Pan-Seared Garlic Butter Salmon (Print Version)

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

# 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

# How-To:

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 just cooked to your preferred doneness, then remove from skillet and set aside.
04 - In the same skillet, reduce heat to medium and add butter, allowing it to melt. 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 the chopped parsley. Let the sauce simmer for 30 seconds to bring the flavors together.
06 - Return salmon to the skillet and spoon garlic butter sauce over the fillets. Cook for 1 more minute so the flavors meld.
07 - Plate the salmon, drizzle with extra sauce from the pan, and garnish with fresh lemon wedges and remaining parsley.

# Expert Advice:

01 -
  • The garlic butter sauce practically makes itself in the same pan, so cleanup is minimal and flavor is maximal.
  • It looks fancy enough for date night but comes together fast enough for a chaotic weeknight.
  • Low carb and packed with protein, it satisfies without weighing you down.
02 -
  • Do not rush the sear by flipping early because the fish will stick and tear, patience is everything.
  • Garlic goes from golden to burnt in seconds, so keep the heat at medium and stir without stopping once it is in the pan.
  • Removing the salmon before making the sauce prevents overcooking while you focus on the butter.
03 -
  • Take the salmon out of the fridge 15 minutes before cooking so it sears evenly rather than cooling the pan down on contact.
  • Basting with the garlic butter repeatedly during that final minute is the real secret to restaurant quality results.

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