Trout (or Salmon) with Garlic Lemon Butter Herb Sauce

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

A quick and elegant fish dish perfect for weeknights or special dinners. The pan-seared trout or salmon gets a golden crust while staying moist inside, topped with a luscious garlic-lemon-butter sauce and fresh herbs for a burst of flavor.

Table of Contents hide

1 Ingredients:

1.1 For the Fish

1.2 For the Garlic Lemon Butter Herb Sauce

2 Instructions:

3 Chef’s Tips & Variations:

4 Serving Ideas:

Ingredients:

For the Fish

4 trout or salmon fillets (about 6 oz / 170 g each, skin-on preferred for crispy texture)
Salt & black pepper — to taste

2 tbsp olive oil or unsalted butter (for searing)

For the Garlic Lemon Butter Herb Sauce

3 tbsp unsalted butter (use high-quality butter for the best flavor)
4 garlic cloves, finely minced (fresh garlic makes a big difference)

2 tbsp lemon juice, freshly squeezed (about 1 medium lemon)
1 tsp lemon zest (avoid the white pith for no bitterness)
2 tbsp fresh parsley, finely chopped

1 tbsp fresh dill, finely chopped (optional, but adds a fresh, herby aroma)

Instructions:

1️⃣ Prepare the Fish

Pat the fillets completely dry using paper towels — this step is key for achieving a crispy sear.
Season generously on both sides with salt and freshly ground black pepper.
Let the fish sit at room temperature for 5 minutes while you heat the pan (this helps even cooking).

2️⃣ Sear the Fish

Heat 2 tbsp olive oil or butter in a large skillet over medium-high heat until shimmering but not smoking.

Place fish skin-side down (if skin-on) and press gently with a spatula for the first 20 seconds to prevent curling.
Cook for 3–4 minutes without moving, until the skin is crispy and golden.
Carefully flip and cook the other side for 2–3 minutes, or until the fish flakes easily with a fork.

Transfer to a warm plate and tent with foil while you make the sauce.

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3️⃣ Make the Sauce

In the same skillet, reduce heat to medium.
Melt 3 tbsp butter, then add minced garlic and sauté for 30 seconds until fragrant (don’t let it brown).
Stir in lemon juice, lemon zest, parsley, and dill.

Taste and adjust seasoning — you may want a pinch more salt or pepper.

4️⃣ Combine & Serve

Spoon the sauce generously over the cooked trout or salmon.
Serve immediately while hot, paired with sides like roasted potatoes, steamed asparagus, or a crisp garden salad.

Chef’s Tips & Variations:

Crispier Skin: Make sure the fish is completely dry before cooking. Water causes steaming, not searing.

Butter Temperature: For a richer sauce, use European-style butter with higher fat content.
Extra Flavor: Add a splash of white wine to the pan after cooking the garlic for a more gourmet touch.
Herb Swaps: Fresh basil, thyme, or chives work beautifully too.

Dairy-Free Option: Use olive oil instead of butter for both searing and sauce-making.

Serving Ideas:

With creamy mashed potatoes and roasted carrots for a hearty dinner.
On a bed of couscous or quinoa for a lighter, healthy option.

Over pasta with extra lemon butter sauce for a Mediterranean twist.