Salmon with Herb Butter is a simple one-pan meal packed with veggies including zucchini, yellow squash, and cherry tomatoes. The herb butter is made with oregano, thyme, and garlic and spread over the salmon fillets to create stunning flavors. The winning part of this dish is the crispy salmon skin!
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Salmon with Herb Butter
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading all the way through for any tips or substitute suggestions, to ensure that you have any specialized ingredients and equipment required and that you understand the steps and timings involved.
Salmon is often described as a “superfood” and for good reason! It has many health benefits, and we should all try to include some fish – and especially oily fish – into our meals.
Oily fish, like salmon, are nutrient-dense and supply beneficial omega-3 fatty acids. One of their benefits is that it reduces age-related brain loss and may improve memory. These fatty acids also help to keep the heart healthy, maintain skin, joints, and hormonal balance.
The body cannot produce omega-3 fatty acids, which is why you need to find them from other sources – like in this salmon with herb butter recipe!
The one-pan recipe (which saves on clearing up!) is ready to enjoy in less than 30 minutes and uses a variety of summer vegetables including zucchini (courgette) and summer squash.
If you can find them, mini patty pan squash would work wonderfully in this recipe (we’re growing them in the garden and can’t wait to use them!)
This recipe is so simple, that you could use any vegetables that you like – but remember to adjust the cooking time accordingly.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.
- Protein – Salmon Fillets
- Fresh Produce – Garlic, Zucchini, Yellow Squash, Cherry Tomatoes, Lemon, Parsley.
- Dairy – Unsalted Butter
- Dried Oregano
- Dried Thyme
- Garlic Powder
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Salmon
One of the hero ingredients in this dish is salmon, so here are some more recipes using the same:
- Pistachio-Crusted Salmon with Blistered Cherry Tomatoes
- Lemon and Dill Salmon with Herb Salad (20-Minute Recipe!)
- Cajun Salmon with Avocado Salsa
More One-Pan Recipes
Looking for more meals to make in one pan? Check these recipes out next:
- Flavorful One-Pan Mediterranean Pork Chops for Busy Weeknights
- One-Pan Coconut Fish Curry Recipe Using Mild White Fish
- One-Pan Lemon Chicken with Summer Squash (Ready in 30 Minutes!)
- Cook time for the salmon will depend on internal starting temperature and the thickness of the fillets.
- For best results, remove the fillets (and the butter) from the refrigerator 15-20 minutes before cooking.
- The fillets should flake easily with a fork when ready.
- Time-Saving Tip: Prep the garlic, zucchini, yellow squash, and tomatoes while the salmon cooks.
How Do I Make Salmon with Herb Butter?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 6 Tbsp unsalted butter, divided and room temperature
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 tsp garlic powder, divided
- 2 Tbsp extra virgin olive oil, divided
- 4 (4-oz/100g) wild-caught salmon fillets, skin on
- Sea salt and black pepper, to taste
- 1-2 cloves garlic, minced
- 1 small zucchini (or ½ large), sliced thin and cut into half rounds
- 1 small yellow squash (or ½ large), sliced thin and cut into half rounds
- 1 cup cherry or grape tomatoes, halved
- 1 large lemon, cut into wedges for squeezing
- 2 Tbsp fresh parsley, chopped
- Add 4 tablespoons unsalted butter, oregano, thyme, and half the garlic powder to a small bowl and stir to combine. Set aside.
- Add one tablespoon olive oil and the remaining butter to a large nonstick skillet set over medium-high heat.
- Pat the salmon fillets with paper towels and add to the hot skillet skin side down. Sprinkle with the remaining garlic powder and season with salt and black pepper, as desired.
- Cook until the salmon skin is nicely browned and crispy, approximately 4-5 minutes. Carefully turn the fillets and cook on the remaining side for another 3-4 minutes, or until the salmon is golden brown and cooked through.
- Remove from heat and transfer the salmon to a platter.
- Add remaining olive oil to the skillet and set over medium heat. Add garlic, zucchini, yellow squash, and tomatoes. Season with salt and black pepper, to taste, and stir to combine. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender and nicely browned.
- Return the salmon to the skillet and top each fillet with some of the herb butter and a squeeze of fresh lemon juice. Garnish with fresh chopped parsley and serve immediately. Enjoy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 498Total Fat: 39gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 117mgSodium: 150mgCarbohydrates: 13gFiber: 3gSugar: 7gProtein: 27g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Appetizer: Easy To Make Spicy Roasted Red Pepper and Feta Dip (Htipiti)
- Soup: Instant Pot Garden Vegetable Soup for Spring & Summer
- Salad: Roasted Artichoke Mozzarella Salad with Balsamic Vinaigrette
- Side Dish: Greek-Style Lemon Potatoes
- Beverage: Frozen Strawberry Margaritas
- Dessert: Rustic Fresh Blueberry Crisp Served with Greek Yogurt (Gluten-Free)
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.