Lemon Garlic Butter Salmon (Printable Version)
Pan-seared salmon with a zesty lemon garlic butter glaze, perfect for an easy flavorful meal.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
→ Aromatics
02 - 3 cloves garlic, minced
03 - 1 small shallot, finely chopped (optional)
→ Sauce & Seasonings
04 - 3 tablespoons unsalted butter
05 - 2 tablespoons olive oil
06 - Zest of 1 lemon
07 - Juice of 1 large lemon (about 3 tablespoons)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - 2 tablespoons fresh parsley, chopped
12 - Lemon slices, for serving
# Directions:
01 - Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
02 - Heat olive oil in a large nonstick skillet over medium-high heat.
03 - Place the salmon fillets in the pan, skin-side down if using skin-on. Sear for 4–5 minutes, or until golden and crispy.
04 - Flip the salmon and add butter and garlic (and shallot, if using) to the pan. Cook for 2–3 minutes until the salmon is nearly cooked through and the garlic is fragrant.
05 - Add lemon zest, lemon juice, and red pepper flakes. Spoon the melted butter sauce over the salmon as it finishes cooking, about 1–2 minutes more, until the salmon flakes easily with a fork.
06 - Remove from heat. Garnish with fresh parsley and lemon slices. Serve immediately with your choice of sides.
# Expert Hints:
01 -
- It comes together in under 30 minutes but tastes like something you'd order at a nice dinner
- The sauce creates itself right in the pan while the salmon cooks, so theres almost no cleanup
02 -
- Dont move the salmon while its skin side down—that crust needs time to form properly
- The salmon keeps cooking after you remove it from the heat, so pull it when its slightly underdone
03 -
- Room temperature salmon cooks more evenly than cold straight from the fridge
- Use a fish spatula to flip—it's thin and flexible, so it wont tear the delicate flesh