Garlic Butter Pan-Seared Salmon (Printable Version)
Pan-seared salmon fillets finished in a rich garlic butter sauce with lemon and parsley. Ready in 25 minutes.
# What You 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:
01 - Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
02 - Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter begins to foam, place the salmon fillets skin-side down. Sear for 4 to 5 minutes, then carefully flip and cook another 2 to 3 minutes until the fish is nearly cooked through. Transfer to a plate and keep warm.
03 - 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.
04 - Stir in the lemon zest, lemon juice, and chopped parsley. Simmer for 30 seconds to blend the flavors together.
05 - Return the salmon to the skillet and spoon the garlic butter sauce over the fillets. Cook for 1 to 2 more minutes until heated through and fully coated. Serve immediately, garnished with fresh parsley and lemon wedges.
# Expert Hints:
01 -
- The garlic butter sauce comes together in the same pan, so cleanup is almost effortless.
- It feels like something you would order at a nice restaurant but takes under thirty minutes start to finish.
02 -
- If the salmon is wet when it hits the pan, you will steam it instead of searing it, and the crust will never form properly.
- Watch the garlic closely because burnt garlic turns bitter fast and will ruin the entire sauce in seconds.
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 top of the fillets with spoonfuls of hot butter while they sear speeds up cooking and adds incredible flavor.