Pan Seared Salmon With Garlic Butter (Printable)

Crispy golden salmon with a rich garlic butter sauce, ready in 22 minutes for an elegant weeknight dinner.

# 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 Cook:

01 - Pat salmon fillets completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper, pressing seasoning into the flesh.
02 - Heat olive oil in a large nonstick skillet over medium-high heat until shimmering but not smoking.
03 - Carefully place salmon fillets skin-side down in the hot pan. Cook for 4 to 5 minutes, pressing gently with a spatula to ensure the skin makes full contact with the pan for even crisping.
04 - Flip the fillets carefully and cook for an additional 3 to 4 minutes, or until the salmon is cooked through and golden brown on the second side. Transfer to a plate and tent loosely with aluminum foil to keep warm.
05 - Reduce heat to medium. Add butter to the skillet and let melt. Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
06 - Stir in lemon juice and chopped fresh parsley. Remove from heat immediately to prevent sauce from separating.
07 - Spoon the warm garlic butter sauce over the seared salmon fillets. Serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • Faster than delivery and infinitely more satisfying
  • That restaurant crisp skin is easier than you think
  • The garlic butter sauce turns simple fish into something celebratory
02 -
  • Cold salmon sticks to the pan, let it sit at room temperature for 15 minutes before cooking
  • Dont move the fish while the skin sears, patience creates that perfect crust
  • The salmon continues cooking after you remove it from the pan
03 -
  • Room temperature salmon cooks more evenly than cold straight from the fridge
  • Let the pan get properly hot before adding any oil
  • Dot the butter around the pan rather than in one clump for even melting

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