Garlic Butter Pan-Seared Salmon (Printable Version)
Pan-seared salmon fillets coated in a rich garlic butter and lemon parsley sauce, 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
# Directions:
01 - Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
02 - Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat until it begins to foam.
03 - Place the salmon fillets skin-side down in the foaming butter. Sear for 4 to 5 minutes until a golden crust forms, then carefully flip and cook for another 2 to 3 minutes until nearly cooked through. Transfer to a warm plate.
04 - Reduce the 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.
05 - Stir in the lemon zest, lemon juice, and chopped parsley. Simmer for 30 seconds to allow the flavors to meld together.
06 - Return the salmon to the skillet and spoon the garlic butter sauce generously over each fillet. Cook for 1 to 2 more minutes until heated through and fully coated.
07 - Serve immediately, garnished with fresh parsley and lemon wedges alongside your choice of steamed vegetables, rice, or a crisp salad.
# Expert Tips:
01 -
- The garlic butter sauce comes together in the same pan, so every bit of golden flavor gets soaked up by the fish.
- It looks fancy enough for a date night but honestly takes less than thirty minutes from fridge to plate.
02 -
- If the butter starts browning too fast before you add the garlic, pull the pan off the heat for a few seconds because burnt butter will turn the whole sauce bitter.
- Letting the salmon rest on a warm plate while you make the sauce keeps it juicy and prevents overcooking when you return it to the pan.
03 -
- Take the salmon out of the fridge fifteen minutes before cooking so it comes closer to room temperature, which helps it sear evenly instead of steaming.
- Tent the resting salmon loosely with foil rather than wrapping it tight, because trapped steam will soften the beautiful crust you just built.