Lemon Glazed Salmon

this tilapia is a simple icing lemon goes a long is preferable to put it at the table with lemon and little vegetables to complement well this repat

Lemon Glazed Salmon
Lemon Glazed Salmon


2 tbsp. extra-virgin olive oil

4 6-oz. salmon fillets patted dry with paper towels

kosher salt

Freshly ground black pepper

3 tbsp. unsalted butter

3 cloves garlic, minced Juice, and zest of 1 lemon, plus 1 thinly sliced lemon

1 c. low-sodium chicken broth

2 tbsp. chopped fresh parsley


  1. In a large skillet over medium-high heat, heat oil. When the oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and cook 2 minutes more. Transfer to a plate.
  2. Reduce heat to medium, then add 1 tablespoon butter, garlic, and lemon juice and zest and cook 2 minutes. Add lemon slices and chicken broth to skillet and season with salt and pepper. Simmer on low until reduced, 3 to 5 minutes.
  3. Return salmon back to skillet and simmer until salmon is cooked through 3 to 4 minutes. Add the remaining 2 tablespoons butter and stir to create a creamy sauce.
  4. Garnish with parsley and serve immediately.
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