Lemon Garlic Butter Salmon with Zucchini Noodles Recipe
Lemon Garlic Butter Salmon and Zucchini Noodles is a quick, healthy, and flavor-packed meal perfect for busy weeknights. Tender, flaky salmon fillets are seared to perfection and paired with light, fresh zucchini noodles, all coated in a rich yet bright lemon garlic butter sauce. This low-carb, restaurant-quality dish comes together in just 30 minutes with minimal effort and cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Mediterranean
- Diet: Low Carb
Ingredients
Salmon
- 4 salmon fillets (about 150-180g each)
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Zucchini Noodles
- 2 medium zucchini, spiralized
Lemon Garlic Butter Sauce
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes (optional)
Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese
Instructions
- Prepare the ingredients: Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Spiralize the zucchini if not already prepared.
- Sear the salmon: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Place the salmon skin-side down and cook for 4–5 minutes until golden and crispy. Flip and cook another 2–3 minutes until just cooked through. Remove and set aside.
- Make the garlic butter sauce: In the same pan, reduce heat to medium. Add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant.
- Cook the zucchini noodles: Add the zucchini noodles to the pan and toss gently. Cook for 2–3 minutes until just tender but still slightly crisp.
- Add lemon flavor: Stir in the lemon juice, lemon zest, and red pepper flakes (if using). Mix well to coat the noodles.
- Combine and finish: Return the salmon to the pan. Spoon the garlic butter sauce over the fillets and let everything heat together for 1–2 minutes.
- Garnish and serve: Sprinkle with fresh parsley and Parmesan cheese if desired. Serve immediately.
Notes
- To keep zucchini noodles from becoming too watery, avoid overcooking and serve immediately.
- You can substitute salmon with other firm fish if desired.
- Red pepper flakes add a subtle heat—adjust to your preference or omit entirely.
- For a dairy-free version, substitute butter with olive oil and omit Parmesan cheese.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
