apart fish.

To get perfect grilled salmon every time:

1) Pat dry salmon fillets from both sides. Always remember, moisture and grill don't like each other.
2) Rub the pat-dried salmon with coat of oil and also spray/brush oil on grill. I learned this the hard way. I often used to oil the grill but not the fish. Turns out, oiling both (little bit, not a lot) really helps avoid the sticky situation.
3) Always start grilling skin-side down. This crisps up the skin. Also, skin has less chances of sticking than the flesh.
4) Salmon cooks very quickly. Don't move around fish too much. Let grill do it's job on one side. This also ensures good looking grill marks. Once fish is done on one side, you will see bottom part of fish changing color… then, flip with tong or spatula. Again leave undisturbed until cooked to your liking. (second side does not need much time)..

Follow these and I promise a perfect grilled salmon every time. This recipe is so clean and simple you can use it as base for many other salmon recipes. Like, I served it with lemon butter sauce. You can serve with other sauce or marinade you prefer..

Oh, and I also have Salmon Burger recipe on blog which uses similar Lemon Sauce. I recommend checking it out.

…Speaking of Lemon Sauce for Salmon brings me quintessential part of this recipe. The most delicious lemon and butter sauce. It is classic, simple, need only 4 ingredients with just 5 minutes prep time.

To make sauce, I start by perfuming a little bit of butter with fresh chopped garlic. Once garlic is perfumed, I add more butter and lemon juice to create a creamy butter sauce. Pinch of seasoning and fresh herbs completes the sauce. Only trick is to not let butter break. (read instructions in complete recipe and watch video for details).

Whenever I update a recipe, I like to keep an old photo for remembrance. First time when I made grilled salmon we were living in sunny California. Sun shined bright and not even a trace of fog or rain whole year. So, the picture you see below was grilled outdoor. Vishal insisted me to take one shot, in evening, very low-light, just before we sat to eat dinner. I never liked picture but grilled salmon with crispy skin, slathered in lemony butter sauce and side of asparagus and charred lemon was to die-for delicious. I shared it as-is with a promise to take pictures again.

"We often eat grilled meat/fish in dinner. I never prefer to pre-cook fish for Vishal. Fish always taste best when prepared fresh, just before serving. Especially GRILLED fish. So, I know, I will not be able to get you more pictures until we make Salmon for lunch or over the weekend someday." :)

Thanks to all of you who trusted my recipe even with above picture so far. Honestly, recipe is the same. I have not changed a thing. I have so much faith in this salmon with lemony sauce, that if this salmon preparation is wrong, I don't want to be right.

Only change you will see is the grilled cauliflower steak on side instead of asparagus. You are welcome to use any grill-friendly veggies you prefer.

Grilled Salmon on Cast Iron Skillet: All directions are same as stated in Step 1 below. Only make sure iron skillet is heated through and brush oil on skillet before placing the salmon. (Remember to follow the directions for a perfect recipe)

Keto baked salmon with lemon and butter


  • 1 tbsp 1 tbsp olive oil
  • 2 lbs 900 g salmon, boneless fillet salmon, boneless fillets
  • 1 tsp 1 tsp sea salt
  • ground black pepper
  • 7 oz. 200 g butter, thinly & equally sliced, divided
  • 1 1 lemon, sliced thinly lemons, sliced thinly
  • 2 tbsp 2 tbsp lemon juice, or juice from 1 lemon

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.


Instructions are for 6 servings. Please modify as needed.

You can also use lemon zest in the butter. It’s fresh and gorgeous!

Suggested side dishes

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Step 1

Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined. Set sauce aside.

Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 3 minutes per side, until golden brown and cooked through.

Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

Creamy garlic butter salmon

Perfectly flaky, juicy salmon fillets cooked in a luscious, creamy garlic butter sauce has become a firm favourite in our household. I love it because yes, it is totally delicious but it’s also so easy to make. It takes me no more then 20 minutes to knock dinner together when this is on the menu. Especially when I’m only serving the creamy salmon with steamed vegetables, as I’ve been doing for the last few weeks. Some nights I’ll cook some fragrant jasmine rice to soak up the sauce but most nights I just opt for some steamed mixed greens, et voila.

The great thing about this recipe is that you can make it quite healthy and low calorie or amp up the indulgence. If you want to keep this low-cal, sub the cream with milk and thicken the sauce with a cornstarch mixture/slurry. If you want to keep it low carb, use only cream and allow the sauce to reduce a little before adding the salmon back in. It will result in a much more decadent dish but one that works pretty well with most low carb/banting diets.

I like to use a combo of the two and use a cup of cream with a little milk and cornstarch to thicken. You could also use stock instead of the wine or leave it out completely. I just love the depth of flavour the wine adds. Finish with lots of lemon (because helloooo lemon garlic butter sauce for salmon) and a sprinkling of parsley and dinner is sorted.

Watch the video: Losos s citronovou omáčkou, hráškem a bramborovou kaší. Chef Dejv