Salmon with a simple herb butter is one of those weeknight dinners that feels special without asking for much time or attention. The butter carries the aromatics and lemon brightens everything; the salmon cooks fast under the broiler, which gives you a tender, slightly caramelized top in minutes.
I cook this recipe whenever I want a reliable, elegant plate that pairs with almost anything—rice, quick greens, or a crisp salad. It’s forgiving: slightly under is better than over, and the herb butter added at the end keeps the fish glossy and flavorful.
Below you’ll find the precise ingredients and the exact broil method I follow. I’ll also share tools, common slip-ups, substitutions, storage advice, and answers to reader questions so you can make this recipe confidently every time.
Gather These Ingredients
Ingredients
- 1 ½ – 2 pounds wild caught salmon — whole fillet cut into portions; choose firm, bright flesh for best results.
- 1 tablespoon olive oil — for brushing the tops so the fish browns evenly under the broiler.
- ¼ cup melted butter — base for the herb butter; provides richness and helps herbs meld.
- 1 tablespoon lemon juice — lifts the richness and adds necessary acidity.
- 1 tablespoon chopped parsley — fresh herb for brightness and color.
- 1 teaspoon chopped dill — adds a classic, slightly sweet herb note that pairs perfectly with salmon.
- 1 clove garlic minced — for a subtle savory background; mince finely so it blends into the butter.
- Salt and pepper — essential for seasoning; adjust to taste before broiling.
Herb Butter Salmon: How It’s Done
- Set the oven to Broil and move the top rack to about 6 inches below the heat source.
- Pat the 1 ½ – 2 pounds wild caught salmon dry with paper towels, cut into individual portions, and arrange them on a rimmed baking sheet.
- Brush the tops of the portions with 1 tablespoon olive oil, then season both sides with salt and pepper.
- Broil the salmon 5–8 minutes, depending on thickness, until the fish is just opaque and flakes easily with a fork (it’s better to err on slightly undercooked than overcooked).
- While the salmon is broiling, stir together ¼ cup melted butter, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 1 teaspoon chopped dill, and 1 clove minced garlic to make the herb butter.
- Remove the salmon from the oven and immediately brush the tops with the herb butter.
- Serve the salmon warm.
Reasons to Love Herb Butter Salmon
Quick: From prep to plate in about 15–20 minutes. The broiler works fast, and the herb butter comes together while the fish cooks.
Flexible: It pairs with so many sides—steamed asparagus, roasted potatoes, lemon couscous, or a simple mixed-green salad. It also scales easily for guests.
Flavor-forward: The butter carries garlic, parsley, and dill so every bite is moist and aromatic. The final brush locks in that bright, buttery finish without overcooking the fish.
Reliable results: Broiling produces consistent color and texture when you keep an eye on doneness. Slightly under is perfectly acceptable as residual heat finishes the fish off.
Healthier Substitutions
- Swap the full ¼ cup melted butter for half butter and half olive oil to cut saturated fat while retaining flavor.
- Use less butter—try 2 tablespoons melted butter mixed with 2 tablespoons olive oil—and increase the lemon to maintain brightness.
- Choose low-sodium salt or reduce the added salt, especially if serving with salty sides or sauces.
- For an oil-forward option, replace the melted butter entirely with extra-virgin olive oil and add a touch more lemon for acidity.
Toolbox for This Recipe
- Rimmed baking sheet — contains juices and allows even broiling.
- Paper towels — for patting the salmon dry to ensure browning.
- Pastry brush or spoon — to brush the olive oil and the herb butter on the fish.
- Small bowl and fork — to mix the melted butter, lemon, herbs, and garlic.
- Chef’s knife and cutting board — for portioning the fillet and chopping herbs.
- Instant-read thermometer (optional) — useful if you prefer precise doneness (125–130°F for medium-rare to medium).
Slip-Ups to Skip
- Not drying the fish first. Wet flesh steams instead of browns, leaving a pale, uneven top.
- Placing the rack too far from the broiler. If the fish is too far down, you won’t get that quick, caramelized finish.
- Overcooking. Broil time varies with thickness; check at the earlier end and remove when partly opaque, as carryover heat finishes cooking.
- Adding the herb butter before broiling. The fresh herbs and garlic lose brightness under high heat; add the butter immediately after the fish comes out.
- Skipping seasoning. Salmon needs salt and pepper on both sides to taste balanced through every bite.
