Perfect Pan Seared Salmon with Lemon-Herb Garlic Butter
This recipe guides you through creating perfectly pan-seared salmon with crispy skin and a flavorful lemon-herb garlic butter. It's a quick and elegant dish that's sure to impress.
Equipment
- Heavy-bottomed, oven-safe skillet (cast iron or stainless steel)
Ingredients
Main Ingredients
- 4 (6 oz / 170g) salmon fillets, skin-on
- 3-4 cloves garlic, minced
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
- 1/2 lemon, cut into wedges (plus zest from 1/4 lemon for butter)
- Salt to taste
- Black pepper to taste
- red pepper flakes optional, for a subtle kick
Instructions
Preparation
- Remove salmon from the refrigerator 10-15 minutes before cooking, then thoroughly pat the fillets dry with paper towels, especially the skin side.
- Season both sides of the salmon generously with salt and pepper.
Cooking
- Heat a heavy-bottomed, oven-safe skillet over medium-high heat, then add olive oil and 1 tablespoon of butter.
- Once the butter melts and shimmers, place salmon fillets skin-side down in the pan and immediately press down gently for 10-15 seconds to ensure even crisping.
- Cook undisturbed for 4-6 minutes until the skin is golden brown and crispy.
- Flip the salmon, add the remaining 3 tablespoons of butter, minced garlic, and optional red pepper flakes to the pan.
- Continuously baste the melting garlic butter over the salmon for 1-2 minutes until cooked to your desired doneness, and stir in fresh lemon zest during the last minute of basting.
Serving
- Transfer the salmon to plates, spoon any remaining garlic butter over the fillets, and garnish with fresh chopped parsley and lemon wedges.
Notes
Bringing the salmon to room temperature helps it cook more evenly. Pressing down on the skin ensures maximum crispiness. Adjust cooking times based on the thickness of your salmon and your preferred doneness. An internal temperature of 145°F (63°C) is recommended for medium-cooked salmon.