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Lemon Butter Salmon is tender pan-seared salmon fillets smothered in a creamy white wine lemon butter sauce. If you’re looking for a quick and easy main dish that’s ready in just 30 minutes, this is a delicious weeknight dinner option!
Love salmon? That makes two of us! Check out more salmon recipes like this Buttered Honey Mustard Oven Baked Salmon, Honey Sriracha Glazed Salmon and these delicious Lemon Chive Salmon Cakes!
Table of Contents
- Creamy Lemon Butter Salmon
- Here’s Why You’ll Love this Lemon Butter Salmon Recipe
- What is the best cooking method for salmon?
- What should I put on top of my salmon?
- Ingredients for Pan Seared Lemon Butter Salmon
- How to Make Lemon Butter Salmon
- Recipe Substitutions
- What to Serve with Lemon Butter Salmon
- Tips for Cooking Salmon
- Storage & Reheating Instructions
- Frequently Asked Questions (FAQs)
- Interested in more Salmon Recipes? Check These Out!
- Easy Creamy Lemon Butter Salmon Recipe
Creamy Lemon Butter Salmon
This creamy lemon butter salmon is a mouthwatering way to elevate your pan-seared salmon recipe. Fillets are cooked until golden brown and crispy on the stove, then drenched in a lemon butter salmon sauce. The sauce is rich, tangy, buttery and so good, you could eat it by itself!
Here’s Why You’ll Love this Lemon Butter Salmon Recipe
- Easy Weeknight Dinner: This recipe is ready in under 30 minutes from start to finish. So it’s perfect for busy households and schedules when you don’t have the time or energy to cook.
- Great for Meal Prep: Salmon is easy to store for later and reheats well so the leftovers are ideal for meal prep.
- Versatile Protein: You can serve pan-seared salmon with a variety of sides like mashed potatoes, rice or veggies.
What is the best cooking method for salmon?
Pan searing is one of the best ways to cook salmon because it produces a crispy crust and a deeper flavour. To pan-sear salmon, heat a skillet over medium-high heat, add a bit of butter or oil, then place the seasoned salmon fillets skin-side down. Cook for a few minutes until the skin is crispy, then flip and cook for additional time until the salmon is cooked through.
This cooking method yields a crispy exterior while keeping the interior tender and moist. It also develops a rich caramelized flavour.
What should I put on top of my salmon?
If you want an easy way to elevate your salmon dish, a flavourful sauce is the best topping. Lemon butter sauce, with its tangy citrus notes and rich, creamy texture, pairs exceptionally well with salmon, adding a burst of freshness and decadence to every bite.
The vibrant flavours of the sauce not only complement the natural richness of the fish but also provide a welcome contrast to the crispy salmon.
Ingredients for Pan Seared Lemon Butter Salmon
Salmon Fillets
- Salmon Fillets: Salmon is an excellent source of protein. Opt for fresh, high-quality salmon fillets. You have the option to leave the skin on or remove it according to your preference.
- Seasoning: Keep it simple and season the fish with salt (more or less to taste) and black pepper.
- Butter: Consider using unsalted butter to cook the salmon fillets to perfection since we add salt twice to the recipe.
Lemon Butter Sauce for Salmon
- Butter: This forms the rich and creamy base of the sauce, contributing to its velvety texture and decadent taste.
- Dry White Wine: Choose a dry white wine or cooking white wine to add a subtle depth of flavour and acidity to the sauce.
- Heavy Whipping Cream: This gives the sauce a decadent flair, adding richness and body to the sauce.
- Yellow Onions: Finely chopped or minced yellow onions provide a savory and aromatic foundation.
- Seasoning: Add an aromatic blend of Italian Herb Seasoning, salt and black pepper.
- Fresh Squeezed Lemon Juice: This brightens the overall flavour with a bright, citrus tang that complements the fish.
How to Make Lemon Butter Salmon
- Pat dry salmon fillets and season generously with salt and pepper.
- Heat butter in a nonstick skillet over medium-high heat, add salmon fillets and cook, without moving, skin side down (if skin-on), until golden and crisp, around 4-5 minutes.
- Then gently flip the fillets and reduce the heat to medium until done then remove from heat.
How to Make Lemon Butter Sauce for Salmon
- In a medium saucepan, heat dry white wine and finely chopped onions. Bring to a boil and reduce over medium high heat until liquid has reduced by half.
- Reduce heat to low and gently whisk in butter until incorporated and smooth.
- Then, whisk in cream, lemon juice and Italian seasoning.
