Salmon with Lemon Garlic Butter Sauce
Pan-Seared Salmon with Lemon Garlic Butter Sauce
Crisp-edged salmon with a silky lemon-dill sauce that still feels rich without getting too heavy.
This is one of those simple dinners that still feels restaurant-level. You get properly seared salmon, bright lemon, garlic, dill, and just enough creaminess to make the sauce feel polished without pushing the calories too high.
548
Calories
46g
Protein
4g
Carbs
38g
Fat
Lemon Garlic Butter Sauce
- 1 tsp avocado oil
- 2 tbsp finely diced red onion or shallots
- 1–2 cloves garlic, minced
- 2 tbsp dry vermouth or white wine vinegar
- 1 tbsp cold butter
- 1/4 cup half-and-half
- 1 tsp Dijon mustard
- juice of 1/2 lemon
- 1 tbsp chopped fresh dill
- to taste salt and black pepper
For the Salmon
- 4 fillets salmon, 6 oz each
- as needed avocado oil for searing
- to taste kosher salt and black pepper
- for serving fresh dill and lemon wedges
Kev Tip
Pat the salmon very dry before it hits the pan. That’s one of the biggest differences between nicely seared salmon and salmon that just kind of steams.
Portion Guide / Make It Fit
Lighter meal: salmon with asparagus or green beans.
Standard serving: 1 fillet with sauce and vegetables.
Bigger plate: add potatoes, rice, or crusty bread if you are not keeping it lower carb.
This version keeps the sauce rich enough to matter, but light enough to fit much better into your day.
Standard serving: 1 fillet with sauce and vegetables.
Bigger plate: add potatoes, rice, or crusty bread if you are not keeping it lower carb.
This version keeps the sauce rich enough to matter, but light enough to fit much better into your day.
Storage
Best fresh, but leftovers keep well for up to 2 days. Reheat gently so the salmon stays tender and the sauce doesn’t split.
Instructions
- 1Make the sauce first. Heat the avocado oil in a small pan over medium heat. Add the shallots and garlic and cook for 2–3 minutes until softened and fragrant.
- 2Add the vermouth or white wine vinegar and let it reduce by about half.
- 3Whisk in the cold butter, then add the half-and-half, Dijon, lemon juice, and dill. Season to taste with salt and black pepper. Keep warm over very low heat or set aside.
- 4Pat the salmon dry and season well with kosher salt and black pepper.
- 5Heat a skillet over medium-high heat with a little avocado oil. Sear the salmon presentation-side down first until golden and crisp.
- 6Flip once the salmon has cooked partway up the sides, then cook for another 2–4 minutes, depending on thickness, until done to your liking.
- 7Plate the salmon and spoon over the lemon garlic butter sauce. Finish with fresh dill and lemon wedges.
