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Perfect Seared Salmon with Garlic Butter Sauce

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A quick and easy recipe for restaurant-quality seared salmon with a rich garlic butter sauce, featuring crispy skin and tender, flaky fish.

Ingredients

Scale
  • 2 skin-on salmon fillets, about 6 ounces (170g) each
  • 3 tablespoons unsalted butter, softened
  • 3 garlic cloves, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley, chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes
  • Optional: splash of white wine

Instructions

  1. Pat the salmon fillets dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper. Let them sit at room temperature for about 10 minutes before cooking.
  2. In a small bowl, mix softened butter, minced garlic, and fresh lemon juice until combined. Set aside.
  3. Place your skillet over medium-high heat. Add olive oil and let it heat until shimmering but not smoking, about 2 minutes.
  4. Place the fillets skin-side down in the pan, pressing gently with a spatula for 10-15 seconds to prevent curling. Cook for 5-6 minutes without moving to develop a golden, crispy skin.
  5. Carefully flip the salmon over using a fish spatula. Cook the flesh side for 2-3 minutes depending on thickness until slightly translucent in the center but mostly cooked through.
  6. Reduce heat to low. Spoon the garlic butter sauce over the salmon repeatedly for about 1 minute, letting it melt and coat the fish.
  7. Remove the salmon from the pan onto a plate. Spoon any remaining garlic butter from the skillet over the top. Let it rest for 2 minutes before serving.

Notes

Pat salmon skin dry thoroughly for crispiness. Use moderate heat when basting garlic butter to avoid burning. Let salmon rest before serving to keep it juicy. If skin sticks, wait until it releases naturally before flipping.

Nutrition

Keywords: seared salmon, garlic butter sauce, quick salmon recipe, crispy salmon skin, easy seafood dinner

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