Pan Seared Salmon

This pan seared salmon is tender salmon fillets coated in the most delicious garlic butter sauce. A super easy dinner option that can be on the table in less than 20 minutes!

Course Main

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 349kcal

Author Sara Welch

Ingredients

4 salmon fillets 4-6 ounces each
1 tablespoon olive oil
3 tablespoons butter
1 1/2 teaspoons minced garlic
2 teaspoons lemon juice
salt and pepper to taste
1 tablespoon chopped parsley

Instructions

Heat the olive oil in a large skillet over medium high heat. Season the salmon fillets with salt and pepper to taste.
Place the salmon fillets, skin side up, in the pan. Cook undisturbed for 5 minutes, or until a golden brown crust forms.
Carefully flip the salmon and cook for an additional 5-6 minutes or until fish is opaque and easily flakes.
Remove the salmon from the pan. Add the butter to the pan and melt.
Add the garlic to the pan and cook for 30 seconds, stirring constantly. Stir in the lemon juice and salt and pepper to taste.
Place the salmon back in the pan. Spoon the sauce over the top.
Sprinkle the parsley over the salmon, then serve.

Notes

To get the best golden brown crust on your fish, you’ll want to make sure your pan is very hot and that the salmon fillets are patted dry before they are added to the pan. Let your salmon cook undisturbed for about 5 minutes for the best results.
I like to use wild salmon when possible, as it’s more flavorful and has more nutrients than farmed salmon
Be sure not to overcook your fish! Your salmon is done when it’s opaque and easily flakes.

Nutrition