Garlic Butter Salmon Fillets (Print Version)
Pan-seared salmon in rich garlic butter sauce with lemon and parsley, ready in 25 minutes.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin-on, pin bones removed
→ Garlic Butter Sauce
02 - 4 tablespoons unsalted butter
03 - 4 cloves garlic, minced
04 - 1 tablespoon freshly squeezed lemon juice
05 - 1 teaspoon lemon zest
06 - 2 tablespoons chopped fresh parsley
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
→ Garnish
09 - Lemon wedges, for serving
10 - Extra chopped fresh parsley (optional)
# How to Make It:
01 - Pat the salmon fillets dry with paper towels and season both sides evenly with salt and freshly ground black pepper.
02 - Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons of butter, allowing it to melt until slightly foamy.
03 - Place the salmon fillets skin-side down in the hot skillet. Cook for 4 to 5 minutes until the skin turns crispy and the fish is nearly cooked through.
04 - Carefully flip the salmon fillets. Add the remaining 2 tablespoons of butter and the minced garlic to the pan. Cook for 2 to 3 more minutes, continuously spooning the melted garlic butter over the fillets.
05 - Pour the lemon juice and sprinkle the lemon zest into the skillet, swirling gently to combine with the pan juices. Remove from heat and top with chopped fresh parsley.
06 - Plate the salmon immediately, garnished with lemon wedges and additional parsley if desired.
# Expert Hints:
01 -
- The garlic butter sauce practically makes itself while the fish cooks, so you get a luxurious pan sauce with zero extra effort.
- It goes from fridge to plate in under thirty minutes, which makes it feel almost unfair for something this elegant.
02 -
- If the salmon is cold from the fridge when it hits the pan, it will drop the temperature and steam instead of sear, so let it sit out for ten minutes first.
- The garlic can go from golden to bitter in seconds once it hits hot butter, so stay right there and keep the pan moving.
03 -
- A fish spatula gives you the confidence to flip without the fillet falling apart, and it is worth the drawer space.
- A splash of white wine added right after the lemon juice lifts the whole sauce into something you will want to drink.