Thursday, September 24, 2020

Lemon Butter Salmon

Lemon Butter Salmon

This lemon butter salmon recipe makes an elegant and delicious dinner. Seared in a skillet on the stovetop and ready in under 20 minutes!


  • 1 lemon, cut into thin rings
  • about 1.5 to 1.75 pounds of salmon fillet with skin on
  • 2-3 tablespoons of honey
  • 1 teaspoon kosher salt, or to taste
  • 5 garlic cloves, finely squeezed or minced; or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/2 cup unsalted butter, melted
  • 3 tablespoons lemon juice (from about 1 lemon)
  • 2 teaspoons finely chopped fresh parsley, optional for garnish


First, preheat the oven to 375F. Place the salmon on a sheet of aluminum foil (with the longer side parallel to the longer side of the baking sheet) with the skin side down. Lift the edges of the foil about 2 inches (or enough so that when you pour the butter mixture on top, it will be contained in the foil).

Then, nestle the lemon slices under the salmon, evenly spaced around the fillet; put aside.

In a measuring cup or microwave-safe glass bowl, add the butter and melt on high power, about 1 minute.

Stir in the lemon juice, honey and garlic. Pour or pour about three-quarters of the mixture over the salmon; reserve the rest.

Season the salmon evenly with S&P.

Seal the sheet. You will likely need to add another sheet of aluminum foil on top to seal it. Crimp or pinch top and bottom foil pieces together; get it as tightly as possible, but it doesn't have to be perfect. If you have time, marinate for about 10-15 minutes (improved flavor).

Place the foil bag on a baking sheet and bake for about 17 minutes.

Remove the baking sheet from the oven and remove the top piece of foil or open the pouch so that the salmon is exposed, but keep the edges up to contain the butter mixture.

Set the oven to Hi broil.

Pour reserved butter mixture over salmon, if desired. Use your judgment and if there is already a lot of juice you don't need to add it because you don't want it to start flowing. If you have an extra butter mixture, it's great served over the finished dish.

Grill the salmon for about 5 to 10 minutes or until the salmon is as golden as desired. 

Garnish the salmon with parsley if necessary and serve immediately. Salmon is best hot and fresh, but will keep tightly in the refrigerator for up to 3 days. Happy Cooking Time.