Lemon Butter Salmon
Pan-seared salmon fillets finished in a bright, garlicky lemon butter sauce — weeknight-fast and restaurant-worthy on the plate.
Ingredients
- 4salmon fillets(skin-on, about 6 oz each)
- ½ tspkosher salt
- ¼ tspblack pepper(freshly ground)
- ½ tspgarlic powder
- 1 tbspolive oil
- 3 tbspunsalted butter(divided)
- 4 clovesgarlic(minced)
- 3 tbspfresh lemon juice(about 1 large lemon)
- 1 tsplemon zest
- 2 tbspfresh parsley(chopped, for garnish)
Method
- 01
Pat the 4 salmon fillets completely dry with paper towels — surface moisture is the enemy of a good sear.
- 02
Season both sides of the fillets evenly with the ½ tsp kosher salt, ¼ tsp black pepper, and ½ tsp garlic powder.
- 03
Heat the 1 tbsp olive oil and 1 tbsp of the unsalted butter in a large skillet over medium-high heat until the butter foams and subsides.
- 04
Place the salmon fillets skin-side up in the pan. Sear undisturbed for 4 minutes until a deep golden crust forms.
- 05
Flip the fillets skin-side down and cook for another 3–4 minutes, until the flesh is opaque and flakes easily at the thickest part. Transfer to a plate.
- 06
Reduce heat to medium-low. Add the remaining 2 tbsp unsalted butter to the pan and let it melt.
- 07
Add the 4 cloves minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.
- 08
Pour in the 3 tbsp fresh lemon juice and stir in the 1 tsp lemon zest, scraping up any browned bits from the pan.
- 09
Simmer the sauce for 1 minute until slightly reduced and glossy.
- 10
Return the salmon fillets to the pan and spoon the lemon butter sauce over each fillet for 30 seconds to warm through.
- 11
Plate the salmon, pour any remaining pan sauce over the top, and garnish with the 2 tbsp fresh parsley.
Adapted from public domain & community sources