Lemon Garlic Butter Salmon (Print Version)
Pan-seared salmon with lemon garlic butter sauce offers quick, flavorful weeknight enjoyment.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
→ Aromatics
02 - 3 cloves garlic, minced
03 - 1 small shallot, finely chopped
→ Sauce & Seasonings
04 - 3 tablespoons unsalted butter
05 - 2 tablespoons olive oil
06 - Zest of 1 lemon
07 - Juice of 1 large lemon (about 3 tablespoons)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes
→ Garnish
11 - 2 tablespoons fresh parsley, chopped
12 - Lemon slices, for serving
# Step-by-Step Guide:
01 - Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
02 - Heat olive oil in a large nonstick skillet over medium-high heat.
03 - Place the salmon fillets in the pan, skin-side down if using skin-on. Sear for 4–5 minutes, or until golden and crispy.
04 - Flip the salmon and add butter and garlic (and shallot, if using) to the pan. Cook for 2–3 minutes until the salmon is nearly cooked through and the garlic is fragrant.
05 - Add lemon zest, lemon juice, and red pepper flakes. Spoon the melted butter sauce over the salmon as it finishes cooking, about 1–2 minutes more, until the salmon flakes easily with a fork.
06 - Remove from heat. Garnish with fresh parsley and lemon slices. Serve immediately with your choice of sides.
# Expert Suggestions:
01 -
- You can have restaurant-quality salmon on your table in under 30 minutes
- The sauce comes together in the pan, no extra steps or fancy techniques needed
02 -
- Damp salmon wont crisp, no matter how hot your pan gets
- Room temperature salmon cooks more evenly than cold-from-the-fridge
03 -
- Start checking for doneness a minute before you think it's ready
- Let your salmon rest for just 2 minutes after cooking, the juices redistribute