Pan-Seared Salmon with Garlic Lemon Butter
This elegant yet easy salmon recipe features golden pan-seared fillets topped with a bright, buttery garlic lemon sauce. It’s a low-carb, protein-rich meal you can prepare in 20 minutes with just a handful of fresh ingredients. Light enough for a weeknight dinner, yet fancy enough for guests, it strikes the perfect balance of healthy and indulgent.
Equipment
- 1 x 12-inch Non-stick Skillet – for searing salmon evenly and preventing sticking
- 1 x Small Saucepan – to make and reduce the garlic lemon butter sauce
- 1 x Fish Spatula – for flipping salmon fillets gently without tearing
- 1 x Citrus Juicer – for extracting fresh lemon juice quickly and efficiently
- 1 x Garlic Press (optional) – for mincing garlic fast and effortlessly
Ingredients
- 4 salmon fillets 6 oz each, skinless, about 1 inch thick
- 2 teaspoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 2 cloves garlic finely minced
- ¼ cup low-sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons unsalted butter plus 1 teaspoon (cut into 1-tablespoon pieces)
- ½ teaspoon honey
- 2 tablespoons fresh parsley finely chopped
- Lemon slices for optional garnish
Instructions
- Bring Salmon to Room Temperature: Take the salmon fillets out of the refrigerator and let them sit at room temperature for 10 minutes. This helps them cook evenly and prevents the centers from remaining cold while the outsides cook too quickly.
- Make the Garlic Lemon Butter Sauce: In a small saucepan over medium heat, melt 1 teaspoon of butter. Once melted, stir in the minced garlic and sauté for 1–2 minutes until the garlic is fragrant and just golden.Pour in the chicken broth and fresh lemon juice. Allow the mixture to simmer and reduce by half, which should take about 3 minutes. Once reduced, turn the heat to low and whisk in the remaining 3 tablespoons of butter and honey until the sauce becomes smooth and glossy. Remove from heat and set aside.
- Season and Prep the Salmon: Gently pat the salmon fillets dry using paper towels. This helps achieve a crisp sear. Sprinkle both sides of each fillet generously with salt and freshly ground black pepper.
- Sear the Salmon Fillets: Heat the olive oil in a large 12-inch non-stick skillet over medium-high heat. When the oil shimmers and is hot enough, add the salmon fillets presentation-side down (the side that used to have the skin facing up). Let them cook undisturbed for about 4 minutes until a golden crust forms.
- Finish Cooking the Salmon: Flip the fillets carefully using a fish spatula. Continue cooking for another 2 to 3 minutes, depending on the thickness, until the salmon is opaque and flakes easily with a fork.
- Plate and Garnish: Transfer the cooked salmon to serving plates. Spoon the warm garlic lemon butter sauce generously over each fillet. Sprinkle with chopped parsley and add a few lemon slices for a bright, fresh garnish if desired. Serve immediately.
Notes
- Don’t Skip Drying the Salmon: Patting the salmon fillets dry is key to getting a beautifully crisp sear. Moisture can cause steaming and prevent browning.
- Sauce Can Be Adjusted to Taste: If you prefer a richer sauce, feel free to stir in an extra tablespoon or two of butter after reducing the liquid. For a tangier kick, add more lemon juice.
- Check for Doneness: Salmon is cooked through when it easily flakes with a fork and is opaque in the center. An internal temperature of 125–130°F (52–54°C) is ideal for medium doneness.
- Broth Substitutions: If you don’t have chicken broth, you can substitute vegetable broth or even a splash of dry white wine for a slightly different flavor.
- Make It Ahead: The lemon butter sauce can be made ahead and gently reheated just before serving to make weeknight prep even faster.
