Garlic Butter Salmon With Asparagus – Easy, Flavorful, Weeknight Dinner

This garlic butter salmon with asparagus is the kind of recipe that earns a spot in your weekly rotation. It’s simple, fast, and packed with satisfying flavor. You get flaky salmon, crisp-tender asparagus, and a rich garlic butter sauce that ties everything together.

It feels special without demanding much effort, and it cooks in one pan with minimal cleanup. Whether you’re cooking for two or feeding the family, this dish delivers.

Why This Recipe Works

This recipe keeps things straightforward: fresh salmon, bright asparagus, and a bold garlic butter sauce. The flavors complement each other without competing, so every bite tastes balanced and clean.

• High heat, quick cook: Searing the salmon gives you a golden crust while keeping the inside juicy.
• One pan simplicity: The asparagus cooks in the same pan, soaking up the buttery garlic goodness.
• Fresh, simple ingredients: Lemon, garlic, and butter build a classic sauce that never goes out of style.
• Flexible and forgiving: Works with skin-on or skinless fillets, thick or thin, and easy to scale.

Ingredients

• 4 salmon fillets (about 6 ounces each), skin-on or skinless
• 1 pound asparagus, ends trimmed
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 lemon (zest and juice), plus extra wedges for serving
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped (or dill)
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup dry white wine or chicken broth to deglaze

Step-by-Step Instructions

1. Pat the salmon dry and season well. Use paper towels to dry the fillets.

   Season both sides with salt and pepper. Dry fish sears better and won’t steam in the pan.

2. Prep the asparagus. Snap off the woody ends and keep spears similar in length. Toss with a drizzle of olive oil, a pinch of salt, and pepper.
3. Preheat a large skillet. Set a large heavy skillet (cast iron or stainless steel) over medium-high heat.

   Add 1 tablespoon olive oil and 1 tablespoon butter.

4. Sear the salmon, first side. When the butter foams, add the salmon fillets, presentation side down (skin side up if using skin-on). Cook without moving for 3–4 minutes until a deep golden crust forms.
5. Flip and finish salmon. Turn the fillets carefully. Reduce heat to medium.

   Cook 2–4 minutes more, depending on thickness, until the salmon is just opaque in the center. Transfer to a plate and tent loosely with foil.

6. Sauté the asparagus. In the same pan, add the remaining 1 tablespoon olive oil if needed. Add asparagus and cook 3–5 minutes, tossing occasionally, until crisp-tender with a slight char.
7. Make the garlic butter. Push asparagus to one side.

   Add the remaining 2 tablespoons butter to the empty side. Once melted, stir in the garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.

8. Deglaze and brighten. Add lemon zest and juice.

   If using, splash in wine or broth to deglaze, scraping up any browned bits. Simmer 30–60 seconds to reduce slightly.

9. Return the salmon to the pan. Nestle fillets back in, spoon garlic butter over the top, and warm 1 minute. Sprinkle with parsley.

   Taste and adjust salt, pepper, and lemon as needed.

10. Serve. Plate salmon with asparagus and spoon extra pan sauce over everything. Add lemon wedges on the side.

Storage Instructions

• Refrigerate: Cool completely, then store salmon and asparagus in an airtight container for up to 2 days.
• Reheat gently: Warm in a covered skillet over low heat with a splash of water or broth until just heated through. Avoid the microwave if you can; it can dry out the fish.
• Freezing: Not ideal for this dish.

  Cooked salmon can be frozen, but the texture and asparagus quality suffer after thawing.

• Meal prep tip: Store sauce separately if making ahead and spoon over after reheating to keep flavors bright.

Benefits of This Recipe

• Quick and weeknight-friendly: On the table in around 20–25 minutes with one pan to clean.
• Nutritious: Salmon brings protein and omega-3s; asparagus adds fiber, vitamins, and a springy bite.
• Versatile: Works for casual dinners, date night, or company. Easy to pair with rice, mashed potatoes, or crusty bread.
• Approachable flavors: Garlic, butter, and lemon are familiar and universally loved.

What Not to Do

• Don’t start with wet fish. Moisture prevents browning and can make the salmon stick.
• Don’t overcook the salmon. Pull it when the center is just translucent and flakes easily. It will finish gently in the warm pan.
• Don’t burn the garlic. Burned garlic turns bitter.

  Add it after lowering the heat and stir constantly for under a minute.

• Don’t overcrowd the pan. If your skillet is small, cook in batches. Crowding leads to steaming instead of searing.
• Don’t skip seasoning. Salt and pepper at each step make the sauce and vegetables pop.

Alternatives

• Different fat: Swap butter for ghee for a nutty flavor, or use half butter, half olive oil for a lighter sauce.
• Herb swaps: Dill, chives, tarragon, or basil all work. Use what you have.
• Citrus twist: Try lime or orange zest for a different brightness.

  Add capers for briny contrast.

• Veggie swap: Green beans, broccolini, or zucchini cook well in the same pan and time frame.
• Oven option: Place asparagus on a sheet pan, top with salmon, dot with butter, garlic, and lemon slices. Bake at 400°F (200°C) for 10–14 minutes.
• Creamy finish: Whisk in a splash of heavy cream or a spoon of crème fraîche to the pan sauce for extra richness.

FAQ

How do I know when salmon is done?

Look for flesh that flakes easily with a fork and is just opaque in the center. If you use an instant-read thermometer, aim for 125–130°F for medium, then rest briefly.

The temperature will rise slightly off heat.

Can I use frozen salmon?

Yes, just thaw it fully in the fridge overnight and pat very dry before cooking. Frozen fillets often release more moisture, so drying them well is key for a good sear.

What kind of pan works best?

A heavy skillet like cast iron or stainless steel gives you the best crust. Nonstick works, but you’ll get less browning.

Make sure the pan is hot before adding the fish.

Skin-on or skinless?

Either is fine. Skin-on gives protection from overcooking and helps with crisping. If using skin-on, start skin side up for a nice crust on top, then flip and crisp the skin if you like.

How can I make this dairy-free?

Use olive oil or a dairy-free butter alternative.

Add extra lemon zest and a splash of wine or broth to build flavor without the butter richness.

What should I serve with it?

Rice, lemony couscous, roasted potatoes, or crusty bread to soak up the sauce. A simple green salad also pairs well and keeps the meal light.

My garlic browned too fast. What happened?

The heat was too high or the pan was too hot from searing.

Reduce the heat before adding garlic and stir continuously for under a minute. You can also add a splash of liquid right away to cool the pan.

Can I grill the salmon instead?

Yes. Grill over medium-high heat for 3–4 minutes per side, depending on thickness.

Toss asparagus with oil and grill until charred and tender. Warm the garlic butter sauce in a small pan and spoon over to serve.

Final Thoughts

Garlic butter salmon with asparagus is a no-fuss recipe that still feels special. The flavors are bright and comforting, and the one-pan method keeps things easy.

With a few smart techniques—drying the fish, hot pan, gentle garlic—you get a restaurant-quality result at home. Keep lemons, butter, and garlic on hand, and you can make this any night of the week.