Lemon Garlic Salmon
This is the platter I make when I want salmon that looks finished and still comes off the stove in 20 minutes. The fillets sear skin-side down, or flesh-side down if they are skinless, until the top goes deep gold. Garlic and lemon hit the same pan, a little broth and olive oil turn into the pale sauce under the fish, and parsley goes on raw so it stays bright. A small cup of extra sauce sits on the platter the way it does in the photo.
The anti-inflammatory case is straightforward. Salmon brings the omega-3s, olive oil and lemon keep the sauce light, and the garlic is cooked only until it smells sweet. This is not a heavy butter bath. A spoon of butter at the end makes the sauce glossy. Leave it out and the plate is still the same dinner. Do not cook the parsley into the sauce. That is what turns it dull.
I set three fillets down the platter, sauce spooned around them, lemon halves at the top, and the ramekin off to the side. It feeds three as written, four if the fillets are smaller and you add a green salad or potatoes. Pull the salmon when the center is just opaque. Another minute dries the thick end.
Why you'll love it
- Done in 20 minutes, one skillet.
- Gold crust, pale lemon-garlic sauce, parsley on top.
- Plates like the photo, with extra sauce in a small cup.
- Easy to keep dairy-free by skipping the butter.
Anti-Inflammatory & Mediterranean Recipes
Lemon Garlic Salmon
- Prep5 min
- Cook15 min
- Total20 min
- Servings3 servings
- Calories340 kcal
Ingredients
- Salmon
- Sauce
Instructions
- Pat the fillets dry. Season both sides with salt and pepper.
- Heat 1 Tbsp olive oil in a skillet over medium-high. Lay the salmon in, presentation side down. Sear 4 minutes without moving, until gold. Flip and cook 2 to 3 minutes, until the center is just opaque. Move to a platter.
- Lower the heat. Add the garlic and stir 30 seconds. Pour in the broth and lemon juice and scrape the pan. Simmer 1 minute.
- Stir in the second tablespoon of olive oil and the butter if you are using it. Take it off the heat. Stir in most of the parsley.
- Spoon the sauce around the fillets and over the tops. Put a little extra in a small cup for the platter. Finish with the rest of the parsley and lemon wedges.
Notes & Tips
- Dry fish sears. Wet fillets steam and never go gold.
- Medium-high, not smoking. Burnt garlic makes the whole sauce bitter.
- Sauce should look loose, like the photo, not like a paste. Splash in broth if it tightens.
- Rest the salmon 2 minutes on the platter before you spoon the sauce, so the crust stays.
- Nutrition: Per serving (1 fillet and a third of the sauce). Estimate, with the optional butter.
- Nutrition: Net carbohydrates: 2g
- Nutrition: WW estimate: 6 points on the current plan (oil and butter carry the points; plain salmon is often low)
- Fridge: 2 days, covered. Reheat covered in a low oven or a covered skillet. The sauce will tighten, so loosen it with a splash of water.
- Not great frozen once cooked. Freeze raw fillets instead.
- Nutrition is an estimate from a 5 oz salmon fillet, olive oil, lemon, and 1 Tbsp butter split across three plates. Skip the butter and the fat drops.
Variations & serving ideas
- No butter: use all olive oil. The sauce is lighter and still glossy.
- No salmon: trout fillets work. Pull them 1 minute sooner.
- Higher protein: these fillets are already rich in protein. Add a side of white beans.
- Lower carb already. Skip any potato side and serve with greens.
- Milder: roast the garlic in the oil 1 extra minute before the lemon goes in.
Nutrition Facts
Per serving · makes 3 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 340 kcal |
| Total fat | 23 g |
| Sodium | 480 mg |
| Total carbohydrate | 2 g |
| Fibre | 0 g |
| Protein | 30 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Lemon Garlic Salmon?
About 20 minutes in total: 5 minutes of prep and 15 minutes of cooking.
What ingredients do I need for Lemon Garlic Salmon?
The key ingredients include salmon fillets, chicken, garlic, lemon, parsley and lemon juice. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 3 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 340 calories, 30 g protein, 2 g carbohydrates and 23 g fat.
Test your knowledge5 quick questions about this recipe
1 / 5
Comments
No comments yet. Be the first!