Pan-Seared Salmon with Lemon-Butter Sauce
Flaky salmon fillets cooked to perfection with a tangy lemon-butter sauce, ready in 15 minutes. This american-inspired seafood (low-carb) ready in about 15 minutes blends salmon fillets, unsalted butter, lemon into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 1, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz salmon fillets
- 1 tbsp unsalted butter
- 1/2 lemon
- 1 tsp dill
- 1 clove garlic
- 1 tsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat salmon fillets dry with paper towels. Season both sides with 1/4 tsp sea salt and 1/4 tsp black pepper.
- Step 2: Heat 1 tsp olive oil in a nonstick skillet over medium-high heat until shimmering.
- Step 3: Place salmon skin-side down in the skillet and cook for 4 minutes without moving until golden brown.
- Step 4: Flip salmon and cook for 3 more minutes until opaque and easily flaked.
- Step 5: Remove salmon from skillet. Add 1 tbsp unsalted butter and 1 minced garlic clove to the pan, cooking for 30 seconds until fragrant.
- Step 6: Squeeze juice from 1/2 lemon over the pan, add 1 tsp fresh dill, and swirl to combine. Spoon sauce over salmon immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Lemon-Butter Sauce take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Salmon with Lemon-Butter Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Salmon with Lemon-Butter Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Salmon with Lemon-Butter Sauce for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Salmon with Lemon-Butter Sauce low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect seafood recipe for a weeknight dinner.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
