garlic butter salmon

Pan-seared salmon with a rich garlic butter sauce. This restaurant-quality dish comes together in under 20 minutes, making it perfect for weeknight dinners.

Prep
5 min
Cook
12 min
Total
17 min
Servings
4
Difficulty
easy
dinnerseafoodquickhealthylow-carbgluten-free

ingredients

For the Salmon

  • 4 salmon fillets (6 oz each), skin-on or skinless
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • ½ teaspoon paprika (optional)

For the Garlic Butter Sauce

  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon red pepper flakes (optional)
  • Lemon wedges for serving

instructions

  1. Prepare the salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt, pepper, and paprika if using.

  2. Heat the pan: Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.

  3. Sear the salmon: Place salmon fillets in the pan, skin-side down if using skin-on. Cook for 4-5 minutes without moving them, until the bottom is golden and crispy.

  4. Flip carefully: Gently flip the salmon fillets and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F. Remove salmon to a plate and tent with foil.

  5. Make the garlic butter sauce: Reduce heat to medium. Add butter to the same pan. Once melted and foaming, add minced garlic and red pepper flakes. Cook for 30-60 seconds until fragrant, being careful not to burn the garlic.

  6. Finish the sauce: Add lemon juice and chopped parsley to the pan. Swirl to combine and cook for 30 seconds.

  7. Serve: Return the salmon to the pan and spoon the garlic butter sauce over the fillets. Serve immediately with lemon wedges.

notes

  • Don't overcook! Salmon is done when it reaches 145°F internally and flakes easily. Slightly undercooked salmon is better than overcooked.
  • For crispy skin, make sure the salmon is completely dry before seasoning and cooking.
  • Let the salmon cook undisturbed to develop a nice crust.
  • Use a fish spatula to flip delicate fillets without breaking them.
  • Add fresh herbs like dill or thyme to the butter sauce for variation.
  • Pairs beautifully with Chardonnay, Pinot Grigio, or Sauvignon Blanc.

nutrition information

380
Calories
2g
Carbs
34g
Protein
26g
Fat
2000mg
Omega-3

side dish suggestions

the above is AI slop. my shit is frozen. works just as fine, just use twice as much butter.