Garlic Butter Salmon (Printable)

Pan-seared salmon fillets coated in a rich, aromatic garlic butter and lemon sauce for an effortless dinner.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, about 6 oz each, skin-on or skinless

→ Garlic Butter Sauce

02 - 4 tablespoons unsalted butter
03 - 4 cloves garlic, minced
04 - Juice of 1/2 lemon
05 - Zest of 1/2 lemon
06 - 2 tablespoons fresh parsley, finely chopped
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnishes

09 - Lemon wedges
10 - Additional chopped fresh parsley

# Steps:

01 - Pat the salmon fillets dry with paper towels and season both sides evenly with salt and black pepper.
02 - Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Once the butter begins foaming, place the salmon fillets skin-side down in the pan. Sear for 4 to 5 minutes until a golden crust forms, then carefully flip and cook for an additional 2 to 3 minutes until nearly cooked through. Transfer the fillets to a warm plate and set aside.
03 - Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and sauté until fragrant, about 1 minute, stirring to prevent browning.
04 - Stir in the lemon zest, lemon juice, and chopped parsley. Let the sauce simmer for 30 seconds to allow the flavors to meld together.
05 - Return the salmon to the skillet and spoon the garlic butter sauce generously over each fillet. Cook for 1 to 2 more minutes until the salmon is heated through and fully coated. Serve immediately, garnished with fresh parsley and lemon wedges.

# Expert Tips:

01 -
  • The garlic butter sauce comes together in the same pan, so every bit of golden fond gets swept up into something luxurious.
  • It tastes like something you would order at a nice restaurant, but the entire process is shockingly forgiving and beginner friendly.
02 -
  • Do not move the salmon around while it is searing because patience is what gives you that deeply golden crust instead of a torn ragged fillet.
  • Keep the garlic moving once it hits the pan because it can go from fragrant to bitter in seconds and that will change the entire personality of the sauce.
03 -
  • Take the salmon out of the fridge fifteen minutes before cooking so it comes closer to room temperature, which helps it cook evenly instead of being cold in the center.
  • Basting the fish repeatedly with the garlic butter using a big spoon during that final minute creates a glaze that looks and tastes like you tried much harder than you actually did.

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