Name: Trout (or Salmon) with Garlic Lemon Butter Herb Sauce
Prep time: 10 min
Cook time: PT-488375H55M43S
Total time: 30 min
Cuisine: American
Ingredients: 4 trout or salmon fillets (about 6 oz each); 2 tbsp olive oil; Salt and pepper to taste; 1 tsp Italian seasoning or a mix of dried thyme and parsley; 3 cloves garlic, minced; 2 tbsp fresh lemon juice; 1/4 cup white wine or broth; 3 tbsp unsalted butter; 2 tbsp chopped fresh parsley (for garnish)

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I make this Trout (or Salmon) with Garlic Lemon Butter Herb Sauce when I want a dinner that feels elegant but takes less than 30 minutes. It’s pan-seared fish with a golden crust, served with a rich, garlicky lemon-butter sauce and fresh herbs—it tastes like something from a restaurant but made right in my kitchen.

Why I’ll love this recipe

I love this recipe because it’s quick, flavorful, and simple. The buttery sauce complements the fish without overpowering it, and I can switch between trout or salmon depending on what I have. It’s one of those dishes that makes me feel like a pro in the kitchen with very little effort. Trout (or Salmon) with Garlic Lemon Butter Herb Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Here’s what I use:

trout or salmon fillets
olive oil
salt and pepper
Italian seasoning or dried herbs (like thyme and parsley)
minced garlic
lemon juice
white wine or broth
unsalted butter
fresh parsley (for garnish)

Directions

I season the fish fillets with salt, pepper, and herbs.
I heat oil in a skillet over medium heat and sear the fish skin-side down first (if it has skin). I cook for 3–4 minutes per side, depending on thickness.
I remove the fish and set it aside, then add garlic, lemon juice, and wine or broth to the pan.
I let the liquid simmer for a minute, then swirl in butter until the sauce is smooth.
I return the fish to the pan to warm through and spoon the sauce over the top.
I finish with a sprinkle of fresh parsley before serving.

Servings and timing

This recipe serves 4. It takes me about 10 minutes to prep and 15–20 minutes to cook, so I can have it on the table in under 30 minutes.

Variations

I mix things up depending on what I’m craving:

Add red pepper flakes for heat
Swap the herbs for dill or basil
Use lime juice instead of lemon for a twist
Skip the wine and use broth with a splash of vinegar
Make it dairy-free by using olive oil instead of butter

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. I reheat gently in a pan with a splash of water or broth to keep it moist. I avoid microwaving so the fish doesn’t dry out.

FAQs

Can I use frozen fish?

Yes, as long as it’s thawed properly. I pat it dry before cooking so it sears well.

What’s the best fish for this sauce?

Trout and salmon both work beautifully, but I’ve also used cod and halibut with great results.

Do I have to use wine?

No—broth works just as well. I sometimes add a touch of lemon zest or vinegar for extra brightness.

How do I know when the fish is done?

It flakes easily with a fork and looks opaque in the center. I let it rest off heat for a couple minutes to finish cooking gently.

Can I grill the fish instead?

Yes, and I just pour the sauce over at the end. It’s especially great with grilled salmon.

Conclusion

This Trout (or Salmon) with Garlic Lemon Butter Herb Sauce is one of my favorite quick dinners. It’s rich, flavorful, and so satisfying. Whether I’m cooking for guests or just making something nice for myself, it always feels like a treat.