Dinner

Lemon Garlic Butter Salmon with Zucchini Noodles Recipe

BySana Jeannette December 18, 2025December 18, 2025

Introduction

This Lemon Garlic Butter Salmon with Zucchini Noodles is a light, flavorful dish that’s perfect for a quick weeknight dinner. Tender salmon chunks are cooked in garlic butter and served over crisp zucchini noodles, creating a healthy and satisfying meal.

The image shows a close-up view of a white plate with a cooked salmon fillet and a serving of pasta. The salmon is cut into several thick slices, each with a pinkish-orange color and a slightly crispy surface dotted with green herbs. The piece on the right side of the plate shows flaky texture inside. Next to the salmon on the right side, there is a nest of golden-yellow pasta strands, lightly seasoned and garnished with green herbs, with a thin slice of lemon placed on top of the pasta. The plate is set on a white marbled surface and a fork rests on the left edge of the plate. A woman's hand is visible holding the fork. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 salmon fillet, cut into 3 or 4 chunks
4 zucchini, spiralized

3 tablespoons butter, divided
3–4 cloves garlic, minced

1 cup fresh chopped parsley, divided
Juice of 1/2 lemon

1/2 teaspoon red crushed chili pepper flakes (optional)
1 tablespoon hot sauce of your choice (we used Sriracha)
Fresh chopped scallion, for garnish

Salt and pepper, to taste

Instructions

Step 1: Thoroughly season the salmon chunks on all sides with salt and pepper.
Step 2: Heat 1 tablespoon of butter in a large cast iron skillet over medium heat. Add the salmon pieces, skin side first, and cook for 2–4 minutes on each side depending on thickness. Use a fish turner if possible to flip the salmon gently. Remove the salmon from the skillet and set aside.

Step 3: In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the lemon juice, hot sauce, minced garlic, half of the chopped parsley, and red chili flakes if using.
Step 4: Add the zucchini noodles to the skillet and cook for 3–4 minutes, stirring regularly to coat them in the butter sauce. Cook until the noodles are tender but still crisp and the juices have reduced slightly. Season with salt and pepper to taste.
Step 5: Push the zucchini noodles to one side of the skillet and return the salmon chunks to the pan. Reheat together for a couple of minutes.

Step 6: Serve immediately, garnished with the remaining parsley, chopped scallion, and a lemon slice on the side. Enjoy your lemon garlic butter salmon with zucchini noodles!

Tips & Variations

To prevent watery zucchini noodles, sprinkle them with salt after spiralizing and let sit for a few minutes to draw out moisture. Rinse well and pat dry before cooking.
You can substitute the salmon with other firm fish like cod or halibut, adjusting cooking time accordingly.

For extra freshness, add a sprinkle of lemon zest over the dish before serving.
If you prefer a spicier kick, increase the hot sauce or red chili flakes to your taste.

Storage

Store leftover salmon and zucchini noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the salmon or making the zucchini mushy. This dish is best enjoyed fresh, but reheating carefully preserves flavor and texture.

How to Serve

Three thick pieces of cooked salmon with a shiny, golden-brown surface speckled with fresh green herbs lie side by side in a white frying pan. To the right of the salmon, a heap of slightly glossy noodles mixed with green zucchini strips and herbs fills the rest of the pan. Two thin lemon slices with herbs rest on top of the noodles near the upper right corner. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used but be sure to thaw it completely and pat dry before cooking to achieve a nice sear and prevent excess moisture in the pan.

How can I make the zucchini noodles less watery?

After spiralizing, sprinkle the zucchini noodles with salt and let them sit for a few minutes to draw out excess water. Then rinse and drain thoroughly before cooking to avoid a watery final dish.