Garlic Butter Salmon

Pan-seared in a single skillet and finished in a rich, lemony garlic butter sauce, this salmon comes together in just 25 minutes with minimal cleanup. It's fast enough for a weeknight and impressive enough to serve to company.

Course Dinner

Cuisine American

Keyword garlic butter salmon, pan seared garlic butter salmon, skillet garlic butter salmon

Prep Time 10

Cook Time 14

Total Time 24

Servings people

Calories 317kcal

Author Blair Lonergan

Equipment

Large skillet

Ingredients

4 salmon fillets (about 5-6 ounces each), skin-on or skinless
Kosher salt and ground black pepper, to taste
1 tablespoon olive oil
3 tablespoons salted butter, divided
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon lemon juice, plus lemon wedges for serving
1 teaspoon honey or brown sugar
¼ teaspoon crushed red pepper flakes or a pinch of cayenne (optional)
1 tablespoon chopped fresh parsley (optional)

Instructions

Pat the salmon very dry with paper towels. Season both sides with salt and pepper.
Heat the olive oil and 1 tablespoon of butter in a large nonstick or well-seasoned skillet over medium-high heat. Add the salmon flesh-side down and cook, without moving, until golden and crisp, about 4 minutes.
Carefully flip the fillets and reduce the heat to medium. Continue cooking just until the fish flakes easily with a fork, about 4-5 more minutes. Transfer to a plate.
Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet. Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the lemon juice, honey (or brown sugar), and red pepper flakes. Stir until smooth.
Return the salmon to the skillet and spoon the garlic butter sauce generously over each fillet. Let warm through for 1-2 minutes.
Garnish with fresh parsley and serve with lemon wedges. Spoon extra sauce over each piece just before serving.

Video

Notes

Dry the salmon thoroughly. Patting the fillets dry before searing is the key to a golden crust. Moisture prevents browning.
Don't move the salmon while it sears. Leave the fillets undisturbed until they release naturally from the pan. If they stick, they need more time.
Butter, divided. The recipe uses 1 tablespoon of butter for searing and 2 tablespoons for the sauce. This keeps the butter from burning at high heat while still delivering full garlic butter flavor in the sauce.
Doneness cue. The salmon is done when it flakes easily with a fork at its thickest part. For a temperature reading, the USDA recommends 145°F. Many cooks prefer 125-130°F for a more tender, moist center.
Skin-on vs. skinless. Either works. Skin-on is more forgiving at the flip. The skin protects the flesh and helps the fillet cook evenly. Skinless requires a bit more care when turning.
Honey or brown sugar. Both add a hint of sweetness that balances the lemon and helps the sauce cling to the fish. Use whichever you have on hand.
Red pepper flakes. These are optional but add a gentle heat that plays well with the lemon and butter. Start with ¼ teaspoon and adjust to taste.
Storage. Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat or in a 275°F oven for 10-12 minutes. Cooked salmon can also be frozen for up to 3 months.

Nutrition