Lemon Butter Salmon

Lemon Butter Salmon, Step by Step

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1. Pat the salmon dry and season with the salt and pepper.

   Mark done

2. Heat the oil in a frying pan over medium-high heat and lay in the fillets skin-side down. Cook for 5 minutes without moving them.

   Mark done Start 5 min timer

3. Turn the fillets, lower the heat and add the butter and garlic. Spoon the butter over the fish for 3 minutes.

   Mark done Start 3 min timer

4. Add the lemon juice, swirl, scatter with the parsley and serve with the wedges.

   Mark done

Notes for Getting It Right

• Dry the skin and do not move the fish.
• Lower the heat before adding butter.
• If your pan runs hot, check at 2 minutes.
• Add the lemon last.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What Goes With Lemon Butter Salmon

• New potatoes
• Asparagus
• Green beans
• Rice

Leftovers and Storage

Best eaten at once. Keeps in the fridge for 1 day.

Lemon Butter Salmon FAQ: Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.