Zesty and succulent, my lemon herb salmon is a winner in both taste and nutrition! Smothered in rich herbed butter and coated in lemon juice, this recipe is easy to follow and guaranteed to impress. And the best part? It's easy to make and can be on the table in just 25 minutes!
Course Main Course
Cuisine American
Keyword lemon herb salmon, olive garden herb grilled salmon, salmon with a herb crust
Sprinkle over salmon and lightly press until all the filets are evenly coated.
Heat the olive oil in a medium skillet over medium-low heat until the oil is shimmering.
Add the salmon filets. Cook 6-8 minutes per side until deep golden brown. This time will vary depending on how thick your filets are.
When salmon is about 2 minutes away from being done, slice the lemon into wedges and lightly brown them in the pan with the salmon as it finishes cooking.
The salmon is done when it reaches 135-145ºF on an instant-read thermometer.
Remove the salmon and lemons from the pan and cover. Wipe out the pan.
Add the butter and melt. Turn off the heat.
Add the parsley and garlic and stir to combine.
Add the salmon and lemons back into the pan along with any accumulated juices. Spoon the herbed butter over the salmon.
Squeeze the lemon over the salmon to serve.
Notes
Dried herbs must be used for the herb crust on the salmon. Fresh will burn in that portion of the recipe.