Pan-Seared Garlic Lemon Salmon Fillets

• 4 salmon fillets, about 6 ounces each
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon fresh parsley, chopped

Steps

1. 1 Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
2. 2 Heat a large skillet over medium-high heat and add the olive oil.
3. 3 Once the oil is shimmering, add the salmon fillets skin-side down and cook for 4-5 minutes until golden brown.
4. 4 Flip the fillets and cook for another 2-3 minutes, depending on thickness.
5. 5 Reduce heat to medium, add butter, minced garlic, and lemon zest to the skillet, spooning the melted butter over the fillets.
6. 6 Squeeze lemon juice over the fillets and sprinkle with parsley.
7. 7 Transfer to a plate and serve immediately.

Nutrition

Tips

• For extra flavor, marinate the salmon in lemon juice, zest, and a drizzle of olive oil for 15 minutes before cooking.
• Make sure your skillet is hot before adding the salmon to achieve a nice sear.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 350°F to preserve moisture.

Serving Suggestions

• Serve with a side of roasted asparagus and wild rice pilaf.
• Pairs beautifully with a crisp white wine or a sparkling water with lemon wedge.

FAQ