Lemon Butter Sauce Salmon – Restaurant-Quality Recipe in 20 Minutes

Craving restaurant-style salmon but don't want to leave home? This lemon butter sauce salmon recipe is your answer. In less time than it takes to get takeout, you'll have perfectly seared fillets with crispy, golden skin and a velvety butter sauce that tastes like it came from a high-end kitchen. The secret lies in the technique, proper searing creates that coveted crust, while the pan sauce captures all those caramelized flavors. Rich butter meets bright lemon juice for a balanced, sophisticated taste that complements salmon's natural richness. This one-pan wonder requires minimal cleanup but delivers maximum flavor. Ready to impress yourself and everyone at your table?

Why This Lemon Butter Salmon Recipe Works

Ingredients for Homemade Lemon Butter Sauce Salmon

Great cooking starts with great ingredients. The beauty of this recipe is that it requires very few components, which means each one matters. Let's break down exactly what you need and why.

For the Salmon

• Salmon fillets (4 pieces, about 6 ounces each): Choose skin-on fillets if you want that restaurant-style crispy skin, or skinless if you prefer. Look for bright, firm flesh with no fishy smell. Wild-caught salmon tends to have a deeper color and more complex flavor, while farm-raised is milder and more affordable. Both work beautifully here. If you're buying frozen, that's perfectly fine, just thaw it properly in the refrigerator overnight.
• Salt and freshly ground black pepper: Season generously. Fish needs assertive seasoning to bring out its best flavor. Use fine sea salt or kosher salt, and grind your pepper fresh if possible.
• Olive oil (2 tablespoons): You'll need this for searing. Choose a regular olive oil rather than extra virgin, as you'll be cooking at higher heat. The oil creates that initial sear and prevents sticking.

For Creamy lemon butter sauce for fish

• Unsalted butter (4 tablespoons): Using unsalted gives you complete control over the seasoning. The butter should be cold when you add it to the sauce, this helps create a proper emulsion. Don't substitute margarine here; real butter makes all the difference in flavor and texture.
• Fresh lemon juice (from 1-2 lemons, about 3 tablespoons): Fresh is non-negotiable. Bottled lemon juice has a harsh, chemical taste that will sabotage your sauce. You'll also want the zest from one lemon for extra brightness.
• Garlic (2-3 cloves, minced): This adds depth and aromatic complexity. Fresh garlic is best, but if you're in a pinch, jarred minced garlic works.
• White wine or chicken broth (1/4 cup): White wine adds acidity and complexity, while chicken broth offers richness. Either works, so use what you have. If using broth, you might want an extra squeeze of lemon at the end.
• Fresh herbs (2 tablespoons chopped): Parsley is classic and fresh-tasting, dill is traditional with salmon, and thyme adds an earthy note. Choose based on your preference.
• Optional additions: A tablespoon of capers adds briny pops of flavor. A minced shallot provides sweet complexity. A teaspoon of honey balances the acidity if your lemons are particularly tart.

Ingredient Selection Tips For Salmon With Lemon Butter Sauce

When you're at the fish counter, look for salmon with firm flesh that springs back when gently pressed. The color should be vibrant, deep pink for wild sockeye, lighter pink-orange for Atlantic salmon. Avoid any pieces with brown discoloration or a strong smell. If the fish smells like the ocean, that's fine; if it smells genuinely fishy, walk away.

For frozen salmon, check that there's no ice crystal buildup inside the package, which indicates it's been thawed and refrozen. Thaw it slowly in the refrigerator for the best texture.

Choose lemons that feel heavy for their size, they're juicier. Roll them firmly on the counter before cutting to release more juice. Room-temperature lemons yield more juice than cold ones.

The butter temperature matters more than you might think. Cold butter swirled into a hot pan sauce creates an emulsion, giving you that glossy, restaurant-quality finish. If the butter is too warm, it will separate and look greasy rather than silky.

Step-by-Step Instructions: How to Make Lemon Butter Sauce Salmon

Now comes the fun part, transforming these simple ingredients into something extraordinary. Take your time with these steps, especially if this is your first time making pan-seared salmon. The technique isn't difficult, but attention to detail makes all the difference.

Step 1 – Prepare the Salmon

Remove your salmon from the refrigerator about 15 minutes before cooking. Fish that's closer to room temperature cooks more evenly than cold-from-the-fridge fillets. This prevents the exterior from overcooking while the center catches up.

