Pan Seared Salmon Garlic Butter (Printable)

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. Generously season both sides with salt and freshly ground black pepper.
02 - Add olive oil to a large nonstick skillet and heat over medium-high heat until shimmering.
03 - Place salmon fillets in the hot pan skin-side down. Cook for 4-5 minutes, pressing gently with a spatula to ensure the skin stays flat and sears evenly.
04 - Carefully flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and golden brown. Transfer to a plate and tent loosely with 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, stirring constantly until fragrant but not browned.
06 - Remove from heat. Stir in freshly squeezed lemon juice and chopped fresh parsley until well combined.
07 - Plate the seared salmon fillets and spoon the warm garlic butter sauce generously over each piece. Garnish with fresh lemon wedges and serve immediately.

# Expert Tips:

01 -
  • You get that gorgeous restaurant quality crispy skin without any fancy techniques or equipment
  • The garlic butter sauce comes together in literally two minutes but makes you look like you spent all day cooking
02 -
  • Dry salmon is crispy salmon, so do not skip the paper towel step or you will end up with sad flabby skin
  • Let the pan get properly hot before adding fish, otherwise you will get stuck-on skin and no sear
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge 20 minutes before cooking
  • Have all your sauce ingredients prepped and ready before you start, everything moves fast once the salmon is done

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