Pan Seared Salmon Garlic Butter (Printable View)

Crispy salmon fillets with rich garlic butter sauce. Ready in 20 minutes.

# Ingredient List:

→ Fish

01 - 4 salmon fillets (about 6 oz each, skin-on or skinless)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Garlic Butter Sauce

04 - 3 tablespoons unsalted butter
05 - 4 garlic cloves, minced
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon lemon zest
08 - 2 tablespoons fresh parsley, chopped

→ Garnish (optional)

09 - Lemon wedges
10 - Extra chopped parsley

# How to Make It:

01 - Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat the olive oil in a large nonstick skillet over medium-high heat.
03 - Place the salmon fillets skin-side down (if skin-on) in the hot skillet. Sear without moving for 4-5 minutes, until the skin is crisp and the fish releases easily.
04 - Flip the fillets and cook for another 2-3 minutes, until just cooked through and opaque in the center. Transfer salmon to a plate and tent loosely with foil.
05 - Reduce heat to medium. Add butter to the skillet. Once melted, add the minced garlic and sauté for 1 minute, until fragrant but not browned.
06 - Stir in the lemon juice and zest, then return the salmon to the pan. Spoon the garlic butter over the fillets for 1 minute to glaze.
07 - Sprinkle with chopped parsley and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • That moment when garlic hits butter and fills your entire kitchen with the most incredible aroma
  • A restaurant quality dinner that somehow comes together in twenty minutes flat
  • The way the salmon stays perfectly moist while developing this gorgeous golden crust
02 -
  • Dry salmon equals crispy skin, so really pat those fillets thoroughly before seasoning
  • Watch the garlic like a hawk once it hits the butter because burned garlic ruins everything
  • Salmon keeps cooking after you remove it from heat, so pull it when it still looks slightly underdone
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge about 15 minutes before cooking
  • Use a fish spatula to flip, it supports the fillet better and prevents breakage

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