Need a weeknight dinner that’s fast, fresh, and packed with flavor? This Quick One-Pan Lemon Butter Salmon is your 15-minute hero. The recipe gives you flaky, tender salmon infused with bright lemon, fragrant garlic, and silky butter—all in one skillet for effortless cleanup.

If you love meals that feel restaurant-worthy without the work, this Quick One-Pan Lemon Butter Salmon delivers every time. With simple ingredients and a foolproof method, this dish is perfect for busy evenings or relaxed weekends.

This Quick One-Pan Lemon Butter Salmon is naturally low-carb, protein-rich, and incredibly satisfying. It’s balanced enough for a healthy dinner yet impressive enough for date night or guests. You get fresh citrus, savory butter, and perfectly seared salmon in every bite.

Make tonight easier and tastier with this Quick One-Pan Lemon Butter Salmon—a fast, flavorful recipe you’ll return to again and again. When you need something reliable, delicious, and done in 15 minutes, this Quick One-Pan Lemon Butter Salmon has your back.

Why You’ll Love It

• Fast: Ready in about 15 minutes from start to finish.
• One-pan magic: Minimal dishes, maximum flavor.
• Balanced flavors: Lemony brightness, garlicky goodness, and buttery richness.
• Weeknight-friendly: Simple technique, common ingredients, spectacular results.
• Flexible: Works with skin-on or skinless salmon and easy to customize.
• Healthy-ish: High in protein and omega-3s, naturally gluten-free.

What You Need for Quick One-Pan Lemon Butter Salmon

Just a few tools ensure perfect results every time:

• Large nonstick or stainless steel skillet (10–12 inches)
• Fish spatula or thin metal spatula (for easy flipping)
• Microplane or zester (for lemon zest)
• Small bowl and spoon (to mix lemon-butter sauce)
• Paper towels (to pat salmon dry for better sear)
• Measuring spoons

Ingredients

• 2 salmon fillets (skin-on or skinless)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Zest of ½ lemon
• Salt and pepper to taste
• 1 teaspoon paprika
• ½ teaspoon chili flakes (optional)
• Fresh parsley, chopped
• Lemon slices (for garnish)

How to Make the Best STEP-BY-STEP

1. Pat the salmon dry. Use paper towels to remove surface moisture so the fish sears instead of steams. Season both sides with salt, pepper, and paprika.
2. Preheat the pan. Heat a large skillet over medium to medium-high. Add the olive oil and let it shimmer—hot oil prevents sticking.
3. Place salmon in the pan. If using skin-on, start skin-side down. Don’t crowd the pan. Press gently with a spatula for 10 seconds to keep it flat.
4. Sear the first side. Cook without moving for 3–4 minutes, until the edges turn opaque and the skin is crisp (or a golden crust forms on skinless fillets).
5. Flip and reduce heat. Carefully flip. Drop the heat to medium-low and add the butter to the pan. As it melts, add the minced garlic and a pinch of chili flakes if using. Tilt the pan and baste the salmon with the garlicky butter for 1–2 minutes.
6. Add lemon. Stir in the lemon juice and lemon zest. Let it bubble for 30–60 seconds to emulsify into a glossy sauce. Spoon sauce over the salmon as it finishes cooking.
7. Check doneness. Salmon is medium when the center is slightly translucent and flakes easily (internal temp about 125–130°F for medium; 135°F for medium-well). Total cook time is usually 6–8 minutes depending on thickness.
8. Finish and serve. Sprinkle with chopped parsley, garnish with lemon slices, and serve immediately with all that lemon-butter pan sauce.

Healthier alternatives

• Lighten the butter: Use 1 tablespoon butter + 2 teaspoons olive oil for a lighter sauce.
• Dairy-free: Swap butter with extra-virgin olive oil or ghee (if tolerated). Add a splash of coconut milk for silkiness.
• Less sodium: Reduce added salt; finish with fresh lemon and herbs for brightness.
• More veggies: Sauté asparagus, green beans, or zucchini in the pan first; set aside, then cook salmon and return veggies at the end.
• Spice it differently: Replace paprika with smoked paprika or add cumin for warmth.
• Boost freshness: Finish with extra herbs like dill or chives.

