Garlic Butter Salmon Fillets (Printable)
Pan-seared salmon fillets in a rich garlic butter sauce with lemon and fresh herbs. Ready in 25 minutes.
# What You Need:
→ Fish
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 salt
08 - 1/4 teaspoon freshly ground black pepper
→ Garnish
09 - Lemon wedges, for serving
10 - Extra chopped fresh parsley (optional)
# Steps:
01 - Pat the salmon fillets dry with paper towels and season both sides evenly with salt and pepper.
02 - Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons of butter and allow it to melt until slightly foamy.
03 - Place the salmon fillets skin-side down in the skillet. Cook for 4 to 5 minutes until the skin is crispy and the fish is nearly cooked through.
04 - Carefully flip the salmon fillets. Add the remaining 2 tablespoons of butter and the minced garlic to the pan. Cook for 2 to 3 more minutes, continuously spooning the melted garlic butter over the fillets.
05 - Add the lemon juice and lemon zest to the skillet and swirl to combine. Remove from heat and sprinkle generously with chopped fresh parsley.
06 - Serve immediately with lemon wedges and additional chopped parsley if desired. Pair with steamed vegetables, rice, or roasted potatoes.
# Expert Advice:
01 -
- The garlic butter sauce basically creates itself right in the pan, so you get a luxurious finish with no extra pots or fuss.
- It works equally well for a quiet weeknight dinner or a dinner party where you want to look like you tried harder than you actually did.
02 -
- If you add the garlic too early it will burn and turn bitter before the salmon finishes cooking, so wait until after the flip.
- Overcooking by even two minutes turns the silky texture dry and chalky, so pull the pan off the heat when the center still has a faint translucence.
03 -
- Take the salmon out of the fridge fifteen minutes before cooking so it comes closer to room temperature, which helps it cook evenly from edge to center.
- The secret to a truly great crust is pressing the fillets gently into the pan when you first lay them down and then leaving them completely alone until it is time to flip.