If you want a dinner that feels fresh, cozy, and surprisingly low-effort, this one pot lemon garlic salmon is it. The salmon cooks in a bright, savory sauce with tender vegetables, making it the kind of meal that looks special but comes together on a busy weeknight.

It is especially perfect in spring and summer, when lemon is at its best and lighter dinners are welcome, but it works year-round whenever you need something quick and satisfying.

Why You’ll Love This One Pot Lemon Garlic Salmon

One pot means less cleanup and an easier dinner routine.
Bright lemon-garlic flavor keeps the salmon fresh, not heavy.
Fast cooking time makes it ideal for weeknights.
Flexible ingredients let you use seasonal vegetables or pantry staples.

Ingredients

1 1/2 lb (680g) salmon fillets (skin-on or skinless, about 4 fillets)
1 tsp (6g) kosher salt (divided)
1/2 tsp (1g) black pepper (freshly ground)
2 tbsp (30ml) olive oil (extra-virgin)
2 tbsp (28g) unsalted butter (or use more olive oil)
1 medium (150g) yellow onion (thinly sliced)
5 cloves (15g) garlic (minced)
1/2 cup (120ml) dry white wine (or low-sodium chicken broth)
1 cup (240ml) chicken broth (low-sodium)
1 large (about 120g) lemon (zested and juiced)
1 lb (454g) baby potatoes (halved, or use baby gold potatoes)
8 oz (225g) broccolini (trimmed, or use asparagus)
2 tbsp (8g) fresh parsley (chopped, plus more for serving)

How to Make One Pot Lemon Garlic Salmon

Pat the salmon dry and season both sides with 1/2 teaspoon salt and the black pepper. Set aside while you start the vegetables.
Heat the olive oil and butter in a large deep skillet or Dutch oven over medium heat. Add the sliced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
Stir in the garlic and cook for 30 seconds, just until fragrant. Add the white wine and simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
Add the chicken broth, lemon zest, lemon juice, potatoes, and remaining 1/2 teaspoon salt. Cover and cook for 12 to 15 minutes, or until the potatoes are just tender.
Nestle the broccolini around the potatoes, cover again, and cook for 3 to 4 minutes until bright green and crisp-tender.
Place the salmon fillets on top of the vegetables and spoon some of the sauce over them. Cover and cook for 6 to 8 minutes, or until the salmon is opaque and flakes easily with a fork.
Finish with chopped parsley and serve hot with extra lemon wedges if desired.

Pro Tips for Perfect One Pot Lemon Garlic Salmon

Use similar-sized salmon fillets so they cook evenly in the same pot.
Do not overcook the salmon; remove it as soon as it flakes for the juiciest texture. Learn more about salmon nutrition and cooking tips.
Swap the vegetables with asparagus, green beans, zucchini, or cherry tomatoes depending on the season.
Add a creamy finish by stirring in 2 to 3 tablespoons (30 to 45ml) of heavy cream or crème fraîche at the end.

Storage & Serving

Store leftover one pot lemon garlic salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or in the microwave at reduced power so the salmon stays tender. Serve this dish with crusty bread, rice, or couscous to soak up the lemon-garlic sauce, or keep it light with a simple green salad.

Nutrition (per serving)

Calories: 420 | Protein: 35g | Carbs: 22g | Fat: 21g | Fiber: 4g

Frequently Asked Questions

Can I use frozen salmon?

Yes, but thaw it fully first and pat it dry so it cooks evenly and does not water down the sauce.

What can I use instead of wine?

Use an equal amount of low-sodium chicken broth if you prefer to cook without alcohol.

Can I make this recipe without potatoes?

Yes. Replace the potatoes with extra vegetables, or serve the salmon over rice, pasta, or mashed cauliflower.

How do I know when the salmon is done?

The salmon should look opaque and flake easily with a fork. For the best texture, avoid overcooking.