Garlic Butter Pan-Seared Salmon (Printable View)
Pan-seared salmon fillets coated in a fragrant garlic butter and lemon herb sauce, ready in 25 minutes.
# Ingredient List:
→ Fish
01 - 4 salmon fillets (about 6 ounces each), skin on or off
→ Garlic Butter Sauce
02 - 4 tablespoons unsalted butter
03 - 4 cloves garlic, minced
04 - 1 lemon, zested and juiced
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon olive oil
07 - Salt and freshly ground black pepper, to taste
→ Garnish
08 - Lemon wedges, for serving
09 - Additional chopped parsley, optional
# How to Make It:
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 - Flip salmon and cook for another 2 to 3 minutes until it reaches your preferred doneness, then remove from the skillet and set aside on a warm plate.
04 - In the same skillet, reduce heat to medium and add the butter. Once melted, add 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 to combine the flavors.
06 - Return salmon to the skillet and spoon the garlic butter sauce over the fillets. Cook for 1 more minute so the flavors meld together.
07 - Transfer salmon to serving plates, drizzle with extra sauce from the pan, and garnish with fresh lemon wedges and remaining chopped parsley.
# Expert Suggestions:
01 -
- The garlic butter sauce practically makes itself while the salmon rests, so you feel like a genius with almost zero effort.
- It tastes like something from a coastal restaurant but comes together on a random Tuesday in under thirty minutes.
- Cleanup is minimal since everything happens in one skillet, which is a blessing after a long day.
02 -
- If the garlic even hints at turning brown, pull the pan off the heat immediately because burnt garlic will turn the entire sauce bitter and there is no recovering from it.
- Letting the salmon come to room temperature for 15 minutes before cooking ensures an even sear rather than a cold center surrounded by overcooked edges.
03 -
- Press down gently on each fillet with your spatula during the first 30 seconds of searing to ensure full contact with the pan for an even crispy crust.
- Always zest your lemon before juicing it because trying to zest a flattened, juiceless lemon is a frustrating exercise in futility.