Description
This easy garlic butter salmon recipe features perfectly pan-seared salmon fillets with crispy skin and tender, flaky interiors, finished with a rich, aromatic garlic butter sauce infused with fresh lemon and herbs. Ready in just 15 minutes, it’s an elegant weeknight dinner that tastes like restaurant quality.
Ingredients
Scale
- 4 salmon fillets (6 oz each, about 1–1.5 inches thick, skin-on or skinless)
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil or avocado oil
- 5 large garlic cloves, minced
- 1 large lemon (juice and zest)
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- Lemon wedges for serving
Instructions
- Prepare the salmon by removing it from the refrigerator 10-15 minutes before cooking to bring it to room temperature. Pat the fillets completely dry with paper towels—this is crucial for achieving crispy skin. Season both sides generously with salt and pepper.
- Heat the skillet over medium-high heat and add the olive oil. Let it heat until shimmering but not smoking, about 2 minutes. The pan should be hot enough that a drop of water sizzles immediately.
- Sear the salmon by carefully placing the fillets skin-side down in the hot skillet (if using skin-on salmon). Gently press down on each fillet with a spatula for the first 10-15 seconds to prevent curling and ensure even contact with the pan. Don’t move the salmon—let it cook undisturbed for 4-5 minutes until the skin is golden and crispy.
- Flip carefully using a fish spatula, sliding it gently under each fillet. Cook for an additional 3-4 minutes on the second side for medium doneness (the salmon should reach an internal temperature of 125-130°F for medium, or 140°F for well-done). The exact time depends on thickness—the salmon should be opaque on the outside but still slightly translucent in the very center.
- Remove and rest by transferring the salmon to a serving platter or individual plates. Tent loosely with foil to keep warm while you make the sauce.
- Make the garlic butter sauce by reducing the heat to medium-low and adding the remaining 3 tablespoons of butter to the same skillet. Once melted and foaming, add the minced garlic and red pepper flakes (if using). Cook, stirring constantly, for 1 minute until fragrant but not browned.
- Finish the sauce by stirring in the lemon juice, lemon zest, and fresh parsley. Let it bubble for 30 seconds, then remove from heat. Taste and adjust seasoning with a pinch of salt if needed.
- Serve immediately by spooning the warm garlic butter sauce generously over the salmon fillets. Garnish with additional fresh parsley and lemon wedges on the side.
Notes
- Skin Crispiness: For the crispiest skin, ensure the salmon is completely dry before cooking and resist the urge to move it around in the pan.
- Doneness: Salmon is safe to eat when it reaches 145°F internally, but many prefer it at 125-130°F for a more tender, restaurant-style texture with a slightly translucent center.
- Frozen Salmon: Thaw completely in the refrigerator overnight before using this recipe. Never cook salmon from frozen using this method as it won’t sear properly.
- Pan Size: Don’t overcrowd the pan. If your skillet isn’t large enough for 4 fillets with space between them, cook in two batches to ensure proper searing.
- Butter Burning: If your butter starts to brown too much when making the sauce, remove the pan from heat immediately and add a splash of lemon juice to stop the cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet (6 oz) with garlic butter sauce
- Calories: 385
- Sugar: 0g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 125mg