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Nutrition unverified

Lemon Garlic Butter Salmon with Zucchini Noodles

Lemon Garlic Butter Salmon with Zucchini Noodles, adapted from Christina Cherrier.

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Appliances needed
StovetopPans
5 min prep time (publisher) 4 servings 20 min total time
Illustration of salmon with zucchini noodles in lemon-garlic butter sauce.
AI-generated illustration; appearance and portions are approximate.

Before cooking

  • 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.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Check fish reaches 145°F at its thickest point.
Pan-cook salmon skin-side first 2–4 min per side until cooked throughCook zucchini in sauce 3–4 min; return salmon and warm about 2 min; garnish
Make lemon butter sauce with garlic/hot sauce/parsley/flakes
Spiralize zucchini
Learn more about Tabular Recipe Notation

Method

  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.

Nutrition per serving

Calories
Not provided
Protein
Not provided
Total carbs
Not provided
Fiber
Not provided
Net carbs
Not provided
Vitamins & minerals

Lemon Garlic Butter Salmon with Zucchini Noodles

Nutrition unverified · 4 servings · US measures · 5 min publisher preparation per four-serving batch

Total time: 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.

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.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Check fish reaches 145°F at its thickest point.
Pan-cook salmon skin-side first 2–4 min per side until cooked throughCook zucchini in sauce 3–4 min; return salmon and warm about 2 min; garnish
Make lemon butter sauce with garlic/hot sauce/parsley/flakes
Spiralize zucchini
Learn more about Tabular Recipe Notation

Ingredients

  • 1 count Salmon filletcut in 3 or 4 chunks
  • 4 count Zucchinispiralized
  • 3 tbsp Butterdivided
  • 3 clove Garlicminced · Source quantity range 3–4; lower value selected for scaling.
  • 1 cup Fresh chopped parsleydivided
  • ½ count Lemonjuice
  • ½ tsp Red crushed chili pepper flakesoptional
  • 1 tbsp Hot sauce of your choicewe used Sriracha
  • Not specified Fresh chopped scallionfor garnish · Source gives no numeric quantity; use to taste/as garnish as written.

Before you start

  • Stovetop
  • Pans

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.

Cook

  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.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

  • 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.

Listed allergens: milk, fish. Check purchased labels and cross-contact.

First-cook checks

  • 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

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.