Lemon Garlic Salmon


¼ cup ghee or butter
6-8 garlic cloves, minced
¼ cup chicken broth
¼ cup fresh lemon juice
Sea salt
1 Tbsp. avocado oil
4 wild-caught salmon filets about 6 oz each, patted very dry
Fresh cracked black pepper
2 Tbsp. fresh parsley
Fresh lemons thinly sliced, for garnish


For the lemon garlic sauce

  1. Melt ghee or butter over medium heat in a small saucepan.
  2. Add garlic and sauté 1-2 minutes.
  3. Add in the chicken broth, lemon juice and salt.
  4. Simmer mixture until reduced to 1/3 to 1/2 of original volume. The sauce will turn from a very thin liquid to a thicker, more bubbly boil.
  5. Remove from heat and set aside.

For the salmon

  1. Remove the salmon from the refrigerator 10-20 minutes before cooking.
  2. Heat avocado oil in a large saucepan until hot.
  3. Place salmon filets skin side up and cook until lightly browned on bottom. Flip and do the same skin side down until salmon feels firm to the touch (about 3-4 minutes each side.)
  4. Remove pan from heat and pour lemon garlic sauce over salmon. Sprinkle with parsley and arrange lemon slices as desired.


Serves 4

Inspired by www.40aprons.com

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