Lemon Garlic Butter Sauce
Ingredients
Fish
- 2 Black Cod fillets
- 1/4 teaspoon salt and pepper
- 1 teaspoon neutral oil
Lemon Garlic Butter Sauce
- 4 whole cloves of garlic lightly smashed
- 1/2 cup water
- zest of 1 lemon
- 4 tablespoons butter cold
- Salt and pepper to taste
- Fresh dill
Instructions
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We're showcasing how to make this sauce today for fish. If you're not making it for fish however, skip the part and start at the garlic stage.
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Season the fish of your choice with salt and pepper on both sides. We have used Black Cod as an example for today's recipe.
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Sear the fish with a teaspoon of neutral oil such as avocado oil over medium heat.
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Now add in the smashed garlic cloves. Start at this step if making the sauce without fish, and for that you can use a small saucepan.
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Cover the pan with a lid and lower the heat, allowing the fish to cook through. Otherwise allowing the garlic to steam lightly as well for maximum flavor. For the fish, keep it covered for 10 minutes. Without fish, keep it covered for 2 minutes.
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Brown the garlic cloves on both sides to extract the subtle garlic flavors.
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Now add in the water.
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Other liquids you may want to add are: white wine, stock, lemon juice. However, we love adding water, and flavoring the sauce with lemon zest. But either way works!
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We add lemon zest to make it a lemon sauce, but you can definitely explore with other citrus like lime or orange.
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Now you're going to add the butter, and off the heat.
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The butter will melt beautifully in the hot liquid and thicken the sauce. It will look like a melted butter sauce.
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If you have fish in the pan, keep basting it with the butter sauce so it can absorb it while still hot.
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Now stir in the fresh herbs, and lemon zest. You can strain the sauce or keep it as it is and it's ready to drizzle, use as a dipping sauce, or store.
Recipe Video
Recipe Notes
Garlic Lemon Butter Sauce Tips
- This Sauce is amazing on everything, we particularly adore it with fish!
- If you're making a fish dinner, use the recipe as is so you have a one pan dinner. You'll cook the fish and sauce all in the same pan. Use fresh garlic, always. If using minced, do so yourself and avoid using the pre minced.
- We love whole garlic cloves smashed as they provide a subtle garlic taste which doesn’t overpower the butter.
- Medium-Low heat or low heat is key to avoid burning the garlic.
- Water is added as it's a neutral tasting liquid which doesn't overpower the buttery notes of the sauce. Feel free to use white wine, stock or lemon juice.
- The butter step has to be done off the heat. This ensure that the sauce does not separate.
- Keep whisking until the cold butter pieces have dissolved and then add the next one in.
- Don't rush the butter step! It's crucial for a silky smooth sauce.
- To add the best zesty lemony flavor without much of a tang in your sauce, opt for lemon zest instead of lemon juice.
- Add the lemon zest towards the end with the herbs.
How do you cook black cod with butter garlic sauce?
The best way is to make this one pan fish and sauce as shown here step by step and in the video. You will LOVE it!
Can I add white wine to butter garlic sauce?
You can add a splash of dry white wine to deepen the flavor, however we prefer just using water for the butter to shine . Try our Beurre Blanc sauce which is classically made with white wine.
Do I put the sauce on before or after cooking the fish?
It's best to drizzle the sauce on the fish after cooking, and towards the end of cooking.
Is butter sauce healthy?
In moderation, yes! If paired with fish which is high in omega-3, then again in moderation it's a YES!
What fish goes best with lemon garlic butter sauce?
This sauce works beautifully with cod, halibut, salmon, sea bass, tilapia, and trout.
How do you thicken lemon garlic butter sauce?
The sauce thickens naturally bu emulsifying the butter in the liquid.
Can I use salted butter?
Yes, but adjust the amount of added salt so the sauce doesn’t become overly salty.
How to store leftovers?
Store the sauce in an airtight container in the fridge for up to 3 days. Reheat gently over low heat and whisk before serving.
Can I make butter sauce ahead of time?
Yes, but reheat gently over low heat to avoid separating.
Butter Sauce vs. Olive Oil Sauce for Fish
When it comes to finishing fish, the two most beloved Mediterranean-inspired sauces are butter-based and olive oil–based. Each brings out different qualities in the fish, making the choice less about right or wrong and more about the flavor experience you want to create.
Butter Sauces
Butter gives fish a velvety, indulgent richness. It softens briny or sharp notes and enhances the natural sweetness of seafood. A beurre blanc or garlic-lemon butter is ideal for delicate fish. Every bite feels luxurious and melt-in-your-mouth. Butter is also a perfect carrier for wine reductions, shallots, and herbs, making it a restaurant style finish.
Olive Oil Sauces
Extra virgin olive oil, on the other hand, offers a lighter, fruitier touch. Instead of adding richness, it enhances freshness and brightness. Mediterranean-style sauces like salsa verde, basil pesto, Chermoula or a simple garlic and herb olive oil drizzle.
They pair beautifully with stronger flavored fish like sardines, tuna, Grilled Octopus, or mackerel. Olive oil keeps dishes heart-healthy, vibrant, and less heavy, making it a great choice for clean, bold flavors.
Which to Choose?
- Choose butter sauce when you want something luxurious, silky, and indulgent — perfect for white, flaky fish.
- Choose olive oil sauce when you want something fresh, bold, and light — perfect for stronger, meatier fish.
What to Serve with Lemon Garlic Butter Sauce
- Fish: Black Cod Recipe, Grilled Halibut, Chilean Sea Bass Recipe, Pan Seared Salmon, Shrimp Scampi.
- Veggies: Crispy Potatoes, Broccoli Rabe, Sautéed Green Beans, Air Fryer Asparagus, Zucchini Fries
- Chicken: Chicken Fingers, Buffalo Chicken Wrap, Chicken Caprese, Air Fryer Chicken Breast
- Pasta: Shrimp Pasta, Pasta Primavera,
- Breads: Homemade Dinner Rolls, Fougasse, Air Fryer Garlic Bread