Pan Seared Salmon with Garlic Butter (Printable version)

Crispy salmon with rich garlic butter glaze, ready in 20 minutes

# What you'll need:

→ Fish

01 - 4 salmon fillets (about 6 oz each, skin-on or skinless)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Garlic Butter Sauce

04 - 3 tablespoons unsalted butter
05 - 4 garlic cloves, minced
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon lemon zest
08 - 2 tablespoons fresh parsley, chopped

→ Garnish (optional)

09 - Lemon wedges
10 - Extra chopped parsley

# Directions:

01 - Pat the salmon fillets completely dry with paper towels to ensure proper searing. Generously season both sides of each fillet with salt and freshly ground black pepper.
02 - Heat the olive oil in a large nonstick skillet over medium-high heat until shimmering but not smoking.
03 - Place the salmon fillets skin-side down in the hot skillet. Sear without disturbing for 4-5 minutes until the skin becomes crispy and golden brown, and the fish releases easily from the pan.
04 - Carefully flip the fillets using a spatula and cook for another 2-3 minutes until just cooked through and opaque in the center. Transfer the salmon to a clean plate and tent loosely with aluminum foil to keep warm.
05 - Reduce the heat to medium. Add the butter to the skillet and let it melt. Add the minced garlic and sauté for about 1 minute until fragrant and lightly golden, taking care not to brown it.
06 - Stir in the fresh lemon juice and lemon zest. Return the salmon fillets to the pan and spoon the garlic butter sauce over them continuously for 1 minute to create a flavorful glaze.
07 - Sprinkle the chopped parsley over the salmon and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The garlic butter sauce comes together in mere minutes but tastes like something from a fancy bistro
  • Its nearly impossible to mess up, even if you're terrified of cooking fish
  • The whole dish disappears from plates faster than you can say seconds please
02 -
  • Don't try to flip the salmon before it naturally releases from the pan, that crispy skin will tear right off
  • Garlic burns faster than you think, keep it moving in the butter and watch for golden, not brown
  • The salmon keeps cooking after you remove it, so pull it when it still looks slightly underdone in the center
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge 15 minutes before you start cooking
  • Let the fish rest for 2 minutes after cooking so the juices redistribute instead of running out onto your plate

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