Garlic Butter Pan-Seared Salmon (Print View)
Pan-seared salmon fillets coated in a rich garlic butter and lemon herb sauce, ready in 25 minutes.
# What You'll 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 kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnishes
09 - Lemon wedges
10 - Extra chopped fresh parsley
# How to Make:
01 - Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
02 - Heat 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Once the butter begins foaming, place the salmon fillets skin-side down. Sear for 4 to 5 minutes until a golden crust forms, then carefully flip and cook another 2 to 3 minutes until the fish is nearly cooked through. Transfer to a plate and keep warm.
03 - Reduce the 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, scraping up any browned bits from the pan.
04 - Stir in the lemon zest, lemon juice, and chopped parsley. Simmer for 30 seconds to allow the flavors to meld together.
05 - Return the salmon to the skillet and spoon the garlic butter sauce over each fillet. Cook for 1 to 2 more minutes until heated through and fully coated. Serve immediately, garnished with fresh parsley and lemon wedges.
# Expert Suggestions:
01 -
- The garlic butter sauce practically makes itself in the same pan, so you never lose a single bit of flavor.
- It feels like something you would order at a nice restaurant but costs a fraction and takes almost no planning.
- Cleanup is minimal since everything happens in one skillet, which means more time enjoying dinner and less time at the sink.
02 -
- If the butter starts browning too fast or smells nutty before you add the garlic, pull the pan off the heat for a few seconds because burned butter will turn the whole dish bitter.
- Drying the salmon thoroughly is the single step that determines whether you get a proper sear or a steamed, pale fillet that slides around the pan.
03 -
- Take the salmon out of the fridge fifteen minutes before cooking so it comes closer to room temperature, which helps it cook evenly instead of being cold in the center.
- Use a nonstick skillet if you have one, because the garlic butter sauce will cling to every corner and you will want to scrape every bit of it onto your plate.