Garlic Butter Salmon Fillets (Printable)
Pan-seared salmon fillets finished with a fragrant garlic butter, lemon, and parsley sauce for an elegant weeknight dinner.
# Ingredient List:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin on or off
→ Garlic Butter Sauce
02 - 4 tbsp unsalted butter
03 - 4 cloves garlic, minced
04 - 1 lemon, zested and juiced
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp olive oil
07 - Salt and freshly ground black pepper, to taste
→ Garnish
08 - Lemon wedges, for serving
09 - Additional chopped parsley, optional
# Steps:
01 - Pat salmon fillets dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and sear for 4 to 5 minutes until the skin is crispy and the fillet is nearly cooked through.
03 - Flip salmon and cook for another 2 to 3 minutes until just cooked to your preferred doneness, then remove from the skillet and set aside.
04 - In the same skillet, reduce heat to medium and add the butter, allowing it to melt. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
05 - Stir in the lemon zest, lemon juice, and half of the chopped parsley. Let the sauce simmer for 30 seconds to combine the flavors.
06 - Return salmon to the skillet and spoon the garlic butter sauce over the fillets. Cook for 1 more minute so the flavors meld together.
07 - Transfer salmon to plates, drizzle with extra sauce from the pan, and garnish with fresh lemon wedges and the remaining chopped parsley.
# Expert Advice:
01 -
- The garlic butter sauce comes together in the same pan, so you get maximum flavor with almost zero extra effort.
- It feels fancy enough for a dinner party but simple enough for a random Tuesday when you just want something delicious.
02 -
- Do not let the garlic brown or it will turn bitter and overpower the entire sauce.
- Letting the salmon rest for a minute off heat before serving helps it stay juicy rather than overcooking in residual heat.
03 -
- Take the salmon out of the fridge 10 minutes before cooking so it sears more evenly instead of cooling down the pan.
- Basting the fish repeatedly with the garlic butter using a spoon during that final minute creates a richer, more caramelized finish.