Nothing makes for a faster weeknight dinner than seafood – I love making shrimp or salmon because it cooks so quickly! And I’ve got to say, not only is this Herby Lemon Butter Salmon done in 30 minutes or less from start to finish, it’s also incredibly flavorful and delicious. Can I get an amen?!
Ingredients
How to make it
Generously sprinkle the flesh side of the salmon (not the skin side) with kosher salt and the Italian seasoning.
To a large pan, add 2 tablespoons of olive oil and warm over medium heat for 2-3 minutes. Then put the salmon into the pan skin side up (seasoned side should be down in the pan). Cook for 4-5 minutes, until it turns a light golden color. Flip the salmon over and cook 3-4 more minutes.
Take the pan off the heat and cover tightly with lid, allowing the salmon to sit for 8-10 minutes until cooked through. Place the cooked salmon on a clean plate and remove the skin (it should easily peel off).
Back to the same large pan, turn on the heat to medium low and add the butter, allowing it to melt completely. Add the garlic, allowing it to cook for just a minute. Then add the white wine and lemon juice, stir to combine, and let everything cook together for 1-2 minutes.
Take the pan off the heat and add the parsley, stir to combine. Put the salmon back into the pan and serve it with some of the sauce on top.
Herby Lemon Butter Salmon
Ingredients
- 1-1.5 pounds salmon
- 2 tablespoons olive oil
- Kosher salt to taste
- 1 tablespoon Italian seasoning
- 2 tablespoons butter
- 4 cloves of garlic minced
- 2 tablespoons white wine
- 3 tablespoons fresh squeezed lemon juice
- 1-2 tablespoons flat leaf parsley chopped
Instructions
- Generously sprinkle the flesh side of the salmon (not the skin side) with kosher salt and the Italian seasoning.
- To a large pan, add 2 tablespoons of olive oil and warm over medium heat for 2-3 minutes. Then put the salmon into the pan skin side up (seasoned side should be down in the pan). Cook for 4-5 minutes, until it turns a light golden color. Flip the salmon over and cook 3-4 more minutes.
- Take the pan off the heat and cover tightly with lid, allowing the salmon to sit for 8-10 minutes until cooked through. Place the cooked salmon on a clean plate and remove the skin (it should easily peel off).
- Back to the same large pan, turn on the heat to medium low and add the butter, allowing it to melt completely. Add the garlic, allowing it to cook for just a minute. Then add the white wine and lemon juice, stir to combine, and let everything cook together for 1-2 minutes.
- Take the pan off the heat and add the parsley, stir to combine. Put the salmon back into the pan and serve it with some of the sauce on top.
This was delicious!! I followed the recipe exactly and it came out perfect!
Hi, Robyn! Thanks SO much for trying it out and commenting, you’ve made my day :) xx