Garlic Butter Salmon Fillets (Printable)
Pan-seared salmon fillets in a rich garlic butter and lemon sauce, ready in just 25 minutes.
# What You 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)
# How-To Steps:
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. 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 lemon zest to the skillet, swirling gently to combine with the butter. Remove from heat and sprinkle with chopped parsley.
06 - Serve immediately with lemon wedges and additional parsley if desired.
# Helpful Tips:
01 -
- The garlic butter sauce practically makes itself while the salmon cooks, so you get an elegant pan sauce with zero extra effort.
- It goes from fridge to table in under thirty minutes, which makes it my secret weapon for dinner parties where I want to look impressive without the stress.
02 -
- The number one mistake I made early on was moving the fish too soon after placing it in the pan, which tears the skin and ruins that beautiful golden crust.
- Adding the garlic after the flip rather than at the beginning prevents it from burning and turning bitter while the salmon sears.
03 -
- A splash of white wine added right alongside the lemon juice transforms the pan drippings into something that tastes like a restaurant sauce with almost zero effort.
- If you are cooking for someone who is dairy sensitive, a good quality plant based butter works surprisingly well here, just check that it browns evenly before adding the fish.