Pan Seared Salmon with Lemon Garlic Butter Sauce
The ultimate comfort food, Pan Seared Salmon with Lemon Garlic Butter Sauce is an easy weeknight dinner packed with flavor. With a crispy sear and zesty garlic butter sauce, it's a dish you’ll crave again and again. Treat yourself tonight!
Equipment
- Chef's Knife
- Skillet
- Frying Pan
- Wooden Spoon
Ingredients
- 28 ounces salmon filets
- 1/4 teaspoon salt to season
- 1/4 teaspoon 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
- Start by patting dry the room temperature salmon filets with a paper towel. Season both sides generously with salt and pepper for flavor. Don’t skip this; it makes a big difference!
- Next, squeeze 1 to 2 teaspoons of fresh lemon juice over each filet, ensuring that you rub the juice in well. This not only adds flavor but also helps to tenderize the fish. You should see the salmon glistening with that lovely citrus.
- In a large non-stick pan or skillet, heat the olive oil over medium-high heat until it’s hot. You can test this by flicking a drop of water into the pan; if it sizzles, you’re ready to go!
- Carefully place the salmon filets into the pan, flesh side down. Press them lightly to ensure the entire surface makes contact with the pan. This step is key for that crispy, golden crust you want. Let these beauties sear undisturbed for about 3 to 4 minutes until they’re beautifully crisp.
- Once that lovely crust forms, it’s time to flip! Gently turn the filets over and sear the other side for about two minutes. You should notice a beautiful color developing. If you’re unsure, check for doneness by gently pressing the center; it should flake easily.
- Now it’s time to make the sauce. Add in the butter, the finely chopped garlic, 3 tablespoons of fresh parsley, the remaining lemon juice, and the lemon slices. Stir everything around the salmon, allowing the butter to melt and the garlic to become aromatic. You’ll want to do this for about a minute.
- Continue to cook the salmon for another minute or two, until it reaches your desired doneness. If the butter starts to brown slightly, that’s a good sign! Just keep an eye on it to prevent burning.
- Once done, taste and adjust the seasoning with more salt and pepper if needed. You can also add more lemon juice for an extra zing. It’s all about personal preference!
- Finally, garnish your salmon with the remaining parsley and drizzle the beautiful, buttery sauce over each filet. Serve immediately for the best experience!
Notes
- Tip 1: A good quality non-stick pan will prevent the salmon from sticking.
- Tip 2: You can substitute the butter with 2 tablespoons of olive oil if you're hesitant to use butter.