Pan Seared Salmon Garlic Butter (Print Version)
Crispy salmon fillets with fragrant garlic butter sauce ready in 22 minutes
# What You Need:
→ Seafood
01 - 4 (6 oz) skin-on salmon fillets
→ For Cooking
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Garlic Butter Sauce
05 - 3 tablespoons unsalted butter
06 - 4 garlic cloves, minced
07 - 1 tablespoon freshly squeezed lemon juice
08 - 2 tablespoons chopped fresh parsley
→ To Serve
09 - Lemon wedges, for garnish
# How to Make It:
01 - Pat salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat olive oil in a large nonstick skillet over medium-high heat.
03 - Once oil is hot, add salmon fillets skin-side down. Cook for 4-5 minutes, pressing gently to ensure even searing.
04 - Flip the fillets and cook for an additional 3-4 minutes, or until cooked through and golden. Transfer salmon to a plate and tent with foil.
05 - Lower heat to medium. Add butter to the skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant, stirring often.
06 - Stir in lemon juice and parsley. Remove from heat.
07 - Spoon the garlic butter sauce over the seared salmon. Serve hot with lemon wedges.
# Expert Hints:
01 -
- The way that buttery garlic sauce clings to every bite feels like something you would order at a nice restaurant but it comes together in under 25 minutes
- That impossibly crispy skin creates this incredible texture contrast that makes restaurant salmon seem totally achievable at home
02 -
- Touching the fish to check for doneness beats any timer rule you will ever learn about salmon cooking times
- Starting with cold salmon from the refrigerator ensures even cooking and prevents that chalky white albumin from appearing
03 -
- Preheat your plates in a low oven for 5 minutes because salmon cools down frustratingly fast
- Mince your garlic finely so it incorporates into the butter rather than leaving big chunks