Pan Seared Salmon with Lemon Garlic Butter Sauce
Pan-seared salmon finished in a lemon garlic butter sauce for a quick, flavorful weeknight meal.
Servings: 4 servings
Ingredients
- 28 ounces skinless salmon fillets
- 1/4 teaspoon salt to season
- 1/4 teaspoon black pepper to season
- 3 tablespoons lemon juice divided
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 cloves garlic finely chopped or minced
- 4 tablespoons Italian parsley fresh, chopped, divided
- 1/2 lemon lemon sliced
Instructions
- Pat salmon fillets dry with paper towels and bring to room temperature if possible; season all over with the salt and pepper.
- Squeeze about 1–2 teaspoons of the lemon juice over each fillet and rub it into the flesh.
- Heat the olive oil in a large non-stick skillet over medium-high heat until hot but not smoking.
- Place the fillets flesh-side down in the pan, pressing lightly so the surface contacts the pan; sear undisturbed for 3–4 minutes, until crispy and golden.
- Flip the fillets and sear the other side for about 2 minutes.
- Add the butter, chopped garlic, 3 tablespoons of the chopped parsley, the remaining lemon juice, and the lemon slices to the pan; spoon the melted butter and garlic over the fillets.
- Cook for an additional 1–2 minutes, basting with the butter, until the salmon reaches your desired doneness and the butter begins to brown slightly.
- Taste and adjust seasoning with salt, pepper, or more lemon juice if desired; garnish with the remaining parsley and drizzle the sauce over each fillet, then serve immediately.
Equipment
- large non-stick skillet
- tongs or spatula
- Paper Towels
Notes
- A good quality non-stick pan prevents sticking.
- Bring salmon to room temperature for more even cooking.
- Use fresh lemon juice for best flavor.
- Finely mince the garlic so it distributes evenly in the sauce.
- Watch the butter closely as it can brown quickly.
- Substitute the butter with 2 tablespoons olive oil if preferred.