Garlic Butter Salmon Fillets (Printable)
Pan-seared salmon fillets in a rich garlic butter sauce with lemon and fresh parsley, ready in 25 minutes.
# Ingredient List:
→ 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 salt
08 - 1/4 teaspoon freshly ground black pepper
→ Garnish
09 - Lemon wedges, for serving
10 - Extra chopped fresh parsley (optional)
# How to Make:
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 turns 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 pan juices. Remove from heat and sprinkle generously with chopped fresh parsley.
06 - Serve immediately accompanied by lemon wedges and additional chopped parsley if desired.
# Helpful Tips:
01 -
- The garlic butter pools into a sauce so good you will want to drag bread through every drop.
- Crispy skin and a melt in your mouth center feel like restaurant quality but require almost zero technique.
02 -
- If you flip the salmon too early the skin will tear and stick, so wait until it releases on its own.
- A splash of white wine added with the lemon juice transforms the butter into a silky pan sauce worth making extra rice for.
03 -
- Press down gently on the fillets right after placing them in the pan to ensure full skin contact for even crisping.
- The butter is done basting when it turns a light golden brown and smells nutty, not burnt.