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–+ servings
Fillets of salmon in a lemon butter sauce on a cream serving platter. The salmon is topped with lemon slices and chopped herbs.

Lemon Garlic Salmon with Lemon Butter Sauce

40aprons.com/lemon-garlic-salmon-whole30/
This lemon garlic salmon yields tender, just-flaky salmon every single time, served with a rich lemon butter sauce. It's a 25-minute salmon recipe that's good enough for guests but simple enough for a weeknights!
Prep 5 minutes
Cook 15 minutes
Resting Time 5 minutes
Total 25 minutes
Recipe Makes (Approximate): 4

Equipment

  • large baking sheet
  • baking parchment
  • Small saucepan

Ingredients

Salmon

Lemon Butter Sauce

  • 6 tablespoons butter
  • 1 small shallot (minced)
  • 4-5 cloves garlic (minced)
  • ⅓ cup dry white wine
  • 3 tablespoons fresh lemon juice
  • pinch salt
  • 1-2 tablespoons chopped parsley
  • lemon slices (optional, to serve)

Instructions

Salmon

  • Preheat the oven to 350°F. Line a baking sheet with baking parchment.
  • Season the salmon with plenty of salt and pepper. Place the salmon fillets on the baking sheet, keeping them well spaced apart. Drizzle lightly with olive oil.
  • Bake for 12-15 minutes until salmon reaches an internal temperature of about 120–125°F. Leave to rest for 5 minutes before serving.

Lemon Butter Sauce

  • Make the lemon butter sauce while the salmon bakes. Melt the butter in a small pan over medium heat. Add the shallot and garlic, and cook for 1–2 minutes until just softened. Add the white wine and simmer for about 2 minutes until the sauce has slightly reduced. Stir in the lemon juice and a pinch of salt. Remove from the heat and stir in the parsley.
  • Spoon the lemon butter sauce over the salmon, and serve.

Recipe Notes

Choosing your salmon: You want these to be about 6 ounces each. Choose middle-cut fillets so they cook evenly, with the skin still on. If using frozen salmon, thaw the salmon completely in the refrigerator overnight, and pat it dry before cooking. Atlantic, coho, sockeye, and king salmon all work well. 
Make it dairy free: The lemon garlic butter sauce can easily made dairy-free by using olive or avocado oil. You can use vegan butter.
Storage notes: Leftovers will keep in the refrigerator for up to 3 days, but I'd discard the sauce and just focus on preserving the salmon. Don't re-heat it, both for flavour and food safety reasons.

Nutrition Information (Approximate)

Calories: 421calProtein: 34gFat: 28gSaturated Fat: 12gTrans Fat: 1gCholesterol: 139mgSodium: 212mgPotassium: 881mgTotal Carbs: 2gFiber: 0.1gSugar: 1gNet Carbs: 2gVitamin A: 678IUVitamin C: 7mgCalcium: 35mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/lemon-garlic-salmon-whole30/