Garlic Butter Pan-Seared Salmon (Printable)
Pan-seared salmon fillets topped with rich garlic butter and lemon sauce for an elegant dinner.
# What You'll 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 Make It:
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 to 5 minutes until the skin turns crispy and the fillet is nearly cooked through.
03 - Flip the salmon and cook for another 2 to 3 minutes until it reaches your preferred doneness. Transfer to a plate and set aside.
04 - Reduce heat to medium. Add the butter to the same skillet and allow it to melt. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
05 - Stir in the lemon zest, lemon juice, and half of the chopped parsley. Let the sauce simmer for 30 seconds so the flavors combine.
06 - Return the salmon to the skillet and spoon the garlic butter sauce generously over each fillet. Cook for 1 more minute to allow the flavors to meld together.
07 - Transfer the salmon to serving plates, drizzle with any remaining sauce from the pan, and garnish with fresh lemon wedges and the remaining chopped parsley.
# Expert Suggestions:
01 -
- The garlic butter sauce practically makes itself while the salmon rests, so you get maximum flavor with almost zero extra effort.
- It looks fancy enough for guests but honest enough for a random Wednesday when you just want something delicious.
02 -
- Wet salmon in a hot pan will steam instead of sear, so dry those fillets thoroughly or you will miss the crispy skin entirely.
- If the garlic even hints at turning brown, pull the pan off the heat immediately because burnt garlic will ruin the whole sauce in seconds.
03 -
- Take the salmon out of the fridge 15 minutes before cooking so it comes closer to room temperature, which helps it cook evenly from edge to center.
- Baste the salmon with the garlic butter sauce using a spoon while it finishes in the pan, because repeated spoonfuls build layers of flavor that a single pour can never match.