Pat the salmon completely dry with paper towels. This is perhaps the most important step for achieving crispy skin or a good sear. Moisture is the enemy of browning, wet surfaces steam instead of sear. Be thorough, pressing the paper towels against all surfaces of the fish.

Season generously with salt and freshly ground black pepper on both sides. Don't be shy here. A good portion of the seasoning will remain in the pan, so the fish needs enough to ensure proper flavor. If you're using skin-on salmon, pay special attention to seasoning the flesh side, as that's where you'll taste it most.

Step 2 – Sear the Salmon to Golden Perfection

Heat a large skillet over medium-high heat. Cast iron or stainless steel works best, nonstick is fine, but you won't get quite the same crust. Add the olive oil and let it heat until it shimmers and moves fluidly across the pan. You're looking for about 375°F if you have an infrared thermometer, but the shimmer test works perfectly well.

Place the salmon in the pan skin-side down if it has skin, or presentation-side down if it's skinless. You should hear an immediate sizzle, if you don't, the pan isn't hot enough. Once the salmon is in the pan, resist the urge to move it. This is crucial. The fish will naturally release from the pan when it's ready to flip. If you try to move it too soon, you'll tear the flesh or rip off the skin.

Cook for 4 to 5 minutes without touching it. You'll see the color change creeping up the sides of the fillet as it cooks. When the flesh is opaque about two-thirds of the way up, it's time to flip. Use a thin, flexible spatula and flip confidently but gently.

Cook the second side for 3 to 4 minutes for medium doneness. The salmon should register 125-130°F in the thickest part for that perfect medium texture, cooked through but still moist and tender. Remember that it will continue cooking from residual heat after you remove it from the pan.

Transfer the salmon to a plate and tent loosely with foil. Don't stack the pieces, this will steam the crispy exterior. Let them rest while you make the sauce.

Step 3 – Create the Lemon Butter Sauce

Without wiping the pan, reduce the heat to medium. Those browned bits stuck to the bottom? That's pure flavor waiting to be incorporated. Add the minced garlic and cook for about 30 seconds, just until fragrant. Watch carefully, garlic burns quickly and turns bitter.

Pour in the white wine or chicken broth. It will sizzle dramatically and start to steam. Use a wooden spoon to scrape up all those browned bits from the bottom of the pan. This process, called deglazing, captures all the caramelized flavors from cooking the salmon.

Let the liquid simmer for about 2 minutes until it reduces by half. You're concentrating the flavors and cooking off the harsh alcohol taste from the wine.

Reduce the heat to low. Add the cold butter one tablespoon at a time, swirling the pan between each addition. The butter should emulsify into the liquid, creating a creamy, glossy sauce rather than just melting into a pool of grease. If the pan is too hot, the butter will break and look oily. If it's the right temperature, you'll see the sauce become thicker and more cohesive.

Once all the butter is incorporated, remove the pan from the heat. Add the fresh lemon juice, lemon zest, and chopped herbs. Stir gently to combine. Taste the sauce and adjust the seasoning, you might want more salt, pepper, or lemon depending on your preference.

Step 4 – Combine and Serve

Return the salmon to the pan, or arrange it on serving plates and spoon the sauce over the top. If you're finishing in the pan, just let the fillets warm through for 30 seconds while you baste them with the sauce using a spoon.

Garnish with additional fresh herbs and lemon wedges. The presentation should look effortless but elegant, that's the beauty of this dish. The glossy sauce catches the light, the herbs add a pop of color, and the golden-brown salmon looks absolutely appetizing.

Serve immediately while everything is hot and the sauce is still silky. This dish waits for no one, the sauce can separate if it sits too long, and the salmon continues cooking from residual heat.

Pro Tips For Best Lemon Butter Sauce Salmon

Even the best recipes benefit from insider knowledge. These tips come from years of cooking salmon and learning from mistakes, so you don't have to.

Getting That Crispy Skin

If crispy salmon skin is your goal, start with skin-on fillets and pay attention to these details. First, make absolutely sure the skin is bone-dry before it hits the pan. Even a little moisture will prevent crisping. Second, season the skin side with a bit more salt than you think necessary, it helps draw out moisture and promotes browning.

When you place the salmon in the pan, press down gently but firmly with a spatula for the first 30 seconds. This ensures full contact between the skin and the hot pan, preventing the fish from curling. The skin should sizzle loudly and continuously. After that initial press, leave it completely alone. The skin will release naturally when it's properly crisped.

