Dinner · American

Skillet Lemon Garlic Salmon with Asparagus

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 14, 2026

One pan, twenty minutes, and dinner that feels like a treat. The salmon sears in butter until golden, the asparagus cooks in the same pan, and a quick lemon garlic sauce ties it all together.

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Skillet Lemon Garlic Salmon with Asparagus

Why you'll love this

  • One skillet start to finish, so cleanup is a single pan.
  • On the table in about 25 minutes with a sauce that tastes restaurant-level.
  • The same method works for almost any fish fillet you have on hand.

EveryDayMeal recipe

Skillet Lemon Garlic Salmon with Asparagus

Prep
10m
Cook
15m
Total
25m
Serves
4
Level
Easy

Ingredients

Equipment

  • Large skillet (12 inch)
  • Fish spatula or thin turner
  • Citrus juicer

Instructions

  1. Pat the salmon dry and season both sides with the salt and pepper. Let it sit at room temperature while you prep the asparagus.
  2. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until shimmering.
  3. Place the salmon in the pan, flesh side down, and sear without moving it for 4 minutes, until deeply golden. Flip and cook 3 to 4 minutes more, until the fish flakes easily. Move the salmon to a plate.
  4. Add the asparagus to the same pan and cook, tossing occasionally, for 3 to 4 minutes, until crisp-tender and lightly charred in spots. Pile it next to the salmon.
  5. Lower the heat to medium. Add the remaining 2 tablespoons butter and the garlic; cook for 30 seconds, until fragrant but not browned.
  6. Pour in the broth and lemon juice, scraping up the browned bits. Simmer 1 minute until slightly reduced, then add the lemon slices.
  7. Return the salmon and asparagus to the pan, spoon the sauce over everything, and scatter the parsley on top. Serve straight from the skillet.

Tips from the kitchen

  • A dry surface is the secret to a golden crust, so pat the fillets well before they hit the pan.
  • If your fillets are thicker than 1 inch, add a minute per side and check for flaking at the thickest point.
  • Do not move the salmon during the first sear; it will release from the pan on its own when the crust is ready.

Make it your own

  • Make it dairy free by using all olive oil and finishing with an extra squeeze of lemon.
  • Add a pinch of red pepper flakes with the garlic for gentle heat.

Storing & make-ahead

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a covered skillet over low heat so the salmon stays moist; the asparagus is also good cold in a salad.

Good to know

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