Garlic Butter Salmon Fillets (Printer-friendly)
Pan-seared salmon in rich garlic butter with lemon and herbs. Ready in 25 minutes.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets (about 6 oz each), skin-on, pin bones removed
→ Garlic Butter Sauce
02 - 4 tablespoons unsalted butter
03 - 4 cloves garlic, minced
04 - 1 tablespoon freshly squeezed lemon juice
05 - 1 teaspoon lemon zest
06 - 2 tablespoons chopped fresh parsley
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Garnish
09 - Lemon wedges, for serving
10 - Extra chopped fresh parsley (optional)
# How To Make It:
01 - Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
02 - Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons of butter.
03 - Once the butter has melted and is slightly foamy, add the salmon fillets skin-side down. Cook for 4-5 minutes until the skin is crispy and the fish is nearly cooked through.
04 - Flip the salmon fillets carefully and add the remaining 2 tablespoons of butter and the minced garlic to the pan. Cook for 2-3 more minutes, spooning the melted garlic butter over the fillets as they finish cooking.
05 - Add lemon juice and zest to the skillet; swirl to combine. Remove from heat and sprinkle with chopped parsley.
06 - Serve immediately with lemon wedges and extra parsley if desired.
# Expert Tips:
01 -
- The garlic butter sauce practically makes itself right in the pan while the salmon cooks, so you get maximum flavor with almost no extra effort.
- It feels fancy enough for a date night but honestly comes together faster than ordering takeout on a busy Tuesday.
02 -
- If you flip the salmon too early the skin will tear and stick, so wait until it releases naturally from the pan.
- Garlic can go from golden to bitter in seconds once it hits hot butter, so have your lemon juice measured and ready to pour the moment you smell that sweet roasted aroma.
03 -
- A splash of dry white wine added right after the lemon juice creates a pan sauce with remarkable depth, and the alcohol cooks off completely in seconds.
- Let the salmon rest for one minute off the heat before serving so the juices redistribute and every bite stays moist.