Garlic Butter Pan-Seared Salmon (Print)
Pan-seared salmon fillets in a rich garlic butter sauce with lemon and fresh parsley for an effortless 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
# 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 is crispy and the fillet is nearly cooked through.
03 - Flip salmon and cook for another 2 to 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 and add the butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
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 serving plates, drizzle with extra sauce from the pan, and garnish with fresh lemon wedges and the remaining parsley.
# Expert Tips:
01 -
- The garlic butter sauce comes together in the same pan so every bit of flavor stays right where it belongs.
- It feels like a restaurant quality meal but honestly the hardest part is not overcooking the fish.
02 -
- Do not let the garlic brown even slightly because burnt garlic turns bitter and will ruin the entire sauce.
- Taking the salmon off the heat just before you think it is done makes all the difference since carryover cooking finishes the job.
03 -
- Let your salmon sit at room temperature for 10 minutes before cooking so it sears evenly instead of cooking cold in the center.
- A thin film of oil across the entire pan surface prevents the skin from sticking and tearing when you flip.