- Continue to whisk for another 3-4 minutes or until well combined and heated through. Pour on salmon, and enjoy!
Recipe Substitutions
- Garlic Lemon Butter Salmon: If you want to add another element of flavour to this recipe, garlic is natural choice. Infuse the lemon butter sauce with garlic by adding finely minced fresh garlic to the white wine and onion mixture. Alternatively, add garlic powder to the salmon seasoning for a garlic-infused crust.
- Oven: If you’d rather use baked salmon for this recipe, coat the seasoned filets with oil and add them to an oven preheated to 400°F (200°C). Cook for 12-15 minutes until cooked through then pour the sauce over the salmon.
- Salmon Bites: Instead of cooking whole filets, cut the salmon into uniform bite-sized cubes. Remove the skin before dicing, season, and then cook as instructed.
- Herbs: For a touch of herby flavour, garnish the final dish with dill or parsley.
What to Serve with Lemon Butter Salmon
- Grilled Asparagus
- Herb Roasted Potatoes
- Steamed Mixed Vegetables
- Roasted Mixed Vegetables
- Couscous
- Steamed Broccoli
Tips for Cooking Salmon
- Use good quality fresh salmon. Your salmon fillets should smell fresh and faint, not fishy or ammonia-like. It should also have a firm and shiny, bright coloured flesh. Good quality fresh salmon is the first step to a great baked salmon.
- Don’t overcook salmon. It is recommended to cook salmon to an internal temperature of 145°F/63°C, measured in the thickest part of the salmon, or until flaky, pink and opaque. However note, your salmon will continue to cook in the residual heat so you can take them out a little before that temp is reached!
- Leave the skin on. This provides a good fatty flavourful safety layer between the fish flesh and a hot pan.
Storage & Reheating Instructions
Store leftover salmon and sauce separately, if possible, in airtight containers in the refrigerator for up to 3 days. Reheat salmon in the oven or air fryer at 300°F to keep them crispy. Consider covering the fish with aluminum foil to prevent it from drying out.
Gently reheat the lemon butter sauce over medium-low heat on the stove for the best results.
Frequently Asked Questions (FAQs)
With a rich salmon dish like lemon butter salmon, vegetables are a great pairing. Serve salmon with roasted vegetables like asparagus, brussels sprouts or broccoli. Mixed veggies are a good option too.
Lemon butter sauce is made with butter, freshly squeezed lemon juice, dry white wine, yellow onions, Italian herb seasoning, salt and black pepper. These ingredients are combined and simmered together to create a rich and flavorful sauce that pairs perfectly with pan seared salmon.
Can I use butter instead of oil for salmon?
Yes, you can use butter instead of oil for cooking salmon. Butter adds richness and flavor to the salmon while also helping to achieve a crispy exterior when pan-searing or baking.
Interested in more Salmon Recipes? Check These Out!
- Escovitch Salmon
- Brown Stew Salmon
- Lemon Chive Salmon Cakes
- Parmesan Crusted Salmon
- Jamaican Coconut Curry Salmon
- Baked Salmon with Honey Mustard Sauce
- Garlic Butter Salmon in Foil
- Cajun Honey Butter Salmon
- Baked Honey Sriracha Salmon
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Easy Creamy Lemon Butter Salmon
Equipment
- Nonstick salmon
Ingredients
Salmon Fillets
- 4 6-7oz Salmon Fillets, skin-on or off
- 1 tsp Salt, more or less to taste
- 1/2 tsp Black Pepper
- 1 tbsp Butter
Lemon Butter Cream Sauce
- 3/4 cup Butter
- 1/2 cup Dry White Wine , or cooking white wine
- 1/2 cup Heavy Whipping Cream
- 1/4 cup Yellow Onions, finely chopped or minced
- 2 tsp Italian Herb Seasoning
- 2 tbsp Fresh Squeezed Lemon Juice, more or less to taste
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Pat dry salmon fillets and season generously with salt and pepper. Heat butter in a nonstick skillet over medium-high heat, add salmon fillets and cook, without moving, skin side down (if skin-on), until golden and crisp, around 4-5 minutes. Gently flip the fillets and reduce the heat to medium until done then remove from heat.
- In a medium saucepan, heat dry white wine and finely chopped onions. Bring to a boil and reduce over medium high heat until liquid has reduced by half. Reduce heat to low and gently whisk in butter until incorporated and smooth. Then, whisk in cream, lemon juice and italian seasoning. Continue to whisk for another 3-4 minutes or until well combined and heated through. Pour on salmon, and enjoy!
