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Garlic Lemon Salmon


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  • 1 c. all-purpose flour
  • kosher salt
  • Freshly ground black pepper
  • 4 6-oz salmon fillets
  • 3 tbsp. butter
  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/3 c. freshly squeezed lemon juice
  • 1/4 c. dry white wine
  • 1/4 c. capers, drained
  • 1 lemon, thinly sliced
  • 4 c. baby spinach
  • Chopped fresh parsley, for garnish



Step 1

In a shallow baking dish, add flour. Season with salt and pepper and add salmon. Toss until coated.

In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add salmon and cook until golden, 5 minutes per side. Transfer to a plate.

Add remaining butter to skillet. Add garlic and cook until fragrant, 1 minute,
then add lemon juice and white wine and bring to a simmer.
Stir in capers, lemon slices, and spinach and let cook down until wilted, 2 minutes.

Return salmon to skillet and combine.

Garnish with parsley and serve.

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