Garlic Butter Pan-Seared Salmon (Printable version)

Pan-seared salmon fillets with a rich garlic butter and lemon sauce, ready in 25 minutes.

# What you'll 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

# Directions:

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 is crispy and the fillet is nearly cooked through.
03 - Flip the salmon and cook for another 2-3 minutes until it reaches your preferred doneness. Remove from the skillet and set aside on a warm plate.
04 - Reduce heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful 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 to the skillet and spoon the garlic butter sauce over the fillets. Cook for 1 more minute so the flavors meld and the fish is warmed through.
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 Advice:

01 -
  • The garlic butter sauce comes together in the same pan, so cleanup is almost effortless.
  • It tastes like something from a coastal restaurant but the whole thing is done in under thirty minutes.
02 -
  • If the garlic turns even slightly brown, it will taste bitter, so pull the pan off heat momentarily if things move too fast.
  • Resting the salmon for a minute after the final baste lets the butter soak in rather than running off onto the plate.
03 -
  • Press the salmon gently in the center with your finger to test doneness: it should spring back slightly but not feel completely firm.
  • Use a spoon to baste continuously during that final minute because it layers the flavor better than simply pouring sauce on top.

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