Smart Substitutions
- Parsley: If you don’t have parsley, chervil or a small handful of chopped cilantro can work, but add sparingly to avoid overpowering the fish.
- Dill: Tarragon or a few sprigs of fresh thyme are acceptable swaps for a different herb profile.
- Lemon juice: If you’re out of lemons, a splash of white wine vinegar or a teaspoon of good-quality vinegar will add acidity.
- Garlic: Use garlic powder sparingly (about 1/8 teaspoon) if fresh garlic is unavailable, but fresh is best for the butter.
Cook’s Notes
Timing by thickness: Thinner portions (about ¾ inch) need closer to 5 minutes; thicker portions (1 to 1½ inches) need up to 8 minutes. Look for opaque flesh and a gentle flake.
Temperature preference: If you prefer an exact temperature, pull the salmon at 125–130°F for medium-rare. It will rise a few degrees while resting.
Herb prep: Chop herbs just before mixing into the butter for the brightest flavor and color. Finely mincing the garlic prevents large raw pieces on top.
Melting butter: Let melted butter cool slightly before stirring in lemon and herbs so the heat doesn’t wilt the herbs or cook the garlic too aggressively.
Storing, Freezing & Reheating
Store: Leftover cooked salmon keeps well in an airtight container in the refrigerator for 2–3 days. Place a piece of parchment between fillets if stacking to avoid sticking.
Freeze: For longer storage, wrap portions tightly in plastic wrap, then place in a freezer bag. Freeze up to 2 months for best flavor. Thaw overnight in the fridge before reheating.
Reheat: Gently reheat in a 275°F oven on a baking sheet for 8–10 minutes until just warmed through. Avoid microwaving if you care about texture; it can dry the fish quickly. If you must microwave, do short bursts at low power and add a pat of butter or a splash of water to maintain moisture.
Reader Questions
Can I use frozen salmon?
Yes. Thaw it completely in the refrigerator and pat dry before proceeding. Patience with thawing prevents ice crystals from steaming the fillet and keeps the texture right.
Do I need to remove the skin?
Not necessary. Leaving the skin on helps the fillet hold together and adds flavor. If you prefer skinless, remove it before broiling and watch the fillet carefully to avoid drying.
Can I make the herb butter ahead of time?
You can mix the butter and herbs ahead, but store it chilled. Rewarm slightly before brushing on hot salmon. However, for the brightest herb flavor, mix the herbs in shortly before broiling.
What if my broiler is uneven?
Rotate the pan halfway through the cook time for even color. If your broiler is excessively hot, move the rack slightly lower to prevent over-browning.
In Closing
This Herb Butter Salmon is straightforward, fast, and dependable. Broiling gives you a lovely finish, and the simple herb butter brings balance and shine. Once you know how the timings change with thickness, you’ll be able to produce a plate that feels restaurant-quality on a regular weeknight.
Make it once, then tweak the herbs and sides to match your mood. It’s an easy template for delicious, honest cooking.
Herb Butter Salmon
Equipment
- Oven
- Rimmed Baking Sheet
- Basting brush
- Paper Towels
- Fork
- Small Bowl
- Spoon
Ingredients
Ingredients
- 1 1/2 – 2 poundswild caught salmon
- 1 tablespoonolive oil
- 1/4 cupmelted butter
- 1 tablespoonlemon juice
- 1 tablespoonchopped parsley
- 1 teaspoonchopped dill
- 1 clovegarlicminced
- Salt and pepper
Instructions
Instructions
- Set the oven to Broil and move the top rack to about 6 inches below the heat source.
- Pat the 1 ½ – 2 pounds wild caught salmon dry with paper towels, cut into individual portions, and arrange them on a rimmed baking sheet.
- Brush the tops of the portions with 1 tablespoon olive oil, then season both sides with salt and pepper.
- Broil the salmon 5–8 minutes, depending on thickness, until the fish is just opaque and flakes easily with a fork (it’s better to err on slightly undercooked than overcooked).
- While the salmon is broiling, stir together ¼ cup melted butter, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 1 teaspoon chopped dill, and 1 clove minced garlic to make the herb butter.
- Remove the salmon from the oven and immediately brush the tops with the herb butter.
- Serve the salmon warm.
Notes
Feel free to swap the parsley and dill for any herb you prefer!
While this dish is best to enjoy when freshly prepared, leftovers will keep well for
up to 3 days
. Transfer cooled leftover salmon to a sealed container and store in the refrigerator.
