Salmon is one of the most versatile and nutritious fish you can cook, and when you pan-sear it with the skin on, it transforms into a crispy, flavorful masterpiece. Add a rich, aromatic lemon garlic butter sauce, and you have a restaurant-quality dish that’s surprisingly easy to make at home.
1. Pan Seared Salmon With Lemon Butter Sauce
Ingredients
- 4 salmon fillets (preferably skin-on, about 6 oz each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- Lemon wedges, for serving
Instructions
Step 1: Prepare the Salmon
Pat the salmon dry: This is a crucial step! Use paper towels to thoroughly dry the salmon fillets, especially the skin.
Season generously: Sprinkle both sides of the salmon with salt and pepper. Make sure to season the skin as well, as this will enhance the flavor and help it crisp up even more.
Step 2: Heat the Pan
Use a heavy-bottomed skillet: A cast iron skillet or stainless steel pan works best for achieving an even sear. Avoid non-stick pans, as they don’t allow for the same level of browning.
Heat the oil: Add 2 tablespoons of olive oil to the pan and heat over medium-high heat. Make sure the oil is hot (it should shimmer) before adding the salmon.
Step 3: Sear the Salmon Skin-Side Down
Place the salmon skin-side down: Gently place the salmon fillets in the pan with the skin side facing down. Be careful not to overcrowd the pan—if necessary, cook the salmon in batches.
Press down lightly: Using a spatula, gently press down on the salmon fillets for the first 30 seconds. This helps the skin make full contact with the pan, ensuring even crisping.
Cook undisturbed: Allow the salmon to cook skin-side down for about 5-6 minutes, or until the skin is golden brown and crispy. Avoid flipping the salmon too soon, as the skin may stick if it hasn’t fully crisped.
Step 4: Flip and Finish Cooking
Flip the salmon: Once the skin is crispy, carefully flip the salmon fillets over. Reduce the heat to medium and cook for another 2-3 minutes on the flesh side, depending on the thickness of the fillets. The salmon should be cooked through but still moist in the center (an internal temperature of 125°F is ideal for medium doneness).
Remove and set aside: Transfer the salmon to a plate and tent it loosely with foil to keep warm while you prepare the garlic butter.
Step 5: Make the Lemon Garlic Butter Sauce
Melt the butter: In the same skillet, melt 4 tablespoons of unsalted butter over medium heat.
Add the garlic: Stir in the minced garlic and cook for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.
Add lemon juice: Squeeze in the juice of 1 lemon and stir to combine. The lemon adds brightness and balances the richness of the butter.
Step 6: Serve the Salmon with Lemon Garlic Butter Sauce
Drizzle the garlic butter: Pour the warm lemon garlic butter sauce over the salmon fillets, making sure each piece is well-coated.
Garnish (optional): For added freshness and color, sprinkle the salmon with chopped parsley just before serving.
Serve with lemon wedges: Fresh lemon wedges are perfect for squeezing over the salmon just before eating, adding a final burst of acidity.
2. Tips for Perfect Pan-Seared Salmon
Start with Dry Salmon: As mentioned earlier, drying the salmon thoroughly is key to achieving crispy skin. Moisture is the enemy of crispiness, so don’t skip this step!
Hot Pan, Cold Fish: It’s important that the pan is hot before adding the salmon. This ensures that the skin will crisp up immediately. On the other hand, the salmon itself should be cold (straight from the fridge) when it hits the pan to prevent it from overcooking.
Don’t Overcook: Salmon cooks quickly, and overcooking leads to dry, tough fish. Keep an eye on the fillets and cook them just until opaque in the center. If you’re unsure, use a meat thermometer to check for an internal temperature of 125°F for medium-rare to medium doneness.
Let the Skin Work for You: When you cook the salmon skin-side down first, the skin helps to protect the delicate flesh from the direct heat, allowing the salmon to cook more evenly.
3. Variations
While this recipe for pan-seared salmon with lemon garlic butter is delicious on its own, there are plenty of ways to customize it and serve it in different ways:
Herb Butter: Add fresh herbs like thyme, rosemary, or dill to the garlic butter for a more complex flavor.
Spicy Kick: For some heat, add a pinch of red pepper flakes or a dash of cayenne pepper to the garlic butter sauce.
Honey Garlic Butter: For a sweet and savory twist, stir in 1 tablespoon of honey with the garlic and butter. The honey caramelizes slightly and adds a delicious glaze to the salmon.
4. Serving Suggestions
Roasted Vegetables: Serve the salmon alongside roasted vegetables like asparagus, broccoli, or Brussels sprouts for a healthy, balanced meal.
Mashed Potatoes: Creamy mashed potatoes pair perfectly with the richness of the garlic butter sauce.
Rice or Quinoa: A bed of rice, quinoa, or couscous is a great way to soak up any extra sauce.
Salad: A light green salad with a lemon vinaigrette can help cut through the richness of the salmon and butter.
This Pan Seared Salmon With Lemon Butter Sauce is a simple yet elegant dish that delivers on both flavor and texture. The crispy skin, tender and juicy flesh, and rich garlic butter sauce come together to create a meal that’s sure to become a regular on your dinner table.
