Lemon Butter Salmon with Chives
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I’ve made this lemon butter salmon more times than I can count, and it never fails to impress with its golden sear and zesty, buttery flavor. It’s my go-to for a simple dinner that tastes like something you’d order at a fancy restaurant!
If you’re craving a salmon recipe that feels both special and effortless, my lemon butter salmon with chives is exactly what you need. The salmon is quickly seared until golden, then bathed in a silky garlic butter sauce that’s brightened with fresh lemon zest and juice. Just before serving, I scatter over a handful of chives for a pop of freshness that balances the richness of the butter perfectly. It’s lightened up compared to my creamy garlic lemon salmon, but still delivers all the bold flavor you’d expect.
I love serving this dish with simple roast baby potatoes and crisp green beans on the side—it makes for a dinner that looks elegant but comes together in no time at all. The buttery lemon sauce ties everything on the plate together, so every bite tastes restaurant-worthy. Whether you’re cooking for your family on a weeknight or inviting friends over for dinner, this salmon is a guaranteed hit that you’ll want to make again and again.
A few ingredient notes
You only need a handful of ingredients to make this flavorful dinner recipe. Here are a couple of things to keep in mind:
- Salmon: Choose the type of salmon you enjoy eating the most – they will all work in this recipe. Pink and Coho are my two favorites as they are mild flavored and higher in fat (meaning they aren’t dry). I also really enjoy Steelhead, which technically isn’t salmon, but it looks and tastes just like it.
- Chives: I have a pot of chives on my deck that grows like a weed, so I reach for chives whenever I can. Green onions make a nice substitute.
Store and reheat instructions
Store: Leftovers can be stored in a covered container in your fridge for up to 4 days.
Reheat: I‘ll often eat leftover salmon cold for lunch with a simple salad, but it’s nice reheated, too. You can warm it in a pan over medium heat or use a microwave.
Lemon Butter Salmon with Chives
Ingredients
- 4 pieces of salmon (about 6 ounces each)
- ¼ teaspoon EACH: salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic (finely minced)
- Zest from 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons minced chives
Instructions
- Season the top of the salmon with salt and pepper.4 pieces of salmon, ¼ teaspoon EACH: salt and pepper
- Heat the olive oil in a large (perferably cast iron) pan over medium-high heat. Add the salmon, top side down, and sear without moving for 4 minutes.1 tablespoon olive oil
- Flip the salmon over, add the butter, and let it melt. Once melted, add the garlic and then start spooning the garlicky butter over the salmon – tilting the pan a little to the side makes this easier. Continue to baste the salmon with the butter for 2-3 minutes.2 tablespoons butter, 2 cloves garlic
- Remove the salmon from the heat and add the lemon zest and juice. Let the salmon rest for 2 minutes and then sprinkle the chives over top and serve.Zest from 1 lemon, 2 tablespoons lemon juice, 2 tablespoons minced chives
To make the sides
- This salmon can be served with many different sides. To make the potatoes you see in the photos, cut baby potatoes in half and toss them with a little olive oil, salt, and pepper. Bake them, cut side down, for 35 minutes at 425 degrees Fahrenheit, or until soft.
- For the green beans, I cook them in a steamer basket for 3-4 minutes and add a pinch of salt to the water, which helps flavor the beans. Alternatively, you can roast them with the potatoes, adding them during the last 10 minutes of baking.
Notes
Nutrition
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More salmon recipes to try next
For even more inspiration, check out all of my salmon recipes!
