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Lemon Garlic Butter Salmon

lemon garlic butter salmon



2 lemons

2 T extra virgin olive oil

Salt and pepper

4 x 160g boneless salmon portions, skin off

80g butter, chopped

3 garlic cloves, crushed

2 T parsley leaves, chopped, plus extra leaves, to serve

1 bunch asparagus, trimmed



  1. Juice 1 lemon. Cut the remaining lemon into thick slices. Heat oil in a frying pan over medium-high heat. Cook lemon slices for 2 minutes each side or until caramelised. Transfer to a plate.
  2. Season the salmon then add salmon, top side down, to pan and cook for 2 minutes or until golden. Turn over salmon and move to the outside of the pan.
  3. Add the butter, garlic, and parsley to the pan. Cook, stirring, for 1 minute or until aromatic. Add lemon juice, lemon slices and asparagus. Bring to boil then simmer for 3-5 minutes, basting, or until fish flakes when tested with a fork in the thickest part. Spoon the butter mixture over the fish. Top with extra parsley to serve.


Serves 4.

Recipe adapted from


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