Ingredients
- 1 pound salmon fillet, portioned into 4 pieces
- Salt and black pepper (to taste)
- 1 tablespoon olive oil
- 4 tablespoons butter (separated for use)
- ½ tablespoon lemon juice (adjust to taste)
- 4–5 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
1. Prep your salmon
Take the salmon out of the fridge 15–20 minutes before you start cooking. Letting it come to room temperature helps it cook evenly. Pat it dry with paper towels (this is crucial for that crispy skin!) and season generously with salt and pepper.
2. Heat the skillet
Add the olive oil and 1 tablespoon of butter to your skillet over medium-high heat. Give the pan a few minutes to heat up—if you drop a little water in and it sizzles, it’s ready.
3. Sear the salmon
Place the salmon skin-side down in the hot skillet. Cook for about 5 minutes without moving it. You’ll know it’s ready to flip when the edges turn golden and release easily from the pan. Flip the salmon carefully and cook for another 2–4 minutes, depending on how thick your fillet is. Transfer the salmon to a plate and set aside.
4. Make the garlic butter sauce
Turn the heat down to medium-low and add the remaining butter to the pan. Once melted, stir in the minced garlic and lemon juice. Let the garlic cook for about a minute—don’t let it brown, or it’ll taste bitter.
5. Finish it off
Add the salmon back to the pan and spoon the sauce over each piece. Sprinkle with parsley if you’re using it, and serve immediately.
Notes
This recipe is super easy to adjust. Cooking for two? Halve the ingredients and use a smaller skillet. Feeding a crowd? Double everything, but cook the salmon in batches to avoid overcrowding the pan (which can make the fish steam instead of sear).
Just note that if you’re scaling up, you might need to add a touch more lemon juice or garlic to keep the flavors balanced. Taste as you go!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner