Go Back

Grilled Salmon with Lemon Butter Herb Sauce

Grilled salmon with lemon butter herb sauce features a crisp, charred golden crust with tender, flaky flesh. Warm lemon-butter-garlic herbs melt over the fish for a glossy, restaurant-style finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets (skin-on)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Lemon Butter Herb Sauce
  • 4 tbsp unsalted butter
  • 3 garlic cloves minced
  • 3 tbsp fresh lemon juice about 1½ lemons
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp fresh chives finely chopped
  • 0.25 tsp red pepper flakes optional
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
For Serving
  • 1 lemon slices
  • 1 extra fresh herbs for garnish

Equipment

  • 1 grill pan
  • 1 small saucepan

Method
 

Prep the salmon
  1. Remove the salmon from the fridge 15–20 minutes before cooking so it reaches room temperature for even cooking.
  2. Pat the salmon fillets dry with paper towels, then drizzle olive oil over both sides and rub in garlic powder, smoked paprika, salt, and black pepper.
Grill the salmon
  1. Preheat your grill or grill pan over medium-high heat and brush the grates lightly with oil to prevent sticking.
  2. Place salmon fillets skin-side down on the hot grill and cook for 4–5 minutes without touching until the flesh turns from translucent to opaque from the bottom up.
  3. Flip the fillets carefully using a wide spatula, then cook for 2–3 minutes until the salmon is just cooked through and flakes easily with a fork; do not overcook.
Make the lemon butter herb sauce
  1. Melt butter in a small saucepan over medium-low heat, then add minced garlic and cook for 1 minute until fragrant but not browned.
  2. Stir in lemon juice, lemon zest, parsley, dill, and chives, add red pepper flakes if using, then season with salt and black pepper.
  3. Let the sauce warm for 30 seconds, then remove from heat.
Serve
  1. Transfer salmon to plates, spoon lemon butter herb sauce generously over each fillet, and garnish with lemon slices and extra fresh herbs.

Notes

Key pro tip: dry the salmon well and don’t move it on the grill—starting skin-side down creates the best crust. Store leftovers in an airtight container in the refrigerator up to 2 days (reheat gently to avoid drying). Freezing is not recommended for best texture. For a dairy-light option, use a plant-based butter that melts 1:1, and keep the heat on medium-low so the sauce stays silky.