# Lemon Garlic Butter Salmon with Zucchini Noodles 4 portions · US measures · unverified · 5 min publisher preparation · 20 min Lemon Garlic Butter Salmon with Zucchini Noodles, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Check fish reaches 145°F at its thickest point.
1 count Salmon filletcut in 3 or 4 chunks	Pan-cook salmon skin-side first 2–4 min per side until cooked through	Cook zucchini in sauce 3–4 min; return salmon and warm about 2 min; garnish
1 tbsp Butterdivided
2 tbsp Butterdivided	Make lemon butter sauce with garlic/hot sauce/parsley/flakes
½ cup Fresh chopped parsleydivided
3 clove Garlicminced · Source quantity range 3–4; lower value selected for scaling.
½ count Lemonjuice
½ tsp Red crushed chili pepper flakesoptional
1 tbsp Hot sauce of your choicewe used Sriracha
4 count Zucchinispiralized	Spiralize zucchini
½ cup Fresh chopped parsleydivided
Not specified Fresh chopped scallionfor garnish · Source gives no numeric quantity; use to taste/as garnish as written.

## Ingredients - 1 count Salmon fillet — cut in 3 or 4 chunks - 4 count Zucchini — spiralized - 3 tbsp Butter — divided - 3 clove Garlic — minced. Source quantity range 3–4; lower value selected for scaling. - 1 cup Fresh chopped parsley — divided - ½ count Lemon — juice - ½ tsp Red crushed chili pepper flakes — optional - 1 tbsp Hot sauce of your choice. we used Sriracha - Not specified Fresh chopped scallion — for garnish. Source gives no numeric quantity; use to taste/as garnish as written. ## Equipment - Stovetop - Pans ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Spiralize zucchini. Melt one-third of the butter in a skillet. Cook salmon skin side first, 2–4 minutes per side depending on thickness, until cooked through; set aside. 2. **Step 2.** Melt remaining butter. Add lemon juice, hot sauce, garlic, half the parsley and optional chili flakes. 3. **Step 3.** Toss zucchini noodles in sauce 3–4 minutes, keeping them crisp while reducing their liquid. Add remaining parsley, return salmon and warm a couple of minutes. Finish with scallion. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity - Zucchini may release water. The source suggests salting and draining after spiralizing, then rinsing and drying; salt is not listed, so this is an optional source tip with no quantified salt. ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk, fish. Check product labels and cross-contact. ## First-cook checks and limits - One salmon fillet split into 3–4 chunks has no weight. - Garlic range 3–4 interpreted as three cloves. - Source method adds salt and pepper and lemon-slice garnish absent from ingredient list; this adaptation omits those unsupported quantities. - The publisher does not give a numerical fish doneness temperature. - The publisher gives a 3–4 range for Garlic; this adaptation uses the lower value when scaling. - The publisher gives no measured amount for: Fresh chopped scallion, for garnish. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Lemon Garlic Butter Salmon with Zucchini Noodles](https://www.eatwell101.com/lemon-garlic-butter-salmon-with-zucchini-noodles) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-lemon-garlic-butter-salmon-with-zucchini-noodles/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.