Lemon Butter Garlic Salmon
Nothing goes better with salmon than lemon butter with a touch of Member’s Mark™ Organic Granulated Garlic! This recipe is bright, zesty, and versatile! While it’s easy enough to make on a weeknight, it’s also perfect to serve at an outdoor dinner party. Try making it on the grill, too!
What to Serve with Lemon Butter Garlic Salmon
Lemon butter garlic salmon is rich, zesty, and flavorful—perfect with sides that complement its brightness and balance its richness. Here are some great options:
Vegetable Sides
-
Roasted asparagus with a touch of Parmesan
-
Steamed or sautéed green beans with almonds or shallots
-
Zucchini noodles tossed in olive oil and herbs
-
Brussels sprouts, roasted with balsamic glaze
-
Grilled or roasted broccoli with lemon zest
Grains & Starches
-
Garlic herb rice or wild rice pilaf
-
Lemon orzo with fresh dill or parsley
-
Quinoa with cucumbers and feta
-
Creamy mashed potatoes or a cauliflower mash
-
Couscous with cherry tomatoes and olives
Salads
-
Mixed greens with a citrus vinaigrette
-
Greek salad with cucumbers, olives, and feta
-
Spinach salad with strawberries and balsamic glaze
-
Arugula salad with shaved Parmesan and lemon dressing
Bread & Extras
-
Crusty sourdough or French bread for dipping in extra sauce
-
Garlic butter naan or flatbread
-
Herbed dinner rolls
How to Cook Lemon Butter Garlic Salmon on the Grill
1. Preheat the Grill
-
Set grill to medium heat (375–400°F).
-
Clean and oil the grates if needed.
2. Make the Foil Packets
-
Cut a large sheet of foil for each fillet (or one big piece for multiple).
-
Lightly oil the foil or spray with nonstick spray.
-
Place each fillet in the center of the foil, skin side down if using skin-on.
3. Add Flavors
-
Season salmon with salt and pepper.
-
In a small bowl, mix melted butter, brown sugar, lemon juice, and garlic.
-
Pour or brush the lemon garlic butter over each fillet.
-
Top with lemon slices and fresh herbs if using.
4. Seal the Packets
-
Fold the foil over the salmon and pinch the edges to seal tightly, creating a packet.
-
Leave a little space inside for air circulation.
5. Grill
-
Place packets on the grill.
-
Grill for 12–15 minutes, depending on thickness (check at 12).
-
Salmon is done when it flakes easily with a fork and reaches 145°F internal temp.
6. Serve
-
Carefully open packets (watch for steam!).
-
Spoon extra sauce over the salmon.
-
Serve with your favorite sides.
Lemon Butter Garlic Salmon
Ingredients
- ⅓ cup Butter
- 1¼ tsp Member’s Mark™ Organic Granulated Garlic
- ¼ cup Fresh lemon juice
- 1 tbsp Brown sugar
- 2 lb Side of salmon
- 1 pinch Member’s Mark™ Sea Salt
- 1 pinch Member’s Mark™ Black Pepper Grinder
- 2 tbsp Fresh parsley chopped, divided
- 1 tsp Spice Islands® Dill Weed
- Lemon slices
Instructions
- Position a rack in the middle of the oven. Preheat oven to 375°F. Line a baking sheet with a large piece of foil, big enough to fold over and seal to create a packet.
- In a small saucepan, melt butter over medium-low heat. Turn off heat; whisk in the Member’s Mark™ Organic Granulated Garlic, lemon juice, and brown sugar.
- Place the salmon onto the lined baking sheet. Season with Member’s Mark™ Sea Salt and Member’s Mark™ Black Pepper Grinder to taste. Pour the lemon butter mixture over the salmon. Using a spoon, spread evenly over the salmon. Sprinkle with parsley and Spice Islands® Dill Weed. Arrange lemon slices over the salmon. Fold the sides of the foil over the salmon to cover and completely seal the packet closed.
- Bake until cooked through (about 12-15 minutes, depending on the thickness of your fish and your preference of doneness).
- Carefully open the foil (be mindful of escaping steam) and broil for 2-3 minutes on medium heat. Serve immediately.