Serving suggestions

• Veg-forward sides: Roasted asparagus, sautéed spinach, or garlicky green beans.
• Cozy carbs: Lemon rice, herbed quinoa, or roasted baby potatoes.
• Salads: Arugula with shaved Parmesan and a lemon vinaigrette; cucumber-dill salad for cool contrast.
• Sauce it up: Serve with a dollop of Greek yogurt mixed with lemon and dill, or a drizzle of tahini-lemon for dairy-free creaminess.
• Wine pairing: Crisp Sauvignon Blanc or unoaked Chardonnay complements the citrus and butter.

Storing tips & Make Ahead & Freeze Tips

• Storing cooked salmon: Cool completely, then refrigerate in an airtight container for 3–4 days. Keep sauce separate if possible.
• Reheating: Warm gently in a covered skillet over low heat with a splash of water or broth, or microwave at 50% power in short intervals to prevent drying.
• Make ahead: Mix the lemon-butter-garlic mixture up to 2 days in advance; store covered. Pat salmon dry and season just before cooking.
• Freezing: Best to freeze raw salmon (well wrapped) up to 2 months. If freezing cooked salmon, wrap tightly and freeze up to 1 month; thaw overnight and reheat gently.

Common mistakes to avoid

• Cold fish in a hot pan: Let salmon sit at room temp for 10–15 minutes to cook evenly.
• Wet fillets: Not drying the fish prevents a good sear and encourages sticking.
• Overcrowding: Crowding drops pan temperature and steams the salmon; cook in batches if needed.
• Moving too soon: Let the first side sear undisturbed; it will naturally release when ready.
• Burning garlic: Add garlic after flipping and lowering heat; burnt garlic tastes bitter.
• Overcooking: Pull the salmon when just opaque and it flakes easily; carryover heat will finish it.

Final Tips & Conclusion

Choose evenly sized fillets for consistent cooking.
Zest before juicing for the most fragrant lemon flavor.
Adjust heat as needed—hot for sear, lower for sauce and finish.
Always baste with the lemon-garlic butter in the final minutes.
Finish with fresh parsley and a squeeze of lemon for bright, clean flavor.

For more guidance on proper salmon handling and cooking temperatures, you can check the FDA’s official food safety recommendations:
https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling

And if you want a deeper look at the health benefits of salmon, this detailed breakdown from Healthline is very helpful:
https://www.healthline.com/nutrition/salmon-benefits

This Quick One-Pan Lemon Butter Salmon proves that a restaurant-quality meal can be effortless. With minimal prep, one pan, and a handful of pantry staples, you’ll have juicy, flaky salmon coated in a bright, buttery sauce in just 15 minutes. It’s the kind of one-pan salmon recipe you’ll crave again and again—weeknight-easy, weekend-worthy.*

FAQ

Can I use skin-on salmon for this recipe?

Absolutely. Skin-on helps protect the delicate flesh and crisps beautifully. Start skin-side down and cook most of the time on that side before flipping briefly to finish. If skinless, just be sure the pan and oil are hot for a good sear.

What if I only have a stainless steel pan?

Stainless works great. Preheat well, add oil, and don’t move the fish until it naturally releases. A thin metal spatula helps. If the pan is properly heated, sticking is minimal.

Can I substitute the butter?

Yes. Use extra-virgin olive oil for dairy-free, or ghee for a buttery flavor with fewer milk solids. You can also do half butter, half olive oil for a lighter but still silky sauce.

How do I cook this with frozen salmon?

Thaw completely in the fridge overnight or under cold running water in a sealed bag. Pat very dry before seasoning. Cooking from frozen is not recommended for the best sear and even cooking.

Can I bake instead of pan-sear?

Yes. Bake at 400°F for 10–12 minutes (depending on thickness), then pour a quick stovetop lemon-butter-garlic sauce over the top. You’ll sacrifice some crispy edges but it’s hands-off and delicious.

What vegetables can I cook in the same pan?

Asparagus, thin green beans, zucchini coins, or halved cherry tomatoes work well. Sauté them first in a little oil with salt and pepper, set aside, then cook the salmon. Return veggies to the pan to coat with sauce before serving.

How do I know when the salmon is done?

Look for a slightly translucent center that flakes easily with a fork, or check 125–130°F internal for medium. The fish will continue to cook a bit from residual heat.

Is this recipe spicy?

Only if you add the optional chili flakes. Skip them for a mild, kid-friendly version.

Can I meal prep this?

Yes. Cook as directed, cool, and pack with a grain and veggie. Store the sauce separately if possible. Reheat gently to keep the salmon tender.

How can I make the sauce creamier?

Whisk in a tablespoon of cold butter off heat for extra gloss, or add a splash of heavy cream or coconut milk for a creamier finish.

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