Garlic Butter Pan-Seared Salmon (Printable Version)
Succulent pan-seared salmon finished with a rich, aromatic garlic butter and lemon sauce for an effortless elegant meal.
# 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 salt
08 - 1/4 teaspoon black pepper
→ Optional Garnishes
09 - Lemon wedges
10 - Extra chopped parsley
# Directions:
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 until it begins to foam.
03 - Place the salmon fillets skin-side down in the hot skillet. Sear for 4 to 5 minutes until a golden crust forms, then carefully flip and cook another 2 to 3 minutes until nearly cooked through. Transfer to a warm plate and set aside.
04 - 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.
05 - Stir in the lemon zest, lemon juice, and chopped parsley. Simmer for 30 seconds to blend the flavors together.
06 - Return the salmon to the skillet and spoon the garlic butter sauce generously over each fillet. Cook for 1 to 2 more minutes until the fish is heated through and fully coated.
07 - Serve immediately, garnished with fresh parsley sprigs and lemon wedges alongside.
# Expert Tips:
01 -
- The garlic butter sauce basically cooks itself while you stand there looking accomplished.
- It works equally well for a date night or a Tuesday when you forgot to plan dinner.
02 -
- If the butter starts browning too fast during the sear, pull the pan off the heat for a few seconds rather than turning down the stove and losing your crust.
- Pressing on the fish with a spatula is tempting but it squeezes out the moisture and makes the fillet dry, so keep your hands busy with something else.
03 -
- Take the salmon out of the fridge 10 minutes before cooking so it comes closer to room temperature and cooks more evenly throughout.
- A splash of white wine added right after the garlic softens will lift every flavor and give the sauce a restaurant quality finish.