Garlic Butter Pan-Seared Salmon (Printable)
Pan-seared salmon fillets coated in a rich garlic butter and lemon sauce, ready in just 25 minutes.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
→ Garlic Butter Sauce
02 - 4 tablespoons unsalted butter
03 - 4 cloves garlic, minced
04 - Juice of 1/2 lemon
05 - Zest of 1/2 lemon
06 - 2 tablespoons fresh parsley, finely chopped
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Optional Garnishes
09 - Lemon wedges
10 - Extra chopped parsley
# How-To:
01 - Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
02 - Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is foaming, add the salmon fillets skin-side down. Sear for 4 to 5 minutes, then carefully flip and cook another 2 to 3 minutes until the fish is almost cooked through. Transfer to a plate and keep warm.
03 - Reduce heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and sauté until fragrant, about 1 minute.
04 - Stir in the lemon zest, lemon juice, and chopped parsley. Simmer for 30 seconds to blend the flavors.
05 - Return the salmon to the skillet, spoon the garlic butter sauce over the fillets, and cook for 1 to 2 more minutes until heated through and fully coated. Serve immediately, garnished with fresh parsley and lemon wedges.
# Expert Tips:
01 -
- The garlic butter sauce comes together in the same pan, so every caramelized bit of flavor gets folded back into the finish.
- It feels like something you would order at a nice restaurant, but the whole thing is done in under thirty minutes with one skillet.
02 -
- Dry your salmon thoroughly before seasoning, because excess moisture is the enemy of a good sear and will cause the butter to splatter.
- Watch the garlic like a hawk when sautéing, because it goes from fragrant to bitter in seconds and there is no coming back from burnt garlic.
03 -
- Add a splash of dry white wine to the pan right after the garlic sautés, scraping up any browned bits before adding the lemon juice for a sauce with incredible depth.
- Let the salmon rest for one minute off the heat before serving so the juices redistribute and every bite is as tender as the first.