Pan Seared Salmon Garlic Butter (Print Version)
Crispy salmon fillets with aromatic garlic butter glaze ready in 20 minutes
# What You'll Need:
→ Fish
01 - 4 salmon fillets (6 oz each, skin-on or skinless)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste
→ Garlic Butter Sauce
04 - 3 tablespoons unsalted butter
05 - 4 garlic cloves, minced
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon lemon zest
08 - 2 tablespoons fresh parsley, chopped
→ Garnish
09 - Lemon wedges
10 - Extra chopped parsley
# How to Cook:
01 - Pat salmon fillets completely dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.
03 - Place salmon fillets skin-side down in hot skillet. Sear without moving for 4-5 minutes until skin is crisp and fish releases easily from pan.
04 - Carefully flip fillets and cook another 2-3 minutes until just cooked through and opaque in center. Transfer to plate and tent loosely with foil.
05 - Reduce heat to medium. Add butter to skillet and melt. Add minced garlic and sauté 1 minute until fragrant but not browned.
06 - Stir in lemon juice and zest. Return salmon to pan and spoon garlic butter sauce over fillets for 1 minute to glaze.
07 - Sprinkle with chopped parsley and serve immediately with lemon wedges.
# Expert Advice:
01 -
- The crispy skin gives way to impossibly tender flesh like magic
- That garlic butter sauce makes everything taste restaurant worthy
- From fridge to plate in twenty minutes flat
02 -
- Dry fish means crispy skin so pat those fillets thoroughly
- Let the pan get properly hot before adding salmon or it will stick
- Salmon keeps cooking after you remove it so pull it slightly early
03 -
- Add a splash of white wine to the butter sauce for extra depth
- Substitute dill or chives for parsley to change the flavor profile