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Garlic Butter Salmon and Zucchini Skillet1

Garlic Butter Salmon and Zucchini Skillet

This garlic butter salmon and zucchini skillet delivers a rich, buttery sauce, perfectly seared salmon, and tender zucchini—all in one pan.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main
Cuisine American
Servings 2 servings

Equipment

  • Large Skillet Used to sear salmon and sauté zucchini

Ingredients
  

  • 2 fillets salmon 5–6 oz each, skin-on or skinless
  • 1 medium zucchini sliced into rounds
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 tablespoon lemon juice freshly squeezed
  • salt and pepper to taste
  • 1 tablespoon fresh parsley chopped, for garnish

Instructions
 

  • Pat salmon fillets dry and season both sides with salt and pepper.
  • Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot and foaming.
  • Add salmon fillets skin-side down and sear for 3–4 minutes until golden. Flip and cook 2–3 minutes more until just cooked. Remove and set aside.
  • Reduce heat to medium. Add remaining butter and minced garlic to the skillet and sauté for 30 seconds until fragrant.
  • Stir in zucchini and sauté for 3–4 minutes until tender-crisp.
  • Return salmon to the skillet, drizzle with lemon juice, and spoon garlic butter over the top. Cook 1 minute to reheat salmon.
  • Garnish with chopped parsley and serve immediately from the skillet.

Notes

  • Use ghee or a butter substitute for a dairy-free version.
  • Add a pinch of red pepper flakes when cooking garlic for heat.
  • Serve over rice or cauliflower rice to make it a full plate.
Keyword garlic butter salmon, one pan salmon, zucchini skillet
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