Name: Grilled Salmon with Brown Butter Citrus Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 salmon fillets (6 oz each, skin-on or skinless); 1–2 tbsp olive oil; Salt and black pepper, to taste; Lemon wedges (for serving); 1/2 cup (1 stick) unsalted butter; 1 garlic clove, minced; Zest of 1 lemon; Juice of 1/2 lemon; Juice of 1/2 orange (or full for sweeter taste); 1 tsp honey or maple syrup (optional); Salt, to taste; 1 tbsp chopped fresh parsley (optional)

This Grilled Salmon with Brown Butter Citrus Sauce is a bright, buttery, and flavor-packed dish that I love making any time I want something simple but restaurant-worthy. The salmon is juicy and slightly crisp from the grill, and the brown butter sauce with citrus adds a silky, zesty punch that takes it over the top. Whether it’s summer barbecue season or a cozy winter night, this recipe always delivers.

Why You’ll Love This Recipe

I find this recipe to be the perfect balance of elegance and ease. The brown butter brings a deep nutty richness, while the lemon and orange juice lighten it up with a fresh zing. I like that I can grill the salmon for that beautiful char, but I can also just pan-sear or bake it when the weather isn’t cooperating. Plus, the sauce comes together in just a few minutes with pantry staples. It’s one of those dishes that feels fancy without requiring a culinary degree.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salmon:

4 salmon fillets (6 oz each, skin-on or skinless)

1–2 tbsp olive oil

Salt and black pepper, to taste

Lemon wedges (for serving)

For the brown butter citrus sauce:

1/2 cup (1 stick) unsalted butter

1 garlic clove, minced

Zest of 1 lemon

Juice of 1/2 lemon

Juice of 1/2 orange (or full if I want it sweeter)

1 tsp honey or maple syrup (optional, to balance acidity)

Salt, to taste

1 tbsp chopped fresh parsley (optional)

Directions

Preheat the Grill:
I heat the grill to medium-high, about 400°F (200°C). I either oil the grates directly or brush the salmon with olive oil to prevent sticking.

Season and Grill the Salmon:
After patting the salmon dry, I season both sides with salt and pepper. Then I place it on the grill, skin-side down if it’s skin-on, and cook for 4–5 minutes. I flip it gently and cook another 3–4 minutes, or until it flakes easily and hits 125–130°F internally for a medium finish.

Tip: When I don’t feel like grilling, I sear it in a pan or bake it at 400°F for about 12–15 minutes.

Make the Brown Butter Citrus Sauce:
In a small saucepan over medium heat, I melt the butter and let it cook until it turns golden brown and gives off a nutty aroma — around 4–5 minutes. Then I lower the heat and stir in garlic, lemon zest, citrus juices, and honey or maple syrup if I’m using it. I let it simmer gently for 30 seconds, season with salt, and add parsley at the end.

Serve:
I plate the grilled salmon and generously spoon the warm sauce over the top. I like to garnish with lemon wedges and a little extra parsley when I want it to look fancy.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Variations

Different Citrus: Sometimes I swap the lemon or orange juice for grapefruit for a bolder tang.

Add Spice: A pinch of red pepper flakes in the sauce gives it a little heat, which I enjoy.

Herb Swap: Instead of parsley, I’ve used fresh dill or basil for a different herbal note.

Sweet Twist: When I want more sweetness, I go with maple syrup in the sauce instead of honey.

Butter-Free Option: I’ve also tried olive oil instead of butter for a lighter, dairy-free sauce.

Storage/Reheating

Storage: I store leftover salmon in an airtight container in the fridge for up to 2 days. I keep the sauce separate if possible.

Reheating: I reheat the salmon gently in a skillet over low heat with a splash of water to prevent drying. The sauce can be rewarmed in a small pan over low heat—just watch it closely so it doesn’t break.

Related Recipes:

Crispy Spicy Salmon Bites

FAQs

How do I know when the salmon is done?

I check for an internal temperature of 125–130°F for medium doneness. It should flake easily with a fork.

Can I use frozen salmon?

Yes, I just make sure it’s fully thawed and patted dry before grilling or searing.

What’s the best substitute for orange juice?

When I’m out of orange juice, I use a splash of pineapple juice or a mix of lemon juice and a little sugar to mimic the sweet-acidic balance.

Can I make the sauce ahead of time?

I can, but I like to reheat it gently before serving to keep the butter from solidifying.

Is this recipe good for meal prep?

It works well for a make-ahead meal. I keep the salmon and sauce separate and reheat just before eating to maintain the best texture and flavor.

Conclusion

This Grilled Salmon with Brown Butter Citrus Sauce is one of those dishes I turn to when I want a fast meal that still feels a little luxurious. The sauce is rich but refreshing, and the salmon always turns out flaky and flavorful. Whether I’m cooking for myself or serving guests, it’s a recipe I come back to again and again.

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