Garlic Butter Salmon (Printable)
Pan-seared salmon fillets draped in a rich garlic butter and lemon herb sauce for an elegant main dish.
# What you'll need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin on or off
→ Garlic Butter Sauce
02 - 4 tbsp unsalted butter
03 - 4 cloves garlic, minced
04 - 1 lemon, zested and juiced
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp olive oil
07 - Salt and freshly ground black pepper, to taste
→ Garnish
08 - Lemon wedges, for serving
09 - Additional chopped fresh parsley, optional
# How to make it:
01 - Pat salmon fillets dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and sear for 4 to 5 minutes until the skin is crispy and the fillet is nearly cooked through.
03 - Flip salmon and cook for another 2 to 3 minutes until just cooked to your preferred doneness, then transfer to a plate and set aside.
04 - In the same skillet, reduce heat to medium and add the butter, allowing it to melt. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
05 - Stir in lemon zest, lemon juice, and half of the chopped parsley. Let the sauce simmer for 30 seconds to combine the flavors.
06 - Return salmon to the skillet and spoon the garlic butter sauce over the fillets. Cook for 1 more minute so the flavors meld together.
07 - Transfer salmon to serving plates, drizzle with extra sauce from the pan, and garnish with fresh lemon wedges and remaining parsley as desired.
# Expert Tips:
01 -
- The garlic butter sauce essentially makes itself while the salmon rests, so you get a luxurious pan sauce with zero extra effort.
- It looks like something from a restaurant menu but comes together in under thirty minutes with ingredients you probably already have.
02 -
- Wet salmon will never sear properly, so take the extra twenty seconds to pat it completely dry before seasoning.
- If the garlic starts browning in the butter you have gone too far and it will taste bitter, so pull the pan off heat immediately and start that step over.
03 -
- Take the salmon out of the fridge ten minutes before cooking so it comes closer to room temperature and cooks more evenly throughout.
- The secret to restaurant quality results is basting, so tilt the skillet slightly and use a large spoon to repeatedly scoop the butter over the top of each fillet during that final minute.