Garlic Butter Salmon Fillets (Print View)
Pan-seared salmon fillets with a rich garlic butter and lemon sauce for an elegant weeknight dinner.
# 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 parsley, optional
# Method:
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 4-5 minutes until the skin is crispy and the fillet is nearly cooked through.
03 - Flip salmon and cook for another 2-3 minutes until just cooked to your preferred doneness, then remove from skillet and set aside.
04 - In the same skillet, reduce heat to medium. Add butter and let it melt, then add minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
05 - Stir in lemon zest, lemon juice, and half the chopped parsley. Let the sauce simmer for 30 seconds to bring the flavors together.
06 - Return salmon to the skillet, spoon garlic butter sauce over the fillets, and cook for 1 more minute so the flavors meld. Plate the salmon, drizzle with extra sauce, and garnish with fresh lemon wedges and remaining parsley.
# Insider Tips:
01 -
- The garlic butter sauce tastes like something from a restaurant but takes barely any effort to pull off.
- It is ready in under thirty minutes, which makes it perfect for those evenings when you want something impressive without the hassle.
02 -
- Do not walk away from the garlic because it goes from perfectly golden to burnt and bitter in seconds, and burnt garlic will ruin the entire dish.
- Letting the salmon rest after the initial sear before returning it to the sauce keeps it from overcooking and drying out.
03 -
- Press down gently on each fillet with your spatula right after placing it in the pan to ensure full contact and an even golden crust.
- Basting the salmon repeatedly with the garlic butter in that final minute is the single move that elevates this from good to unforgettable.