One trick professional chefs use: score the skin with a sharp knife in a crosshatch pattern before cooking. This prevents curling and creates more surface area for crisping. Just don't cut into the flesh, you want shallow scores in the skin only.

Preventing Overcooked Salmon

Overcooked salmon is dry, chalky, and disappointing. The good news? It's completely preventable. Invest in an instant-read thermometer if you don't have one already. It removes all the guesswork. You're aiming for 125-130°F in the thickest part of the fillet for medium doneness, which is ideal. At this temperature, the center is still slightly translucent and incredibly moist.

Remember that carryover cooking is real. The salmon will continue cooking for several minutes after you remove it from the pan, potentially gaining another 5 degrees. That's why pulling it at 125°F is perfect, it will coast to 130°F while resting.

Visual cues help too. When you see that the flesh has turned from translucent to opaque about two-thirds up the side of the fillet, it's nearly done. The top should still have a slightly darker, more translucent band. Insert a knife into the thickest part, if it slides in easily with little resistance, you're there.

Making the Sauce Silky Smooth

A broken butter sauce looks separated and greasy rather than cohesive and glossy. The key to preventing this is temperature control. When you add the butter, the pan should be warm but not hot. If you can hold your hand an inch above the surface for more than a second or two, it's probably at the right temperature.

Add the butter gradually, one tablespoon at a time and swirl constantly. Don't stir with a spoon; the swirling motion helps create the emulsion. The cold butter is gradually warming and emulsifying with the wine reduction.

If your sauce does break despite your best efforts, don't panic. Remove it from the heat immediately and whisk in a tablespoon of cold cream or a small ice cube. The sudden temperature drop often brings it back together.

Flavor Variations to Try

Once you've mastered the basic technique, experiment with these delicious variations:

• Garlic Lemon Butter Salmon: Double or triple the garlic for a more pronounced, savory note. Add the garlic with the butter rather than before the wine for a mellower flavor.
• Lemon Caper Butter Sauce: Stir in two tablespoons of drained capers with the lemon juice. The briny, salty pops of flavor contrast beautifully with the rich butter and fatty salmon.
• Honey Lemon Butter Variation: Add a teaspoon of honey with the lemon juice for a subtle sweet-tart balance. This is particularly nice if your lemons are very acidic.
• Herb-Infused Options: Try dill for a traditional pairing, tarragon for a French-inspired anise note, or fresh basil for a surprising summery twist. Mix herbs for complexity, dill and chives, or parsley and thyme.
• White Wine vs. Chicken Broth: White wine adds acidity and complexity, making the sauce brighter and more restaurant-style. Chicken broth creates a rounder, richer flavor. For the best of both worlds, use half wine and half broth.

What to Serve with Lemon Butter Sauce Salmon

A great main dish deserves equally thoughtful sides. The beauty of this salmon recipe is its versatility, it pairs well with almost anything, from light vegetables to hearty starches.

Best Side Dishes

• Roasted Vegetables: Asparagus is the classic choice, roasted with olive oil, salt, and pepper until the tips are crispy. Brussels sprouts, halved and roasted until caramelized, offer a nutty sweetness that complements the lemon butter sauce. Roasted broccoli or broccolini provides great texture contrast. For a Mediterranean feel, try roasted cherry tomatoes with garlic and fresh herbs.
• Rice Options: Fluffy jasmine rice soaks up the lemon butter sauce beautifully. Basmati rice offers a subtle nutty flavor and stays light and separate. For a low-carb option, cauliflower rice works surprisingly well, especially if you season it with herbs and a bit of butter. Wild rice adds an earthy, nutty dimension that pairs wonderfully with salmon.
• Pasta Pairings: Serve the salmon over angel hair or linguine tossed with olive oil, garlic, and fresh herbs. The pasta becomes a vehicle for that incredible sauce. Alternatively, serve orzo on the side, it's like rice but with a more interesting texture.
• Potato Sides: Creamy mashed potatoes are indulgent and comforting. Roasted baby potatoes with rosemary offer a crispy exterior and fluffy interior. Hasselback potatoes look impressive and have plenty of crispy edges to soak up sauce. For something lighter, try steamed new potatoes with butter and dill.
• Fresh Salads: A simple arugula salad with shaved Parmesan and lemon vinaigrette provides a peppery, fresh contrast to the rich salmon. Cucumber and tomato salad with red onion and herbs offers cooling crunch. For something heartier, try a grain salad with quinoa, farro, or couscous mixed with roasted vegetables.

