Pan Seared Salmon with Garlic Butter (Printable)

Crispy salmon fillets with rich garlic butter, lemon, and fresh parsley. An elegant 20-minute dinner perfect for any occasion.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz each, skin-on or skinless)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Garlic Butter Sauce

04 - 3 tablespoons unsalted butter
05 - 4 garlic cloves, minced
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon lemon zest
08 - 2 tablespoons fresh parsley, chopped

→ Garnish

09 - Lemon wedges
10 - Extra chopped parsley

# How-To Steps:

01 - Pat the salmon fillets completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.
03 - Place salmon fillets skin-side down in hot skillet. Sear without moving for 4-5 minutes until skin is crisp and fish releases easily from pan.
04 - Flip fillets carefully and cook for 2-3 minutes longer until just cooked through and opaque in center. Transfer to plate and tent loosely with foil.
05 - Reduce heat to medium. Add butter to skillet and melt. Add minced garlic and sauté for 1 minute until fragrant but not browned.
06 - Stir in lemon juice and zest. Return salmon to pan and spoon garlic butter sauce over fillets for 1 minute to glaze.
07 - Sprinkle with chopped parsley and serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The garlic butter sauce transforms simple salmon into something that tastes like it came from a professional kitchen
  • You get that coveted crispy skin without any special equipment or complicated techniques
  • Twenty minutes from start to finish means elegant dinner is possible even on your busiest nights
02 -
  • Patting the salmon completely dry is non-negotiable for achieving restaurant quality crispy skin
  • Resist the urge to move the fish while it sears; it will naturally release when properly crisped
  • The garlic can turn bitter in seconds, so watch it closely and remove from heat immediately if it starts browning
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge 15 minutes before cooking
  • Invest in a good fish spatula; the thin, flexible metal edge makes flipping infinitely easier

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