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Pan Seared Salmon in Garlic Butter

Pan seared salmon in garlic butter cooks skin-side down in a hot skillet for browned, crisp skin and tender fillets. Finish with a quick butter sauce of garlic, lemon juice, and fresh parsley.
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Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon 6-ounce skin-on fillets, about 1 inch thick
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp canola oil
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

  1. Pat the salmon dry and season all over with the salt and pepper.
  2. Heat the oil in a 12-inch skillet over medium-high heat until shimmering, then add the salmon skin-side down. Cook for 4 to 5 minutes, pressing gently for the first 10 seconds, until the skin is browned and the sides are opaque about halfway up.
  3. Turn the fillets and cook for 2 to 4 minutes, until the thickest part of each reaches 145°F; transfer to a plate.
  4. Reduce the heat to medium-low and add the butter and garlic to the skillet. Cook for 30 to 60 seconds, stirring, until the garlic is fragrant but not browned, then stir in the lemon juice and parsley.
  5. Spoon the garlic butter over the salmon and serve.

Notes

For crisp skin, pat the salmon thoroughly dry before seasoning and avoid moving it while it sears. Refrigerate leftovers for up to 3 days; freeze cooked salmon for up to 2 months. For a dairy-free variation, use a plant-based butter alternative.