Pan Seared Garlic Butter Salmon
This quick and comforting Pan Seared Garlic Butter Salmon is perfect for weeknights, delivering a golden crust and melting garlic butter in under 20 minutes.
Ingredients
Main Ingredients
- 4 pieces salmon fillets (6 oz each), skin-on
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Pat salmon dry with paper towels and season both sides generously with salt and pepper. Let sit for 10 minutes to come to room temperature.
Cooking
- Over medium-high heat, warm a large skillet with 2 tablespoons olive oil until shimmering.
- Place the fillets skin-side down and press gently with a spatula for 10 seconds to keep them flat. Cook for 4–5 minutes without moving, until the skin is crisp and the sides look cooked about one-third of the way up.
- Flip the fillets and reduce heat to medium. Add butter to the skillet.
- As the butter melts, add minced garlic and spoon the foaming garlic butter over the salmon for 1–2 minutes. Cook another 2–3 minutes until the salmon reaches your desired doneness.
- Remove from heat, drizzle with lemon juice and sprinkle lemon zest and parsley. Serve immediately with seasonal sides.
Notes
Use a hot pan and dry salmon to get the best crust. For medium doneness, aim for an internal temperature of 125–130°F (52–54°C). Store leftover salmon in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 1gProtein: 34gFat: 24gSaturated Fat: 10gSodium: 500mg
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