Pan Seared Salmon With Garlic Butter (Printable Version)

Crispy salmon fillets with rich garlic butter sauce ready in 22 minutes

# What You'll 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 completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large nonstick skillet over medium-high heat. Once oil is hot, add salmon fillets skin-side down. Cook for 4–5 minutes, pressing gently to ensure even searing.
03 - 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 to keep warm.
04 - Lower heat to medium. Add butter to the skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant, stirring often.
05 - Stir in lemon juice and chopped parsley. Remove from heat immediately.
06 - Spoon the garlic butter sauce over the seared salmon. Serve hot with lemon wedges on the side.

# Expert Insights:

01 -
  • The garlic butter sauce comes together in minutes but makes everything feel like a special occasion
  • Youll get restaurant quality results without any fancy techniques or equipment
  • The whole dish comes together in under 25 minutes making it perfect for unexpected weeknight dinners
02 -
  • Dry salmon fillets thoroughly before cooking, as moisture prevents proper crisping and can cause dangerous oil splattering
  • Resist the urge to move the fish while it sears, that golden crust only forms when you let it cook undisturbed
03 -
  • Start checking for doneness a minute early, as carryover cooking will finish the fish once you remove it from heat
  • Let your butter foam and turn slightly golden before adding garlic for a nutty depth of flavor

Go Back