Garlic Butter Salmon and Zucchini Skillet

This garlic butter salmon and zucchini skillet brings richness and simplicity to the same pan.
It’s light enough for a quick lunch but hearty enough for a satisfying dinner, and everything cooks in one skillet in under 30 minutes.

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Salmon fillets sear in hot garlic butter until golden at the edges and flaky in the middle.
Zucchini slices soften right in the same pan, soaking up the flavor of the butter and garlic without getting mushy or greasy.

There’s no special sauce to make, no side dish to manage.
You plate it all together and spoon a little garlic butter over the top, and that’s it—warm, clean, and nourishing.

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Why This One-Skillet Dinner Works So Well

This recipe is fast, low-effort, and naturally balanced.
It focuses on clean protein and fresh produce, but still feels rich and satisfying thanks to a few simple flavor layers.

Everything cooks in the same pan in stages, so the garlic and butter deepen without burning, and the salmon gets a proper sear without overcooking the zucchini.

• Fast cook time – You’ll be serving in less than 30 minutes from start to finish.
• Single-skillet simplicity – One pan makes cleanup fast and keeps everything flavorful.
• Balanced richness – Butter and garlic create a full flavor base without heaviness.
• Naturally low carb – Great for a clean, light meal with no sacrifice in flavor.
• Customizable – Add other quick-cooking veggies or herbs to change it up.

It’s the kind of dish you’ll keep in rotation—because once you’ve made it, you’ll remember how easy it really was.

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What You’ll Need to Make It

This meal relies on fresh salmon and a few pantry staples.
You’ll only need a handful of ingredients to build out flavor quickly.

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• Salmon Fillets – Skin-on or skinless, about 5–6 ounces each. Dry them well for the best sear.
• Zucchini – Use firm zucchini sliced into rounds or batons for even cooking.
• Garlic – Fresh garlic cloves, minced for bold flavor.
• Butter – Unsalted works best to control salt levels.
• Olive Oil – Helps raise the smoke point so the butter doesn’t burn.
• Lemon Juice – Adds acidity and freshness to balance the richness.
• Fresh Parsley – For a clean, herby finish after plating.
• Salt and Black Pepper – Season as you go to bring everything together.

Optional additions: red pepper flakes for heat, Italian seasoning for herb depth, or thin asparagus for a second veg.

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How to Make Garlic Butter Salmon and Zucchini

This dish cooks quickly, so it’s best to prep all ingredients before you turn on the heat.
The key is to sear the salmon first, then finish with zucchini and garlic so everything is buttery but not overcooked.

1. Season the salmon
Pat the fillets dry with paper towels. Season both sides with salt and pepper and set aside.

2. Sear the salmon
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the salmon fillets skin-side down and sear for 3–4 minutes. Flip and cook for another 2–3 minutes until golden and just cooked through. Remove and set aside.

3. Cook the garlic and zucchini
Lower heat slightly. Add the remaining butter and garlic to the skillet. Sauté for 30 seconds, then stir in the zucchini slices. Cook for 3–4 minutes, stirring occasionally, until just tender.

4. Finish and serve
Return salmon to the skillet. Squeeze lemon juice over the top and spoon garlic butter onto each fillet. Cook for another minute to rewarm everything. Remove from heat and garnish with chopped parsley.

Serve immediately while warm and buttery.

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What to Serve with Garlic Butter Salmon

This dish is complete on its own, but pairs well with sides that are light and complementary.
You can add carbs or keep it clean depending on the night.

Side Dish	Why It Works
Steamed white rice	Soaks up the garlic butter and makes it more filling
Quinoa or couscous	Light texture, easy to prep in advance
Roasted potatoes	Adds heartiness without taking focus off the salmon
Garden salad	A crisp contrast to the warm skillet flavors
Cauliflower rice	A low-carb alternative that blends right in
Garlic bread	For scooping every last drop of sauce

You can also plate it with grilled asparagus, cherry tomatoes, or sautéed spinach for a full vegetable plate.

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How to Store and Reheat Leftovers

While best served fresh, this recipe can be stored and enjoyed later with a few adjustments.
The salmon stays flaky and moist if you reheat it gently.

Storage Tips
Let everything cool fully before transferring.
Store in a sealed container in the fridge for up to 2 days.
Store salmon and zucchini together or separately based on preference.

Reheating Tips
Skillet: Reheat over low heat with a small splash of water or butter.
Microwave: Use short bursts at 50% power, loosely covered.
Oven: Cover and reheat at 300°F until warmed through.

Avoid overcooking to preserve the salmon’s texture and prevent the zucchini from turning mushy.

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Garlic Butter Salmon FAQ

Can I use frozen salmon?
Yes. Thaw completely and pat dry before cooking to avoid excess moisture in the pan.

What’s the best way to prep the zucchini?
Cut evenly and not too thin. Slight thickness helps avoid soggy texture.

Is this meal keto-friendly?
It is. No starches or sugars—just protein, fat, and fresh vegetables.

Can I add other vegetables?
Yes. Cherry tomatoes, asparagus, or thin bell pepper strips all cook quickly in the same pan.

Can I make it dairy-free?
Use a dairy-free butter substitute and olive oil. It won’t taste exactly the same but still works well.