Garlic Butter Pan-Seared Salmon (Print version)

Pan-seared salmon fillets coated in a rich garlic butter and lemon herb sauce, ready in 25 minutes.

# What goes in:

→ 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

# Cooking steps:

01 - Pat the salmon fillets dry with paper towels and season both sides evenly with salt and black pepper.
02 - Melt 2 tablespoons of butter in a large skillet over medium-high heat until it begins to foam.
03 - Place the salmon fillets skin-side down in the hot skillet. 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 plate and keep warm.
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 fillets to the skillet and spoon the garlic butter sauce generously over each piece. Cook for 1 to 2 more minutes until the salmon is heated through and fully coated.
07 - Serve immediately, garnished with fresh parsley and lemon wedges alongside steamed vegetables, rice, or a crisp salad.

# Tips from flavorandfeast:

01 -
  • The garlic butter sauce comes together in the same pan, so every bit of flavor stays right where it belongs with zero extra dishes.
  • It looks fancy enough for a date night but honest to goodness takes less than thirty minutes from fridge to plate.
  • The lemon and parsley keep everything bright and balanced instead of heavy, which makes it perfect any time of year.
02 -
  • If the butter starts browning too fast or smoking, pull the pan off the heat for a few seconds because burnt butter will turn the whole sauce bitter and there is no coming back from that.
  • Overcooked salmon is dry and sad, so pull it from the pan when the center is still slightly translucent since carryover heat will finish the job perfectly.
  • A splash of white wine added right after the garlic is a game changer that deglazes the pan and adds a layer of flavor most people cannot quite identify but always love.
03 -
  • Take the salmon out of the fridge fifteen minutes before cooking so it comes closer to room temperature, which helps it cook evenly instead of being cold in the center by the time the outside is done.
  • Press gently on the top of the fillet to check doneness: if it flakes easily and springs back slightly, it is perfect, and if it feels mushy give it another minute.

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