Ingredients
Scale
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4 salmon fillets (about 6 oz each), skin on or off based on preference
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2 tablespoons olive oil
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4 tablespoons unsalted butter
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5 garlic cloves, finely minced
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Juice of 1 large lemon (about 3 tablespoons)
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1 teaspoon lemon zest
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Salt, to taste
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Ground black pepper, to taste
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1 teaspoon dried Italian herbs or fresh chopped parsley
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Optional garnish: extra lemon slices and chopped fresh parsley
Preparation Tips:
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If using frozen salmon, thaw it in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for faster thawing.
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Pat the salmon dry with paper towels to ensure proper searing and to avoid excess moisture.
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For stronger flavor, marinate the salmon in the garlic-lemon mixture for 15–30 minutes before cooking.
Instructions
- Prepare the Salmon:
Season the salmon fillets generously with salt, pepper, and a pinch of Italian herbs or fresh parsley. Patting the salmon dry before seasoning helps achieve a golden crust. - Make the Lemon Garlic Sauce:
In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds to 1 minute until fragrant. Be careful not to burn it. Stir in the lemon juice and zest, then remove from heat. Set aside. - Heat the Pan:
In a large non-stick or cast iron skillet, heat the olive oil over medium-high heat until shimmering. You want the pan hot enough to sear the salmon without smoking. - Cook the Salmon:
Place the fillets skin-side down (if skin-on) into the hot skillet. Let them cook undisturbed for about 4–5 minutes depending on thickness, until a golden crust forms. Flip the salmon carefully using a fish spatula. - Finish with Sauce:
Pour the lemon garlic butter sauce over the salmon as it finishes cooking. Let it simmer with the fish for another 3–4 minutes until the salmon is cooked through and flakes easily with a fork. You may spoon the sauce over the fillets occasionally to baste and add flavor. - Check Doneness:
Salmon is done when it reaches an internal temperature of 125–130°F for medium or 140°F for well-done. It should be opaque and flake easily in the center. - Garnish and Serve:
Transfer the salmon to plates and drizzle with remaining sauce. Garnish with fresh lemon slices and parsley if desired.
Notes
- Don’t Overcrowd the Pan: Cook in batches if needed. Overcrowding traps steam and prevents a good sear.
- Watch the Garlic Closely: Garlic burns quickly. If it turns brown too fast, remove it from the heat immediately and lower the temperature.
- Choosing the Right Salmon: Atlantic salmon is fattier and more forgiving when cooking. Wild-caught varieties like sockeye are leaner and cook faster.
- Alternative Cooking Methods: This recipe also works in the oven. Preheat to 400°F, bake the salmon for 12–15 minutes with the sauce poured over the top, and broil for 2 minutes to finish.
- No Lemon? You can substitute lime or a splash of white wine for a different citrus profile.
- Add Vegetables: Toss asparagus, green beans, or cherry tomatoes into the pan for a one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes