Garlic Butter Pan-Seared Salmon (Printable)

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

# 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 salmon and cook for another 2-3 minutes until it reaches your preferred doneness, then remove from the skillet and set aside.
04 - In the same skillet, reduce heat to medium. Add butter and allow it to melt, then add minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
05 - Stir in lemon zest, lemon juice, and half of the chopped parsley. Let the sauce simmer for 30 seconds to combine the flavors.
06 - Return salmon to the skillet and spoon the garlic butter sauce over the fillets. Cook for 1 more minute so the flavors meld together.
07 - Transfer salmon to plates, drizzle with extra sauce from the pan, and garnish with fresh lemon wedges and remaining parsley.

# Expert Tips:

01 -
  • The entire thing comes together in under thirty minutes, which makes it faster than waiting for delivery.
  • That garlic butter sauce doubles as a dip for crusty bread, a drizzle over roasted vegetables, or even a quick pasta toss the next day.
  • Searing salmon in a hot skillet gives you a crispy exterior while keeping the inside tender and moist, even if you are a beginner cook.
02 -
  • Garlic can go from golden to bitter in seconds, so stay at the stove and stir constantly once it hits the butter.
  • Removing the salmon from the pan before making the sauce prevents overcooking, and returning it at the end lets it gently warm through without drying out.
03 -
  • Take the salmon out of the fridge fifteen minutes before cooking so it comes closer to room temperature, which helps it cook evenly from edge to center.
  • Let the butter foam and settle before adding garlic because that brief browning adds a subtle nutty depth to the finished sauce.

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