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Pan Seared Salmon in Garlic Butter

Garlic butter salmon is pan seared in a 12-inch skillet until the skin is crisp and the thickest part reaches 145°F. A quick sauce of butter, garlic, lemon juice, and parsley gets spooned over the fillets before serving.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 486
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 1.5 lb salmon skin-on fillets, cut into 4 fillets about 6 ounces each
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
For the garlic butter
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

Sear the salmon
  1. Pat the salmon dry and season both sides with the salt and pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
  3. Place the salmon skin-side down in the skillet and cook for 5–7 minutes, pressing gently for the first 10 seconds so the skin makes full contact.
  4. Flip the salmon and cook for 2–4 minutes, until the thickest part reaches 145°F.
  5. Transfer the salmon to a plate.
Make the garlic butter
  1. Reduce the heat to medium-low, add the butter to the skillet, and stir until melted.
  2. Add the garlic and cook for 30–60 seconds, stirring, until fragrant.
  3. Remove the skillet from the heat and stir in the lemon juice and parsley.
  4. Spoon the garlic butter over the salmon and serve.

Notes

For crisp skin, pat the salmon thoroughly dry and press it gently against the skillet for the first 10 seconds. Refrigerate leftovers for up to 2 days; freezing is possible, though the salmon may lose some texture. For a dairy-free option, use a plant-based butter substitute.