Ingredients
Scale
- 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
- Prep your salmon: Take the salmon out of the fridge about 15-20 minutes before cooking to let it come to room temperature (cold fish doesn’t cook evenly). Cut it into four equal portions and pat each piece dry with a paper towel to remove excess moisture. Generously season both sides with salt and black pepper.
- Sear the salmon: Heat a skillet over medium-high heat and add the olive oil and 1 tablespoon of butter. Once the pan is hot and the butter is melted, place the salmon skin-side down in the pan. It should sizzle immediately! Cook for about 5 minutes without moving it to let the skin crisp up. Reduce the heat to medium, flip the salmon, and cook for another 2-4 minutes until it’s cooked through (look for opaque flesh that flakes easily). Remove the salmon and set it aside on a plate.
- Make the garlic butter sauce: Lower the heat to medium-low and add the remaining butter to the skillet. Once melted, stir in the minced garlic and lemon juice. Stir constantly for about a minute to avoid burning the garlic—it should smell fragrant, not bitter. Remove the skillet from the heat as soon as the sauce is ready.
- Combine and serve: Return the salmon to the skillet, spooning the garlic butter sauce over the top. Sprinkle with chopped parsley if you’re using it. Serve immediately with lemon wedges on the side for extra zing.
Notes
Need to serve a crowd? Double or triple the ingredients as needed. Just make sure not to overcrowd the skillet—cook the salmon in batches if necessary. If you’re making it for just one or two people, the recipe is easy to halve. Keep in mind that smaller fillets cook faster, so adjust your timing accordingly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner