Salmon with Garlic Lemon Sauce
Garlic lovers unite! This delicious, pan-seared Salmon with Garlic Lemon Sauce will make your tastebuds sing. Weeknights are tough to get nutritious meals on the table, but this! A winner for sure. I lean into the bright flavors of Mediterranean ingredients like oregano, lemon, and garlic. Add in readily available ingredients for sides like roasted red peppers and use couscous for the base that cooks in 5 minutes. Sprinkle some salty feta and some Kalamata olives on the side and a squeeze of lemon and you have a fabulous fancy-feeling dinner. And yes, this can come together in around 30 minutes. (You get bonus points for using spinach or frozen veggies that cook up in no time flat!)
Table of contents
How to cook Salmon or other fish on the stove
This Salmon with Garlic Lemon Sauce recipe cooks up in minutes on the stovetop. But first, let’s talk about the easiest way to make salmon on the stove. I use a nonstick skillet because I want a good sear on the salmon without it sticking to the pan. I do use a little bit of olive oil for extra insurance, but nonstick is the way to go here.
This is my go-to stovetop method that works perfectly every time.
Preheat the nonstick skillet and add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter. Allow the butter to melt and co-mingle with the oil. Once the pan is hot, place the fish flesh side down (if the fish has the skin on). Do not move the fish, allow it to sizzle for between 2 minutes for thin filets and about 4 minutes for thicker filets. You can take a peek to see the golden color coming along. You will also see the sides of the fish start to change color. Once the time is up, gently turn the fish. Allow to sear another 2-3 minutes for a thick piece and 1 minute for a thin piece. Check the sides that should be turning color quickly. If you are cooking salmon, the color change is a good gauge of doneness.
If you are cooking cod, tilapia, or any other type of white fish, these types of fish cook even faster. Lastly, keep an eye out for the fish so that it doesn’t start flaking and splitting. This is a sure sign that the fish is done.
You want to make sure your side dishes are prepared before you start cooking fish because it is not optimal to reheat fish. Sides are always easy to give them a quick warm-up in a microwave or stovetop if needed.
How to make Salmon with Garlic Lemon Sauce
This recipe for Salmon with Garlic Lemon Sauce comes together quickly. Two things that help are couscous that cooks up in 5 minutes. Second, jarred roasted red peppers and olives. But, you can mix and match sides and I have several suggestions below on different sides that work beautifully with this Salmon with Garlic Lemon Sauce.
Let’s prepare the sides
For this recipe, I love to make my Za’atar Zucchini. If you don’t like Za’atar or don’t have any, simply roasted works well for this recipe. Preheat oven to 400ºF. Wash and dry the zucchini and cut in half lengthwise and if needed, cut those halves also. Now slice those pieces crosswise about 1/2 inch thick. Place them in the bowl and toss with 1/2 teaspoon of salt (if the Za’atar doesn’t have salt) and 1 teaspoon of Za’atar. Toss well. On a parchment-lined rimmed baking sheet, evenly spread zucchini and place in the oven for 20 minutes or until tender.
Now for the couscous. Moroccan couscous is a tiny little pasta shape rather than Israeli couscous which is substantially larger. 1 cup of dry couscous yields 2-2 1/2 cups cooked and it cooks in 5 minutes. In a small saucepan with a lid, bring 1 cup of water to a simmer and add a little oil or butter (about 1 tablespoon). Add dry couscous to the simmering water, place the lid on the pan, and turn the heat off. Allow to rest for 5 minutes. After resting, remove the lid and fluff. Set aside.
Let’s prepare the salmon for this recipe
Now for the Salmon! Let’s create the sauce. This is where a simple group of ingredients allows for a maximum taste explosion of flavor.
- 6 cloves of garlic, peeled and finely chopped
- Zest and juice of one lemon
- 1 teaspoon of dried oregano (if you don’t like Oregano substitute with Italian seasoning)
- 2 tsp of honey
- 3 1/2 tablespoons of extra virgin olive oil
- 1 tablespoon of butter
- 2 tablespoons of fresh Oregano (or fresh Parsley)
- 1 good pinch of Kosher salt
- Fresh cracked black pepper
In a small bowl, combine garlic, lemon zest and lemon juice, dried oregano, honey, olive oil, salt and pepper. Whisk until fully combined. The fresh oregano is added at the end.
I recommend filets that are approximately 6 ounces each and about 1 1/2 inches thick. Most salmon filets fall within this range of size if they are portioned.
Pat the salmon filets dry on both sides. Preheat the skillet and add 1/2 tablespoon of extra virgin olive oil. Cook the filet flesh side down (if the fish has skin) for about 3-4 minutes. Now turn the fish and add the lemon garlic mixture to the top of the fish. After about 30 seconds, add 1 tablespoon of butter. Cook for about 1 1/2 minutes or until the salmon has turned a pale pink color. Add half of the fresh oregano leaves to the sauce in the pan.
Place some cooked couscous on a plate, add the salmon filet, and spoon the sauce of the pan sauce with fresh oregano leaves onto the salmon. Add roasted peppers, and olives on the side and sprinkle with a little feta cheese and more fresh oregano. Finish with a squeeze of lemon and enjoy!
More ideas for side dishes to serve with Salmon
I’ve added some serving ideas below as examples that work well with this recipe. This Salmon with Lemon Garlic Sauce is versatile and works so well with many side dishes.
- Roasted mini potatoes and sauteed fresh spinach.
- Steamed broccoli with quinoa.
- Lemon Thyme Couscous with Olives and wilted spinach.
- Feta mashed potatoes and steamed green beans
- Caesar salad as a low-carb option
- Roasted Vegetable Quinoa with Feta for an all-in-one option. Carbs + veggies!
If you love Salmon…
If you love Salmon, I have a handful of Salmon recipes that I think you will love. One of my faves is Easy Chilled Poached Salmon Salad. I’ve been making this one for years and it’s a delicious and easy recipe that is perfect for the hot Summer days. And speaking of warmer days, this one is also great, Salmon Caper Orzo Salad. And last but not least, this incredible appetizer recipe that is perfect for entertaining all year around, Mini Roasted Stuffed Potatoes with Whipped Goat Cheese. The delicious morsels are perfection. Enjoy!
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Salmon with Lemon Garlic Sauce
April 17, 2024Equipment
- 1 nonstick pan
Ingredients
Salmon with lemon garlic sauce
- 3 cloves or garlic peeled and finely chopped
- 1 whole lemon Zest and juice of
- 1/2 teaspoon of dried oregano
- 1 tsp of honey
- 2 tablespoons of extra virgin olive oil divided
- 1 tablespoon of fresh Oregano or fresh Parsley
- 1 pinch of Kosher salt
- Fresh cracked black pepper
- 3/4 pound Salmon filets
Zucchini
- 1 large zucchini, washed dried and sliced or two small
- 1/2 teaspoon salt Kosher
- 1 teaspoon Za'atar seasoning blend
Couscous
- 1 cup couscous, Moroccan dried
- 1 cup water
- 1 tablespoon olive oil or butter
Instructions
Zucchini (optional)
- Preheat oven to 400ºF.
- Wash and dry the zucchini and cut in half lengthwise and if needed, cut those halves also. Now slice those pieces crosswise about 1/2 inch thick.
- Place them in the bowl and toss with 1/2 teaspoon of salt (if the Za'atar doesn't have salt) and 1 teaspoon of Za'atar. (If you don't have Za'atar, you can season simply with salt and pepper)
- Toss well. On a parchment-lined rimmed baking sheet, evenly spread zucchini and place in oven for 20 minutes or until tender.
Couscous (optional)
- In a small saucepan with a lid, bring water to a simmer and add a little oil or butter (about 1/2 tablespoon).
- Add dry couscous to the simmering water, place the lid on the pan, and turn the heat off.
- Allow to rest for 5 minutes. After resting, remove the lid and fluff. Set aside.
Salmon with lemon garlic
- Pat the salmon filets dry on both sides. Preheat the skillet and add 1/2 tablespoon of extra virgin olive oil.
- Cook the filet flesh side down (if the fish has skin) for about 3-4 minutes.
- Now turn the fish and add the lemon garlic mixture to the top of the fish. After about 30 seconds, add 1 tablespoon of butter.
- Cook for about 1 1/2 minutes or until the salmon has turned a pale pink color.
- Add half of the fresh oregano leaves to the sauce in the pan.
How to serve
- Place some couscous on a plate, add the salmon filet and spoon some of the sauce of from the pan sauce with fresh oregano leaves on to the salmon.
- Add roasted peppers, and olives and sprinkle with a little feta cheese and more fresh oregano. Finish with a squeeze of lemon and enjoy!
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
