This One Pan Lemon Garlic Butter Salmon and Zucchini Noodles is a light, fresh, and flavorful dinner made with tender salmon, spiralized zucchini, and a bright lemon garlic butter sauce.
It comes together quickly in one pan, making it perfect for busy weeknights when you want something healthy, satisfying, and easy to clean up.
Why You’ll Love This Recipe
This dish is fresh, buttery, garlicky, and full of bright lemon flavor.
The salmon turns tender and flaky while the zucchini noodles stay light and refreshing.
Everything cooks in one pan, which keeps prep and cleanup simple.
It is naturally low-carb, wholesome, and ready in about 30 minutes.
What You’ll Need (Ingredient Highlights)
Salmon fillets are the star of the dish, giving you a rich, tender, and protein-packed main.
Zucchini noodles keep the meal light while soaking up the lemon garlic butter sauce.
Fresh garlic adds savory depth and pairs beautifully with the butter and lemon.
Lemon juice and zest bring brightness that balances the richness of the salmon.
Butter creates a silky sauce that coats both the fish and zucchini noodles.
Pro Tips Before You Start
Pat the salmon dry before seasoning so it sears better in the pan.
Do not overcook the zucchini noodles, or they may release too much water and become soft.
Use fresh lemon juice for the cleanest, brightest flavor.
Cook the salmon first, then toss the zucchini noodles quickly in the sauce right before serving.
How to Make One Pan Lemon Garlic Butter Salmon and Zucchini Noodles
Step 1 – Season the salmon
Pat the salmon fillets dry, then season both sides with salt, black pepper, and a little paprika if desired.
Step 2 – Sear the salmon
Heat olive oil in a large skillet over medium-high heat. Add salmon and cook until golden on both sides and just cooked through.
Step 3 – Remove and rest
Transfer the salmon to a plate and keep it warm while you prepare the sauce.
Step 4 – Make the lemon garlic butter sauce
In the same pan, melt butter and add minced garlic. Cook briefly until fragrant, then stir in lemon juice, lemon zest, and a pinch of red pepper flakes if using.
Step 5 – Add the zucchini noodles
Add zucchini noodles to the pan and toss gently in the sauce for 1–2 minutes, just until slightly tender.
Step 6 – Return the salmon
Place the salmon back into the pan over the zucchini noodles. Spoon extra lemon garlic butter sauce over the top.
Step 7 – Finish and serve
Garnish with fresh parsley and lemon slices, then serve warm.
What to Serve Them With
Serve this salmon with a simple green salad for an extra fresh meal.
Pair it with roasted asparagus, steamed broccoli, or green beans for more vegetables.
If you are not keeping it low-carb, serve it with rice, quinoa, or crusty bread to soak up the sauce.
Variations / Substitutions
Use shrimp instead of salmon for a faster-cooking seafood option.
Swap zucchini noodles for spaghetti squash, hearts of palm noodles, or regular pasta.
Add cherry tomatoes for extra color and juicy sweetness.
Use ghee instead of butter for a slightly richer flavor.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat to avoid drying out the salmon.
Zucchini noodles are best fresh, so avoid freezing this dish because they can become watery after thawing.
FAQs
Can I make this recipe ahead of time?
You can cook the salmon ahead, but the zucchini noodles are best tossed fresh right before serving.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Can I freeze this dish?
Freezing is not recommended because zucchini noodles can become watery and soft after thawing.
Can I use frozen salmon?
Yes, but thaw it completely and pat it dry before cooking.
How long does this recipe take to make?
It takes about 30 minutes from start to finish.
Is this recipe low-carb?
Yes, zucchini noodles make this a naturally low-carb dinner option.
Can I make it dairy-free?
Yes, use olive oil or dairy-free butter instead of regular butter.
What can I use instead of zucchini noodles?
You can use spaghetti squash, cauliflower rice, hearts of palm noodles, or regular pasta.
How do I know when salmon is cooked?
The salmon should flake easily with a fork and look opaque in the center.
Can I add more vegetables?
Yes, spinach, cherry tomatoes, asparagus, or mushrooms work well in this dish.
Final Thoughts
One Pan Lemon Garlic Butter Salmon and Zucchini Noodles is a simple, fresh, and satisfying dinner that feels elegant without being complicated.
With flaky salmon, tender zucchini noodles, and a bright buttery sauce, it is a great recipe for healthy weeknights or light special meals.
Full Recipe Card
Ingredients
- 4 salmon fillets
- 3 medium zucchini, spiralized into noodles
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 lemon, juiced
- 1 tsp lemon zest
- Salt, to taste
- Black pepper, to taste
- ½ tsp paprika, optional
- ¼ tsp red pepper flakes, optional
- 2 tbsp fresh parsley, chopped
- Lemon slices, for serving
Instructions
- Pat salmon fillets dry and season with salt, black pepper, and paprika if using.
- Heat olive oil in a large skillet over medium-high heat.
- Add salmon and cook for 3–4 minutes per side, or until golden and cooked through.
- Transfer salmon to a plate and keep warm.
- In the same skillet, melt butter and add minced garlic.
- Cook for about 30 seconds, until fragrant.
- Stir in lemon juice, lemon zest, and red pepper flakes if using.
- Add zucchini noodles and toss for 1–2 minutes, just until lightly tender.
- Return salmon to the skillet and spoon sauce over the top.
- Garnish with parsley and lemon slices before serving.
