Garlic Butter Pan-Seared Salmon (Printer-Friendly)
Pan-seared salmon fillets coated in a rich garlic butter and lemon sauce for an effortless weeknight dinner.
# 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
# How To Make It:
01 - Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
02 - Heat 2 tablespoons of butter in a large skillet over medium-high heat.
03 - Once the butter is foaming, add the salmon fillets skin-side down. Sear for 4–5 minutes, then carefully flip and cook another 2–3 minutes until the fish is almost cooked through. Transfer to a plate and keep warm.
04 - Reduce 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.
06 - Return the salmon to the skillet, spoon the garlic butter sauce over the fillets, and cook for 1–2 more minutes until heated through and fully coated.
07 - Serve immediately, garnished with fresh parsley and lemon wedges.
# Helpful Hints:
01 -
- The entire thing comes together in under thirty minutes, which means you can pull it off on a Tuesday without breaking a sweat.
- That garlic butter sauce is basically liquid gold and you will want to put it on everything afterward.
- It looks stunning on a plate with almost zero effort, making it a reliable showstopper for last minute guests.
02 -
- If the salmon releases from the pan when you try to flip it, give it another thirty seconds, because it will let go naturally once the crust forms.
- Garlic can go from fragrant to bitter in seconds, so pull the pan off the heat momentarily if it starts darkening too fast.
03 -
- Take the salmon out of the fridge fifteen minutes before cooking so it comes closer to room temperature and sears more evenly.
- Basting the fish with the garlic butter using a spoon during the final minute creates an incredibly golden, flavorful crust.