Salmon

Lemon Herb Salmon

Name: Lemon Herb Salmon
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 4 salmon fillets, 6 oz (170g) each; 1/2 cup (115g) unsalted butter, softened; 2 tbsp (30g) freshly chopped parsley; 2 tbsp (30g) freshly chopped dill; 2 cloves garlic, minced; 2 lemons, juiced; 1 tsp (5g) kosher salt; 1/2 tsp (2g) black pepper; 1/4 cup (60g) white wine; 2 tbsp (30g) olive oil

By Freya Tremaine · June 19, 2026 · Salmon

Prep15 min

Cook12 min

Total27 min

Serves4

Lemon Herb Salmon — Fresh salmon fillet with a citrusy herb sauce

I still remember the first time I cooked salmon for my family. I was nervous, but with a simple recipe and a few tricks, it turned out perfectly. Since then, I've been hooked on cooking seafood, especially salmon. There's something about the combination of flavors and textures that just makes it a crowd-pleaser.

One of my favorite ways to prepare salmon is with a bright and citrusy herb sauce. The key is to keep it simple and let the natural flavors of the fish shine through. With just a few ingredients and some basic cooking techniques, you can create a dish that's sure to impress.

In this recipe, we'll be using fresh salmon fillets, which are readily available at most supermarkets. We'll also be making a compound herb butter to add an extra layer of flavor to the dish. Don't worry if you've never made herb butter before - it's easy and only requires a few ingredients.

This recipe is perfect for a weeknight dinner, as it's quick and easy to prepare. You can also make it ahead of time and store it in the fridge for up to a day. Simply cook the salmon and serve it with your favorite sides, such as roasted vegetables or a salad.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
The herb butter adds a rich and flavorful element to the dish
Salmon is a great source of protein and omega-3 fatty acids
This recipe is perfect for a weeknight dinner or a special occasion
You can make it ahead of time and store it in the fridge for up to a day
The combination of lemon and herbs creates a bright and citrusy flavor profile

Why This Recipe Works

The key to cooking great salmon is to not overcook it. This can be tricky, as it's easy to get caught up in the idea that the fish needs to be cooked through. However, salmon is best when it's cooked to a medium-rare or medium temperature, which means it should still be slightly pink in the center.

To achieve this, we'll be using a combination of high heat and a short cooking time. This will help to sear the outside of the fish and lock in the juices, while also preventing it from becoming overcooked.

Another important factor is the quality of the ingredients. Fresh salmon and high-quality herbs make all the difference in this recipe. Take the time to select the best ingredients you can find, and you'll be rewarded with a dish that's full of flavor and texture.

Ingredients You’ll Need

For this recipe, you'll need a few basic ingredients, including fresh salmon fillets, unsalted butter, and a variety of herbs. Take the time to select the best ingredients you can find, as they will make a big difference in the final dish.

When shopping for salmon, look for fillets that are fresh and have a pleasant smell. You can also ask your fishmonger for recommendations on the best type of salmon to use for this recipe.

4 salmon fillets, 6 oz (170g) eachLook for fresh salmon fillets with a pleasant smell and a firm texture. You can also use other types of fish, such as cod or tilapia, but salmon works best for this recipe.
1/2 cup (115g) unsalted butter, softenedUse high-quality unsalted butter for the best flavor. You can also use salted butter, but omit any additional salt called for in the recipe.
2 tbsp (30g) freshly chopped parsleyFresh parsley adds a bright and fresh flavor to the dish. You can also use other herbs, such as dill or basil, but parsley works best.
2 tbsp (30g) freshly chopped dillFresh dill adds a sweet and slightly bitter flavor to the dish. You can also use dried dill, but fresh is best.
2 cloves garlic, mincedGarlic adds a pungent flavor to the dish. You can also use more or less garlic, depending on your personal preference.
2 lemons, juicedFresh lemon juice adds a bright and citrusy flavor to the dish. You can also use bottled lemon juice, but fresh is best.
1 tsp (5g) kosher saltKosher salt adds a mild flavor to the dish. You can also use other types of salt, but kosher salt works best.
1/2 tsp (2g) black pepperBlack pepper adds a sharp flavor to the dish. You can also use other types of pepper, but black pepper works best.
1/4 cup (60g) white wineWhite wine adds a rich and slightly sweet flavor to the dish. You can also use other types of wine, but white wine works best.
2 tbsp (30g) olive oilOlive oil adds a rich and slightly bitter flavor to the dish. You can also use other types of oil, but olive oil works best.

Equipment You’ll Need

Large skillet or sauté panInstant-read thermometerCutting boardChef's knifeMeasuring cups and spoonsWhisk

How to Make Lemon Herb Salmon

1
Preheat your oven to 400°F (200°C).
2
In a small bowl, mix together the softened butter, chopped parsley, chopped dill, garlic, salt, and pepper until well combined.
3
Place the salmon fillets on a cutting board and pat them dry with a paper towel to remove any excess moisture.
4
Heat the olive oil in a large skillet or sauté pan over medium-high heat until it starts to shimmer.
5
Add the salmon fillets to the skillet, skin side up (if they have skin). Cook for 2-3 minutes, or until the skin is crispy and golden brown.
6
Flip the salmon over and cook for an additional 2-3 minutes, or until it reaches an internal temperature of 145 F (63 C). Use an instant-read thermometer to check the temperature in the thickest part of the fish.
7
Remove the salmon from the skillet and place it on a plate to rest.
8
Reduce the heat to medium and add the white wine to the skillet. Scrape up any browned bits from the bottom of the pan with a whisk.
9
Add the lemon juice to the skillet and stir to combine. Bring the mixture to a simmer and cook until it has reduced by half, stirring occasionally.
10
Stir in the herb butter until it has melted and the sauce is smooth.
11
Serve the salmon with the herb butter sauce spooned over the top. Garnish with additional parsley and lemon wedges, if desired.

