Garlic Butter Pan-Seared Salmon (Printable Version)
Pan-seared salmon fillets glazed in a rich garlic butter and lemon sauce, ready in 25 minutes.
# What You'll 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 Make It:
01 - Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
02 - Heat 2 tablespoons of butter in a large nonstick skillet over medium-high heat.
03 - Once the butter is foaming, add the salmon fillets skin-side down. Sear for 4–5 minutes, then carefully flip and cook another 2–3 minutes until the fish is almost cooked through. Transfer to a plate and keep warm.
04 - 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.
05 - Stir in the lemon zest, lemon juice, and chopped parsley. Simmer for 30 seconds to blend the flavors.
06 - Return the salmon to the skillet, spoon the garlic butter sauce over the fillets, and cook for 1–2 more minutes until heated through and fully coated.
07 - Serve immediately, garnished with fresh parsley and lemon wedges.
# Expert Suggestions:
01 -
- The garlic butter sauce comes together in the same pan, so you get incredible flavor with almost zero cleanup.
- It looks stunning on the plate but takes barely 25 minutes from start to finish.
- The lemon zest adds a brightness that cuts through the richness of the butter in the most satisfying way.
02 -
- Do not move the salmon while it is searing because patience is what gives you that gorgeous golden crust.
- Watch the garlic closely in the sauce step because burnt garlic turns bitter and will ruin the entire dish.
03 -
- Take the salmon out of the fridge 10 minutes before cooking so it sears more evenly from edge to center.
- Basting the fish repeatedly with the pan sauce during the final minute creates a glossy, restaurant quality finish.