Lemon Garlic Butter Salmon (Printable View)

Seared salmon with a luscious lemon garlic butter sauce, topped with fresh herbs and citrus zest.

# Ingredient List:

→ Seafood

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless

→ Aromatics

02 - 3 cloves garlic, minced
03 - 1 tablespoon fresh parsley, chopped

→ Sauce

04 - 3 tablespoons unsalted butter
05 - 2 tablespoons olive oil
06 - Juice and zest of 1 large lemon (about 3 tablespoons juice)

→ Seasoning

07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper
09 - ¼ teaspoon crushed red pepper flakes (optional)

→ Garnish

10 - Lemon slices, for serving
11 - Extra parsley, for garnish

# How to Prepare:

01 - Pat salmon fillets completely dry with paper towels. Generously season both sides with salt and black pepper, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add salmon fillets skin-side down if using skin-on. Sear for 4–5 minutes until golden brown and crispy skin forms.
03 - Carefully flip fillets. Add butter, minced garlic, and red pepper flakes to the pan. Cook for 2–3 minutes, continuously basting salmon with melted butter for even flavor distribution.
04 - Pour in lemon juice and add lemon zest. Let simmer for 1–2 minutes until salmon is cooked through and internal temperature reaches 145°F. Remove from heat immediately.
05 - Transfer salmon to serving plates. Sprinkle with chopped parsley and garnish with fresh lemon slices. Spoon remaining pan sauce over each fillet and serve immediately.

# Expert Suggestions:

01 -
  • Restaurant quality results in under 30 minutes with minimal cleanup
  • The sauce comes together while the salmon finishes, so everything lands on the table hot
02 -
  • Damp salmon creates steam instead of searing, so pat it thoroughly dry before seasoning
  • The salmon continues cooking slightly after you remove it from the pan, so pull it when just barely done
03 -
  • Room temperature salmon cooks more evenly than cold from the fridge
  • A thin metal spatula slides under the fillets better than thick ones

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