Complete Meal Ideas

• Mediterranean-Style Dinner: Serve the salmon with lemon rice pilaf, roasted cherry tomatoes, and sautéed spinach with garlic. Add a side of tzatziki or hummus for extra richness.
• Low-Carb/Keto Meal Combo: Pair with cauliflower rice, roasted asparagus, and a side salad with olive oil dressing. The meal is naturally high in healthy fats and protein while staying under 10 grams of carbs.
• Family-Friendly Dinner Plate: Serve with buttered egg noodles, steamed broccoli, and a simple cucumber salad. Kids love the mild flavor and the fun of soaking up sauce with noodles.
• Elegant Dinner Party Menu: Start with a light soup or salad, serve the salmon with roasted fingerling potatoes and haricots verts (French green beans), and finish with lemon sorbet for dessert. Everything feels cohesive with those bright lemon flavors throughout.

Nutritional Benefits of Lemon Butter Salmon

Beyond tasting incredible, Lemon Butter Salmon is a powerful choice for your regular meal rotation, offering substantial nutritional advantages.

Salmon: A Nutrient Powerhouse

Salmon is one of the most nutrient-dense proteins available, packing a significant punch in every serving:

• High-Quality Protein: A six-ounce serving provides around 40 grams of complete protein, vital for muscle maintenance and long-lasting fullness.
• Omega-3 Fatty Acids (EPA & DHA): The true star. These essential fats are strongly linked to heart health, helping to reduce inflammation, lower triglycerides, and support cardiovascular function.
• B Vitamins: Salmon provides well over $100\%$ of your daily Vitamin B12, crucial for energy production and nerve health. It’s also a key source of Vitamin D, which supports bone health, immune function, and mood.
• Minerals: It delivers ample selenium (a powerful antioxidant that supports thyroid function) and potassium, which aids in blood pressure regulation.

Lemon and Sauce Contribution

The ingredients in the sauce add crucial benefits that enhance both flavor and nutrient absorption:

• Vitamin C: Fresh lemon juice is an excellent source of Vitamin C, which supports immunity and, importantly, enhances iron absorption from the vegetables you pair with your meal.
• Antioxidants: Lemon juice contains flavonoids with antioxidant properties, and the act of using acid for flavor means you can often use less salt.
• Fat-Soluble Vitamins: While using butter, the fat component helps your body absorb the fat-soluble vitamins (A, D, E, and K) found in the fish and vegetables, making the meal more nutritionally efficient and satisfying.

Making It Healthier

This dish is already healthy, but you can easily tailor it to specific goals:

• Reduce Fat: Cut the butter portion in half (to $2$ tablespoons) or substitute a portion of the butter with olive oil for a healthier fat profile without losing the silky sauce texture.
• Balance the Plate: Aim to fill half your plate with colorful vegetables to maximize fiber, vitamins, and minerals while keeping the overall meal calorie count reasonable.
• Use Herbs Generously: Herbs like parsley and dill add significant flavor and their own dose of antioxidants.

Storage, Make-Ahead, and Reheating Tips

Knowing how to store and prep this recipe ensures you can enjoy restaurant-quality salmon even on your busiest days.

How to Store and Reheat Leftovers

• Cooked Salmon: Once cooled, store the salmon in an airtight container in the refrigerator for 3 to 4 days.
• Lemon Butter Sauce: Store the sauce separately in a sealed container. The butter will solidify, which is normal. Gently reheat it in a small saucepan over low heat, whisking until it returns to a smooth consistency.
• Reheating Salmon: To prevent dry, overcooked fish, reheat the salmon gently. Place it in a shallow, oven-safe dish and warm it in a 300∘F oven for about 10–15 minutes, or microwave it briefly in 30-second bursts.
• Freezing: Freezing cooked salmon is not recommended as the texture often becomes dry and flaky upon thawing. If necessary, use within two months and thaw overnight in the refrigerator.

Make-Ahead and Meal Prep

While salmon is best cooked fresh, you can cut down on your cook time significantly:

• Prep Components: Prepare all ingredients ahead of time. Mince the garlic, juice the lemons, chop the herbs, and measure your liquids. Store them separately in the refrigerator.
• Make Sauce Ahead: The lemon butter sauce can be made up to three days in advance. Store it in the fridge, then gently reheat it over low heat, whisking often. If it appears separated, whisk in a tablespoon of warm water or cream to re-emulsify it.
• Meal Prep: For best results, store the salmon and the sauce in separate containers for meal prep. Reheat them individually, then combine on the plate to ensure the fish stays moist and the sauce is smooth.

