Lemon Butter Wild Salmon Filet Recipe

Prep Salmon

Pat the salmon fillet dry with paper towels. If the fillet is thick (over 1 inch), score the skin lightly in two or three places to prevent curling. Season both sides evenly with kosher salt and freshly ground black pepper. Sprinkle lemon zest over the top and press gently to adhere.

Let the seasoned salmon sit at room temperature for 10–15 minutes while you prepare the pan and sauce ingredients. This helps even cooking.

Make Sauce Base

In a small bowl, measure and set aside the minced garlic, lemon juice, wine (or stock) and chopped parsley so they're ready. This sauce comes together quickly once the pan is hot.

Cook Garlic

Heat a small saucepan or skillet over medium-low and add 2 tablespoons butter and 1 tablespoon olive oil. Once the butter melts, add the minced garlic and cook gently 30–45 seconds until fragrant but not browned.

Deglaze & Finish

Add the 2 tablespoons white wine or chicken stock and increase heat to medium for about 1 minute to reduce slightly. Stir in the 2 tablespoons lemon juice and the remaining 2 tablespoons butter, stirring until the butter melts and the sauce is glossy. Add capers if using and chopped parsley. Taste and season with salt and pepper as needed. Keep sauce warm on the lowest heat or transfer to a warm bowl.

Preheat

Preheat the oven to 400°F (200°C). Place an oven-safe skillet (preferably stainless steel or cast iron) over medium-high heat and add 1 tsp neutral oil to coat.

When the oil is shimmering but not smoking, place the salmon fillet skin-side down in the skillet. Press gently with a spatula for 10 seconds to ensure even contact and prevent curling.

Sear the salmon skin-side down without moving for 3–4 minutes, until the skin is crisp and the fish is cooked about one-third to halfway up the side. If the fillet is thinner, reduce sear time to 2–3 minutes.

Carefully flip the salmon, spoon 1 tablespoon of the lemon butter sauce over the top, and add the lemon slices to the pan around the fish. Transfer the skillet to the preheated oven and roast 5–8 minutes, depending on thickness, until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or longer for more done.

If you used a non-oven-safe pan, transfer the fillet to a parchment-lined baking sheet and finish in the oven as directed.

Rest & Finish

Remove salmon from the oven and transfer to a plate. Tent loosely with foil and let rest 3–4 minutes. Meanwhile, if desired, return the skillet to the stove and swirl in 1 tablespoon butter to enrich the sauce, then spoon the warm lemon butter sauce and any pan juices over the salmon.

Serve

Plate the salmon, garnish with additional chopped parsley and the pan-roasted lemon slices. Serve immediately with extra lemon wedges on the side.