Garlic Butter Salmon Fillets (Printable)
Pan-seared salmon fillets glazed in a rich garlic butter and lemon sauce, ready in just 25 minutes.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin-on, pin bones removed
→ Garlic Butter Sauce
02 - 4 tablespoons unsalted butter
03 - 4 cloves garlic, minced
04 - 1 tablespoon freshly squeezed lemon juice
05 - 1 teaspoon lemon zest
06 - 2 tablespoons chopped fresh parsley
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Garnish
09 - Lemon wedges, for serving
10 - Extra chopped fresh parsley (optional)
# Directions:
01 - Pat the salmon fillets dry with paper towels and season both sides evenly with salt and pepper.
02 - Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons of butter.
03 - Once the butter has melted and becomes slightly foamy, place the salmon fillets skin-side down in the skillet. Cook for 4 to 5 minutes until the skin is crispy and the fish is nearly cooked through.
04 - Carefully flip the salmon fillets and add the remaining 2 tablespoons of butter along with the minced garlic to the pan. Cook for 2 to 3 more minutes, continuously spooning the melted garlic butter over the fillets.
05 - Add the lemon juice and zest to the skillet and swirl to combine. Remove from heat and sprinkle with chopped fresh parsley.
06 - Serve immediately with lemon wedges and extra chopped parsley if desired.
# Expert Advice:
01 -
- The garlic butter sauce practically makes itself right in the pan, so you get an elegant meal with almost zero extra effort.
- It goes from fridge to plate in under thirty minutes, which means no more excuses for ordering takeout on busy weeknights.
02 -
- If the garlic starts browning too fast, pull the pan off heat immediately because burnt garlic turns bitter and will ruin the whole sauce.
- Salmon is done when it flakes easily with a fork but still has a slight translucency in the very center, since carryover heat will finish the job.
03 -
- A fish spatula is thin enough to slide under delicate fillets without breaking them, and it is worth the small investment if you cook fish regularly.
- Press gently on the top of the fillet while searing to ensure full contact with the pan, which gives you an even crispy skin every time.