Creative Ways to Use Leftovers

Leftover salmon is extremely versatile and should never go to waste:

• Salmon Salad: Flake the salmon and toss it with mixed greens, avocado, cucumber, and a light vinaigrette for a protein-packed lunch.
• Pasta or Grain Bowls: Break the fish into large flakes and toss it with hot pasta, reheated sauce, and fresh vegetables (like peas or cherry tomatoes). Alternatively, layer it over quinoa or brown rice for a hearty grain bowl.
• Salmon Cakes: Mix the flaked salmon with breadcrumbs, an egg, and herbs. Form into patties and pan-fry until golden for easy salmon cakes.
• Brunch Upgrade: Fold the leftover salmon into scrambled eggs or use it to top an omelet for a delicious, protein-rich breakfast.

Common Mistakes to Avoid When Making Lemon Butter Sauce Salmon

Learning from mistakes is part of becoming a better cook, but you can skip some of these common pitfalls by knowing about them in advance.

Overcooking the salmon is perhaps the most frequent mistake. Remember that salmon continues cooking from residual heat even after you remove it from the pan. Pull it when it's slightly underdone to your taste, and it will be perfect after resting. Use a thermometer until you develop a feel for doneness, 125-130°F is your target for moist, tender fish.

Not drying the fish before cooking leads to steaming instead of searing. That beautiful golden crust you're after requires a dry surface. Take the extra minute to thoroughly pat the salmon with paper towels, and you'll see a dramatic difference in the final result.

Pan temperature too low or too high causes problems at both extremes. Too low, and the fish will stick and steam rather than sear, resulting in a pale, soft exterior. Too high, and the outside burns before the inside cooks through. Medium-high heat with shimmering oil is the sweet spot. The fish should sizzle immediately when it hits the pan but not smoke or splatter violently.

Moving the fish too soon tears the flesh and prevents proper browning. The salmon will naturally release from the pan when it's ready to flip. If you try to move it and it's sticking, give it another minute. Patience here makes all the difference between an intact, beautifully seared fillet and a torn, messy one.

Using salted butter without adjusting seasoning can make your sauce too salty, especially since you've already seasoned the fish and the salmon itself has a natural saltiness. Unsalted butter gives you complete control. If you only have salted butter, reduce or eliminate the additional salt you add to the sauce.

Overheating the sauce causes the butter to break and separate, looking greasy instead of glossy. Once you've added the butter, keep the heat low and remove the pan from the burner entirely once the sauce comes together. The residual heat in the pan is enough to keep it warm while you plate.

Forgetting to rest the fish means the juices haven't redistributed throughout the flesh. Just like steak, fish benefits from a brief rest, even two to three minutes makes a difference. This also gives you time to make the sauce without rushing.

Using dull knives makes everything harder, from mincing garlic to portioning salmon. Keep your knives sharp, and cooking becomes easier, safer, and more enjoyable.

Frequently Asked Questions About Lemon Butter Sauce Salmon

Can I use frozen salmon for this recipe?

Absolutely. Frozen salmon can be excellent quality, especially if it's flash-frozen shortly after being caught. The key is proper thawing. Never thaw salmon at room temperature or in warm water, as this promotes bacterial growth and degrades texture. Instead, thaw it slowly in the refrigerator overnight, still in its packaging, placed on a plate to catch any drips. If you're short on time, seal the salmon in a plastic bag and submerge it in cold water, changing the water every thirty minutes until thawed. This typically takes one to two hours. Once thawed, pat it very dry before cooking, frozen fish tends to release more moisture during thawing.

What if I don't have white wine?

White wine adds acidity and depth, but it's not essential. Chicken broth or vegetable broth works beautifully and creates a slightly richer, more savory sauce. If using broth, add an extra tablespoon of lemon juice to compensate for the missing acidity. You could also use a combination of broth and a splash of white wine vinegar or apple cider vinegar about three tablespoons of broth plus one tablespoon of vinegar mimics wine's flavor profile. Even just water works in a pinch, though the sauce will be less complex.

How do I know when salmon is cooked through?