Expert Tips

Make sure to pat the salmon dry with a paper towel before cooking to remove any excess moisture. This will help the fish cook more evenly and prevent it from sticking to the pan.
Don't overcrowd the skillet when cooking the salmon. Cook the fillets one or two at a time, depending on the size of your pan.
Use a thermometer to check the internal temperature of the fish. This will ensure that it is cooked to a safe temperature and is also nice and tender.
Let the salmon rest for a few minutes before serving. This will allow the juices to redistribute and the fish to stay moist and flavorful.
Experiment with different herbs and spices to find the combination that you like best. You can also add other ingredients, such as capers or sun-dried tomatoes, to the herb butter sauce for added flavor.
Consider serving the salmon with a side of roasted vegetables or a salad. This will add some color and texture to the dish and make it more well-rounded.

Common Mistakes to Avoid

Overcooking the salmon. This can make the fish dry and tough, rather than moist and flavorful.
Not patting the salmon dry before cooking. This can cause the fish to stick to the pan and prevent it from cooking evenly.
Not using a thermometer to check the internal temperature of the fish. This can result in undercooked or overcooked salmon.
Not letting the salmon rest before serving. This can cause the fish to become dry and tough, rather than moist and flavorful.
Not using high-quality ingredients. This can result in a dish that lacks flavor and texture.
Not experimenting with different herbs and spices. This can make the dish seem boring and uninteresting.

Variations and Substitutions

Try using different types of fish, such as cod or tilapia, instead of salmon.
Add some heat to the dish by incorporating red pepper flakes or diced jalapenos into the herb butter sauce.
Use different herbs and spices, such as dill or basil, to create a unique flavor profile.
Add some acidity to the dish by incorporating a squeeze of fresh lemon juice or a splash of white wine.
Try serving the salmon with a side of roasted vegetables or a salad for added color and texture.
Experiment with different cooking methods, such as grilling or pan-searing, to create a crispy exterior and a tender interior.

What to Serve With Lemon Herb Salmon

This dish is perfect for serving with a variety of sides, such as roasted vegetables or a salad. You could also serve it with a side of quinoa or brown rice for a more filling meal.

Some other ideas for sides include roasted asparagus, grilled bell peppers, or sautéed spinach. You could also serve the salmon with a side of steamed broccoli or green beans for a lighter option.

Roasted vegetables, such as asparagus or Brussels sproutsA side salad with a light vinaigretteQuinoa or brown rice for a filling mealSteamed broccoli or green beans for a lighter optionGrilled bell peppers or zucchini for added color and texture

Make-Ahead, Storage, Freezing and Reheating

This dish can be stored in the fridge for up to a day before serving. Simply cook the salmon and let it cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate.

To reheat the salmon, simply place it in the oven at 350°F (180°C) for 5-7 minutes, or until it is heated through. You can also reheat it in the microwave, but be careful not to overcook it.

This dish can also be frozen for up to 3 months. Simply cook the salmon and let it cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil and freeze. To reheat, simply thaw the salmon overnight in the fridge, then reheat it in the oven or microwave as desired.

Frequently Asked Questions

What type of salmon is best for this recipe?

Any type of salmon will work for this recipe, but wild-caught salmon is generally considered to be the best. Look for salmon that is fresh and has a pleasant smell.

Can I use other types of fish for this recipe?

Yes, you can use other types of fish for this recipe, such as cod or tilapia. However, salmon works best due to its rich flavor and firm texture.

How do I know when the salmon is cooked?

You can check the internal temperature of the salmon with a thermometer to ensure that it is cooked to a safe temperature. The internal temperature should be at least 145 F (63 C). You can also check the fish for doneness by inserting a fork or knife into the thickest part of the fillet. If it flakes easily and is opaque, it is cooked through.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Simply cook the salmon and let it cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate for up to a day. Reheat the salmon in the oven or microwave as desired.

How do I store the salmon after it's been cooked?

You can store the cooked salmon in the fridge for up to a day or freeze it for up to 3 months. Simply wrap the salmon tightly in plastic wrap or aluminum foil and refrigerate or freeze as desired.

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon for this recipe. Simply thaw the salmon according to the package instructions and pat it dry with a paper towel before cooking.

What is the best way to reheat the salmon?

The best way to reheat the salmon is in the oven at 350°F (180°C) for 5-7 minutes, or until it is heated through. You can also reheat it in the microwave, but be careful not to overcook it.

Can I make this recipe for a large group of people?

Yes, you can make this recipe for a large group of people. Simply multiply the ingredients as needed and cook the salmon in batches if necessary.

The Full Recipe

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