Pan Seared Salmon Garlic Butter (Printable)
Crispy salmon fillets with rich garlic butter sauce—ready in 20 minutes for an elegant, flavorful dinner.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 6 oz each, skin-on or skinless)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Garlic Butter Sauce
04 - 3 tablespoons unsalted butter
05 - 4 garlic cloves, minced
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon lemon zest
08 - 2 tablespoons fresh parsley, chopped
→ Garnish
09 - Lemon wedges
10 - Extra chopped parsley
# How To Make It:
01 - Pat the salmon fillets completely dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
02 - Heat the olive oil in a large nonstick skillet over medium-high heat until shimmering.
03 - Place the salmon fillets skin-side down in the hot skillet. Sear without moving for 4-5 minutes until the skin is crispy and golden brown, and the fish releases easily from the pan.
04 - Carefully flip the fillets and cook for another 2-3 minutes until just cooked through and opaque in the center. Transfer salmon to a plate and tent loosely with foil to keep warm.
05 - Reduce heat to medium. Add the butter to the skillet and let it melt. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
06 - Stir in the lemon juice and lemon zest. Return the salmon to the pan and spoon the garlic butter sauce over the fillets for 1 minute to glaze.
07 - Sprinkle the chopped parsley over the salmon. Serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- The garlic butter creates an instant sauce that clings to every flaky bite
- Twenty minutes from start to plate means even weeknight dinners feel elegant
- Crispy skin and tender flesh prove simple ingredients can shine
02 -
- Dry fillets are non-negotiable for crispy skin, any moisture will steam instead of sear
- Letting the fish release naturally from the pan prevents sticking and tearing
- Garlic burns faster than you think, aim for fragrant not brown
03 -
- Room temperature salmon cooks more evenly, take it out 15 minutes before cooking
- A splatter screen saves your stovetop from butter splatters during the sear