The most reliable method is an instant-read thermometer inserted into the thickest part of the fillet. You're looking for 125-130°F for perfectly cooked salmon that's moist and tender with a slightly translucent center. If you don't have a thermometer, use visual cues: the flesh should be opaque throughout with the exception of a thin translucent line in the very center. It should flake easily when gently pressed with a fork but still feel tender rather than dry. The color will have changed from deep pink or red to a lighter, more opaque pink or orange depending on the salmon variety. When in doubt, slightly underdone is better than overdone, you can always cook it a bit more, but you can't undo dry, overcooked fish.

Can I make this without butter (dairy-free)?

Yes, though the sauce will have a different character. For a dairy-free version, use olive oil or a plant-based butter substitute. The technique is slightly different: instead of emulsifying cold butter into the sauce at the end, you'll add the olive oil earlier with the wine or broth, then finish with lemon juice and herbs. The sauce will be lighter and more vinaigrette-like rather than rich and creamy, but it's still delicious. Another option is to use ghee if you can tolerate clarified butter, it has a rich, nutty flavor and many people with lactose sensitivity can consume it without issues.

Should I use skin-on or skinless salmon?

This depends on your preference. Skin-on salmon offers the possibility of crispy, delicious skin that many people love. It also provides a protective barrier during cooking, making it slightly more forgiving if you're new to cooking fish. The skin helps hold the fillet together and prevents it from falling apart. However, if you don't enjoy eating fish skin or prefer the appearance of skinless fillets, that works perfectly too. Skinless salmon requires a bit more care when flipping to keep it intact, but the flavor and texture of the flesh itself is identical. If you buy skin-on and decide you don't want to eat it, you can easily remove it after cooking by sliding a spatula between the skin and flesh.

What's the best pan for cooking salmon?

A cast-iron skillet is ideal because it retains heat beautifully and creates an excellent sear. Stainless steel is a close second and allows you to see the fond (browned bits) more easily, which is helpful when making the pan sauce. Both of these options create better browning than nonstick pans. However, if you're nervous about sticking or you're new to cooking fish, a good-quality nonstick pan makes the process more foolproof. You won't get quite the same depth of flavor in the sauce without the fond, but you'll have an easier time with flipping and less risk of the fish tearing. Whatever pan you choose, make sure it's large enough to hold all your fillets without crowding, they need space around them for proper air circulation and even cooking.

Can I bake the salmon instead of pan-searing?

Definitely. To bake, preheat your oven to 400°F. Place the seasoned salmon on a parchment-lined baking sheet or in a baking dish. Bake for twelve to fifteen minutes, depending on thickness, until it reaches 125-130°F internally. While the salmon bakes, make the lemon butter sauce in a small saucepan using the same method: sauté garlic, add wine or broth, reduce, then whisk in butter and finish with lemon juice and herbs. Baking produces tender, evenly cooked salmon, though you'll miss out on that crispy exterior and the flavorful fond that enriches the pan sauce. For the best of both worlds, you could briefly broil the salmon for the last two minutes of cooking to add some caramelization to the top.

How long does the lemon butter sauce last?

Stored in an airtight container in the refrigerator, the sauce will keep for three to four days. The butter will solidify when cold, so you'll need to reheat it gently before using. Place it in a small saucepan over low heat and whisk frequently as it melts. If it looks separated or broken after reheating, whisk in a teaspoon of warm water or cream to bring it back together. You can also freeze the sauce for up to two months. Thaw it overnight in the refrigerator, then reheat gently. The texture might change slightly after freezing, but it will still taste delicious.

Can I use lime instead of lemon?

Yes, lime creates a slightly different but equally delicious flavor profile. Lime is more intensely tart and has tropical notes that lemon lacks. Use the same amount, the juice from one to two limes and some zest. The sauce will have a brighter, more assertive citrus character. This variation works particularly well if you're serving the salmon with Latin American or Asian-inspired sides. You could also use a combination of lemon and lime for a more complex citrus flavor, or even add a splash of orange juice for subtle sweetness.

What size salmon fillets work best?

Individual fillets of six to eight ounces are ideal for this recipe. They're substantial enough to serve as a main course but cook quickly and evenly. Thinner fillets (less than one inch thick) cook very quickly and require close attention to avoid overcooking, reduce the cooking time to three minutes per side. Thicker fillets (more than one and a half inches) take longer and may benefit from a hybrid method: sear both sides on the stovetop, then finish in a 350°F oven for five to seven minutes. Whatever size you choose, try to select fillets of uniform thickness so they cook at the same rate.

Conclusion