Garlic Butter Salmon Pan-Seared (Printable version)
Pan-seared salmon fillets glazed in a rich, aromatic garlic butter and lemon sauce for an effortless dinner.
# 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 evenly with salt and black pepper.
02 - Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Once the butter is foaming, place the salmon fillets skin-side down. Sear for 4–5 minutes until a golden crust forms, then carefully flip and cook for another 2–3 minutes until 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.
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 generously over each fillet. Cook for 1–2 more minutes until heated through and fully coated. Serve immediately, garnished with fresh parsley and lemon wedges.
# Expert Advice:
01 -
- The garlic butter sauce comes together in the same pan, so you get incredible flavor with almost no cleanup.
- It turns basic salmon into something restaurant worthy without any complicated techniques or hard to find ingredients.
02 -
- If the salmon curls when you lay it in the pan, press it down gently with a spatula for the first thirty seconds so the skin makes even contact with the surface.
- Letting the fillets rest on a warm plate while you make the sauce keeps them juicy and prevents overcooking when you return them to 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 from edge to center.
- The single most important moment is the sear, so resist the urge to move the fish around and let the pan do its work.