Garlic Butter Pan-Seared Salmon (Print)
Pan-seared salmon fillets finished with a rich garlic butter and lemon sauce for an easy elegant dinner.
# What You 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 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 4-5 minutes until the skin turns crispy and the fillet is nearly cooked through.
03 - Carefully flip each fillet and cook for another 2-3 minutes until it reaches your preferred doneness. Transfer the salmon 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 to bring the flavors together.
06 - Return the salmon fillets to the skillet and spoon the garlic butter sauce generously over each piece. Cook for 1 more minute so the flavors meld into the fish.
07 - Transfer the salmon to serving plates, drizzle with any remaining sauce from the pan, and garnish with fresh lemon wedges and the remaining chopped parsley.
# Expert Tips:
01 -
- The garlic butter sauce comes together in the same pan, so you get maximum flavor with almost zero extra cleanup.
- It looks like something you would order at a nice restaurant but takes barely twenty five minutes from fridge to plate.
02 -
- Garlic goes from golden to bitter in seconds, so the moment you smell that sweet nutty fragrance, move on to the next step without hesitation.
- Letting the salmon rest for a minute after it comes out of the pan keeps the juices inside instead of running all over your plate.
03 -
- Press gently on the top of the fillet while it sears for the first minute to ensure full contact with the pan and an even golden crust.
- Swapping parsley for fresh dill or chives transforms the flavor profile entirely and makes the dish feel new even if you make it every week.