Garlic Butter Pan-Seared Salmon (Printable)
Pan-seared salmon fillets with a rich garlic butter and lemon sauce, ready in 25 minutes.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin on or off
→ Garlic Butter Sauce
02 - 4 tbsp unsalted butter
03 - 4 cloves garlic, minced
04 - 1 lemon, zested and juiced
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp olive oil
07 - Salt and freshly ground black pepper, to taste
→ Garnish
08 - Lemon wedges, for serving
09 - Additional chopped parsley, optional
# How to Prepare:
01 - Pat salmon fillets dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and sear for 4 to 5 minutes until the skin turns crispy and the fillet is nearly cooked through.
03 - Carefully flip each salmon fillet and cook for another 2 to 3 minutes until it reaches your preferred doneness. Transfer to a plate and set aside.
04 - Reduce the skillet heat to medium. Add the butter and allow it to melt completely. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to let it brown.
05 - Stir in the lemon zest, lemon juice, and half of the chopped parsley. Let the sauce simmer for 30 seconds so the flavors combine.
06 - Return the salmon fillets to the skillet and spoon the garlic butter sauce generously over each piece. Cook for 1 more minute to allow the flavors to meld together.
07 - Transfer the salmon to serving plates, drizzle with any remaining sauce from the pan, and garnish with fresh lemon wedges and the remaining parsley.
# Expert Advice:
01 -
- The garlic butter sauce comes together in the same pan, so you get incredible flavor with almost zero extra effort.
- It feels fancy enough for a date night but honest enough for a tired Tuesday.
- Start to finish in twenty-five minutes means you can pull this off on your worst day.
02 -
- Overcooking salmon is the single biggest mistake home cooks make, so pull it from the pan when the center is still slightly translucent because carryover heat will finish the job.
- Garlic goes from fragrant to bitter in seconds, so stay right by the stove and stir constantly once it hits the butter.
03 -
- Take your salmon out of the fridge fifteen minutes before cooking so it comes closer to room temperature, which helps it cook evenly from edge to center.
- A squeeze of lemon over the finished plate right before eating brightens every single flavor in the dish.